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Corsican Chestnut Beignets
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Package Active dry yeast
/2 Cup Granulated sugar
Tablespoon Vegetable shortening
1/4 Cup Warm milk; (110 degrees)
Egg; beaten
1/2 Cup All−purpose flour
Cup Chestnut flour
Pinches salt
Oil; for frying
1
Cup Honey
Preheat the fryer to 360 degrees F.
In the bowl of an electric mixer, fitted with a dough hook, add the yeast,
sugar, shortening, and milk, mix for 2 minutes. Add the egg. Mix well. Add 2
cups of the flour, the chestnut flour and salt. Beat at low speed until all
of the flour is incorporated, about 1 minute. Then beat at medium speed
until the mixture forms a ball, leaves the sides of the bowl, and climbs up
the dough hook. Remove the dough from the bowl.
Using your hands, form the dough into a smooth ball. Lightly oil a bowl.
Place the dough in the bowl and turn it to oil all sides. Cover with plastic
wrap and set aside in a warm, draft−free place until it doubles in size,
about 2 hours.
Turn the dough out onto a floured surface and pat the dough into a rectangle
about 1−inch thick. Lightly dust the surface of the dough. Roll out the
rectangle to 12 1/2 inches long by 10 inches wide and about 1/4−inch thick.
With a sharp knife, cut the dough into 20 (2 1/2−inch) square beignets. Fry
the beignets, a couple at a time until golden brown and crispy on all sides,
about 3 to 5 minutes.
Remove and drain on a paper towels. Drizzle with the honey and serve.
Yield: 10 servings
Corsican Chestnut Beignets
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