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1
Scald milk: In a small saucepan, heat milk just until bubbles appear around the sides of the pan.
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2
Remove from heat; let cool to room temperature.
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3
Soften the yeast: In a large bowl, dissolve yeast in warm water.
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4
Add cooled milk, the sugar, egg, nutmeg and salt.
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5
Prepare the dough: With a wooden spoon, gradually beat in 3 cups of the flour and the butter until batter is smooth.
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6
Stir in enough of the remaining flour until a manageable dough forms.
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7
Knead the dough: Turn dough out onto a lightly floured surface and knead, adding remaining flour as necessary, until dough is smooth and elastic.
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8
Let the dough rise: Wash, dry and oil the same bowl.
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9
Place dough in oiled bowl, turning the dough to bring oiled side up.
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10
Cover with clean cotton towel; set aside in a warm place free of drafts and let dough rise until double in size-about 1 hour.
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11
Shape, cut the dough: On a lightly floured surface, roll dough into a 15-by-10-inch rectangle, about 1/4 inches thick.
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12
Cut dough into 3 1/2-by-3-inch rectangles.
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13
Set rectangles on a lightly oiled baking sheet in a warm place and let rise until double in size-about 45 to 55 minutes.
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14
Fry the beignets: In a large saute pan or sauce pan, heat 2 inches oil to 350F degrees.
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15
Fry beignets in hot oil, turning until puffed and golden brown.
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16
Presentation: Drain on a cooling rack set atop paper towels.
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17
Sprinkle with confectioners sugar and eat immediately.
