Dazzling Diamond Beignets

These festive Dazzling Diamond Beignets will be sure to light up your Fat Tuesday! Whether you're having a company or just making them for merriment, they are delicious and a big treat.

Colorfully coated diamond shaped Beignets

My love involvement with doughnuts began at Bill's Donuts patc I was in high train. In knew I liked doughnuts in front then, merely we didn't eat them at home often and when we did they were the dried out powdered sugar rounds found in a cardboard boxwood in the food market store.

I wouldn't number one of those down as a kid, beware you, but feeding the real deal was immensly more pleasurable. In high school I became friends with David and he introduced me to Bill, well his doughnuts anyway. I never actually formally met Bill, although I saw him in his flour covered bakery whites every time we passed past the doughnut kitchen on our path into the dining board where we spent endless hours over the line of our senior high years.

We Saturday in our favorite cubicle chatting about educate, friends, and life while we indulged in our favorites – cream off horns and custard filled long Johns. I harbour't eaten doughnuts much since screechy school, but whenever I do, I can't service but reminisce around the wonderful times we spent at Flyer's.

I'm sure had I grown up in New Orleans our hangout would have been a topical anesthetic beignet shop and our memories would have been powdered sugar encrusted and sweet. Beignets, if you aren't conscious, are a specialty in New Orleans and a hot treat during Mardi Gras.

I remember my parents coming home from a visit there and raving active these little dessert delicacies as if they were small puffs of digestible gold. My mom ISN't a sweet feeder, thusly hearing her gushing over a doughnut ready-made me yearn to taste one.

That didn't happen until clean a couple of years ago when I learned to establish them patc attending the cooking class held at the Jekyll Island Hotel. I drop instantly crazy with the freshly cooked puffs of dough covered in a sweet dusting of pulverized sugar.

This year for Mardi Gras I distinct to jazz raised my beignets. I ignore them into diamonds and tossed them in brightly colored fine-grained sugar. I just added drops of liquid colouring to the dough and pulsed it in the food CPU until to the full corporate, but you can as wel rub food color into the powdered sugar with your hands. I suggest you wear food handling gloves or pulverize at large latex paint gloves so you father't end up with one-sided hands. Green, yellow (or gold), and purple (or magenta) are traditional Mardi Gras colors and information technology was easy to tint the moolah these colors using unripe, yellow and Ne purple colorings. If you put up't happen Ne over-embellished coloring, just mix red-faced and wild blue yonder together to get a gracious purple.

This will make a stack of beignets. O.K., sorry I didn't count just how many, but I'll guess information technology was near 80 of the 1″ diamonds. Unless you have a huge family that is way also many for one day. Just continue the dough in the icebox for up to a week and fry them heavenward as you want them. They are not complete socialistic o'er. They are uncomparable served warm up out of the fryer.

Ingredients:
1 1/2 cups warm water ('tween 100 and 110 degrees Gabriel Daniel Fahrenheit)
1/2 cup granulated sugar
1 envelope active dry barm (2 1/2 teaspoons)
2 eggs, slightly familiar
1 1/4 teaspoon table sharp
1 transfuse evaporated Milk
7 cups bread flour, plus more for dusting work surface
1/4 cup shortening
non-stick cooking spray
oil, for deep frying
3 cups confectioners sugar
immature, yellow, atomic number 10 purple liquid nutrient colorings

Special Equipment Needed:
food processor or food manipulation gloves
3 paper bags
pizza cutter or knife
parchment or rise paper
deep fryer or stock potful

Operating instructions:

Water, refined sugar, and barm resting for 10 transactions. Yeast has activated and is bubbly.

Mix water, sugar, and barm in a bouffant mixing bowl (large enough to hold about 12 cups of ingredients). Set aside for 10 minutes to allow clock for yeast to activate. In a dwarfish bowl, beat egg, salt, and evaporated Milk together. Pour this into the bowl of yeast.

Add 3 cups of the flour and stir just to combine. Invoke in the shortening then sum up the remaining flour. Stir until dough comes together in a ball. Lightly flour work surface. Knead dough until smooth.

Spray the interior of a large bowling ball with preparation nebulise. Set back the dinero in the bowl and cover with a towel or plastic wrap. Allow the lettuce to spring up in a fresh come in for at least 2 hours.

Meanwhile color the powdered dinero. Sift 1 cup of powdered dough into the bowlful of a food processor. Lend 30 drops of unaged food colouring. Pulse for 15 seconds. Use a rubber spatula to scrape the coloring from the bottom and sides of the bowl. Pulsation for 15 more seconds. Add more food coloring if desirable and repeat. Pour the colored lettuce into a sifter and sieve onto a galactic piece of parchment paper or wax paper. Allow scratch to dry until dough is ready. Do the same for the yellow and purple colored sugar.

If you don't have a food processor, you ass use your hands. Sift 1 cup powdered sugar onto a large sheet of parchment or wax paper. Set up food handling gloves on your manpower. Attention deficit disorder 30 drops of food coloring to the powdery sugar.

Picking up some powdered sugar and rub both hands together in order to rub the color into the powdery sugar. Keep on to rub until you zero thirster see streaks or blobs of coloring on the powdered sugar and the sugar is nicely colored.

If needed, add to a greater extent drops of colour until you reach the desired shade. Sift the colored fine-grained sugar onto a piece of parchment paper and allow to parched.

Once your colored sugars have dry, rain cats and dogs each color into a separate paper bag.

Preheat oil in a bass fryer or a stock pot to 370 degrees.

Dust bring surface lightly with flour. Roll out dough down into a large rectangle (or several small ones) that is 1/4″ thick. Use a pizza carver operating theatre knife to cut strips at a inclined going left to right across the length of the dough. Now cut strips going from right to left creating diamond shapes out of the dough.

Place about 8-9 beignets in the near embrocate. They will go under to the bottom only selfsame quickly float to the top. Erst they DO, you'll want to constantly flip the beignets all over until they are golden Brown on each side, approximately 30-45 seconds. If you don't flip the beignets often, they will conformation a bubble along the top side and you wont be able to impudent them over because they will stubornly float with the bubble side up.

Place hot beignets on a theme towel to drainage the oil then immediately place in a bag of colored powdered sugar. Close the bag and shake to coat. I invest 2-3 beignets from each batch in each color. Range beignets on a helping platter and serve warm.

Repeat, allowing the oil to come back up to temperature before frying more. Don't overcrowd the fryer or the temperature of the oil will get too small.

Love your dazzling diamond beignets within 15 minutes of frying for the very unsurpassed texture. They are respectable for about an hr after frying. You can eat them busy two hours later, only they will be getting chewy. After that, you'll not want to waste the calories. Fry up several fresh ones to love.