My six year old daughter is obsessed with Disney's Princess and the Frog. It all happened about two weeks ago when we purchased the movie. From the day we brought it home she has watched The Princess and the Frog at least once a day and some days with a lot of begging twice in one day. It is an alright show but she got to the point that she wanted me to get her a frog as a pet just so she can kiss it. One day after getting out of the shower I found both my girls had "beauty marks" drawn on their faces, so they could be like Charlotte. It is an alright show, not my favorite, but one part of the show did intrigue me and it was the Beignets. Since it is Tiana's specialty in the show I thought Aria would go gaga if I made them. I am not a really good dough maker, I think I am a bit impatient having to wait for dough to rise and such. But I would have to say they turned out pretty good, and Aria did go crazy for it, so that made it all worth it to put a smile on her face.
French Quarter Beignets
Ingredients
1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
Nonstick spray
Oil, for deep-frying
3 cups confectioners' sugar
Directions
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
Preheat oil in a deep-fryer to 350 degrees F.
Add the confectioners' sugar to a paper or plastic bag and set aside.
Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly. (We kept some without sugar and put butter and honey on them like a scone)
1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
Nonstick spray
Oil, for deep-frying
3 cups confectioners' sugar
Directions
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
Preheat oil in a deep-fryer to 350 degrees F.
Add the confectioners' sugar to a paper or plastic bag and set aside.
Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly. (We kept some without sugar and put butter and honey on them like a scone)
Note: Since it does make quite a few, I kept my leftover dough in the fridge for up to a week and they still tasted great.
Picture by Me
Recipe adapted from Paula Deen
No comments:
Post a Comment