Fat Tuesday was this week and while others around the nation were stuffing themselves, I was eyeball-deep in required reading for class. As a reward for my academic diligence, I thought I would whip up a batch of homemade beignets.
After some research, I began to feel a little intimidated. I don’t have a very good track record when it comes to frying things, but Hells Bells, I wanted beignets! Beignets I shall have!
The dough itself was relatively easy to throw together, and the fact that it only required a 1-hour rise time was definitely attractive.
The dough is quite sticky and requires a heavily-floured surface in order to be rolled out.
If you’ve followed this blog at all, you know that I have a special place in my heart reserved for America’s Test Kitchen and Cook’s Illustrated Magazine. Last April, I was chosen as a finalist for their “Learn To Cook” series. Alas, I did not win, but I still love them and put my full trust in their tried-and-true recipes. What I love so much about their recipes is that they test out many different methods, using many different ingredients until they settle on the “perfect” way to do something.
This cake is no exception. Normally, when one thinks of an upside-down cake, images of juicy rounds of pineapple studded with shiny and saccharin-sweet maraschino cherries come to mind. But this one is different in so many wonderful ways.