New Orleans Beignets

Pour the warm water in a shallow bowl, and sprinkle the yeast on it. Let is rest for 2 or 3 minutes, then put it in a warm draft free place for about 10 minutes, or until it bubbles up and almost doubles in volume. While the yeast is working, combine sugar, shortening, nutmeg and salt in a deep bowl. Pour in the boiling water and stir with a wooden spoon until well blended, and the mixture has cooled to lukewarm (110-1150) Add the yeast mixture, the heavy cream and the egg. Add 2 cups of the flour, and beat well until smooth. Beat in up to 2 1/2 cups more flour, 1/4 cup at a time. dough should be smooth but not sticky. When it reaches that point, don't add anymore flour. When it is too stiff to stir, work in the flour with your hands. Heat oil for deep frying to 3600 in heavy frying pan. Gather the dough into a ball, and on a lightly floured surface, pat it in a rectangle about 1 inch thick. Dust a little flour on both sides of it, and roll with a rolling pin, turning it 1/4 turn after each rolling When it is about 1/4 inch thick, it should be about 25 inches long and 10 inches wide. If the dough sticks, life it with a metal spatula and sprinkle a little flour under it. With a sharp knife or pastry cutter, cut into squares about 5 inches on a side, and deep fry them immediately. Fry 2 or 3 at a time until they puff and turn golden turning them over with a slotted spoon as soon as they rise to the surface. Turn frequently, until they are golden on both sides. This will take about 3 - 5 minutes. Drain on paper towels. Dust them with some powdered sugar and serve immediately.