French Market Beignets
Ingredients
  • 1cup whole organic or raw milk
  • 2tablespoons organic butter or lard
  • 1tablespoon muscavado or coconut sap sugar
  • 1tablespoon organic sugar
  • 1package active dry yeast
  • 1 large egg, preferably pastured or organic
  • 3cups sprouted red wheat flour
  • 1teaspoon sea salt
  • 1teaspoon ground nutmeg
  • Coconut oil, beef tallow, or lard
  • Powdered rapadura
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.