Crawfish Beignets
Serves:
Ingredients:
3/4
c
Water
1
ts
Sugar
1/2
c
Evaporated milk
1
pk
(14 oz) active dry yeast
3 1/2
c
All-purpose flour
1
Egg
2
tb
Bacon drippings
3
Medium garlic cloves
1/2
Chopped green pepper (med.)
5
Green onions, chopped
1
ts
Salt
1/4
ts
Black pepper
1/4
ts
Cayenne pepper
1
ts
Creole mustard
1/2
lb
Peeled crawfish tails
Vegetable oil
Method:
arse In a medium saucepan over low heat, combine water, sugar and evaporated milk.
Heat to 110F.
Pour hot mixture into a 2-cup measure.
Stir in yeast until blended.
Let stand 5 to 10 minutes or until foamy.
Lightly oil a 6-quart bowl.
In a food processor fitted with the steel blade, combine 3 cups flour and all remaining ingredients except oil and yeast mixture.
Process until blended.
Dough should be smooth and nonsticky.
If additional flour is needed, add 1 tablespoon at a time; process until blended after each addition.
Process 15 seconds to knead dough.
Oil a large bowl.
Place dough in oiled bowl, turning to coat all surfaces of dough.
Cover with plastic wrap.
Let rise until doubled in bulk, about 1-1/2 hours.
Punch down dough.
Turn out onto a slightly floured surface.
Roll out dough into a rectangle about 1/2 inch thick.
Working at a diagonal to rectangle, with a sharp knife, cut dough into 2-inch wide strips, moving from left to right.
Starting at top left and moving toward bottom of rectangle, cut dough diagonally into 2-inch-wide strips to form diamond shapes.
Carefully place all completed diamonds 1/2 inch apart on ungreased baking sheets.
Cover loosely with plastic wrap.
Gather up remaining dough scraps; knead together.
Cover loosely with plastic wrap; let rest 15 minutes to relax dough.
Roll out and cut as before.
Repeat until all dough has been used.
Let rise 45 minutes.
DO NOT DOUBLE IN BULK.
Heat about 3 inches oil in a large saucepan to 350F or until a 1-inch bread cube turns golden brown in 65 seconds.
Carefully slide raised beignets into oil, 3 or 4 at a time; do not crowd.
Fry until puffy and golden brown on both sides, 2 to 3 minutes per side, turning once with tongs.
Remove beignets with a slotted spoon; drain on paper towels.
Serve hot.
Makes about 36.