Monday, March 29, 2010

Beignets

1 c. very warm water

1 T. yeast

2 (5 oz.) cans evaporated milk

1/2 c. sugar

2 eggs

1 1/2 tsp. salt

1 tsp. vanilla

2-4 c. flour

3 c. + 3 T. vegetable oil

In a large bowl, combine the warm water and yeast. Stir in sugar. Add milk, sugar, eggs, salt, and vanilla. Add 2 c. of flour to the bowl and stir until a thick batter is formed. Continue to add flour until a soft dough forms. Knead dough, adding just enough flour to keep it from being sticky. Pour 3 T. of vegetable oil over the top of the dough, cover and let rise 1 hour. (If you plan to make them in the morning, just plop the dough into a gallon-sized ziploc bag & stick it in the fridge until you're ready to fry the dough in the morning.) Once you are ready to fry the dough, heat 3 c. of vegetable oil in a large pot over medium heat. Roll risen dough very thin, cut into small rectangles, then carefully drop dough into hot oil. Fry on one side just until puffy and barely brown, then turn and fry on the other side. Remove from heat, place on a large platter lined with paper towels. Once all dough has been fried, sprinkle the mound of cooked beignets with Citrus-Spiced sugar, then generously sprinkle with powdered sugar. Enjoy!

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Citrus Spiced Sugar

Sweet, perfect sugar with the slightest zing of warm, glorious flavor.

1 c. sugar

Zest of 1 lemon

Zest of 1 orange

1 tsp. cinnamon

1 tsp. nutmeg

In a small bowl, combine all ingredients together. Sprinkle atop warm beignets. Sprinkle on toasted, buttered bread.

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