PRHthe menu
Philly Courtesy of Fine Palate
Beignets w w w . f i n e pa l at e g r o u p . c o m
Ingredients ➜1 package (1/4 ➜1 /4 cup sugar ounce) active ➜1 large egg dry yeast ➜4 -1/2 cups self➜1 /4 cup warm water rising flour (110° to 115°) ➜O il for deep-fat frying ➜1 cup evaporated milk ➜C onfectioners sugar ➜1 /2 cup canola oil
Directions
Andreozzi Photography
WEDDINGS • SPECIAL EVENTS • BIRTHDAYS • ANNIVERSARIES
Andrew Paul - Photographer “QUALITY PHOTOGRAPHY FOR LESS” (484) 614-1952 apandreozziphotography@aol.com apandreozziphotography.com 54
| rowhome magazine | April / May / June 2017
In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight. Punch dough down. Turn onto a floured surface; roll into a 16x12-in. rectangle. Cut into 2-in. squares. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry squares, a few at a time, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners sugar. Yield: 4 dozen.
PRH Suggested Wine Pairing by Vincent Novello La Tordera Prosecco Superiore Docg Beut $13
gohomephilly.com