Ingredients:
3 1/4 cups all-purpose
flour, plus flour for kneading
2 1/2 tablespoons
granulated sugar
1 teaspoon
ground nutmeg
2/3 teaspoon
salt
1 1/4 cups
lukewarm milk
2 1/2 teaspoons
active dry yeast
3 tablespoons
unsalted butter, melted
1 whole egg,
plus 1 egg yolk
Vegetable oil
for deep-frying
1/2 cup honey,
plus warmed honey for serving
Confectioners'
sugar
Instructions:
In a bowl, stir
together the flour, granulated sugar, nutmeg and salt. In a small bowl,
combine the milk and yeast and let stand until foamy, about 5 minutes.
To the yeast
mixture, add the melted butter, whole egg and egg yolk and whisk together
just until blended. Then add the yeast mixture to the flour mixture and
stir together to form a dough.
Transfer the
dough to a floured work surface and knead until soft and tender, about
10 minutes.
Form into a
smooth ball.
Lightly grease
a large bowl and place the dough in it.
Cover the bowl
with a kitchen towel and let the dough rise in a draft-free spot until
doubled in bulk, about 40 minutes.
Turn out the
dough onto a well-floured work surface, punch it down, then cover with
the bowl and let stand for about 15 minutes. Roll out the dough about 3/8
inch thick. Using a round cutter 2 1/2 inches in diameter, cut out as many
pieces as possible.
Gather together
the scraps, roll out one more time and cut out more rounds. Cover the rounds
with a kitchen towel and let rise until nearly doubled in size and very
light, about 20 minutes.
In a deep-fat
fryer or large, heavy saucepan over medium-high heat, pour the vegetable
oil to a depth of about 3 inches. Heat until it registers 350 degrees F
on a deep-fat frying thermometer, or until a small piece of dough dropped
into the oil browns in about 2 1/2 minutes.
Working in batches
of 4 or 5, add the beignets and fry until a nice golden brown on the first
side, 2-3 minutes.
Turn them carefully
and fry on the second side until golden, 2-3 minutes longer. Using a slotted
spoon, transfer to a paper towel-lined plate to drain. Keep warm until
all the beignets are cooked.
Meanwhile, in
a small saucepan over medium heat, warm the 1/2 cup honey until it is liquefied.
When the beignets
are ready, lightly brush the tops with the honey and arrange them on a
platter. Sift confectioners’ sugar over the tops.
Serve immediately
with extra warmed honey on the side.
Servings:
16-20
Nutrition
Facts:
Amount Per
Serving: Calories 147
Fat 4
g, Cholesterol 27 mg,
Sodium 90 mg
Courtesy Of: http://www.cooking.com
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