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Yeast Calas


Yeast Calas

 

1 envelope (2¼ teaspoons) active dry yeast

½ cup lukewarm water

2 cups cooked and cooled medium-grain white rice (real rice, not instant or parboiled)

3 large eggs, beaten

1 to 2 cups all-purpose flour, or as needed

½ cup firmly packed light brown sugar

½ teaspoon salt

½ teaspoon freshly grated nutmeg

1 quart peanut oil

Powdered sugar for dusting

 

In a small bowl, dissolve the yeast in the lukewarm water and set aside.

 

In a medium bowl, using a wooden spoon or rubber spatula, combine the rice and eggs. Add 1 cup of the flour, the brown sugar, the salt, and the nutmeg; mix well. Mix in up to 1 cup additional flour, just enough to make a batter that is thick but liquid enough to be dropped easily from a spoon. Add the yeast mixture and stir to mix thoroughly. Cover with a clean dish towel and let stand overnight at room temperature.

 

Pour the oil into a deep fryer or Dutch oven and heat to 350°F on a deep-frying thermometer. Drop heaping tablespoons of the batter into the oil a few at a time, being careful not to crowd the pot, and fry until nicely browned, 2 to 3 minutes. If the batter doesn't hold together in the oil, stir in a little more flour, 1 tablespoon at a time, until it does. Drain on a double thickness of paper towels.

 

Dust with powdered sugar and serve hot.

 

Makes 24 calas; serves 6 to 8

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