Text 29809, 82 rader
Skriven 2015-08-08 07:47:02 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1792
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Buttermilk Beignets
 Categories: Desserts, Snacks, Breads
      Yield: 48 servings

    3/4 c  Whole milk
  1 1/2 c  Buttermilk
      4 ts Active dry yeast
  2 1/2 tb Sugar
  3 1/2 c  Bread flour; + extra for
           - flouring work surface
    1/2 ts Baking soda
    1/4 ts Salt
           Peanut oil for frying
           Confectioners' sugar for
           - serving, as much as you
           - think you'll need-then
           - double that!

  Heat the milk in a small saucepan over medium-high heat
  until small bubbles form at the surface. Remove from the
  heat, add the buttermilk, and then pour into a stand mixer
  bowl. Whisk in the yeast and the sugar and set aside for 5
  minutes. Add the flour, baking soda, and salt, and mix on
  low speed, using a dough hook, until the dry ingredients
  are moistened, 3 to 4 minutes. Increase the mixer speed to
  medium and continue mixing until the dough forms a loose
  ball and is still quite wet and tacky, 1 to 2 minutes
  longer. Cover the bowl with plastic wrap and set the dough
  aside in a draft-free spot for 1 hour.

  Pour enough peanut oil into a large pot to fill it to a
  depth of 3 inches and bring to a temp of 375+.F/190+.C over
  medium heat (this will take about 20 minutes). Line a
  plate with paper towels and set aside.

  Lightly flour your work surface and turn the dough out on
  it. Sprinkle the top of the dough with flour, gently press
  to flatten, fold it in half, and gently tuck the ends
  under to create a rough-shaped round. Dust again and roll
  the dough out into a 1/2" to 1/3" thick circle. Let the
  dough rest for 1 minute before using a chef's knife, a
  bench knife, or a pizza wheel to cut the dough into 1
  1/2-inch squares (you should get about 48).

  Gently stretch a beignet lengthwise and carefully drop it
  into the oil. Add a few beignets (don't overcrowd them,
  otherwise the oil will cool down and the beignets will
  soak up oil and be greasy) and fry until puffed and golden
  brown, turning them often with a slotted spoon, for 2 to 3
  minutes. Transfer to the prepared plate to drain while you
  cook the rest. Serve while still warm, buried under a
  mound of confectioners' sugar, with hot coffee on the
  side.

  MAKE AHEAD: The beignet dough can be made up to 8 hours in
  advance of frying. Line a baking sheet with parchment
  paper and spray it with nonstick cooking spray. After
  cutting the dough, place the beignets on the paper and
  place another greased sheet of parchment paper,
  sprayed-side down, on top. Wrap the entire baking sheet
  with plastic wrap and refrigerate. The beignets can be
  fried straight from the refrigerator.

  by David Guas and Raquel Pelzell DamGoodSweet: Desserts to
  Satisfy Your Sweet Tooth, New Orleans Style

  Epicurious | January 2010

  Yield: Makes about 4 dozen beignets

  MM Format by Dave Drum - 12 February 2014

  Uncle Dirty Dave's Archives

MMMMM

... Come on over for BBQ said Pooh as he eyed Piglet hungrily.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)