Pistachio Honey Calas
 
Ingredients
  • ½ cup warm water (110° to 115°)
  • 4 tablespoons honey, divided
  • 1 (0.25-ounce) package active dry yeast
  • 2 cups cooked long-grain white rice, room temperature
  • 1½ cups all-purpose flour
  • 1⁄3 cup finely chopped pistachios
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground cardamom
  • 3 large eggs, room temperature and beaten
  • ½ teaspoon vanilla extract
  • Vegetable oil, for frying
  • Garnish: finely chopped pistachios, honey
Instructions
  1. In a medium bowl, combine ½ cup warm water, 2 tablespoons honey, and yeast. Cover and let stand until foamy, 5 to 7 minutes.
  2. Stir rice into yeast mixture until well combined. Cover and let stand at room temperature for 2 hours. (Alternatively, cover and refrigerate overnight.)
  3. In another medium bowl, whisk together flour, pistachios, salt, and cardamom. Gently fold flour mixture into rice mixture.
  4. In another medium bowl, whisk together eggs and vanilla until fluffy. Gently fold egg mixture and remaining 2 tablespoons honey into rice mixture. Cover and let stand in a warm, draft -free place (75°) until puffed, 30 minutes to 1 hour.
  5. In a large stockpot or Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
  6. Using a 1½-tablespoon springloaded scoop, carefully scoop rice mixture into hot oil in batches of 5 to 7; fry, turning occasionally, until golden brown, 2 to 3 minutes. Remove from oil, and let drain on paper towels. Serve warm, and garnish with pistachios and honey, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/pistachio-honey-calas/