French Market Beigmets

1. 1

   Heat milk to scalding stage.

2. 2

   Put margarine and sugar in bowl; add

3. 3

   milk

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   and

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   stir

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   until melted.

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   Cool and add yeast. Stir until

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   yeast

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   is dissolved.

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    Sift dry ingredients and add 1/2

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    cup milk

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    mixture

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    to form batter.

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    Add egg and remaining mixture. Cover

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    and set aside for 1 hour.

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    Knead gently.

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    Roll out

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    on floured

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    board 1/4-inch thick.

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    Cut in diamond shapes. Deep fry at 385u00b0 and sprinkle with confectioners sugar.

No additional tips available.