So it’s almost Marti Gras. I decided I needed to post something festive for the upcoming celebrations. I’ve never been to New Orleans, so I can’t say I’ve had a REAL beignet, but these are pretty dang good. The outside is crispy and golden. As you pull it apart, you reveal a warm and buttery inside. The orange spice honey adds a bright note to the beignets. This citrus-inspired honey is the perfect way to use up that lonely orange in your fridge. The honey was inspired by the Disney movie “The Princess and the Frog” (which, by the way, is my favorite Disney princess movie). In the film the main character, Tiana, makes beignets and dusts them with powdered sugar and drizzles honey on top. Yes, I got my inspiration from an animated Disney movie. Don’t judge me.
Beignets with Orange Spiced Wildflower Honey
Original beignet recipe from The Food Network
For the beignets
1 1/2 cups lukewarm water
1/2 cup granulated 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 shortening
Oil, for deep-frying
For the honey glaze
½ cup wildflower honey
Orange, juice of half
¼ teaspoon cinnamon
¼ teaspoon lemon juice
Confectioners' sugar, for topping
For the beignets. In a large stand mixer with the dough hook attachment, whisk together the water, sugar, and yeast (I would suggest just hand whisking these) and let sit for 10 minutes at room temperature. In a separate bowl, beat the together the eggs, salt, and evaporated milk. Add the egg mixture into the yeast mixture and mix the dough on a medium speed until combined.
Add 3 cups of the flour to the yeast mixture. Starting on a low speed and gradually increasing, mix the dough until all the flour is incorporated. Add in the shortening and the remaining four cups of the flour and knead until the dough starts coming together and begins to pull away from the sides of the bowl.
Transfer dough to a flour work surface and knead until smooth. Transfer dough to a large greased bowl. Cover with plastic wrap and/or tea towel and let rise for at least 2 hours.
Preheat oil in a skillet or deep fryer to 350 degrees F. Transfer dough to a floured surface and roll out to ¼ inch thickness and cut with biscuit cutter or into 1-inch squares. Fry, in batches, 3-4 minutes per side or until golden brown all over. Remove the beignets from the oil and drain on a paper towel. Allow to cool slightly then dust with powdered sugar and drizzle orange spiced wildflower honey on top. Serve immediately.
For the orange spiced wildflower honey. In a small bowl, stir together the honey, juice of an orange, cinnamon, and lemon juice until well combined. Cover and store in the refrigerator.