french quarter beignets
I couldn’t think of a better way to end the mardi gras season than with traditional french quarter beignets
Charlie started weight training for football this morning. Bright and early this morning. Actually, it wasn’t bright at all; it was pitch black when we had be up.
I feel like football season just ended, and we’re already training for next season.
On the bright side, I figured being up an hour and a half earlier than usual, I’d get so much more done today. Not really sure what I was thinking.
Currently, I am sitting amidst piles of laundry waiting to be folded, and my kitchen looks like a war zone. I have yet to eat or shower for that matter, and it’s just about time to pick up Stella from school.
What I did do was realize that Fat Tuesday is tomorrow… already, and that the laundry and dishes in the sink can wait.
French Quarter Beignets are a great cure for the Monday blues and a serious case of sleepiness.
- 1 package of active dry yeast
- 1/2 cup sugar
- 1/2 tsp salt
- 3 - 3 1/2 cups flour
- 2 egg yolks
- 1 cup warm milk
- 4 Tbsp butter, softened
- oil for frying
- combine yeast, sugar, salt, and 3 cups of flour
- whisk together the egg yolk and milk
- pour wet ingredients over the dry, add butter and stir to combine (adding more flour if needed)
- knead until you have a smooth ball of dough, cover, place the bowl in a warm spot, and allow to rise for 2 hours
- heat oil until it reaches 360 degrees
- on a lightly floured surface, roll dough to 1/4 inch thickness
- cut into squares (about an inch)
- fry beignets flipping them over a few times while they cook, for 2-3 minutes
- drain on paper towels or brown paper bags, and then dust with powdered sugar
mardi gras recipes from friends –
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