Pretending to be at #SHRM17 #beignets

All my HR friends are in New Orleans right now. Okay not all of them, but a fair number and they have taken over my Facebook, Twitter & Instagram feeds. Probably Snapchat too if I could figure that one out. (Get off my lawn you whippersnappers). And I’d be lying if I said I wasn’t a little jealous. I was this close to attending SHRM the last time it was in NOLA, but funding was cut. This year I had to choose between SHRM and a vendor conference. The vendor conference was the right choice but it doesn’t make my feeds easier to see.

But sharing is caring and I know I’ll see the good stuff they are all learning. Though it is too bad food cannot yet be shared thru social media. The photos of food are making me hungry for gumbo, oysters and of course, beignets. With LOTS of powdered sugar. And I’m not sure I could find a beignet in Brookings. So I decided to try my hand and making some.

I found an “easy” recipe on Pinterest and as I had all the ingredients decided to give it a shot. The downside was the link wasn’t directly TO the recipe but a link within a link. I’m not a fan. So I’ll just share it here. You can check out their site if you like here.

For this recipe you will need:

  • 1 stick of butter
  • 1 cup water
  • 1 big pinch of salt
  • 2 tablespoons sugar
  • 1 cup flour
  • 4 eggs
  • Oil for frying
  • Powdered sugar

Combine butter, water, salt & sugar in medium pot & bring to a boil. After butter is completely melted, reduce heat to medium and add flour. Stir until forms a ball. Cool for 5 minutes.

Using a hand or stand mixer, incorporate eggs, one at a time. Let the batter sit in the fridge for one hour.

Heat 2-3 inches of oil to 350-375 (adjust as needed). Form batter into 1/2 inch balls — I did one inch & they turned out fine but took longer to cook and got a little darker. The batter will be sticky! I used a scoop.

Fry until done — the beignets will “pop” or split when they are close to done. I found I needed to cook mine a little longer after, probably because they were a little too big.

Cover with powdered sugar to your liking & dig in!


Not sure how authentic these are but they sure are yummy!!

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