My Bacon Beignet Recipe · 4:52am Jun 11th, 2017
Someone asked me for the recipe to those Bacon Beignets I almost murdered my family making, so, here it is.
Ingredients:
6 tablespoons warm water
1 packet (2 ½ teaspoons) quick-rise yeast
¼ cup sugar
6 tablespoons buttermilk*
1 large egg
4 slices bacon, cooked and crumbled**
¼ teaspoon salt
2¼ cups all-purpose flour
A splash of vanilla
*If you don't have buttermilk laying around (and I sure as hell never do), you can easily substitute that out for equal parts regular milk with just a splash of white vinegar. Let that rest for a bit, then use in place of buttermilk. It'll look kinda spoiled and smell funky, but I promise, it'll be fine.
**This is what the recipe calls for, however, if you are like me and have no self-control, this is nowhere near enough bacon for you, nor is it sufficiently succulent. For my batches, I use 8-10 strips of candied bacon. To candy your bacon, simply plop into a bowl, add a few grinds of black pepper (to balance out the sweetness) and add about a cup of brown sugar (light or dark brown, doesn't matter). Lay out flat on a baking sheet, then cover with a metric fuckton more of brown sugar (basically, you shouldn't see any bacon). Toss into an oven at 375-400, depending on your oven, and, for the love of god, keep an eye on that bacon (don't do what I did)
1) In a large bowl, combine the warm water, yeast, and sugar. Stir to mix and let sit about 10 minutes. It should look kinda foamy and bubbly by this point. Add the buttermilk, vanilla, egg, bacon, and salt to the yeast mixture and mix until well combined. Stir in 2 cups of the flour (the other ¼ cup will be used when forming your dough balls), adding it in several additions. The dough will be fairly sticky. Knead for a minute or two with your hands, until you have a fairly firm ball. Wash out the bowl and coat it with vegetable oil. Place the dough ball in the oiled bowl, cover with plastic wrap, and set in a warm spot in the kitchen to rise for 2 to 3 hours, until at least doubled in size.
2) Cover a baking sheet with parchment paper and spray or coat with vegetable oil. Transfer the dough to a floured board and punch it down. With floured hands, break off small pieces of the dough and form into balls about an inch. Place the balls about 1 inch apart on the prepared baking sheet. Spray the tops lightly with vegetable oil spray and then cover with plastic wrap. Let rise 30 minutes. (I know, a lot of rising and resting, but bear with me)
3) In a large pot, saucepan, deep fryer, or any other vat you have laying around, heat the oil over high heat until very hot (a small bit of dough should sizzle vigorously and begin to brown within about 30 seconds of being dropped in.)
4) While the oil is heating, set a large plate topped with a double layer of paper towels and a cooling rack set over a baking sheet next to the stove. (NOTE: This bit is kinda optional, but it'll help stop the finished treats from being excessively greasy. If you don't wanna be bothered to set up a draining rig, your beignets will still be perfectly edible)
5) When the oil is hot, drop 3 or 4 dough balls in at a time. Let cook about 30 seconds, until golden brown on the bottom, and then flip over and cook another 30 seconds until dark golden brown all the way around. Remove, let em drain, and, before they get too cool, completely cover them with a glaze of your choice (I use a simple sugar glaze consisting of a cup of powdered sugar, a splash of milk, and a couple of shots of vanilla extract)
6) Allow to cool and enjoy.
The recipe I got this from says this batch makes 36, however, I have never personally gotten that many out of them. I suppose I make mine too big, and I'll be lucky to get two dozen. Either way, they're fucking delicious when you're not burning down your family's home in an attempt to cook them.
Enjoy!
Awesome!!
I'm already thinking of ways to oomph up the flavor by putting maple syrup and bourbon in the bacon candying phase of the recipe and maybe using the left over residue of that process as a soak for the little balls before the glazing. With a glaze having some more bourbon in it.
Or even squiring in some bourbon/maple cream into the finished product.
Heh, well there goes old age! LOL!
Why can’t we favorite blog posts yet!!?
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Because knighty refuses to give the people what they want!
Jk, knighty, I love you and everything you do
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Like the new avatar, btw! ✌
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Thanks! It's a gift from a reader of mine, he decided to make a bubble based on the words I use most in fics. I found it really cool and interesting, so I made it my pic.
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I don’t think I’ll be trying these soon, I don’t think my family entirely trust me after I (pretty much) upended the cinnamon into an apple pie! Well, it tasted like it... 🤣
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Hey, man, we all make mistakes. I like to think of myself as pretty capable in the kitchen and I fuck up all the time. Hell, I've made this recipe several times and, just the other day, I nearly burned down the kitchen attempting to make a batch. A bit too much cinnamon isn't that bad, all things considered. Now you know what not to do next time, so, I say, give it another go when you've got the time. If I stopped cooking after I made a fuck up, I'd have starved to death years ago.
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Thanks, but this was 15 FREAKING GRAMS of cinnamon!! It tasted like throw up! The streusel topping tasted better, though it wasn’t all cooked 🤷
Hey, if you wanted to give it a try..? 🙂