Welcome to my Broomsticks on the Bayou post, a fabulous blog hop hosted by
Frosted Petunias.
Please sit back, relax, grab some Voodoo Mocha Coffee and a Beignet or two.
I'll start with the Beignets.
Ingredients:
1 1/2 cups lukewarm water
1/2 cup turabian Sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup crisco
Nonstick spray
Oil, I used vegetable
3 cups confectioners' sugar
Tools:
Mixing bowls
Stand Mixer with bread hook
fryer (not necessary but much easier)
paper bag
Rolling pin
I will put the complete recipe at the end of this post.
Start by pouring your yeast and sugar into the warm water.
This need to sit for 10 minutes.
Measure out your flour into a bowl.
Beat your egg, salt and evaporated milk together.
Add egg mixture to yeast mixture.
Transfer to stand mixer and add 3 cups of the bread flour.
Add the shortening.
Continue to mix.
Add remaining flour slowly.
Mix, mix, mix (aren't you glad your using a stand mixer).
Prepare a surface to pour dough out onto, sprinkled with flour.
Remove dough from the mixer and knead until smooth.
keep kneading.
and a bit more.
Okay that's good.
Spray a large bowl with nonstick spray. Place dough in bowl and cover.
Let stand for 2 hours.
Looky looky...so pretty.
Now it's time to start heating up that oil.
You want it to reach 350 degrees Fahrenheit.
If using a fryer follow the manufacturers instructions. If frying in a pan put about five inches of oil in and attach a thermometer (make sure it isn't touching the bottom of the pan).
Pour dough out onto clean surface.
Start rolling it out.
Try to keep it in a square/rectangle.
Keep rolling until it is about 1/4 inch thick.
Cut 1" square pieces.
Deep fry flipping once until they are golden.
Make sure you let your oil temperature to come back up before placing the next batch in.
Oh yum...fried dough!
Put some confectioners sugar into your paper bag.
Drop in a few Beignets and toss them around.
Continue until done.
Now it's time to make some Mocha Voodoo Coffee to go with the Beignets.
Ingredients:
2 cups heavy cream
6 ounces semisweet chocolate, chopped
1/2 cup spiced rum
2 tablespoons sugar
2 cups strong brewed coffee with chicory, or espresso
Basic Whipped Cream
Warm the heavy cream until steaming.
Mix spiced rum and coffee together.
Once cream is steaming add chocolate and sugar.
Reduce the heat to low.
Now add the coffee and rum.
Stir until smooth.
Mix up some whip cream to top the coffee with.
Okay now it's time to enjoy.
Beignets
Ingredients:
1 1/2 cups lukewarm water
1/2 cup turabian Sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup crisco
Nonstick spray
Oil, I used vegetable
3 cups confectioners' sugar
Tools:
Mixing bowls
Stand Mixer with bread hook
fryer (not necessary but much easier)
paper bag
Rolling pin
Mix warm water, sugar, and yeast in a bowl and let sit for 10 minutes.
In another bowl, beat eggs, salt and evaporated milk together.
Mix egg mixture into the yeast mixture and transfer to a stand mixer.
In a separate bowl, measure out the bread flour.
Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour.
Remove dough from the bowl, place onto a lightly floured surface and knead until smooth.
Spray a large bowl with nonstick spray.
Put dough into the bowl and cover with a towel. Let rise in a warm place for at least 2 hours. (Have a cup of Mocha Voodoo Coffee to pass the time.)
Preheat oil in a deep-fryer to 350 degrees F.
Add the confectioners' sugar to a paper bag and set aside.
Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares.
Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.
Mocha Voodoo Coffee
Ingredients:
2 cups heavy cream
6 ounces semisweet chocolate, chopped
1/2 cup spiced rum
2 tablespoons sugar
2 cups strong brewed coffee with chicory, or espresso
Basic Whipped Cream
Warm the heavy cream in a saucepan (on the stove, not in the microwave) until steaming hot but not boiling.
Reduce the heat to low and add the chocolate, rum, sugar, and coffee. Stir until all ingredients are incorporated.
Pour into warm mugs, top with softly whipped cream,
