*  Exported from  MasterCook  *
 
                                   Calas
 
 Recipe By     : 
 Serving Size  : 18   Preparation Time :0:00
 Categories    : Creole                           Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
 
   1 1/2 c  Flour,all-purpose,unsifted
 
     1/2 c  Sugar
 
     1/2 ts Salt
 
     1/4 ts Nutmeg
 
       1 pk Active dry yeast
 
     1/4 c  Water,very hot tap
 
       3    Eggs,at room temperature
 
   1 1/2 c  Rice,cooked
 
            Vegetable oil for deep-fryin
 
            Sugar
 
  
 
   1. In small mixer bowl, thoroughly mix 1/3 cup flour, 1/2 cup sugar, the
 
   salt, nutmeg and active dry yeast.
 
   2. Gradually add water to dry ingredients; beat 2 minutes at medium speed
 
   of electric mixer, scaping bowl occasionally.
 
   3. Add eggs and 1/2 cup flour, or enough flour to make thick batter; beat
 
   at high speed 1 minute, scraping bowl occasionally.
 
   4. Add rice and beat 1 minute longer.
 
   5. Stir in enough additional flour to make very soft dough.
 
   6. Cover; let rise in warm, draft-free place until doubled in bulk, about
 
   30 minutes.
 
   7. Heat oil to 370'F.
 
   8. Stir batter down; drop by tablespoons into hot oil and fry, turning
 
   once, until deep golden brown, about 3 minutes.
 
   9. Drain on paper towels and roll in sugar; serve warm.
 
   NOTE: Until recent years, women selling calas were daily-morning figures on
 
   the streets of New Orleans. Upon hearing their cries, “Belle calas, tout
 
   chaud,” Creole cooks rushed out to get them fresh.
 
  
 
 
 
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