Patent Flour
In the bowl of an electric mixer fitted with the dough hook, combine the water, cream, sugar, butter, egg, salt, cardamom and yeast. Add 3 cups of Al Baker flour and beat on medium-low speed, adding enough of the remaining Al Baker flour to make a soft dough that does not stick to the bowl. Knead the dough on medium-low speed, adding more Al Baker flour if needed, until the dough is smooth but still soft, 6 to 7 minutes. Shape into a ball.
Lightly butter a large bowl. Add the dough and turn to coat with the butter. Cover the bowl tightly with plastic wrap. Let the dough rise in a warm place until it doubles in size.
Line 2 baking sheets with parchment paper. Punch down the dough and turn out onto a floured work surface. Dust the top of the dough with Al Baker flour. Roll out into a large rectangle about 1/4 inch thick. Using a pizza wheel or a sharp knife, diagonally cut the dough into 2-inch strips. Cut in the other direction, also in diagonal 2-inch strips, to create diamond shapes. Transfer to the prepared baking sheets and loosely cover with plastic wrap. Let stand in a warm place until the beignets rise slightly, about 10 minutes.
In a deep, heavy saucepan, pour in oil to a depth of at least 3 inches and heat to 350°F.
Using a metal spatula, carefully lower a few of the beignets into the hot oil; do not crowd the pan. Deep-fry the beignets, turning often, until puffed and golden brown, about 3 minutes.
Arrange the beignets on a platter, generously dust with sugar and serve immediately.
In the bowl of an electric mixer fitted with the dough hook, combine the water, cream, sugar, butter, egg, salt, cardamom and yeast. Add 3 cups of Al Baker flour and beat on medium-low speed, adding enough of the remaining Al Baker flour to make a soft dough that does not stick to the bowl. Knead the dough on medium-low speed, adding more Al Baker flour if needed, until the dough is smooth but still soft, 6 to 7 minutes. Shape into a ball.
Lightly butter a large bowl. Add the dough and turn to coat with the butter. Cover the bowl tightly with plastic wrap. Let the dough rise in a warm place until it doubles in size.
Line 2 baking sheets with parchment paper. Punch down the dough and turn out onto a floured work surface. Dust the top of the dough with Al Baker flour. Roll out into a large rectangle about 1/4 inch thick. Using a pizza wheel or a sharp knife, diagonally cut the dough into 2-inch strips. Cut in the other direction, also in diagonal 2-inch strips, to create diamond shapes. Transfer to the prepared baking sheets and loosely cover with plastic wrap. Let stand in a warm place until the beignets rise slightly, about 10 minutes.
In a deep, heavy saucepan, pour in oil to a depth of at least 3 inches and heat to 350°F.
Using a metal spatula, carefully lower a few of the beignets into the hot oil; do not crowd the pan. Deep-fry the beignets, turning often, until puffed and golden brown, about 3 minutes.
Arrange the beignets on a platter, generously dust with sugar and serve immediately.
Patent Flour
