Spiced Orange Calas
 
Makes 25
Ingredients
  • ½ cup warm water (110° to 115°)
  • 8 tablespoons sugar, divided
  • 1 (0.25-ounce) package active dry yeast
  • 2 cups cooked long-grain rice, room temperature
  • 1½ cups all-purpose flour
  • 1½ teaspoons lightly packed orange zest, divided
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon ground cardamom, divided
  • ½ teaspoon ground cinnamon, divided
  • ½ teaspoon ground ginger, divided
  • 3 large eggs, beaten
  • 1 teaspoon vanilla extract
  • Vegetable oil, for frying
Instructions
  1. In a medium bowl, combine ½ cup warm water, 3 tablespoons sugar, 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 at least 2 hours or overnight.
  3. In another medium bowl, whisk together flour, ½ teaspoon orange zest, ½ teaspoon salt, ¼ teaspoon cardamom, ¼ teaspoon cinnamon, and ¼ teaspoon ginger. Add to yeast mixture, and gently fold until combined.
  4. In another medium bowl, whisk together eggs and vanilla until frothy. Add to yeast mixture, and gently fold until combined. Cover and let stand in a warm, draft-free place (75°) for 30 minutes to 1 hour.
  5. Meanwhile, in a large stockpot or Dutch oven, pour oil to a depth of 2 inches. Heat over medium heat until a deep-fry thermometer registers 350°.
  6. Using a 1½-tablespoon spring-loaded scoop, scoop batter, and carefully drop into hot oil in batches of 5; fry, turning occasionally, until golden brown, 2 to 3 minutes. Remove from oil, and let drain on paper towels
  7. In a small bowl, combine remaining 5 tablespoons sugar, remaining 1 teaspoon orange zest, remaining ¼ teaspoon salt, remaining ¼ teaspoon cardamom, remaining ¼ teaspoon cinnamon, and remaining ¼ teaspoon ginger. Roll warm calas in sugar mixture. Serve warm.
Recipe by Louisiana Cookin' at https://louisianacookin.com/spiced-orange-calas/