Beignets and Buttered Bourbon Sauce

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 with Bourbon Butter Sauce

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).

Frothy Yeast

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.Beignet Dough

Cover with plastic wrap, and refrigerate over night.

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

Beignet RecipeRoll out the dough out to about 3/4 inch thick.

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

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

Beignet Recipe

Beignet Recipe

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

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

Beignet Recipe

Pile on the powdered sugar and serve HOT.

Beignet Recipe

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.

Easy Pumpkin Challah Bread Recipe

Mmmmm bread! Get in my belly, gluten.  Fall means feeling the need to eat all things pumpkin, all the time…right? Well here’s a really easy pumpkin bread recipe. It’s basically pumpkin challah, hollaaaaa! (sorry, not sorry). You can slice this and use it for sandwiches, toast it up or French it for breakfast, or use it for bread puddings.

Pumpkin Challah

What you’ll need:

  • 1 1/4 teaspoons active dry yeast
  • 1/2 cup warm water
  • 6 large egg yolks, plus 1 large egg yolk for eggwash
  • 1 1/2 teaspoon salt
  • 1 tablespoons canola oil
  • 1/4 cup honey
  • 1 cup pumpkin puree
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 4 cups all-purpose flour

First, proof yeast by mixing the dry yeast with 1/4 cup warm water. Add a pinch of sugar and mix. Let stand for 10 minutes or until foamy.

Use an electric mixer to beat the egg yolks with remaining water. Add salt, oil, honey, pumpkin, and spices. Mix well. Switch to a dough hook and add yeast mixture to the bowl. Stir until combined. Slowly add flour 1 cup at a time until incorporated. Dump dough onto a floured work surface and knead by hand for about 10 minutes. Put dough into a lightly oiled bowl and cover with plastic wrap. Let stand in a warm place until it rises and doubles in size, between 1-3 hours. Dump the dough back onto your floured work surface and punch it one or two times.

Pumpkin Challah Dough

Line a baking sheet with parchment paper and use your dough to form a loaf. Make light slices across the top. Let the it sit, covered with a kitchen towel, until it rises and doubles in size again.

Pumpkin Challah Dough

Use remaining egg yolk and water mixture to glaze the top of the loaf. Set your oven to 350 degrees and bake until golden brown, about 40-50 minutes.

Pumpkin Challah Bread

Now eat it.

Pumpkin Challah Bread