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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Stroll the French Quarter in New Orleans and you are bound to come upon vendors selling the city's famous beinets. The name comes from the French word for fritter . This version features a batter made with buttery pecans, sweet toffee, vanilla and cinnamon. Toast pecans at 350F for 5-10 minutes on a baking sheet. Ingredients:
1 cup milk |
1/2 cup unsalted butter |
1/4 teaspoon salt |
1 teaspoon sugar |
1 cup all-purpose flour |
4 large eggs, room temperature |
1 teaspoon vanilla |
1/4 cup finely chopped toasted pecans |
1/4 cup toffee pieces |
vegetable oil or shortening (for deep frying) |
1/4 cup confectioners' sugar, for dusting |
1 teaspoon cinnamon |
Directions:
1. In a small saucepan over medium hight heat, combine milk, butter, salt and sugar; bring to a rapid boil. Remove the pan from heat and add the flour, stirring vigorously. Return the pan to the stove over low heat, cook, stirring, until the mixture forms a ball and leaves a skin on the bottom of the pan. Remove the pan from heat and let mixture cool for 10 minutes.
2. Add the eggs, one at a time, beating well with an electric mixer until dough is smooth and glossy. Stir in vanilla, pecans and toffee.
3. Pour oil in saucepan or deep fryer to come 3-inches up the sides. Heat oil to 350°F Drop dough by the scant tablespoon into the oil and fry in small batches, turning them, until golden brown, about 3 minutes. Transfer to towel-lined platter with a slotted spoon and dust with confectioner's sugar and cinnamon. Serve hot.
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