Read it and eat it: S.E.C.R.E.T. and warm beignets

Warm beignets from Cooking My Way Back Home is the perfect treat while reading L. Marie Adeline's S.E.C.R.E.T.

Want a sexy New Orleans moment? Curl up with a plate of warm beignets and the S.E.C.R.E.T. by L. Marie Adeline.

Eat It.

Warm Beignets from Cooking My Way Back Home by Mitchell Rosenthal and Jon Pult Warm Beignets with Powdered Sugar
Recipe from Cooking My Way Back Home
Makes 24 beignets; serves 6

1/2 cup plus 1 tablespoon warm water (110°F)
1 packet active dry yeast
1/3 cup sugar
23/4 cups all-purpose flour, plus more for dusting
2 large egg yolks
1/3 cup plus 1 tablespoon whole milk
13/4 teaspoons ground nutmeg
11/4 teaspoons salt
1/8 teaspoon baking powder
2 tablespoons unsalted butter, at room temperature, plus more for bowl
Canola oil, for deep-frying
Powdered sugar, for dusting

1. Place the warm water in the bowl of a stand mixer fitted with the dough hook attachment, sprinkle the yeast on top, and whisk to dissolve. Add a pinch of the granulated sugar and let stand for 5 minutes, or until foamy.

2. Add the flour, the remaining sugar, the egg yolks, milk, nutmeg, salt, and baking powder. Mix on low speed for about 30 seconds, or just until the dough comes together. Add the butter and mix on medium speed for 2 minutes, or until the butter is completely incorporated. Increase the speed to high and mix for about 2 minutes, or until the dough is smooth and shiny, stopping to scrape down the sides of the bowl as needed.

3. Butter a large bowl. Gather up the dough and form it into a loose ball (it will be sticky). Place it in the buttered bowl, cover the bowl tightly with plastic wrap, and place in a warm spot until the dough rises to 11/2 times its original size, about 11/2 hours.

4. Punch down the dough and turn it out onto a lightly floured work surface. Roll it out into a 8 by 2-inch rectangle about 1/4 inch thick. Cut into twenty-four 2-inch squares and let rest for 10 minutes before frying.

5. Pour the oil to a depth of 3 to 3 1/2 inches into a deep fryer or deep, heavy-bottomed pot, and heat to 370°F. Working in batches, add the dough squares and fry, turning once, for about a minute on each side, or until golden. Using a wire skimmer or slotted spoon, transfer the beignets to paper towels to drain briefly.

6. Dust the beignets generously with powdered sugar. Serve immediately.

Read It.

S.E.C.R.E.T. Book Excerpt

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