Orange Blossom Beignets

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Orange Blossom Beignets Servings: *single batch makes about 40 large, 60 small beignets* (by Otto and Bethany Nielsen) Ingredients:

1 tablespoon active dry yeast

2 teaspoons warm water

½ cup plain Greek yogurt

¼ cup half & half

1 tablespoon orange blossom water

1 tablespoon vanilla extract

¼ cup packed brown sugar

½ teaspoon salt

1 egg

½ stick (4 tablespoons) unsalted butter

2 ¼ cups unbleached white Shepherd’s Grain flour, adjust as needed during dough kneading

Directions:

-Measure & save yeast in small mixing bowl.

-Crack & save egg in measuring cup.

-Melt & combine butter, sugar, half & half, yogurt, salt in medium saucepan & stir. Heat till very warm to the touch & stir till combined. Remove from heat; add yeast & (whisked) eggs, vanilla, and orange blossom water. Let rest till yeast activates.

-Measure flour into large mixing bowl. Using a spatula or wooden spoon, gently fold yeast & liquid mixture into flour. Continue to gently stir, adding the reserved warm water as needed. When batter is mixed, let rest a few minutes.

-Butter a (medium to large) casserole dish and pour batter into dish. Cover & refrigerate, overnight if possible.

-After at least 6 hours (overnight is truly best for the flavor and tenderness), remove and gently knead dough on a floured surface.

-Roll out with a French rolling pin into a thin, springy rectangle, about ½ inch thick. Using a bench scraper or dough cutter, cut into 2” diamond shapes for large beignets, 1” diamond shapes for smaller. Rest, covered, about 20-30 minutes.

-Bring up to 6 inches of lard to a temp of 315-325 degrees, in a heavy skillet or deep dish pan. I recommend Le Creuset or Cuisinart-their enamel heavy duty pots are fantastic and beautiful. This will take up to 30 minutes.

-During this time, toast 1 tablespoon of anise seeds till they smell like licorice; remove, cool, and grind in a spice grinder till a very fine, greenish-brown powder. Mix 1 tablespoon per 4 cups of powdered sugar together in a bowl or casserole dish and set aside.

-Once the lard is up to temp, using (long if possible) tongs drop beignet dough, gently, onto the surface of the lard. Initially, at the right temp, each will sink; it should rise immediately to the surface (if the temp is hot enough). Fry in batches of 6-12, depending on the size of the pot/skillet. Fry on each side 2-3 minutes, until golden brown and crispy; turn one time to finish the other side.

-Using a strainer or “spider” (a fabulous kitchen supply store staple-a wide, ultra-meshed strainer with a long handle), remove beignets and drain them lightly. I recommend a cooling rack inside a baking sheet-the lard drips off gently and the beignets are easy to test for coolness there. Once they are warm (not hot), transfer beignets to the anise & powdered sugar dish/bowl. Roll gently-use tongs or food service gloves-to coat all sides. Transfer the coated doughnuts to a serving dish! Enjoy with a strong cup of black tea or coffee and a beautiful glossy dipping sauce from your favorite berries. These are messy but so fun to eat with little ones, family, and good friends-as long as no one minds the mess!

*A final note-this dough multiplies really well; generally I make a 4 batch, although I have been able to make up to 900 beignets at a time (about a 12 batch).