| bayou Country Beignets 3/4 Cup Water
2 Teaspoons Granulated Sugar
1/2 Cup Evaporated Milk
1 Package Active Dry Yeast (about 1 Tablespoon)
3 To 3 1/2 Cups Soft, Southern Wheat Flour* Or All-purpose Flour
1/3 Cup Granulated Sugar
1 Egg
2 Tablespoons Lard Or Vegetable Shortening
1 Teaspoon Salt
1/2 Teaspoon Freshly-grated Nutmeg
vegetable Oil
confectioners' Sugar * This Flour Has A Gluten Content Of About 8 Percent. in A Medium Saucepan Over Low Heat, Combine Water, 2 Teaspoons Sugar And Evaporated Milk; Heat To 110 Degrees F. Pour Into A 2-cup Glass Measuring Cup. Stir In Yeast. Let Stand Until Foamy — 5 To 10 Minutes. in A Food Processor Fitted With The Steel Blade, Combine 3 Cups Of Flour And All Remaining Ingredients Except Oil And Confectioners' Sugar. Turn On And Off 3 Or 4 Times To Blend Ingredients. Add Yeast Mixture. Turn On And Off 4 Or 5 Times To Bring Dough Together. Check Consistency Of Dough. It Should Be Fairly Smooth And Non-sticky. If Additional Flour Is Needed, Add 1 To 2 Tablespoons At A Time; Process Just Until Blended. Process 15 Seconds To Knead Dough. Turn Out Dough On A Lightly Floured Surface; Form Into A Smooth Ball. Lightly Oil A Large Bowl. Place Dough In Oiled Bowl, Turning To Coat All Sides. Cover With Plastic Wrap. Let Rise In A Warm, Draft-free Place Until Doubled In Bulk, About 1 1/2 Hours. punch Down Dough. Turn Out Onto A Lightly Floured Surface. Roll Out Dough Into A Rectangle About 1/2 Inch Thick. Working At A Diagonal To Rectangle, With A Sharp Knife, Cut Dough Into 2-inch Wide Strips, Moving From Left To Right. Starting At Top Left And Moving Toward Bottom Of Rectangle, Cut Dough Diagonally Into 2-inch Wide Strips To Form Diamond Shapes. Carefully Place All Completed Diamonds 1/2 Inch Apart On Ungreased Baking Sheets. Cover Loosely With Plastic Wrap. Gather Up Remaining Dough Scraps; Knead Together. Cover Loosely With Plastic Wrap; Let Rest 15 Minutes To Relax Dough. Roll Out And Cut As Before. Repeat Until All Dough Has Been Used. Cover Beignets Loosely With Plastic Wrap; Let Rise In Warm, Draft-free Place Until Almost Doubled In Bulk, 45 Minutes. in A Large Saucepan, Heat 3 Inches Oil To 365 Degrees F Or Until A 1-inch Bread Cube Turns Golden Brown In 60 Seconds. Carefully Slide Beignets Into Hot Oil, 3 Or 4 At A Time; Do Not Crowd. Fry Until Puffy And Golden Brown On Both Sides, Turning Once With Tongs. Cooking Times Is About 2 To 3 Minutes Per Side. Remove With A Slotted Spoon; Drain On Paper Towels. Sift Confectioners' Sugar Over Hot Beignets; Serve Hot. makes About 36. |
