Once in a Lifetime Sugar Bowl Beignets

Happy New Year! You probably noticed I didn't post much in the past two weeks. After Christmas, we left for New Orleans (aka 'Nawlins to our Southern friends and family) to watch the Utes play Alabama in the Sugar Bowl. While we were there, we ate beignets a few times at Cafe Du Monde in the French Quarter. They are served hot, smothered in powdered sugar. In honor of the UTES winning the Sugar Bowl, we made some beignets tonight. They are easy and so yummy. 
 Oh- about the UTES - It was an amazing season, 12-0 before the bowl game. Grant talked me into making the trip to the Bayou and taking all of the kids. He kept telling me it was a "once in a lifetime chance." I kept telling him- "Didn't you say that about the Fiesta Bowl 4 years ago???" Grant is THE King of "once in a lifetime" experiences. He has made an art out of going on "once in a lifetime hunts." Now we call them "Yearly once in a lifetime hunts." 
 Back to the game...It was amazing. I mean, when their band took the field, Brooke leaned over and said - "forget about the football team, their BAND scares me". The band, cheerleaders, flag girls, fans, team, everything was bigger on the Bama side. Everything was suppose to be bigger and better. 
But they forgot about heart. 
Our players believed they would win. 
They believed all season. 
 Now they are 13-0. 
 The only undefeated team in the country. 
This was a Once in a lifetime.
Thanks Utes. 

Once in a Lifetime Sugar Bowl Beignets
A Bountiful Kitchen
print recipe

1 envelope dry yeast
3/4 cup warm water
1/4 cup sugar
1/2 tsp salt
1 egg - room temperature
1/2 cup evaporated milk
3 1/2-3 3/4 cups flour
2 tablespoons solid shortening
Vegetable Oil for Frying
4-5 cups powdered sugar

Combine the yeast, water and sugar in a bowl. Let sit until yeast rises, about 5 minutes. Add salt, beaten egg and evaporated milk. If using a stand mixer- mix on low speed, and add half of the flour . Put the shortening in a small bowl, microwave- just until shortening starts to melt. Add the shortening to the dough, mix well. Add remaining flour a little at a time. When flour is incorporated into the dough, and it is no longer sticky,turn dough onto a lightly floured board. Knead a few times. Place the dough into a clean oiled bowl. Cover and let raise for at least 1 hour. This dough can also raise overnight in the refrigerator.
After the dough has doubled in bulk, punch down and turn it onto a floured surface and roll out into a rectangle that is about 1/2" thick. With a very sharp knife cut dough into 2" x 4 " wide strips. Let raise again for about 20 to 30 minutes.
Heat 2-3 inches of vegetable oil in a large pan to approximately 350 degrees. Place 3-4
beignets into the hot oil one at a time. Using tongs, flip the beignets over when golden brown. Cook on both sides. Remove and place on paper towels to drain excess oil. Place the powdered sugar in a paper bag or in a baking pan, and coat the beignets generously with sugar. I like to roll in the powdered sugar twice. Eat while hot.

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