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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 6 |
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A light, square French doughnut-good with coffee. Ingredients:
1/2 cup whole milk |
1/4 ounce active dry yeast |
1/2 cup warm water (105 to 115 degrees) |
1/4 cup granulated sugar |
1 large egg |
1/2 teaspoon freshly ground nutmeg |
1/8 teaspoon salt |
4 1/2-5 cups unbleached all-purpose flour |
1 tablespoon unsalted butter, melted |
vegetable oil (for frying) |
lots confectioners' sugar, sifted |
Directions:
1. Scald milk: In a small saucepan, heat milk just until bubbles appear around the sides of the pan. Remove from heat; let cool to room temperature.
2. Soften the yeast: In a large bowl, dissolve yeast in warm water. Add cooled milk, the sugar, egg, nutmeg and salt.
3. Prepare the dough: With a wooden spoon, gradually beat in 3 cups of the flour and the butter until batter is smooth. Stir in enough of the remaining flour until a manageable dough forms.
4. Knead the dough: Turn dough out onto a lightly floured surface and knead, adding remaining flour as necessary, until dough is smooth and elastic.
5. Let the dough rise: Wash, dry and oil the same bowl. Place dough in oiled bowl, turning the dough to bring oiled side up. Cover with clean cotton towel; set aside in a warm place free of drafts and let dough rise until double in size-about 1 hour.
6. Shape, cut the dough: On a lightly floured surface, roll dough into a 15-by-10-inch rectangle, about 1/4 inches thick. Cut dough into 3 1/2-by-3-inch rectangles. Set rectangles on a lightly oiled baking sheet in a warm place and let rise until double in size-about 45 to 55 minutes.
7. Fry the beignets: In a large sauté pan or sauce pan, heat 2 inches oil to 350°F degrees. Fry beignets in hot oil, turning until puffed and golden brown.
8. Presentation: Drain on a cooling rack set atop paper towels. Sprinkle with confectioners sugar and eat immediately.
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