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Tuesday, March 4, 2014

Beignets de Carnaval


It's Carnaval season once again and that means one thing - making Beignets! But I honestly thought of skipping it this year. Memories of flour all over my kitchen, sticky hands, and splattering oil made me think twice, especially when it's easier to go to the store and buy some (click here). But then again, I thought of the Beignets I made from scratch last year and felt pretty proud of myself (click here). It sure felt better than buying at the store. This isn't the same recipe I made from last year - that was AN's recipe which I still have to find! This year, I decided to work up my own recipe.



Melt 50 grams of butter. Set aside.



Heat 100 ml of milk. Set aside.



In a bowl, add 350 grams of flour, 50 grams of sugar, and 1 sachet of levure chimique. Mix and form a hole in the middle. Add 2 eggs in the center, the butter, and the milk.



Mix everything together well.

Cover with a clean cloth and let it rise in a warm, no wind airflow area. For example, I let this rise in my daughter's room beside the radiator with the door closed for 2 hours (my daughter was away for the whole day). I've heard that it's even better if you let it rise overnight, but 2 hours was good enough.



After the dough has risen, transfer to a table with lots of flour. If the dough sticks to your fingers, add more flour and work with your fingers.



Using a rolling pin, flatten until it is about 1 cm thick.



Slice in squares / rectangles. You can use a knife, but I like my pizza slicer for this. I also like to slice a bit in the center.



Heat a good amount of oil in a pan. When it is hot, fry each piece about 2-3 minutes each or until golden brown. You should see the dough magically puff out. I love when it does that.



Transfer the cooked Beignets to a plate and sprinkle generously with icing sugar.

Enjoy and Happy Carnaval!!!

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