Cinnamon-Sugar Calas

Calas (pronouced kah-lahs) are traditionally made with leftover rice.

Cinnamon-Sugar Calas
Makes about 32
  • 1 cup warm water (105° to 110°)
  • 1 (0.25-ounce) package active dry yeast
  • 1⅓ cups plus 1 teaspoon sugar, divided
  • 2 cups long-grain rice, cooked according to package directions and cooled
  • 2½ cups all-purpose flour
  • ½ teaspoon kosher salt
  • 1¾ teaspoons ground cinnamon, divided
  • 3 large eggs, lightly beaten
  • Vegetable oil, for frying
  1. In a small bowl, stir together 1 cup warm water, yeast, and 1 teaspoon sugar. Let stand until mixture is foamy, about 5 minutes.
  2. In a large bowl, combine cooked rice, flour, ⅓ cup sugar, salt, and ¼ teaspoon cinnamon. Using a wooden spoon, stir in eggs and yeast mixture until well combined. (Dough should resemble a wet biscuit dough.) Cover with a damp kitchen towel or plastic wrap, and let stand at room temperature for 4 to 6 hours. (Dough will double in size and form bubbles on top.)
  3. Fill a large Dutch oven halfway with oil, and heat over medium heat until a deep-fry thermometer registers 350°.
  4. In a small bowl, whisk together remaining 1 cup sugar and remaining 1½ teaspoons cinnamon. Working in batches, drop dough by heaping tablespoonfuls into hot oil; fry until golden brown, about 3 minutes. Remove from oil, and let drain on paper towels. Toss hot calas in cinnamon-sugar mixture. Serve immediately.



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