Corsican Chestnut Beignets Recipe - Cooking Index
Corsican Chestnut Beignets Recipe - Cooking Index
| 1 | Active dry yeast | |
| 1/2 cup | 99g / 3.5oz | Granulated sugar |
| 2 tablespoons | 30ml | Vegetable shortening |
| 1 1/4 cups | 296ml | Warm milk - (110 degrees) |
| 1 | Egg - beaten | |
| 2 1/2 cups | 156g / 5.5oz | All-purpose flour |
| 2 cups | 125g / 4.4oz | Chestnut flour |
| 1 | Salt | |
| Oil - for frying | ||
| 1 cup | 237ml | Honey |
Preheat the fryer to 360 degrees. In the bowl of an electric mixer, fitted with a dough hook, add the yeast, sugar, shortening, and milk, mix for 2 minutes. Add the egg. Mix well. Add 2 cups of the flour, the chestnut flour and salt. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook.
Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 2 hours.
Turn the dough out onto a floured surface and pat the dough into a rectangle about 1-inch thick. Lightly dust the surface of the dough. Roll out the rectangle to 12 1/2 inches long by 10 inches wide and about 1/4-inch thick. With a sharp knife, cut the dough into 20 (2 1/2-inch) square beignets.
Fry the beignets, a couple at a time until golden brown and crispy on all sides, about 3 to 5 minutes. Remove and drain on a paper towels. Drizzle with the honey and serve.
This recipe yields 10 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C56) - from the TV FOOD - NETWORK
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