TODAY Food Club

3.5 cups flour (bleached or unbleached) 2 tbs of sugar 1 tsp vanilla ½ tsp fresh ground nutmeg 

4-tbs vegetable oil 2 tps salt zest 1⁄2 orange peel 1 egg 

1 pkg of fast rising yeast dissolved (proofed) in 1 cup warm water; you can also substitute 1 cup of warm milk if you desire 

powdered sugar or cinnamon sugar 3-4 inches of vegetable oil 

Mix dry ingredients in large bowl. Mix wet ingredients in small bowl. Fold wet into dry and mix (either by hand or with dough hook) until ball is formed. If dough is too wet add more flour; too dry add more water. Dough should be elastic to touch and spring back when depressed. Place another tabs of oil on dough ball and turn ball until covered with oil. Cover bowl with towel and place in a warm place (oven at 100 F) and let rise for 1 hr. Flour a flat surface and roll out dough to ~ ¼ inch thickness with floured rolling pin. 
Cut into 1.5 in square with a pizza wheel. Place 3 -4 inches of vegetable , corn, or peanut oil in a wok or deep frying pan at 350-375F. Place 3-4 beignets in hot oil and let each beignet "puff/rise". This can be facilitated with a slotted spoon by carefully spooning the hot oil on top of each beignet. Turn each beignet and cook until a light brown color is obtained. Remove beignets from hot oil and drain on paper towel. Prior to serving sprinkle beignets with powdered sugar or cinnamon sugar. 

Bon Appetite Cher! E.J.