Monday, March 28, 2011

Beignets and Malasadas

Beignets before breakfast? Only in New Orleans can you exercise this indulgence and at Big Jone’s where I could not resist eating just one more than I should have because I haven’t had them in such a long time.

I love Paula Dean’s recipe and brought an entire batch to my neighbor’s house where her kids gobbled them up and instantly begged me to make more.

Bon Appetit!

New Orleans Beignets

1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
Nonstick spray
Oil, for deep-frying
3 cups confectioners' sugar

Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.

Preheat oil in a deep-fryer to 350 degrees F.

Add the confectioners' sugar to a paper or plastic bag and set aside.

Roll the dough out to about 1/4-inch thickness and cut into squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.

When I lived in Honolulu, I was obsessed with Malasadas - Hawaii’s version of the Beignet. Fat Tuesday is Malasada Day in Hawaii.
A malasada is a fried, sugar-coated Portuguese donut and it is meant to use up all the fat and sugar in the house before Lent begins.
Like beignets, they should be eaten while they are still hot.

Hawaiian Malasadas
1 Tbsp Rapid Rise yeast
1 tsp Sugar
¼ cup Warm water
3 cup Flour
¼ cup Sugar
¼ cup Melted butter
3 Eggs
½ cup Evaporated milk
½ cup Water
Vegetable oil for frying
1/8 tsp nutmeg

Mix rapid rise yeast with melted butter, condensed milk and water (120 to 130 degrees) 3 beaten eggs at room temperature, half of the flour. Mix well.

Let it sit for 10 minutes.

Add the rest of the flour, mix well.

Let rise for an hour in a warm draft free area or until double in size.

Heat vegetable oil to 375 degrees.

Make 2 to 3 inch balls of Malasada dough.

Cook in vegetable oil for about 6 minutes or until golden brown and cook through.

Set on paper towel to cool.

Roll in sugar.