Calas

* 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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