A traditional New Orleans yeast pastry that is deep-fried and served hot with a generous dusting of powdered sugar. The name comes from the French word for "fritter". Savory beignets, such as herb or crab, are also very popular.

Beignets

1 (0.25-ounce) package active dry yeast ( or 2 1/4 teaspoons active dry yeast)

1/4 cup warm water (105°F to 115°F - 40°C to 45°C)

1 cup milk

2 tablespoons granulated sugar

3/4 teaspoon salt

3 1/2 cups all-purpose flour

1 large egg, beaten

2 tablespoons vegetable oil

1/2 teaspoon ground nutmeg

Vegetable oil for frying

Powdered sugar for sprinkling

1. Dissolve yeast in warm water in a large mixing bowl; let stand for 5 minutes.
2. Combine milk, 2 tablespoons sugar, and salt in a small saucepan. cook over low heat, stirring occasionally, until sugar dissolves. Cool to 105°F to 115°F (40°C to 45°C).
3. Add milk mixture, 2 cups flour, egg, 2 tablespoons oil, and nutmeg to yeast mixture; beat at medium speed of an electric mixer until blended. Gradually stir in enough remaining flour to make a soft dough. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place, free of drafts, for 45 minutes or until doubled in size.
4. Punch down dough; turn out onto a well-floured work surface, and knead until smooth and elastic, about 3 to 4 minutes. Roll dough into an 18 x 12-inch rectangle; cut into 3 x 2-inch rectangles. Place 1-inch apart on a lightly floured surface; cover and let rise in a warm place, free of drafts, 1 1/2 hours or until doubled in size.
5. Pour oil to a depth of 3 to 4-inches in a large Dutch oven; heat to 375°F (190°C).
6. Fry dough, a few pieces at a time (do not overcrowd pan), 1 minute on each side or until golden. drain on paper towels; sprinkle with powdered sugar. Serve warm.

Makes 3 dozen.