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French Market Doughnuts (Billie's Beignets) Categories: desserts, snack, cajun/creol, doughnut 3/4 cup evaporated milk (undiluted from can; ) 1/2 cup sugar 1/2 cup butter 3/4 teaspoon salt 1/2 cup warm water 1 pkg active dry yeast 1 egg (extra large) 4 1/2 cup flour 1 oil for frying 1 confectioners' sugar Combine the evaporated milk, sugar, butter and salt in a saucepan. Heat until the butter is melted, then cool to lukewarm. Pour the warm water into a large bowl and sprinkle in the yeast; stir until completely dissolved. Add the lukewarm milk mixture and the egg. Beat in t cups of the flour. Add enough of the remaining flour to make a dough. Turn the dough out onto a floured board. Knead until smooth and elastic, about 8 minutes. Place the dough in a large greased bowl and cover with a damp towel. Let rise in a warm place until doubled in size, about 2 hours. Punch the dough down on a floured board and knead. Roll out to a rectangle about 1/4-inch thick. Cut into 2 1/2 inch squares, cover with a towel, and let rise for 1/2 hour or until doubled. Heat the oil in a deep fryer to 375F. Fry the beignets a few at a time until puffed and golden brown, about 3 minutes, turning once. Drain. While still warm, sprinkle generously with confectioners' sugar. Makes about 3 dozen. [ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ] Posted by Fred Peters. Submitted By DAN CEPPA On 10-12-94 Yield: 36 servings |
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