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Receta French Market Doughnuts (Beignets)
by Global Cookbook

French Market Doughnuts (Beignets)
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Ingredientes

  • 1/2 c. Boiling water
  • 2 Tbsp. Lard -- okay, use Crisco
  • 1/4 c. Sugar
  • 1/2 tsp Salt
  • 1/2 c. Evap lowfat milk
  • 1 1/2 tsp Dry yeast
  • 1/4 c. Hot water
  • 1 x Egg -- beaten
  • 3 1/2 x To 4 c. Flour

Direcciones

  1. In a large bowl- Grandmother's was a big heavy pale green pottery one- place lard, sugar, salt, lowfat milk, and boiling water. Allow to cold to luke hot. Proof yeast in 1/4 c. lukewarm (110 F.) water. Add in yeast to bowl along with with the egg, when temp is no more than 110 F. Stir in 2 c. flour, beating well. Add in sufficient flour to make a soft dough. Heat deep fat to 375 F. Roll dough out, a bit at a time, to 1/4 inch thick. Cut into squares, drop into fat. The doughnuts should turn over by themselves, but if they do not, nudge them over. They should be a golden. Grandmother placed them on brown bags to drain, but paper towels are probably safer.
  2. She put them on a plate and shook powdered sugar over them. My kids felt they should be placed in a small brown bag and shaken with the sugar. If all the dough isn't used up, or possibly if you want to make it the night before, store in a greased bowl in the fridge, top of dough greased, covered with waxed paper and a cover, or possibly plastic wrap. Don't let this dough rise after rolling out- it does which in the warm fat.
  3. Makes 2-3 dozen doughnuts. Wecalled beignets French Market doughnuts, till suddenly the world discovered them- now we speak french ;-). My grandmother didn't believe in fried food- said it wasn't good for you, but every now and then, if we whined sufficient, this is how she made them.