Fried dough: Carnival USA Hanukkah Mardi Gras
by Sandra
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Loading ... Beignets NOLA (New Orleans, Louisiana) to My Round
"Let the good times roll" This recipe is also involved in yeastspotting of the week!
If you attablé in a café in New Orleans and you are ordering donuts, do not be surprised to find in your plate of 3 square donuts sprinkled with a thick layer of icing sugar in place of the traditional round donut hole central.
Imported by the French colonists in the 18th century, Fritter has become a specialty of New Orleans where it is traditionally served with chicory coffee au lait.
In the United States, his reputation is such that the tasting Fritter & Café au Lait has become an almost mandatory step of any good tourist visiting NOLA especially at Cafe du Monde which made its only dish on the menu! A sunny terrace at the French Quarter, fritters warm and soft and sweet .. let the good times roll ... let the good times roll
(about 24 fritters)
550g flour
2 cc dry instant yeast
Salt 1 cc
60g powdered sugar
1 egg
300g milk
- 30g of butter at room temperature
- Sunflower oil for frying
- icing sugar
In a large bowl, add the sifted flour and dry yeast. Mix and add salt and sugar before mixing again with a wooden spoon.
Digging a well: pour in the egg and milk. Mix from the center of gradually bringing flour to form a fairly sticky dough. When the dough begins to form a mass, the transfer on a work plan and lightly flour the work to form a ball. Knead dough 5 minutes until it becomes homogeneous. Add the butter cut into small pieces by incorporating them gradually to the dough.
Knead about ten minutes until all butter is incorporated and the dough forms a homogeneous mass, supple and smooth.
Put the dough ball in a bowl lightly oiled or buttered, cover with film support and a cloth and let stand 2 hours. Fold the dough in the bowl, cover and put in refrigerator for at least 1h.
Note: If you do not want to make your cakes the same day or you can keep the dough in the refrigerator overnight after folded (once the dough is inflated, the degas by pressing gently and fold in the 2 or 3 times on itself)
Heat oil in a fryer or a frying pan with high edges: the oil is ready when a small piece of dough in it plunged back to the surface immediately surrounded by bubbles.
Transfer the dough on a lightly flour work. Spread the roll to form a rectangle 30 cm x 25 cm on a 0.5 cm thick (if dough is too inclined to retract during sprawl flour above and below and make a rectangle slightly larger - 1 cm 2 in addition to the ribs). With a pastry wheel, cut 24 squares of 5 cm and immersed in oil 3 by 3 (more or less depending on the size of the used fryer). Cook about 2 minutes on first side and then return the fritter and continue to cook until the fritter is properly inflated and that he took a golden brown. Drain and place the fritters on absorbent paper.
Sprinkle generously with icing sugar before serving.
Print This Post Copyright © 2008 Sandra
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