I do always participate in the main Super Bowl Sunday tradition of gorging on junk food though and it was glorious. I had a bunch of Americanized Mexican food (re: nachos and inauthentic tacos and dips), sipped on a beer (or three), and topped it all off with a clementine because hello, it's still the first quarter of the year and I'm trying to watch my weight. For dessert, I partook in a few hot beignets, which I am outlining below. I had smartly frozen the leftovers in anticipation of future donut-related hunger pangs and it paid off.
Back in October, I went to New Orleans for the first time. We felt like a trip to Café du Monde was obligatory so H and I went to share a plate of beignets with a cup of coffee each. Even though I felt as though the experience of chowing down on hot beignet in one of the most humid cities ever was rather hyped up, it turns out that the praise is totally valid. The beignets were super light and airy with a crisp exterior and even though the pile of sugar was excessive, it was compulsory.
As I am prone to do, I wanted to make beignets at home because I can't be popping down to Café du Monde every time I have a beignet craving. I basically came up with this by combining a donut recipe with a brioche recipe to get that buttery but light texture that I so enjoyed in NOLA. And you know what? It's pretty good.
1 cup milk
2 tablespoons honey
1 teaspoon dry active yeast
1 teaspoon salt
2½ to 3 cups flour
2 tablespoons shortening
+ oil for frying
+ powdered sugar
You'll know the oil is hot enough if the dough immediately floats and puffs up as soon as it's dropped into the oil but takes a minute or two to brown. If the dough sinks and there are no bubbles, it's too cold. If it browns in under 30 seconds, the oil is too hot.