- Yield: servings
- Bacon Beignets
- 1 packet active dry yeast
- 1/2cup granulated sugar
- 1teaspoon kosher salt
- 2large eggs, beaten
- 1cup evaporated milk
- 7cups all-purpose flour
- 2teaspoons grated orange zest
- 1/4cup vegetable shortening
- 1pound Smithfield bacon, cooked crisp, drained and finely diced
- Peanut oil for deep-frying
- Confectioners' sugar
- Lemon Thyme Curd
- 3large eggs
- 1cup sugar
- 1/2cup freshly squeezed lemon juice
- 1tablespoon grated lemon zest
- 1/4cup (1/2 stick) unsalted butter, melted
- 2teaspoons minced fresh thyme
- In the bowl of a stand mixer fitted with the whisk attachment, put 1 1/2 cups warm water (about 150F) 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 360F. 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.
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 room temperature. When cool, stir in the thyme. Can be stored in the refrigerator in a sealed container for 1 week.
Reprinted with permission from The Whole Hog Cookbook © 2011 by Libbie Summers, an imprint of Rizzoli International Publications, Inc.