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Calas Rice Doughnuts
Nb persons: 0
Yield: 2 DOZEN CALAS
Preparation time:
Total time:
Source: Mosquito Supper Club
| Before Cafe Du Monde and Morning Call were the go-to dessert spots in New Orleans, Creoles were pushing carts around the French Quarter and selling calas-fried doughnuts made with leftover rice. I learned this recipe from the Hermann-Grima museum when they exhibited it at the New Orleans Jazz Festival. I've adjusted it to include freshly milled flours and a little less sugar. The yeasted dough is better after it sits for a while and can be held in the refrigerator for up to a week before frying. Be sure to put it in a container with a lot of space for it to rise and grow. Fry it up when you need a treat and serve with a cafe au lait or strong black coffee. | |
| 1/2cup (120 ml) | milk |
| 1 tablespoon | active dry yeast |
| 1/2cup (125 g) | raw unrefined sugar |
| 1 1/2 cups (290 g) | cooked rice, I prefer brown rice) |
| 3 large | eggs |
| 1 cup (130 g) | all-purpose flour |
| 1/2 cup (65 g) | freshly milled flour, preferably Ruby Lee (see Resources) |
| 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt Pinch of freshly grated nutmeg Peanut oil, for frying | |
| Powdered sugar, for serving | |
| cane syrup, alternative | |
| Peanut oil, for frying | |
| 1/2 teaspoon | kosher salt |
| Pinch | freshly grated nutmeg |
In a small saucepan, warm the milk over low heat just until lukewarm or baby-bottle temperature. Remove from the heat and stir in the yeast and raw sugar. Let stand for 2 minutes to allow the yeast to bloom.
Combine the milk mixture, rice, eggs, flours, vanilla, salt, and nutmeg and whisk to combine. Cover with a kitchen towel and let rise for 30 minutes in a warm, draft-free spot.
Meanwhile, fill a large heavy-bottomed pot with 4 inches (10 cm) of peanut oil and heat the oil over medium-high heat to 375°F (190°C). (Alternatively, use a tabletop fryer.)
Using two spoons or a small (#100) cookie scoop, carefully drop balls of the batter into the hot oil. Drop about 12 calas at a time and fry until golden brown, 3 to 5 minutes. Use tongs to transfer the calas to paper towels to absorb excess oil.
Serve the warm calas dusted with powdered sugar or drizzled with cane syrup.
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