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