July 14, 2009
Bastille Day could also be known as the restaurant tribute day- a true foodie celebration! Restaurants in simpler forms have been around for ages, but restaurants as we know them ...
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1 |
cup milk |
2 |
tablespoons sugar |
¾ |
teaspoon salt |
½ |
teaspoon nutmeg |
1 |
env dry yeast |
2 |
tablespoons lukewarm water |
1 |
|
2 |
tablespoons vegetable oil |
3 ½ |
cups sifted flour |
|
fat for deep frying |
|
sifted confectioners sugar |
Step 1 |
Scald milk and dissolve the sugar and salt in it. Add nutmeg. Let milk cool to lukewarm and combine with softened yeast in lukewarm water. Stir in the egg and oil and thoroughly blend in flour, a little at a time. Cover the bowl lightly with a cloth and let dough rise in a warm place until it has doubled in bulk, about 1 1/2 hours. Turn the dough out onto a well-floured pastry board, deflate it and knead it gently. Roll it out into a rectangle 18" long and 12" wide and cut into 36 pieces, each 3" by 2". Cover lightly with a towel and let beignets rise on the pastry board for 30 minutes. |
Step 2 |
In a fryer or large saucepan, heat fat for deep frying to 375 degrees. Cook the beignets, a few at a time, until they are golden brown. Drain quickly. Dust immediately with powdered sugar and serve at once while hot. |