I was going to put up a Mardi Gras Beignet recipe up tomorrow for Mardi Gras. Then while making mine tonight I thought you might also like that ability to let them rise over night like I do. Anyway, I am expecting to have Hot beignets and some special coffee tomorrow morning.... well.... maybe brunch. I'll share the recipe, but first.........
http://www.smokingmeatforums.com/t/143329/homemade-tia-maria
http://www.smokingmeatforums.com/t/143662/uncle-goldies-irish-cream
That and some good Community Dark Roast.
Now the beignets. These are almost a brioche but I never really consider them as such. If you think Beginets should be light and fluffy, you've never eaten them. Beignets are a large bubble of chewy dough. Most famous in New Orleans at the "Café du Monde" on the corner of Jackson Square. But brought to Baton Rouge for the LSU students at a place called "Coffee Call". You'll see students & drunks at all hours reading and studying or trying to find the difficult to find bathroom...LOL
Uncle Goldies Beignets
1 cup Evaporated Milk
1/2 cup granulated sugar
1 package Rapid Rise yeast
4 cups all-purpose flour
1/2 cup melted butter
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 egg
Pinch of fresh Nutmeg
1. Pour the warm milk into a large bowl. Mix 1 tablespoon of the granulated sugar, the yeast, and a heaping tablespoon of the flour into the milk, mixing with a whisk, until both the sugar and the yeast have dissolved.
2. Once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, salt, egg, nutmeg, and vanilla. Add the remaining flour and sugar. Knead the dough by hand in the bowl for about 5 minutes (This is one heavy dense dough, expect it!), then cover the bowl with plastic wrap and refrigerate the dough for 6–8 hours.
3. Remove the dough from the refrigerator and roll out on a floured surface to a thickness of 1/4 inch. Cut into 2-inch squares, cover loosely with plastic wrap, and allow the beignets to rise for about an hour.
4. Heat the oil in a large deep skillet over high heat until it reaches 350°F. Use a candy thermometer to check temperature. Fry the beignets in small batches in the hot oil, turning them every 30 seconds or so with tongs, until golden brown all over. Use tongs to remove beignets from the oil and drain on paper towels. Put the powdered sugar into a fine-mesh strainer and dust the warm beignets generously with the sugar.
This after kneading for 5 mins. Listen this ain't light bread dough there is a whole stick a butter in these babies! A friend long ago showed me about dividing the dough into ball before the rise. It makes separating more easy cause unless its a formal Mardi Gras brunch this makes a bunch. 2 or 3 dozen easy. This way I can cook a little at a time for the next few days. Nice around Mardi Gras for when folks show up.
Till tomorrow...... That's all to be done tonight.
I no longer indulge in the traditional Mardi Gras Day meal of Popeye's fried chicken.... LOL if you lived here you would've understood. But its not to good anymore. I am now thinking maybe a crawfish ettouffee......
See ya tomorrow.
http://www.smokingmeatforums.com/t/143329/homemade-tia-maria
http://www.smokingmeatforums.com/t/143662/uncle-goldies-irish-cream
That and some good Community Dark Roast.
Now the beignets. These are almost a brioche but I never really consider them as such. If you think Beginets should be light and fluffy, you've never eaten them. Beignets are a large bubble of chewy dough. Most famous in New Orleans at the "Café du Monde" on the corner of Jackson Square. But brought to Baton Rouge for the LSU students at a place called "Coffee Call". You'll see students & drunks at all hours reading and studying or trying to find the difficult to find bathroom...LOL
Uncle Goldies Beignets
1 cup Evaporated Milk
1/2 cup granulated sugar
1 package Rapid Rise yeast
4 cups all-purpose flour
1/2 cup melted butter
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 egg
Pinch of fresh Nutmeg
1. Pour the warm milk into a large bowl. Mix 1 tablespoon of the granulated sugar, the yeast, and a heaping tablespoon of the flour into the milk, mixing with a whisk, until both the sugar and the yeast have dissolved.
2. Once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, salt, egg, nutmeg, and vanilla. Add the remaining flour and sugar. Knead the dough by hand in the bowl for about 5 minutes (This is one heavy dense dough, expect it!), then cover the bowl with plastic wrap and refrigerate the dough for 6–8 hours.
3. Remove the dough from the refrigerator and roll out on a floured surface to a thickness of 1/4 inch. Cut into 2-inch squares, cover loosely with plastic wrap, and allow the beignets to rise for about an hour.
4. Heat the oil in a large deep skillet over high heat until it reaches 350°F. Use a candy thermometer to check temperature. Fry the beignets in small batches in the hot oil, turning them every 30 seconds or so with tongs, until golden brown all over. Use tongs to remove beignets from the oil and drain on paper towels. Put the powdered sugar into a fine-mesh strainer and dust the warm beignets generously with the sugar.
This after kneading for 5 mins. Listen this ain't light bread dough there is a whole stick a butter in these babies! A friend long ago showed me about dividing the dough into ball before the rise. It makes separating more easy cause unless its a formal Mardi Gras brunch this makes a bunch. 2 or 3 dozen easy. This way I can cook a little at a time for the next few days. Nice around Mardi Gras for when folks show up.
Till tomorrow...... That's all to be done tonight.
I no longer indulge in the traditional Mardi Gras Day meal of Popeye's fried chicken.... LOL if you lived here you would've understood. But its not to good anymore. I am now thinking maybe a crawfish ettouffee......
See ya tomorrow.
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