Happy Mardi Gras y’all! To celebrate Fat Tuesday we hit the kitchen and got balls deep in frying oil and powdered sugar, because what says New Orleans better than beignets and bourbon?

Beignets and Buttered Bourbon Sauce

2/3 cup warm water
1/4 cup granulated sugar
1/4 tsp salt
2 1/2 tsp active dry yeast (1 packet)
3 1/2 cups all-purpose flour
1/3 cup heavy cream
1 egg
Canola for deep-frying
Confectioners’ sugar

Combine the water, granulated sugar, yeast, and salt. Let stand until frothy (about 10 minutes).

Put flour into a stand mixer fitted with a dough hook attachment. While the mixer is running, slowly add the yeast mixture, processing until thoroughly incorporated. Add the cream and egg and mix to form a soft dough ball. Add more flour, 1 Tbs. at a time until the dough is no longer sticky and the dough cleans the sides of the bowl. Continue kneading in the machine for 1 minute. Place the dough in a lightly oiled bowl.

Cover with plastic wrap, and refrigerate over night.

Transfer the dough to a lightly floured work surface and punch it down.

Roll out the dough out to about 3/4 inch thick.

Using a sharp knife, cut the dough into squares or triangles.

Transfer to a lightly floured baking sheet and let them rise again (about 45 minutes).

Pour about 5 inches of oil into a heavy pan or deep fryer and heat to 375°F.

Add the beignets, a few at a time and deep fry for about 1 minute, until golden brown. Remove and drain on paper towels.

Pile on the powdered sugar and serve HOT.

If you want to get really crazy you can serve them with Buttered Bourbon dipping sauce:

1/2 cup light-brown sugar
1/2 cup heavy cream
1/2 cup bourbon
2 tablespoons unsalted butter

In a small saucepan over medium heat, stir brown sugar and heavy cream until sugar is melted. Pour in bourbon, and simmer, stirring until the sauce is smooth, thickened, and reduced. Stir in butter until melted.

Now go impress your guests with your dough frying and sauce making skills.