Happy New Year my lovelies! I am so excited about 2013 and all of the wonderful recipe ideas floating around in my busy lil’ brain. Today, I want to share a recipe I made a few weeks ago: New Orleans Beignets (Sorry to all of you on detox and New Year’s diet plans)!
This Nola beignets recipe starts with a confession. I have never been to New Orleans. Yep, never been. I was supposed to go a couple of times but it never quite worked out. In my effort to bring Mardi Gras into my home, I searched for a New Orleans beignet recipe that might add a dash of creole soul to my kitchen. So of course, I turned to Mr. New Orleans himself, Emeril Lagasse.
Emeril’s New Orleans beignets are like heavenly morsels of dough that are quite delicious but oh so dangerous for the waist line shrinking resolution vowers. My goal is to travel to New Orleans soon, and when I go, I will be sure to order beignets at everyplace I visit but until then, this recipe will bring a little NOLA to me.
- 1 package active dry yeast
- 1/2 cup granulated sugar
- 2 tablespoons vegetable shortening
- 1 1/4 cups warm milk 110 degrees
- 1 large egg beaten
- 4 1/2 cups all-purpose flour
- Pinch salt
- Oil for frying
- Powdered sugar for dusting
- In the bowl of an electric mixer, fitted with a dough hook, add the yeast, sugar, shortening, and milk, mix for 2 minutes. Add the egg. Mix well. Add 4 cups of the flour and salt. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook.
- Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 2 hours.
- Preheat the vegetable oil a deep fat fryer to 360 degrees F.
- Turn the dough out onto a floured surface and pat the dough into a rectangle about 1-inch thick. Lightly dust the surface of the dough. Roll out the rectangle to 12 1/2 inches long by 10 inches wide and about 1/4-inch thick. With a sharp knife, cut the dough into twenty 2 1/2-inch square beignets.
- Fry the beignets, a couple at a time until golden brown and crispy on all sides, about 3 to 5 minutes. Remove and drain on a paper towels. Sprinkle the beignets with powdered sugar and serve.