French Market Beignets

1 envelope active dry yeast
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 large egg, beaten
3/4 cup evaporated milk
2 tablespoons melted shortening
3 1/2 cups flour
Vegetable oil for frying
Powdered sugar

In small warm bowl, sprinkle yeast over 1/4 cup warm (110°) water. Add a pinch of sugar. Allow to rest for 5 minutes until foamy and creamy.

In large bowl, combine remaining sugar, salt, nutmeg, egg, milk, melted shortening, and 1 1/2 cups flour and beat with a wooden spoon until a soft dough forms. If dough seems too sticky, add an additional 1/4 cup flour, reserving the other 1/4 cup for flouring the board.

Cover with plastic wrap and let rise in warm, 75 to 80 degree place until doubled in bulk.

Punch down dough and knead 4 or 5 times on a floured surface to remove air bubbles. Divide in half. Roll half the dough on lightly floured surface into a rectangle about 12 by 15 inches and 1/8 inch thick. Making 5 slices one way, and 4 the other way, cut dough into 20 rectangles.

Add oil to heavy skillet to a depth of 1 1/2 inches. Heat to 365°. Fry 2 to 3 beignets at a time until beignets puff and turn golden brown on both sides. Drain on paper towels. Sprinkle with powdered sugar with a sieve. Serve hot.

Makes about 40.