Huffity Puffidy Frittely Doughedy Crustify Lustilley Craftity Fry
It's time for a new thread. I'll add-in a digest of what was said in Kool Beans's FP thread about Fry Bread and Beignets and Pasta and things out of basic dough, especially fried. Please feel free to wander, but extra points if you can end every post with "beignets" (must be used in a natural sentence to get full marks)
Some of you may know that I've been doing recipe tests to make August birthday desserts. I've just done the peach tart (there's a thread) and the Princess Cake is up next. The final one is Strawberry Shortcake, which isn't a big challenge. There's a December birthday, however, who never gets the specialnesses. I finally worked out of her that her very favorite cake is Napoleon. It's actually pretty easy if you control for moisture properly, but I hate frozen puff pastry. So my next big project after next week will be mastering traditional puff. Nor quick puff, or rough puff, or any kind of cheater puff, but the real deal. And not inverted puff until I have the normal kind done.
Do any of you have a good puff pastry (traditional with the folds) recipe? I've been reading a bunch of them and they're weird! The kind I mean has flour and water, and maybe a little salt for the dough and butter for the butter. Beurre Sec. The brand of butter I like does come in a baking ready beurre sec version, but it's hard to find. I haven't tried the restaurant supply store for an industrial brand yet. I don't need to make that much puff! There are different versions of the fold and chill. I saw an interesting one which uses the FP slicing blade on frozen butter to make it thin and organized in shape. That's cool. Another talks about bringing the dough in long panels from four sides over a central block of butter, but I can't figure that out and there are no pictures. The traditional book fold doesn't intimidate me. Getting the dough and butter perfectly square does, but not the folding. But recipe? Some use bread flour for the high gluten. Others warn against developing the gluten. Some stretch the dough. Others just pat it with the rolling pin. I'm lost!
2Many, here's a link to the sufganiot recipe I last used. I remember they were good, but would probably have been better if I'd sloshed the oil with more abandon. :) Some of them opened up--I probably overfilled and/or got them too goopy to seal. They all tasted good, and this is the real deal, as far as I'm concerned, with the jam on the inside rather than injected after baking, and small balls rather than big American style jelly doughnut pillows. I think it would be easier with helpers. I make yeast hamantaschen too, and it's always an issue with the dough blossoming at the wrong point. Work fast in small batches for best results. I found another recipe which uses two pieces of dough around the jam. I wonder what would happen if you froze jam spits and formed the dough around them? Do you think without the jam, they'd just be beignets?