Fat Tuesday New Orleans Beignets
February 16, 2021
Beignets Recipe
Fat Tuesday New Orleans Beignets
Fat Tuesday New Orleans Beignets
Fat Tuesday, also known as Mardi Gras Day or Shrove Day, is seen as a day of indolence. People eat anything and everything they want before Ash Wednesday, which is the beginning of a long fasting period. Many people give up something for about 40 days as a sign of penitence for Lent.
New Orleans is known for food due to its wonderful cultural diversities. Blending of life celebrations, cultures, languages, music, drinks, and most of all food. In New Orleans there is always something happening at Jackson Square, maybe visit one of the local parks which is highly recommended, go shopping at the Farmers Market located downtown, stroll along RiverWalk or try your luck at the casino, then in the evening enjoy a delicious Cajun meal. It’s no wonder the people are friendly because music can be heard on every corner and dancing is encouraged on Rue Bourbon in Nawlin’s.
If you’re looking for a small way to celebrate Fat Tuesday, well then put on your beads, turn on some zydeco, and mix up a batch of beignets. And of course.. “Laissez les bons temps rouler” Let the good times roll!
Ingredients
1 envelope active dry yeast
1 ½ cups warm water divided
8 tablespoons granulated sugar
1 cup evaporated milk
2 eggs lightly beaten
1 teaspoon salt
4 tablespoons vegetable shortening
7 cups bread flour
Vegetable oil
Sifted powdered sugar
Directions
- Yeast Mixture: In stand mixer bowl, mix together 1 packet of yeast with 1/2 cup warm water. Add granulated sugar, stir, and let sit for 5 minutes until foamy. Add eggs, salt, evaporated milk, and sugar.
- Dough: In a separate bowl, mix together shortening and hot water until melted. Add shortening mixture to yeast mixture along with 4 cups bread flour. Using hook attachment, mix until smooth. Gradually add 3 cups more bread flour, and beat until a sticky dough forms. Transfer to a lightly greased bowl, turning dough to grease entire surface. Once complete, cover and refrigerate for 4 to 24 hours.
- Beignets: Fill Dutch oven with 2 to 3 inches of vegetable oil. Heat to 350°F to 360°F. Roll dough to 1/4-inch thickness, cut into 2 1/2-inch squares, and fry in oil until browned and puffy (2 minutes each side). Drain on paper towels. Immediately dust with powdered sugar.
