These King Cake Beignets will make their way onto your Fat Tuesday menu for years to come.
King cakeandbeignetsare two of Hey Y’all hostIvy Odom’s favorite Mardi Gras treats.
The unforgettable crossover features a fluffy fried dough that’s decorated just like a classic king cake.
Credit:Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis
“The best part?
Maintaining a temperature of 360F ensures that your beignets cook to a lovely golden brown.
Preparing a complete Mardi Gras meal?
We’ve gotall the recipes you need.
Ingredients
1teaspoonactive dry yeast (from 1 [14-oz.]
), at room temperature
12tablespoonunsalted butter, melted
12tablespoonwhole milk
12teaspoonvanilla extract
14cupplus 2 Tbsp.
Let stand until foamy, about 5 minutes.
Stir together shortening and remaining 12 cup warm water in a bowl until melted.
Add this to yeast mixture.
Beat on low speed until just combined, 30 seconds.
Stir together cinnamon and 2 cups of the flour in a medium bowl.
Gradually add to yeast mixture; beat on low speed until combined, about 1 minute.
Gradually add remaining 112 cups flour, beating on low speed until a sticky dough forms, 1 minute.
Transfer to a large bowl lightly greased with cooking spray; turn dough to grease top.
Beat with an electric mixer fitted with a paddle attachment on medium speed until smooth, 1 minute.
Gradually add powdered sugar, beating until smooth, 1 minute.
Spoon glaze into a piping bag or a ziplock plastic bag.
Working in about 6 batches, carefully add dough pieces to hot oil.
Fry until puffy and golden, about 1 12 minutes per side.
Remove beignets from oil using a slotted spoon; transfer to a wire rack set over a baking sheet.
Let stand until just cool enough to handle, 1 to 2 minutes.
Snip a 1/16- to 1/8-inch tip off 1 corner of the filled piping bag.
Drizzle glaze over slightly cooled beignets; sprinkle with sanding sugars.
