Beignets

When my husband first had a beignet we were at Cafe Du Monde in New Orleans and he said “It’s just fried dough with sugar”.

Just. Pffft.

I am no dum dum though, instead of launching into a discussion about whether this marriage was going to work or not I went ahead and finished them heh heh heh

Somehow the idea of making them seemed a little intimidating, but when my little girl watched the Princess and the Frog and asked me what a Beignet was then I knew I had to get cracking. The dough recipe is pretty straightforward. I just halved the usual amount and found it still made several dozen. The dough that I fried up on day one was airier than the more flavourful dough of day two. Either way it is a win. I rolled mine thinner than most recipes suggested because doughy is not a word I am keen on and I must say it worked very well. These petite beignets were slightly chewy on the outside and light on the inside. Yum.

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Confectioners’ sugar and I aren’t best buds so I decided to create a citrus sugar for my beignets and folks, there is no turning back. My taste testers tried them with regular powdered sugar as well as cinnamon sugar, but the citrus sugar was the clear winner.

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