Corsican Chestnut Beignets

INGREDIENTS

INSTRUCTIONS

Preheat the fryer to 360 degrees F.
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.
Yield: 10 servings
Converted by MC_Buster.
Per serving: 3059 Calories (kcal); 44g Total Fat; (12% calories from
fat); 51g Protein; 635g Carbohydrate; 228mg Cholesterol; 362mg Sodium
Food Exchanges: 16 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit;
7 1/2 Fat; 25 1/2 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C56
Converted by MM_Buster v2.0n.

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