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© Meredith Corporation. All rights reserved. Used with permission.
In a large bowl, stir together 1 1/2 cups flour, yeast and nutmeg; set aside. In a small saucepan, heat and stir milk, sugar, shortening and salt just until warm (120-130°F) and the shortening is almost melted.
Add milk mixture to the flour mixture. Add the egg. Beat with an electric mixer on low for 30 seconds, scraping bowl. Beat on high for 3 minutes. Using a wooden spoon, stir in enough of the remaining flour to make a soft dough.
Place the dough in a greased bowl; turn once to grease the surface. Cover and chill the dough for 4 to 24 hours.
Turn dough out onto a lightly floured surface. Cover; let rest for 10 minutes. Roll dough into a 15x12-inch rectangle; cut into thirty 3x2-inch rectangles. Cover; let rest for 20 minutes (dough will not double).
Heat 3 inches of oil in a deep saucepan to 375°F. Fry a few dough rectangles at a time for about 1 minute or until beignets are golden brown on both sides, turning once. Drain on paper towels. Keep warm in a 300°F oven while cooking remaining beignets. if desired, generously sift confectioners’ sugar over beignets. Drizzle with honey. Serve warm.