The last entry of Schoolhouse Rolls provided a very happy twist. I love "bright idea's" that come from a single task and evolve into a completely different intention. As I was pinching the dough to make my rolls I decided to "just see" if this particular dough would segue nicely into Beignet's. I reserved a fist size portion and completed my task of making rolls. After the rolls were covered and on their second rise, I rolled the reserved dough out to about 1/8" and cut into rectangles, then heated oil to deep fry. I dropped each one into the hot oil. Hint: do not crowd the pot.
When they were a light golden brown, I removed from the oil, drained on a towel and piled onto a serving plate. Next, I dusted the delectable little morsel's with an insane amount of powdered sugar. Lovely!
Another idea...I like cinnamon and sugar on Beignet's, so that would be another choice.
I did this in the afternoon, but kept thinking how wonderful they would have been at breakfast with my favorite coffee, Community Dark Roast. Yum...delicious.
Yay, this is going to be dessert for us later in the week! (Love the new blog format, by the way!)
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