I flipped through the Bible, looking for a fun breakfast idea. Regular donuts take 3-4 hours. If they kept overnight, I wouldn't mind. Then the beignet recipe said it takes only 45 minutes, so I read on.
They're just cream puffs that you fry instead of bake! Reading further, I quickly realized that, if you pipe the dough into the oil instead of drop it, you get kind of a funnel cake. Even better. Just decide if you want to be all French-fancy or backyard bbq. Same dough. (The funnel cakes you get at the fair are more like waffle batter so that it flows through a funnel. This is just a thicker version.)
My piped cakes turned out right, but the beignets were a bit doughy in the middle. Either I made them too big or the oil was too hot. Or both. Maybe, smaller is better for this recipe.
1/2 C water
1/4 C butter
1/2 C flour
dash salt
1/2 tsp sugar
1/2 tsp vanilla
2 eggs
Oil for frying
1. In a small saucepan, bring water, salt, sugar, and butter to a boil. Remove from heat and dump in flour all at once. Stir quickly with a wooden spoon to make a paste. Add eggs, one at a time, beating mixture until smooth. Stir in vanilla.
2. Heat at least 1/2" of oil in a small skillet or a deep fryer to 375º. For beignets, drop spoonfuls into oil, turning once when bottom is well browned. Make sure you give them a bit of room, because they will puff up a bit. For funnel cakes, Pipe a stream in curly patterns into the oil and fry until bottom is golden. Turn and brown other side.
3. For both kinds of cakes, remove cooked pieces to a paper towel-lined plate and dust with powdered sugar. Serve immediately.
Difficulty rating :)
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