Sunday, March 13, 2011

Ray's Kitchen: Beignets

Happy Belated Mardi Gras! In the spirit of the holiday I decided to whip up a batch of beignets. Sadly, they didn't turn out quite as planned as I ran bit short on flour... Nevertheless, they were as tasty as ever. Not to mention that my house smelled like yummy dough for days. I used THIS recipe. 
Here's what you need: 
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
2 eggs
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening (I used butter!)
1 quart vegetable oil for frying
1/4 cup confectioners' sugar
In a large bowl, dissolve yeast in warm water (TIP: To proof yeast, add 1 teaspoon sugar and allow to sit for 10 minutes to foam and double). Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening (butter), and then the remaining 3 cups of flour. Cover and chill for up to 24 hours. 
Okay.. so here is what you are supposed to do: Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. 
What actually happened: The dough was too sticky to roll and cut so I ended up having to pull pieces into wonky shaped strips. (Sometimes things just don't turn out as you expect them to...)
Fry in 360 degree F hot oil. If the dough does not puff up/ pop, oil is not hot enough. Drain onto paper towels. Using a sifter, shake powdered sugar over hot beignets. These tasty ones are best served warm.
**All images taken my me!**
Stay tuned folks. Next up on the menu: Irish Soda Bread!

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