*  Exported from  MasterCook  *

                                  Calas

Recipe By     : 
Serving Size  : 18   Preparation Time :0:00
Categories    : Creole                           Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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-frying
           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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