Bacon Beignets
Beignet recipes all have one thing in common, they're irresistible! This recipe for Bacon Beignets is no exception; with a hint of orange, the sugary sweet flavor paired with a hint of salty bacon. It's unlike any other beignet you've ever tasted!
Ingredients
- 1 packet active dry yeast
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 2 large eggs, beaten
- 1 cup evaporated milk
- 7 cups all-purpose flour
- 2 teaspoons grated orange zest
- 1/4 cup vegetable shortening
- 1 pound Smithfield bacon, cooked crisp, drained, and finely diced
- peanut oil for deep-frying
- confectioners' sugar (as needed)
- Lemon Thyme Curd (recipe follows):
- 3 large eggs
- 1 cup sugar
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon grated lemon zest
- 1/4 cup (about 1/2 stick) unsalted butter, melted
- 2 teaspoons minced fresh thyme
Instructions
For Beignets:
- In the bowl of a stand mixer fitted with the whisk attachment, put 1½ cups warm water (about 150 degrees F) and sprinkle in the yeast. Stir to combine. Let the mixture to sit for 5 minutes, until the yeast begins to bloom.
- Add the granulated sugar, salt, beaten eggs, and evaporated milk and whisk until well combined. Change the whisk attachment to a dough hook and add 4 cups of the flour and the orange zest. Beat until smooth. With the motor running, add the shortening, then gradually add the remaining flour.
- Add the bacon and beat until just combined. Cover the bowl with plastic wrap and chill the beignet dough in the refrigerator for at least 4 hours, or overnight.
- Heat 4 inches of oil in a deep-fryer or Dutch oven to 360 degrees F. Line a baking sheet with paper towels and set aside.
- On a lightly floured surface, roll the dough out to 1⁄8 inch thick. Cut into long 1-inch-wide strips, then cut each strip into 2-inch lengths.
- Working in batches, deep-fry the beignets in the hot oil for 3 minutes per batch, or until they are lightly browned.
- Remove from the oil and drain on the prepared baking sheet. Sprinkle the beignets immediately with confectioners’ sugar and serve hot with Lemon Thyme Curd.
For Lemon Thyme Curd:
- Whisk the eggs and sugar in the top of a double boiler over simmering water until the mixture is light and fluffy.
- Stir in the lemon juice, zest, and butter. Continue cooking for 15 minutes until the mixture thickens.
- Remove from the heat and let the curd cool to the room temperature. When cool, stir in the thyme.
- Can be stored in the refrigerator in a sealed container for 1 week.
