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Calas (Rice Beignets)
Ingredients
- 2.5
- ounces (⅓ cup) Anson Mills Carolina Gold Rice
- 1½
- cups whole milk
- ½
- teaspoon fine sea salt
- 1
- ounce (2 tablespoons) unsalted European-style butter, cut into 2 or 3 pieces, room temperature
- 1½
- tablespoons hot tap water
- ¾
- teaspoon instant yeast
- 1
- tablespoon sugar, plus more for coating the beignets
- 2
- large eggs
- ⅛
- teaspoon ground nutmeg
- 1
- teaspoon vanilla extract
- 4.5
- ounces (1 cup) Anson Mills Fine Cloth Bolted Pastry Flour
- Peanut oil for frying
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