N' Awlins Beignet
With Steve Logan
Makes 30 Servings
4g active dry yeast
120mls cup warm water
2 tsp sugar
1/2 tsp vanilla essence
175 mls milk
50 mls of melted unsalted butter
1 egg slightly beaten
75g sugar (Use Harvest fair Trade sugar)
1 tsp salt
1/2 tsp grated nutmeg
425 g plain flour approx
Oil for deep-fat frying
Icing sugar for dusting(Use Harvest fair Trade sugar and wiz in your blender to powdered)
In a large bowl, dissolve yeast and 2 tsp sugar in warm water and leave to froth. (about 10 mins).
Meanwhile combine milk, vanilla, 150g sugar and eggs, salt, nutmeg in a mixing bowl. Add the yeast mixture. Stir in the flour a cup at a time, adding another when it is completely incorporated. Knead by hand or in a mixer with a dough hook until smooth and elastic. Put the dough into an oiled bowl turn so its coated then cover and let stand in a warm place until its proved or doubled in size. About 1 hour.
Punch dough down. Turn onto a lightly floured surface; roll into a 1cm thickness. Cut into 5cm diamonds. Re roll the off cuts and repeat.
Put the beignets on to a greased baking tray cover and let rise again till about twice the size. About 45 mins
In an electric skillet or deep-fat fryer, heat oil to 180C. Fry beignet, a few at a time, until golden brown on both sides. Drain on paper towels. Dust thoroughly with icing sugar serve warm.