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French Market Beignets
1 pk Dry yeast
1 c Milk
1 t Salt
1 x Large egg, beaten
3 c Flour, divided(up to 3 1/2c)
2 T Warm water
1/4 c Sugar
1/4 t Ground nutmeg
2 T Vegetable oil
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Heat milk; add 1/4 cup sugar, 1 teaspoon salt, and 1/4 cup ground nutmeg. Stir until sugar dissolves. Cool milk mixture to 105 to 115 degrees and add to yeast mixture. Add egg, 2 tablespoons oil and 1 cup flour; beat at medium speed woth an electric mixer until smooth. Stir in enough remaining flour to make a soft dough. Place dough in a well greased bowl, turning to grease top. Cover and let dough rise in a warm place (85degrees), free from drafts, about one hour or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface, and knead 4 or 5 times. Roll dough into an 18 x 12 inch rectangle. Cut dough into 32 3 x 2 inch rectangles. Place on a floured surface; cover and let rise in a warm place 30 minutes or until doubled in bulk. Pour oil to depth of 3 inches into a Dutch oven; heat to 375 degrees. Fry 4 or 5 beignets at a time in hot oil about one minutes on each side or until golden brown. Drain well on paper towels; sprinkle with powdered sugar. Serve warm.
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