French Market Doughnuts (billies Beignets) Recipe
Yield: 36 servingsRecipe by luhu.jp
Ingredients:
3/4 cup: Evaporated milk,
1 package: Active dry yeast,
-, undiluted from can
1: Egg, extra large
1/2 cup: Sugar,
4 1/2 cup: Flour,
1/2 cup: Butter,
Oil for frying,
3/4 tsp: Salt,
Confectioners sugar,
1/2 cup: Warm water,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp