Beignets!

The end of the Mardi Gras season is this Tuesday, also known as Shrove Tuesday or, by its French definition, Fat Tuesday. It's a day to indulge before the Lenten season. Eating is one of those indulgences! Mardi Gras is more commonly associated with the Louisiana area but that doesn't mean we can't enjoy some of the traditions while living in other areas of the country.

If you've been to New Orleans, you know that Cafe du Monde and their famous beignets are a must-have treat. Small little pillows of deep-fried dough smothered in powdered sugar. Yum! Though it's a fun city to visit, you don't have to go there to have beignets, you don't have to wait for Mardi Gras; they are easily made at home.

My Mom has been using this recipe for a while now.  She uses a powdered sugar glaze, I go the traditional route and douse them in plain powdered sugar.  Either way, they are good! The dough is made the night before, rests overnight in the fridge and requires no kneading. And I bet you can't eat just one! The recipe makes a lot, so invite some friends over.  We had a few neighbors over for beignets and mimosas! Laissez les bons temps rouler (let the good times roll)!

Beignets

1 package ( 2 1/4 teaspoons) dry yeast
3/4 cup warm water
1/4 cup sugar
1/2 teaspoon salt
1 egg
1/2 cup evaporated milk, undiluted
3 1/2 to 4 cups flour
Oil for frying
Powdered sugar

In a large bowl, dissolve yeast in water.  Add sugar, egg, and evaporated milk.  Gradually stir in 2 cups of the flour.  Beat until smooth.  Add remaining flour, 1/3 cup at a time, beating after each addition, to form a smooth, firm dough.  Cover tightly and refrigerate overnight.

In a large pan, heat oil to 370 degrees.

On a lightly floured board, roll out the dough to 3/8-inch thickness, adding more flour, if necessary.  Cut into 2"x 3" diamond or square shapes (a pizza cutter is ideal for this!)

In batches, drop dough into pan, being careful not to overcrowd them. Cook until golden brown, turning to brown both sides.

When done place on a rack over a sheet pan or on paper towels to drain. With a small strainer, shake powdered sugar over the beignets. Serve warm.

The dough doesn't look very impressive after mixing.

The next morning it's risen into a nice, billowy dough!

Little pillows of dough ready for deep frying!