Beignets Recipe by Our Best Bites

Happy Mardi Gras! While Scott probably wouldn't ever let me cook up some crawdads (he's not a seafood sort of person), I would love to try these Mardi Gras pastries! Ever since seeing The Princess and the Frog, I have been on the hunt for some indication that these things are real. Last year, I stumbled upon more than just proof--I found the recipe! Thanks to Our Best Bites blog, I now have the recipe for these insanely simple and delicious puffs!

Beignets Recipe by Our Best Bites 
http://www.ourbestbites.com/2011/03/beignets-happy-mardi-gras/

Ingredients
 
1 c. whole milk
1/4 c. + 1 Tbsp. sugar, divided
1/4 c. vegetable oil
1 tsp. table salt
3 1/2-4 c. all-purpose flour
1 scant tablespoon dry active yeast
1/2 c. warm (about 105 degrees) water
1 egg
Peanut oil for frying

Procedure 

1. In a small saucepan, combine the milk, 1/4 c. sugar, vegetable oil, and salt.  Heat over medium heat until small bubbles form around the edges of the pan.  Remove from heat.

2. While the milk is heating, combine the yeast and 1 Tbsp. of sugar with 1/2 c. water.  Allow to stand for 10 minutes or until it’s very bubbly.

3. In the bowl of a stand mixer, combine the heated milk and 2 c. flour.  Mix, scraping the bowl occasionally, until smooth (about 2-3 minutes).  Add the egg and mix until well-combined.  Add the yeast mixture.  Add enough flour to make a soft dough that slightly sticks to your finger.

 
4. At this point, you can either place the dough in a bowl sprayed with non-stick cooking spray and cover with a piece of sprayed plastic wrap and refrigerate the dough up to 1 day or you can roll the dough out on a lightly floured surface.  Either way, when you roll it out, roll it into a large rectangle about 1/4″ thick.  Using a pizza wheel, cut the dough into about 3″x4″ rectangles.  Slightly separate the dough pieces and cover with a clean cloth.  Allow to rise for 30 minutes.

5. When the dough has about 15 minutes left to go, heat 2-3 inches of peanut oil in a large skillet or saucepan to 325 degrees (just use a candy thermometer).  When the oil is heated, fry the dough pieces for about 90 seconds-2 minutes per side or until they are golden.  Carefully remove from the oil and allow to drain on a paper towel-lined baking sheet.

6. Place some powdered sugar in a fine-mesh strainer and sprinkle the powdered sugar generously over the beignets.  Serve immediately.  Makes about 24-30 beignets.

Mormon Scones

When I went to Girl's Camp with the Pleasanton CA Stake for the first time when I was fourteen or fifteen, I was introduced to something they called, "scones." My mom brought us up with tea on Sundays, holidays, when we were sick, or whenever she felt like it, and true scones often accompanied tea time or brunch, so when they called these puffy fried pastries "scones" I wondered what on earth they meant. Again, when I went to school in Utah, I was served "scones" that weren't really scones. But they were good. They were really good. Similar to beignets, Mormon scones are bits of fried bread batter, covered in whatever topping you want, from powdered sugar or honey to jam or Nutella.

Ingredients
 

Yeast Dough

1 cup lukewarm water
2 tablespoons yeast
1 tablespoons sugar
4 cups flour
1/2 cup sugar
1 tsp salt
1 stick butter, melted & cooled
3 eggs

Scones
1 batch yeast dough, risen double it's normal size
2 quarts frying oil (Canola works well)
Powdered sugar, honey butter, jam (optional toppings)


Procedure 

Preparing Dough
1. Combine water, yeast & sugar in small bowl.  Set aside and allow yeast to activate.
2. Combine Flour, Sugar, Salt in large bowl.
3. Stir together melted cooled better and 3 eggs. Add yeast mixture.
4. Pour wet ingredients into dry ingredients.  Knead lightly, put in (flour) dusted bowl, and refrigerate for a few hours or overnight.
5. Let rise on greased baking sheet for 1 hour.

Frying the Scones
1. Prepare a drain plate and set aside.
2. Split dough into two equal parts.  Take one part and roll out on a flat floured surface to approximately 1/4" thick.  Using a pizza cutter, cut rolled dough into pieces approximately 3" - 4" each.
3. Heat oil in large heavy pan to 350 - 375 F over medium-high heat.  Once temperature is achieved, reduce heat slightly.
4. Carefully place two or three scones in the oil.  Cook for a couple minutes, or until slightly golden and flip.  Cook an additional couple minutes until slightly golden and remove immediately to your prepared drain plate.
5. Repeat cooking, two or three scones at a time, until all dough has been fried.

Serve hot with desired toppings.