¾ cup whole milk ¼ cup brewed dark roast coffee 1 tbsp shortening 2 tbsp sugar 2 tsp dry yeast 3 cups all purpose flour 1 tsp nutmeg 1 tsp salt 1 egg Confectioners sugar Mix milk and coffee Heat to boiling point (do not boil)
Mix shortening and sugar till well blended Slowly add ½ flour mixture to milk, stirring to melt shortening and dissolve sugar
Cool to room temperature Add yeast, mix thoroughly In separate bowl, combine flour, nutmeg and salt Slowly add milk to form smooth batter Add eggs, blend well
Add remaining flour, mix until smooth Cover with towel, allow to rise (approx. 1 hour)
When dough has risen to double size, knead and roll out to ¼ inch thick Cut into diamond shapes with knife or cookie cutter Place on cookie sheet, cover and allow to rise about 1 hour Heat light cooking oil to about 385 degrees Fri the beignets to golden brown, turning only once Lay on paper towel to drain Dust liberally with confectioners sugar
Mix shortening and sugar till well blended Slowly add ½ flour mixture to milk, stirring to melt shortening and dissolve sugar
Cool to room temperature Add yeast, mix thoroughly In separate bowl, combine flour, nutmeg and salt Slowly add milk to form smooth batter Add eggs, blend well
Add remaining flour, mix until smooth Cover with towel, allow to rise (approx. 1 hour)
When dough has risen to double size, knead and roll out to ¼ inch thick Cut into diamond shapes with knife or cookie cutter Place on cookie sheet, cover and allow to rise about 1 hour Heat light cooking oil to about 385 degrees Fri the beignets to golden brown, turning only once Lay on paper towel to drain Dust liberally with confectioners sugar
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