Opposites attract deliciously in these irresistible beignets—crispy outside and soft and fluffy inside. Salty bacon sugar contrasts nicely with the sweet corn in the pastries.
—Cheryl Perry, Hertford, NC
Prep: 25 min. + rising • Cook: 5 min/batch • Makes: 4 dozen
1 pkg. (1/4 oz.) active dry yeast
1 cup warm 2% milk (110° to 115°)
1 1/4 cups fresh or frozen corn, thawed
1/4 cup sugar
2 large eggs
1/4 cup butter, melted
1 tsp. salt
1 tsp. vanilla extract
4 1/2 to 5 cups all-purpose flour
2 cups confectioners’ sugar
6 cooked bacon strips
Oil for deep-fat frying
1. In a large bowl, dissolve yeast in warm milk. Add the corn, sugar, eggs, butter, salt, vanilla and 4 1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, in a food processor, combine confectioners’ sugar and bacon. Process until combined; set aside.
4. Punch dough down. Turn onto a lightly floured surface; roll dough into a 16x12-in. rectangle. Cut into 2-in. squares.
5. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry squares, a few at a time, until golden brown, about 1 1/2 minutes on each side. Drain on paper towels. Dust with bacon-sugar mixture. Serve warm. Note These beignets are best served the day they’re made.
Per beignet: 117 cal., 5g fat (1g sat. fat), 13mg chol., 84mg sod., 17g carb. (7g sugars, 0 fiber), 2g pro.