Beignets De Carnaval Or Fastnachtskiechla Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 1/4 cup: Unsifted all-purpose flour,
1/2 tsp: Salt,
4 large: Eggs, beaten
1/2 cup: Granulated sugar,
1/2 cup: Butter, softened
1/2 cup: Beer,
Directions:
Oil for deep frying Confectioners sugar mixed with ground cinnamon
Pour the flour and salt into a bowl and make a crater. Into the
crater put the eggs, sugar, butter and beer. Mix well with a wooden
spoon, then turn out of bowl onto a heavily floured surface. Knead
until mixture is a firm dough. Let stand, covered, for 1 hour.
Roll out the dough on a floured surface to a thickness of about 1/4
inch (1/2 cm). Use a cutter or knife to cut the dough into any
shapes you wish: squares, rectangles, crescents, hearts etc.
Heat the oil to 375 F. (190 C).
Fry the fritters in hot oil for about 3 to 4 minutes turning to brown
on both sides. Remove when they are the proper shade of golden brown.
Drain on absorbent paper and sprinkle with a mixture of confectioners
sugar and cinnamon.
These may be served as dessert; but they are also delicious at
breakfast or for between-meals snacks.
Yields 24.
GAERTNER, Pierre and Robert FREDERICK The Cuisine of Alsace Barrons,
Woodbury, NY, 1979.
Source from luhu.jp
Pour the flour and salt into a bowl and make a crater. Into the
crater put the eggs, sugar, butter and beer. Mix well with a wooden
spoon, then turn out of bowl onto a heavily floured surface. Knead
until mixture is a firm dough. Let stand, covered, for 1 hour.
Roll out the dough on a floured surface to a thickness of about 1/4
inch (1/2 cm). Use a cutter or knife to cut the dough into any
shapes you wish: squares, rectangles, crescents, hearts etc.
Heat the oil to 375 F. (190 C).
Fry the fritters in hot oil for about 3 to 4 minutes turning to brown
on both sides. Remove when they are the proper shade of golden brown.
Drain on absorbent paper and sprinkle with a mixture of confectioners
sugar and cinnamon.
These may be served as dessert; but they are also delicious at
breakfast or for between-meals snacks.
Yields 24.
GAERTNER, Pierre and Robert FREDERICK The Cuisine of Alsace Barrons,
Woodbury, NY, 1979.
Source from luhu.jp