bite size beignets

http://www.cheekykitchen.com/2010/03/bite-size-beignets.html

Bite-Sized Beignets

with a sprinkling of Citrus Spiced sugar

These soft, sweet & puffy pieces of fried yeast dough are often found sitting under piles of powdered sugar. Though your waistline won't want you to eat them oft, you can knead up a batch in a matter of minutes, then plop the dough into a gallon-sized, lightly oiled ziploc bag and let it rise in the fridge overnight. Wouldn't a plate full of hot beignets, a bowl of banana's and a supful of cocoa make the perfect remedy for this final plague of chilly winter mornings? Yes. Yes, indeed. Add to the usual platter of powdered-sugar coated beignets a heavy dusting of homemade citrus-spiced sugar, and you may just discover that you're a morning person after all.

1 c. very warm water

1 T. yeast

2 (5 oz.) cans evaporated milk

1/2 c. sugar

2 eggs

1 1/2 tsp. salt

1 tsp. vanilla

2-4 c. flour

3 c. + 3 T. vegetable oil

In a large bowl, combine the warm water and yeast. Stir in sugar. Add milk, sugar, eggs, salt, and vanilla. Add 2 c. of flour to the bowl and stir until a thick batter is formed. Continue to add flour until a soft dough forms. Knead dough, adding just enough flour to keep it from being sticky. Pour 3 T. of vegetable oil over the top of the dough, cover and let rise 1 hour. (If you plan to make them in the morning, just plop the dough into a gallon-sized ziploc bag & stick it in the fridge until you're ready to fry the dough in the morning.) Once you are ready to fry the dough, heat 3 c. of vegetable oil in a large pot over medium heat. Roll risen dough very thin, cut into small rectangles, then carefully drop dough into hot oil. Fry on one side just until puffy and barely brown, then turn and fry on the other side. Remove from heat, place on a large platter lined with paper towels. Once all dough has been fried, sprinkle the mound of cooked beignets with Citrus-Spiced sugar, then generously sprinkle with powdered sugar. Enjoy!

Pizza Dough

This is the pizza dough that I got from a friend in NYC.

2 1/4 tsp dry, active yeast
1 1/2 c warm water (110-115 degrees)
4 cups flour (I use all purpose) (may need more)
1 1/2 tsp salt
2 tbsp olive oil plus enough to coat bowl
1 tbsp sugar

Pour the water, sugar and yeast into mixing bowl. Stir until dissolved. Let rest for 10 minutes and the mixture will begin to react by becoming a little foamy head.
Add the salt and olive oil and stir to combine. Add 1 cup of flour of flour separately until the 4 cups are mixed in. Will be thick. Sometimes I use more flour (up to two cups) to get it to the right consistency. You don't want it to be sticky. I just mix everything in my kitchenaid for about 8-10 min until it looks like a smooth textured ball. Coat a bowl with plenty of room for the dough to rise with olive oil. Place dough in bowl and let rise for at least an hour, more time if you have it.
If you want to freeze the dough, put it in a sprayed freezer bag and do not let rise until you are thawing.
I like to sprinkle corn meal on my pizza stone to get the crust a little more crunch.
Cook at 425 for about 10 minutes without toppings, then add toppings and cook for another 10 min or so depending on how you like your crust.