Saturday, April 9, 2016

New Orleans Beignets


    Ingredients


    1 cup milk
    2 Tablespoons butter
    1 Tablespoon brown sugar
    1 Tablespoon granulated sugar
    3 cups flour
    ½ teaspoon nutmeg
    ½ teaspoon cinnamon
    1 egg
    1 teaspoon salt
    1 package yeast
    powdered sugar.

    Instructions


    In a small bowl, mix together the flour, nutmeg, cinnamon, and salt.
    Heat milk to scalding. (Steaming but not boiling.)
    Place the butter and sugars in a large mixing bowl. Pour the scalding milk over the top of the butter and sugar.
    Stir the milk so that the butter melts and the sugar dissolves. ALLOW THE MIXTURE TO COOL TO LUKEWARM. (You don't want to kill the yeast!)
    Add the yeast and stir it in.
    Add the egg and HALF of the dry ingredients to the bowl and beat well.
    Add the rest of the dry ingredients and mix well.
    Place the dough on a floured counter and knead about 2-3 minutes, or until it is soft and pliable.
    Place your kneaded dough into a large greased bowl. Cover and let rise for about 1 hour, or until doubled in size.
    Place the dough onto a floured counter and flour a rolling pin. Roll the dough out to about ¼ inch thick.
    Cut the dough into triangles or squares.
    Place the dough pieces on a greased cookie sheet and cover with greased (use PAM) cellophane. Allow them to rise for 30 minutes - 1 hour, or until they have almost doubled in size.
    Heat canola oil to 385 degrees.
    Scoop the dough into the oil using a slotted spoon or fry basket.
    Fry for 1-2 minutes and then flip the dough using your slotted spoon or fry basket.
    Fry the second side for 1-2 more minutes. Your beignets should now be golden brown on both sides.
    Remove the beignets and place them on a paper towel to cool a bit.
    Once cooled enough to prevent burning your mouth, dump powdered sugar over the top of the beignets and ENJOY!




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