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ANGEL-LIGHT BEIGNETS Recipe

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This recipe for ANGEL-LIGHT BEIGNETS, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  

Added: Tuesday, August 4, 2009
Category:
Category:
Ingredients:  
Ingredients:  
2/3 c warm water, 110 to 115 degrees
1/4 c granulated sugar
1/4 tsp salt
1 pkg active dry yeast
3 to 4 cups flour
1/3 c heavy cream
1 egg, lightly beaten
peanut oil for deep frying
confectioners sugar for coating
Directions:
Directions:
In a 2-cup measuring cup, combine the water, granulated sugar, salt and yeast. Let stand until frothy, about 10 minutes. Measure out 3 1/2 cups of the flour into food processor. With the motor running, slowly add the yeast mixture, processing until fully absorbed. Add the cream and egg and process to form a soft dough. Add more flour, 1 Tbs. at a time, until the dough cleans the sides of the work bowl and is no longer sticky. Continue processing for 1 minute to knead. Place the dough in a lightly oiled plastic bag, seal and refrigerate overnight. Transfer the dough to a lightly floured work surface and punch it down. Using a floured rolling pin, roll out the dough into an 8-inch square about 3/4 inch thick. Using a sharp knife, square off the corners. Cut the dough into sixteen 2-inch squares, then cut the squares in half on the diagonal to form 32 triangles. Transfer to a lightly floured baking sheet and let rise, uncovered, until doubled in size, about 45 minutes. In a heavy saucepan or deep fryer, pour in oil to a depth of 4 inches and heat to 375°F on a deep-frying thermometer. Add the pieces of dough, a few at a time, and deep-fry, turning as needed, until golden, about 1 minute. Using a slotted spoon, transfer to paper towels to drain. Sprinkle generously with confectioners’ sugar and serve hot. Makes 32 beignets.

 

 

 

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