Deep fried dough + powdered sugar + raspberry jam = the best kind of breakfast/lunch/dinner/snack ever. And that, my friends, is why you should love beignets if you don’t already.
These little golden gems puff up like champs when they’re being fried so you are essentially eating doughnut pillows. Yes. Doughnut pillows. You know you want to get on board with that
This is a great recipe to try if you’re new to yeast. It’s really hard to mess up because even if your dough doesn’t puff all the way up when it rises, the hot oil gives it an extra oomph and you don’t even have to worry about it.
Plus, they can be paired with an infinite number of delicious things–raspberry jam is my favorite but Nutella is certainly an option. Or marshmallow fluff. Or cookie butter. I mean, the list can go on and on.
And while beignets taste perfectly good in their traditional square shape, giving them a little love in the form a heart shaped cookie cutter sweetens them up even more.
And if you are the proud owner of an alphabet cookie cutter set, the sky’s the limit!
Zut Alors (the French equivalent to “darn!”) is probably the one and only thing I will ever remember about French 101. Not just because of the wonderfully retro illustrations that accompanied the lesson, but because it just rolls off the tongue so well. It’s just plain fun to say.
Oh, and pamplemousse (grapefruit), which is quite possibly my favorite world in the world, in any language.
P.S. I need to credit Warren as art director for the above gif. It was all his idea to leave powdered sugar ghosts of each letter. He’s a smart cookie, that one.
I love that beignets taste like a cross between an unglazed Krispy Kreme and funnel cake. That’s one fine combination of flavors.
I’m over on The Collaboreat talking about New Orleans, a pair of miniature horses, and beignets of course! Hop on over to get the recipe!