Hey Curvy Girly’s!
I love the whole Mardi Gras atmosphere and vibe, so I wanted to bring a little of New Orleans to Southern California! To celebrate Mardi Gras on February 17, 2015, we are making Beignets!!!
If you’ve been to New Orleans then more than likely you made a stop at Cafe Du Monde to try their world-famous Beignets. If you’ve never been, then let me give you a little background on what a beignet is.
The word beignet (pronounced ben-YAY) comes from the early Celtic word bigne meaning “to raise.” It is also French for “fritter.” Beignets, a New Orleans specialty, are fried, raised pieces of yeast dough, usually about 2 inches in diameter or 2 inches square. After being fried, they are sprinkled with sugar or coated with various icings.
I love to make beignets for friends, family and myself of course…lol Because they are very easy to make and a great way to get the family involved in the kitchen. Kids love to shake the bag with powdered sugar to cover the beignets.
So, celebrate Mardi Gras and make these Beignets together. Here is the recipe!
Fresh Beignets
Ingredients:
- 1 1/2 cups lukewarm water
- 1/2 cup granulated sugar
- 1 envelope active dry yeast
- 2 eggs, slightly beaten
- 1 1/4 teaspoons salt
- 1 cup evaporated milk
- 7 cups bread flour
- 1/4 cup shortening
- Nonstick spray
- Oil, for deep-frying
- 3 cups confectioners’ sugar
Directions:
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
Preheat oil in a deep-fryer to 350 degrees F.
Add the confectioners’ sugar to a paper or plastic bag and set aside.
Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. (Tip: Because you are working with so much dough, divide the dough into four pieces ad work with one piece at a time) Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners’ sugar. Hold bag closed and shake to coat evenly.
Are you making a special recipe for Mardi Gras? Share your recipe with us!
XOXO,
This Curvy Girl
