Tuesday, February 8, 2011

Rum Beignets

Mardi Gras is right around the corner and I’m getting ready. One thing that is always fun to make are Beignets. This is a traditional recipe with my small dangerous twist to them of adding Rum to the batter, it gives them a rich depth that is so mmmmm......  Try These!!!!!

INGREDIENTS: ½ cup lukewarm water
½ cup rum
(Keep the bottle near by for the coffee for later : )
¼ cup granulated sugar

½ teaspoon salt

1 egg, room temperature and beaten

2 tablespoons butter, softened

½ cup evaporated milk

4 cups bread flour or all-purpose flour

3 teaspoons instant active dry yeast

Vegetable or Peanut oil*

Powdered sugar for dusting

* Use just enough vegetable oil to completely cover beignets while frying.


Using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth.

If using a bread machine, select dough setting and press Start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.

To prepare dough, remove from refrigerator and roll out on a lightly floured board to 1/2-inch thickness. Cut into approximately 3-inch squares or circles.

In a deep fryer or large pot, heat vegetable oil to 360 degrees F. Fry the beignets (2 or 3 at a time) 2 to 3 minutes or until they are puffed and golden brown on both sides, turning them in the oil with tongs once or twice to get them evenly brown; beignets will rise to the surface of the oil as soon as they begin to puff.
NOTE: If the beignets don't rise to the top immediately when dropped into the oil, the oil is not hot enough. Remove from oil and drain on paper towels, then sprinkle heavily with powdered sugar. Serve hot with some strong coffee.... maybe a hint of Rum on the side. : )

No comments:

Post a Comment