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Beignets
Nb persons: 0
Yield: about 1 1/4 cups
Preparation time:
Total time:
Source: McCall's Practically Cookless Cookbook p.40
| Oil | |
| 1/2 cup | water |
| 1/4 cup | butter |
| 1/8 teaspoon | salt |
| 1/2 cup | sifted all purpose flour |
| 2 | eggs |
| Powdered sugar | |
| 1. In deep skillet heat at least 2 inches of oil to 400F. 2. Meanwhile, bring water, butter and salt to boiling. 3. Remove from heat, stir in flour. Beat with wooden spoon, over low heat until dough forms ball. Beat in eggs, one at a time. Continue to beat until dough is shiny. 4. Spoon tablespoons into hot oil. Deep-fry 2 to 3 at a time, 8 minutes or until golden brown; turn once. Drain. 5. Serve hot with sugar and Caramel Sauce. Caramel Sauce | |
| 1 1/2 cups | sugar |
| 2 tablespoon | butter |
| 1/8 teaspoon | salt |
| 1/2 teaspoon | vanilla extract |
1. In large heavy skillet, heat sugar, over very low heat and stirring until melted and light-golden brown.
2. Remove from heat. Very gradually stir in 1 cup hot water; bring to boiling point. Reduce heat and simmer until thickens slightly, or to 228F on candy thermometer.
3. Remove from heat. Add butter, salt and vanilla. Let cool.
Makes about 1 1/4 cups
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