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French Market Beignets

French Market Beignets
Votes: 0
Rating: 0
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French Market Beignets
Votes: 0
Rating: 0
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Ingredients
  • 1 cup whole organic or raw milk
  • 2 tablespoons organic butter or lard
  • 1 tablespoon muscavado or coconut sap sugar
  • 1 tablespoon organic sugar
  • 1 package active dry yeast
  • 1 large egg, preferably pastured or organic
  • 3 cups sprouted red wheat flour
  • 1 teaspoon sea salt
  • 1 teaspoon ground nutmeg
  • Coconut oil, beef tallow, or lard
  • Powdered rapadura
Servings:
Units:
Instructions
  1. Combine milk, butter or lard, and sugars in a saucepan; cook over low heat until butter melts, stirring often.
  2. Cool to about 105°.
  3. Transfer mixture to a large bowl.
  4. Stir in yeast; let stand 5 minutes. Stir in egg.
  5. Combine flour, salt, and nutmeg; add 1/2 cup to yeast mixture.
  6. Beat at medium speed with electric mixer until smooth (about 1 minute).
  7. Stir in enough of remaining flour mixture to make a soft dough.
  8. Place dough in a well-greased bowl,turning to grease top.
  9. Cover and let dough rise in a warm place (85°) about 1 hour or until doubled in bulk.
  10. Punch down dough; turn out onto a lightly floured surface and knead 4 or 5 times.
  11. Roll dough to a 15 x 12" rectangle; cut into 20 3" squares (I use a pizza wheel).
  12. Cut each square in half diagonally, forming triangles.
  13. Place on a floured surface; cover and let rise in a warm place for 30 minutes or until doubled in bulk.
  14. Melt oil or fat to a depth of 3" in a Dutch oven.
  15. Heat to 375°.
  16. Fry beignets, 4 or 5 at a time, about 1 minute on each side or until golden brown.
  17. Drain well on paper towels; sprinkle with powdered rapadura or maple sugar.
  18. Serve warm. Yield: 40 beignets.
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Sprouted Biscuits

Biscuits

Sprouted Biscuits
Votes: 13
Rating: 3.08
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Sprouted Biscuits
Votes: 13
Rating: 3.08
You:
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Ingredients
  • 3 1/2 cups sprouted organic flour
  • 2 cups whole organic buttermilk (maybe a little less)
  • 4 tbsp organic butter or lard
  • 1 1/2 tsps sea salt
  • 2 tsps aluminum-free baking soda
Servings:
Units:
Instructions
  1. Mix flour with buttermilk by hand, in electric stand mixer or food processor.
  2. Add remaining ingredients and blend until smooth dough forms.
  3. Remove dough to a well-floured pastry cloth or table sprinkled with additional sprouted flour to prevent sticking.
  4. Flour rolling pin.
  5. Roll dough to about ¾-1 inch thickness.
  6. Cut biscuits with a biscuit cutter or glass and place on a buttered baking sheet.
  7. Bake at 350 degrees for about 40 minutes or at 300 degrees for about 20 minutes if using a convection oven.
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