Calas
Yield
2 1/2 dozenPrep
20 minCook
35 minReady
55 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
rice, cooked
hot |
|
| ½ | package |
yeast, active dry
|
|
| ½ | cup |
water
warm, 105 - 115 degrees F |
|
| 3 | each |
eggs
|
|
| 1 ¼ | cups |
all-purpose flour
|
|
| ¼ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ¼ | cup |
vegetable oil
|
|
| 2 | tablespoons |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
rice, cooked
hot |
|
| 0.5 | package |
yeast, active dry
|
|
| 118 | ml |
water
warm, 105 - 115 degrees F |
|
| 3 | each |
eggs
|
|
| 296 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
nutmeg
ground |
|
| 59 | ml |
vegetable oil
|
|
| 3E+1 | ml |
powdered sugar
|
|
Directions
Mash rice grains, and cool to lukewarm.
Dissolve yeast in warm water, and stir into rice.
Cover, and let rise overnight in a warm place (85 deg), free from drafts.
Add eggs, flour, sugar, salt, and nutmeg to rice mixture, beating until smooth.
Cover and let stand in a warm place (85 deg) for 30 minutes.
Heat 3 inches of oil to 360 deg; drop dough by tablespoonfuls into hot oil.
Cook about 3 minutes or until golden brown.
Drain; sprinkle with powdered sugar. Serve immediately.
Yield 2½ dozen.
