Can you believe today is my one-year blogiversary? I sure can't! Where does the time go? I want you to know that this blog has brought me so much joy and a great sense of accomplishment. I started this blog 365 days, and 150 posts ago with the encouragement of my friend, Becky.

Becky and I used to have coffee and breakfast together at least once a week, either at her house or mine. Breakfast sometimes would turn in to lunch before it was all said and done, but we managed to get all of our problems talked out and the World's problems solved. Many muffins, eggs, and coffee cakes were consumed, along with gallons of coffee! She saw something in me that needed a push to start blogging and she gave it to me. I'm so glad she did! Thanks, Becky! She has since moved away, but we still keep in touch...I miss her bunches

I am posting the recipe for Beignets in honor of my friend, Becky. Beignets, which are basically delicious Cajun doughnut, remind me of our hours of engrossing conversation over delicious foods and great coffee. I miss you, friend

Here's to another year of great food, fun friends, and loving family.

Cheers, Y'all!

Heat the milk in a small saucepan over medium-high heat until small bubbles form at the surface. Remove from the heat, add the buttermilk, and then pour into a stand mixer bowl. Whisk in the yeast and the sugar and set aside for 5 minutes.

Add the flour, baking soda, and salt.

Mix on low speed, using a dough hook, until the dry ingredients are moistened, 3 to 4 minutes. Increase the mixer speed to medium and continue mixing until the dough forms a loose ball and is still quite wet and tacky, 1 to 2 minutes longer. Cover the bowl with plastic wrap and set the dough aside in a draft-free spot for 1 hour.

Lightly flour your work surface and turn the dough out on it. Sprinkle the top of the dough with flour, gently press to flatten, fold it in half, and gently tuck the ends under to create a rough-shaped round. Dust again and roll the dough out into a ½-inch- to ¹/³ -inch-thick circle.

Let the dough rest for 1 minute before using a chef's knife, a bench knife, or a pizza wheel to cut the dough into 1 ½-inch squares (you should get about 48).

Pour enough peanut oil into a large pot to fill it to a depth of 3 inches and bring to a temperature of 375°F over medium heat (this will take about 10 - 20 minutes). Line a plate with paper towels and set aside.

Gently stretch a beignet lengthwise and carefully drop it into the oil. Add a few beignets (don't overcrowd them, otherwise the oil will cool down and the beignets will soak up oil and be greasy) and fry until puffed and golden brown, turning them often with a slotted spoon, for 2 to 3 minutes.

Transfer to the prepared plate to drain while you cook the rest. Serve while still warm, buried under a mound of confectioners' sugar, with hot coffee on the side.

Make ahead:
The beignet dough can be made up to 8 hours in advance of frying. Line a baking sheet with parchment paper and spray it with nonstick cooking spray. After cutting the dough, place the beignets on the paper and place another greased sheet of parchment paper, sprayed-side down, on top. Wrap the entire baking sheet with plastic wrap and refrigerate. The beignets can be fried straight from the refrigerator.

Buttermilk Beignets and A Blogiversary!

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Author: Jennifer Locklin

Ingredients

Scale

¾ cup whole milk
1 ½ cups buttermilk
4 teaspoons active dry yeast
2 ½ tablespoons sugar
3 ½ cups bread flour plus extra for flouring work surface
½ teaspoon baking soda
¼ teaspoon salt
4 cups Peanut oil for frying
2 cups powdered sugar for serving (as much as you think you'll need—then double that!)

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Instructions

Heat the milk in a small saucepan over medium-high heat until small bubbles form at the surface. Remove from the heat, add the buttermilk, and then pour into a stand mixer bowl.
Whisk in the yeast and the sugar and set aside for 5 minutes.
Add the flour, baking soda, and salt, and mix on low speed, using a dough hook, until the dry ingredients are moistened, 3 to 4 minutes.
Increase the mixer speed to medium and continue mixing until the dough forms a loose ball and is still quite wet and tacky, 1 to 2 minutes longer.
Cover the bowl with plastic wrap and set the dough aside in a draft-free spot for 1 hour.
Pour enough peanut oil into a large pot to fill it to a depth of 3 inches and bring to a temperature of 375°F over medium heat (this will take about 20 minutes).
Line a plate with paper towels and set aside.
Lightly flour your work surface and turn the dough out on it. Sprinkle the top of the dough with flour, gently press to flatten, fold it in half, and gently tuck the ends under to create a rough-shaped round.
Dust again and roll the dough out into a ½-inch- to ¹/³ -inch-thick circle.
Let the dough rest for 1 minute before using a chef's knife, a bench knife, or a pizza wheel to cut the dough into 1 ½-inch squares (you should get about 48).
Gently stretch a beignet lengthwise and carefully drop it into the oil.
Add a few beignets (don't overcrowd them, otherwise, the oil will cool down and the beignets will soak up oil and be greasy) and fry until puffed and golden brown, turning them often with a slotted spoon, for 2 to 3 minutes.
Transfer to the prepared plate to drain while you cook the rest. Serve while still warm, buried under a mound of confectioners' sugar, with hot chicory coffee on the side.