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Beignets, French, Creole-Style
Light, Fried Flat Donuts |
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What you need, Shah!
5 cup all-purpose flour
2 sticks butter(8oz)
1 Package Yeast
1/2 cup sugar
1 cup milk
4 Extra Large Eggs(room temperature)
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From The Belile Estate Kitchens
What you do!
Get you a large pan or bowl, them mop bucket is too hard to stir them ingredients, put them flour in there. In the middle of them flour, make you a hole, put in there, them yeast with 1 tsp. sugar. Man watch it foam, then dilute them butter in them milk, warm them up slow, melt them butter, and add to them flour n' yeast. Beat them eggs lightly, and add to them flour mixture. Mix them well into a dough. Work them dough until smooth and elastic,(Use more flour ifn' the consistency ain't right), about 5-10 minutes. Make a ball out them dough and put in a floured pan or bowl to rise.
Cover with them cheese cloth to keep them critters out. Let rise at room temperature (or in them oven at no more than 100 degrees F). Let them rise until it is double its size in bulk.
Now roll them dough out with a rolling pin on a floured board to the thickness of pie
dough, about 1/4 inch, take them cleaver or pizza cutter and cut into strips about 1 1/2 inches long,and then cut them into squares, about 1 inch long.Toss them squares into some hot deep oil and fry until them puff up into little light, golden brown pastries and drain on them rag. Sprinkle with them powdered white sugar, and then bite into them and enjoy. Great with hot coffee or tea. Anytime.
Bon Appetite!
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Preparation Time: 3-4 hours |
Serves: 10-15 |
| Recipe Origin: United States |
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Submitted by: |
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Firefly
Alabama
United States |
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| This recipe has been viewed 7033 times. |
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