*  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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