Calas Recipe - Cooking Index
Calas Recipe - Cooking Index
| 1 1/2 cups | 93g / 3.3oz | Flour - all-purpose, unsifted |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Nutmeg |
| 1 | Active dry yeast | |
| 1/4 cup | 59ml | Water - very hot tap |
| 3 | Eggs - at room temperature | |
| 1 1/2 cups | 240g / 8.5oz | Rice - cooked |
| Vegetable oil for deep-fryin | ||
| Sugar |
1. In small mixer bowl, thoroughly mix 1/3 cup flour, 1/2 cup sugar, the salt, nutmeg and active dry yeast.
2. Gradually add water to dry ingredients; beat 2 minutes at medium speed of electric mixer, scarping bowl occasionally.
3. Add eggs and 1/2 cup flour, or enough flour to make thick batter; beat at high speed 1 minute, scraping bowl occasionally.
4. Add rice and beat 1 minute longer.
5. Stir in enough additional flour to make very soft dough.
6. Cover; let rise in warm, draft-free place until doubled in bulk, about 30 minutes.
7. Heat oil to 370F.
8. Stir batter down; drop by tablespoons into hot oil and fry, turning once, until deep golden brown, about 3 minutes.
9. Drain on paper towels and roll in sugar; serve warm.
NOTE: Until recent years, women selling calas were daily-morning figures on the streets of New Orleans. Upon hearing their cries, "Belle calas, tout chaud," Creole cooks rushed out to get them fresh.
Source:
Jambalaya Restaurant; Austin, TX
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