Beignets with Satsuma Marmalade
Source: Francis Ang, Fifth Floor
This recipe was demonstrated for CUESA's Market to Table program on February 11, 2012.
2¼ teaspoons dry active yeast (1 pack)
2 ounces sugar
6 ounces lukewarm water
18 ounces all-purpose flour
4 ounces evaporated milk
1 tablespoon salt
2 tablespoons butter
1 large egg
1 quart peanut oil for deep frying
Satsuma Mamalade (below)
1. In a bowl combine the yeast, sugar, and water. Let sit for 5 minutes.
2. In another larger bowl, add the flour, milk, walt, butter, and egg. Pour in the yeast mixture and stir until it forms a ball. Knead, adding just enough flour so as not to stick. Let rest and proof until it doubles in size (approximately 2 hours).
3. Once doubled, lay the dough on floured surface and roll with a rolling pin to about 1/4-inch thickness. Cut into 1-inch squares.
4. Pour the oil into a deep sauce pot with a candy or deep-fry thermometer and warm up to 335˚F over medium heat. Add the beignets, flipping constantly, until they become a golden color.
5. After beignets are fried, drain them for a few seconds on paper towels. Serve with the marmalade.
3 pounds satsuma mandarins
½ cup water
½ cup lemon juice
10 grams apple pectin
1 teaspoon salt
3½ cups sugar
1. Slice the satsumas thinly, with the peel on, to measure out 1 quart. Juice the rest.
2. Bring the slices, water, and lemon juice to a boil. Add the pectin, salt, with a little of the sugar.
3. Bring the tempterature to low and simmer, covered, for 15 minutes, or until the peel is tender.
4. Slowly pour the rest of the sugar into the mixture and bring to a hard boil for about a minute. Let cool.