Ta Da. . . Drum Roll Please
Yeah, I finally did it. Here is my version of Beignets.
(Yeilds 5 dozen)
1 package active dry yeast
1 1/2 cups warm water
1/2 cup sugar
1 teaspoon salt
2 beaten eggs
1 cup evaporated milk
5 cups unbleached, flour
2 cups freshly ground barley flour
1/4 cup butter flavored shortening
oil for frying
powdered sugar
Instructions: In a large mixing bowl, sprinkle yeast over water, stir to dissolve. Add sugar, salt, eggs and milk. Blend with a blender. Add barley flour and beat until smooth. Add shortening and beat in remaining flour. Cover with plastic wrap and chill overnight. Roll out on a floured board to 1/8 inch thick. Cut into 2 1/2 inch squares. Deep fry at 350 degrees for 2-3 minutes until lightly browned on both sides. Drain on towel and sprinkle with powdered sugar. Serve HOT! (The barley flour is what makes the difference in this recipe.)
(Yeilds 5 dozen)
1 package active dry yeast
1 1/2 cups warm water
1/2 cup sugar
1 teaspoon salt
2 beaten eggs
1 cup evaporated milk
5 cups unbleached, flour
2 cups freshly ground barley flour
1/4 cup butter flavored shortening
oil for frying
powdered sugar
Instructions: In a large mixing bowl, sprinkle yeast over water, stir to dissolve. Add sugar, salt, eggs and milk. Blend with a blender. Add barley flour and beat until smooth. Add shortening and beat in remaining flour. Cover with plastic wrap and chill overnight. Roll out on a floured board to 1/8 inch thick. Cut into 2 1/2 inch squares. Deep fry at 350 degrees for 2-3 minutes until lightly browned on both sides. Drain on towel and sprinkle with powdered sugar. Serve HOT! (The barley flour is what makes the difference in this recipe.)
Ok. Now where do I get BARLEY FLOUR?!
ReplyDeleteYeah, good luck with that one. I ended up buying pearl barley, and having Grandma Budge grind it for me. I know they sell it somewhere. If you see it, let me know.
ReplyDelete