Apparently one is not allowed to have a pity party upon returning from vacation. Such pathetic events are extravagant, really… and one should just buck up and answer her dang emails and do her dang laundry. Just because one is several hundred miles away from the sweet doughy pastries of Cafe du Monde does not a pity party justify.
It turns out that vacation can feel closer to home when you decide to, you know… throw powdered sugar and fried dough around the house. It’s pretty much that easy. Who knew?
This is what it looks like to throw powdered sugar around Cafe Du Monde. If you ever find yourself in New Orleans (and I pray that you do), please spend at least one very late night and one early morning enjoying beignets and coffee. Dreams come true!
Invite some friends over. Gather around a hot pot of oil, take out an extra pair of frying tongs. Measure out as much powdered sugar as you think you’ll need for a fresh batch of beignets, then double it…. then pour some powdered sugar over your head (just for good measure). We’re all the way in. Let’s do this!
Making beignets at home is entirely different from enjoying them at Cafe du Monde.
They’re a lot more work at home. Let’s just be real.
This version of beignets is much different from those I enjoyed in New Orleans. I made Buttermilk Beignets which are much more light and fluffy than those I’ve eaten out in the world. They’re little powdered sugar clouds… an incredible thing to coax our of your kitchens. To be sure.
They’re called Buttermilk Beignets, but there are actually two types of milk in this dough. Whole milk pairs with buttermilk to create a super lush dough. We’re also using bread flour instead of the all-purpose flour we usually throw around our kitchen. The bread flour is important for the structure of the dough. It’s not to be skipped.
I’ll be honest, there’s something a little nerve-bending about this beignet dough… it’s a REALLY wet dough. So wet that the dough needs to come together in a stand mixer with a dough hook. There’s really no way to bring this dough together by hand without being up to your elbows is dough glue.
If your nerves don’t bend when you mix together this very wet dough, you’re a better baker than me. That’s entirely possible, by the way… you’re a rad baker.
This dough will stick to the bottom of the bowl as it is kneaded with the dough hook. It will stick to the spatula. It will stick to your fingers if you reach in for a feel. This dough will make you feel like you’re doing everything wrong. You are, in fact, doing most things right. The wet dough will eventually lead to super light beignets.
Trust the process.
With the 4 teaspoons of yeast in this dough, it will rise a substantial amount. It’s bubbly and fluffed.
Turn the dough out onto a well-(bread)-floured work surface. It takes some coaxing to get the dough out of the bowl. Don’t make me tell you again how wet and sticky this dough is.
Generously top the dough with bread flour and softly knead and tuck the dough into a ball. This isn’t a deep knead. That would be all sorts of sticky. It’s more of a light knead. Be cool.
Roll the dough to about a 1/2-inch thickness. I happen to have a giant beast of a rolling pin. It’s a make-it-work situation.
Because the dough is so moist and almost delicate feeling, it’s hard to bully it around like you might a pizza dough.
Once sliced, the pretty little dough pieces are separated. They can’t be trusted to play nice too closely together. They’ll stick together and no one likes that.
Deep frying may feel like a daunting task but once you have a candy thermometer you’ll want to fry everything in sight.
Beignets are literally drenched in powdered sugar promptly after frying. Ideally they’re consumed as quickly as they’re drenched.
Call some friends. Really, you’ll need people to gather ’round for this achievement in baking. These beignets are more tender than yeast doughnuts, and perhaps the sweetest treats in the world. Pulling these out of your kitchen will make any day feel like a special occasion… a really sticky, oh-my-god-there’s-sugar-EVERYWHERE, special occasion.
Buttermilk Beignets
makes 2 dozen large or 4 dozen small beignets
recipe adapted from Dam Good Sweets
3/4 cup whole milk
1 1/2 cups buttermilk
4 teaspoons active dry yeast
3 tablespoons granulated sugar
4 to 4 1/2 cups bread flour, plus about 1 cup extra for flouring the work surface
1/2 teaspoon baking soda
1/4 teaspoon salt
Canola oil for frying
Powdered sugar for serving, a lot… about 2 to 3 cups
To start, allow the whole milk and buttermilk to sit at room temperature for about 20 minutes before bringing this recipe together.
Pour whole milk into a small saucepan and heat over medium heat. Heat until milk is steaming and small bubbles form on the surface. The milk will be very warm to the touch. Remove from the heat and pour warm milk into the bowl of an electric stand mixer. Add buttermilk to the warm milk. Stir in granulated sugar. Sprinkle yeast over the milk and sugar mixture. Stir gently. Allow milk and yeast mixture to sit for 5 minutes to activate the yeast. When yeast is active, the tops of the mixture will be slightly foamy and bubbling.
Add flour, baking soda, and salt to the wet ingredients. Use a dough hook and beat on low speed until the dry ingredients are moistened. Increase speed to medium and beat for 5 minutes. This is a very wet dough so the dough will stick to the bottom of the bowl as it is beaten with the dough hook. Try not to be tempted to add more flour, but is you must, add up to 1/2 cup more flour (the mixture will still be wet). Stop the mixer and use a spatula to scrape the dough from the bottom of the bowl, ensuring that all of the wet and dry ingredients are thoroughly combined. Remember: the dough will be sticky. AKA: don’t freak out. Leave dough in the mixing bowl to rise. Cover with plastic wrap and a clean dish towel. Allow to rest in a warm place for 1 hour.
Generously flour a work surface with bread flour. Use a spatula to remove the risen dough from the bowl. Once dough is on the floured work surface, generously flour the top of the dough. Gently flatten the dough, fold it in half, then tuck the ends under to create a dough round. The dough will still be very moist, but as long as your work surface is well-floured, you shouldn’t have any issues.
Use a floured rolling pin to roll the dough into a 1/2 to 1/3-inch thick rectangle. Cover the dough with a clean dish towel and allow to rest for 5 minutes. Using a bench knife or pizza cutter, cut the dough into 1 1/2 inch squares. Stop to flour the knife or pizza cutter as you slice. Try to separate the slices as you cut them so the dough does not stick together after it is sliced.
Place enough oil in a saucepan to fill it to a depth of about 3-inches. I used 32 ounces of oil in a 3qt saucepan. Place a candy thermometer in the oil and heat over medium-high head to 375 degrees F. Place several layers of paper towel on a clean work surface. Place a cooling rack (if you have one) atop the paper towels. This will be our cooling and powder sugar station. Place powdered sugar is a fine mesh sifter to dust the beignets as they come out of the oil.
Gently add beignets to the hot oil. Try not to overcrowd the pan, I could fit three beignets at a time in my pan. Fry until golden brown on both sides, flipping them once or twice during frying, about 2 to 3 minutes. Remove from oil and place on cooling rack. Immediately dust with a generous amount of powdered sugar.
Before frying more batches of beignets make sure the oil is at 375 degrees F. Fry until all dough is cooked through and dusted with sugar. Serve immediately. These beignets are best (as most things are) straight from the fryer. These beignets are best the day they’re made, very soon after frying.
To Make the beignets 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.
164 Responses
How does this recipe do with baking instead of frying?
Hi Anika – I don’t think this recipe would do well with baking. I need to develop a straight baking beignet. Thank you for the inspiration!
Is it possible to bake these beignets rather than fry them?
Unfortunately frying is the way to go.
I have found the only way that I can deep fry anything and not have to worry about the temperature. I fry in an electric fondue pot. I have been using grape seed oil that I buy at a national gigantic box store. The pot maintains the dialed in temperature and I can fry away without having to temperature regulate. It would work really well with this recipe and with friends!
I’m soooooo trying this recipe as well as your Dad’s sweet potato pie this year. Since visiting New Orleans in Nov ’04 I’ve been making homemade beignets every Christmas morning. My 11 yr old says it’s not Christmas without ’em
How lucky am I to come across your website? xoxo…..happy dance
This is the best beignet recipe ever. They were like tiny pillows coated with sugar.I loved it.
Thank you so much about the tips for the sticky dough. When I saw how sticky it was, I was about to through it out because I thought I did something wrong. I decided to check out this site first, and I’m glad I did.
Thanks for this! I was looking for some inspiration on a new dish to add to my breakfast menu… I think I’ve found it! I loved beignets the only time I ever had them, which was at Cafe du Monde – naturement!
I am so going to make this in my dough, I mean, bread machine!!! Right after I finish making your king cake recipe, in the bread machine. I’m told that thing actually bakes bread or something. ;)
Hi there, does anyone know if the dough itself freezes well? Should the beignets be cut before hand and placed in ziplock bags? Thanks in advance!
Yummy!
I’ve eaten Beignets in New Orleans and in the province of Quebec, where we once had a farm. (I thought the Beignets were better in New Orleans!) I’ve never made Beignets – but I’m going to now – thanks for posting this.
HOLY SMOKES.
There is a reason yours is the only website I bake from. …ok ok, I occasionally check out smittenkitchen.
Anyways. These. Were. Amazing.
I had to specifically go out and buy a candy thermometer. It was worth it.
I even filled a couple with jam and chocolate and folded them over and THEN fried them. It was a party in a beignet in my mouth.
Apart from making, I also learned how to properly say beignet today.
I am 4 beignets in. Today is a good day. One might even use the term “metabolic flexability”.
Thank you thank you thank you for this.
Oh, and I didn’t use a mixer! Just a metal spoon and my own elbow grease! Turned out great!
Again, thanks for the recipe. Thanks for being my favorite baker.
I made these – just because I felt like making something yeasty and pillowy and these are Perfect. I also made your “Oh My God – Doughnuts” last summer, and I must admit…I like these ones better. Pillowy little happy doughnuts.
Has anyone tried to bake these instead of frying them?
Oh, Lordy. Where do I begin? First: I have NEVER fried ANYTHING in my life. My French-English mum never did, we never owned a cast iron skillet, canned anything, blah, blah. Aside from Betty Crocket, lol, we tended to eat big on Sunday (“joint of the week”), leftovers and fresh. Being a scientist i’ve always loved to bake and was quite decent at it except yeast. Last year I attempted cinnamon/sticky buns which also has a very sticky dough, and a few rols which were successful.
Fond memories of NOLA and Cafe du Monde had me lusting for the pillowy, powdered sugar all over your face and nice clothes beignets. Though I have a box of the mix, I knew the real ones were yeast. Most recipes had comments that said how disappointing they turned out. Deciding to attempt these was at worst a waste of less than $5 and a messy kitchen, at best, wicked good doughnuts and an increasing belly. I made the dough 2 days ago and while sticky it was manageable. after the rise and deflation, I threw it in the refrig until this morning. Having no paper bag in which to shake the fried dough I plopped them directly in the bulk container of powdered sugar. They looked just like yours and tasted of heaven! Not greasy, it was perfection. After frying a dozen or so I froze the rest of the pieces for another time. This recipe will defiitely be repeated as well as passed along to my (southern) daughters-in-law. Ty Ty Ty
I made these for my husband and we loved them. Then we stuffed them with Nutella and loved them even more! Thanks for the awesome recipe….I blogged the stuffed version with kudos to you.
https://foodiesnpup.blogspot.com/2013/03/nutella-stuffed-beignets.html
I love this. How cool would a photo of someone sifting flour over your head look! Do it Joy!
You have inspired me with your fancy new ikea counterrop! It looks so awesome that i’m about to go get me one ;)
xx
Nikki
These look absolutely perfect. There is something to baking out of sentimentality–it’s such a comfort.
You’re my hero for managing to eat a plateful of beignets without getting powdered sugar all over your face!
I ruined them! i added pre activate yeast! used warm water to do it. such a fool. i hope theyre still good but the dough wont seem to rise.
I made these yesterday! And only had one freak out that they wouldn’t work thanks to your many reassurances.
I’m in love with them. They were soft and perfect and everything I ever wanted out of a fried bit of dough. I made them for five of my friends and we ate the entire batch in a few hours. They were that delicious.
I think I need to go eat nothing but kale today.
These look delicious and I love the video Joy.
I truly truly wish I had a stand mixer in my house. For shame.
that picture at the top showing the remnants of the powdered sugar all over your table is pure magic.
Love your blog! I’m from NOLA and how we do the “fast” version of beignets is roll out pillsbury biscuits and fry them. Sprinkle powder sugar and it taste just like the real thing!
These look delish and I love love the video!
I’ve always been scared to deep fry something, but these beignets might be my entree into the deep frying world… Thanks for giving me the confidence, Joy! It’s no big deal, as you’d say!!
I just made a trip to NOLA a few months ago and have been missing these. Thanks for the recipe!
i’ve only made beignets once, for my papa on father’s day and it was from the dam good sweet cookbook as well! seriously these are divine! and i love that powdered sugar everywhere is the cure-all to any pity party. amen.
I’ve never been to New Orleans but I would love to visit. In the meantime I’ll dream of having coffee and beignets at Cafe du Monde or I might try bringing a bit of Cafe du Monde to my house.
These look ah-MAZZZZ-ing!
The video is very cute! Looks delicious and would love to try these! Thanks for sharing!
These look mouthwatering! I would like to try them right now. Yum!
I’m a guy who likes to cook and bake although I do try to keep my girlish figure. Since I’m single it’s a matter of appreciating the quality of what I put into my body or eating industrially-produced food garbage. I don’t have you bookmarked but it seems over the last handful of years many times I end up looking for a specific recipe, I end up here. Mostly through Google search. I have never posted a comment before but after watching your Cafe du Monde video, I’m going to have to ask you to marry me. lol. I’m just kidding. Haha! Thanks for this recipe. I’ll be pounding down some of these this weekend.
Wow! I envy you while eating those beignets! Yum! This makes a lot, can we freeze some of the dough? Thanks.
i haven’t tried freezing the dough so i’m not entirely sure how to advise you. maybe invite more friends over for eating?
Joy…I’ve followed up on your links (with tkx) and researched the best photos .. and can now say that you have definitely learned quickly fm the best…have a good eye, and know what captures our senses + sensibilities. Your visuals are infectious and that helps us – bravo!
your kindness is so appreciated!
that video is 46 seconds of pure happiness. i loved it.
Holy shit. Those look amaz-balls.
Beignet month at a local shop….going for some tomorrow!
As a crazy baker and freshman in high school, I read your blog during study hall (star student, I know). I saw this recipe and promptly decided that this was dessert tonight. Coincidentally, we had red beans and rice for dinner. These were absolutely delicious!!! My friend was jealous when she saw my powder sugar covered fingers :)
Thanks for the recipe and daily inspiration,
Layne
Ooohhh. These look lovely. Why must I be afraid of oil, why?!
Dang it it’s my birthday today, shouldn’t someone be making me these?
You are right on the money with me. I have been looking for a recipe for beignets recently. I can’t wait to try it, but I will have to wait now until Lent is over.
Even more fun was the receipt of my Kroger Magazine this week. John was reading it and passed it to me to see who the featured baker was and there was your little face looking out at me. Congratulations on your success. We are so happy for you,
Your Riggin shipmates,
John and Kathy Swanson
Love everything about this post. Love the video especially!
Yum that video is mouth watering. i don’t think i’ve ever had a beignet!!! must try now!!!
Such a poetic video clip ! And those beignets … I would die for one ;D
O Joy…these look scrumptious! And that video…so awesome…made me smile so big this morning! Keep rocking Joy!
Lovely video :) My family has been making and eating beignets since before I was born… but I’ve still never had them from the real place!!
You know I am going to have to make these now? I love the last picture with the sugar and powder sugar shadows.
YUM! And… your video is darling – love it Joy!!
omg this is heavenly!!
Dear Joy, this is amazing!
I love it times 100. Especially your second photo!
And your video rocks too.
These look divine! I am so hungry now… I love your recipes. You are such an incredible chef!
You are killing me Joy! You are always killing me! These look so fantastic.
these. are. gorgeous! yes, i’m afraid of frying, and have’nt done it for quite some time, not least because i can never figure out what to do with the oil when i’m done, except fry some more things…but these look worth it!
Wow, with buttermilk? That has to take the beignet to a tangy new level! Sometimes here in Baton Rouge, people add Nutella to the top. Still yummy. Just different!
That’s a crazy amount of powdered sugar in that video! Very cute and almost Frenchy-looking!
Oooo girrrrl, I’m going to have to wipe the drool off my chin and whip these up now! What a great idea to make that video – I love how it was in black and white.
Hi Joy,
I want to put chocolate inside. any thoughts on technique?
the dough is so soft, it might be hard to sneak chocolate inside. it might take more of a folding technique. hm…
too cute
Dear Joy,
Something tells me you didn’t want to come home…..
I love throwing powdered sugar or any type of sugar over anything…
…reminds me of the Italian zeppole? In the same family, I
guess, and what a sweet family it is.
You are so much fun, where did you come from?
Sincerely,
Brunie
JOY! You picked the perfect time to post this! My type-A boyfriend would throw a FIT if he saw me throwing sugar around the kitchen like this. But he starts work this week! So as long as I come out of the sugar coma enough to sweep it up, we’re good! CAN NOT WAIT to try these pillows of heaven.
**side note** I don’t know what got in to me today, but I had the kale peanut butter smoothie from your cookbook. WHOAH! super incredible! Magical and delicious and totally filling and I’m can’t believe I sucked down all those greens! My thighs are safe for another week or so! THANKS Joy! You are incredible!
Love the video. Took me back to my cannoli experience in Boston’s Little Italy.
Sweet video, Joy! It tugged on my heartstrings.
Darn you, though. These beignets are never going to get out of my head until I make them now….
This video brought a smile to my face. I would like to eat those in New Orleans someday. Also, I made paczki (ponchki- the Polish answer to the beignet) this year for Fat Tuesday, and was wondering what the difference between them were- -eggs. I was surprised to see there were no eggs in these.
I’ve always wanted to try a beignet. Thanks for cooking up this recipe!
These look amazing and I am no where near confident enough to try them on my own, but thank you so so much, Joy, for the eye candy!
xo,
Ashley
Okay okay… you convinced me… I’m going to New orleans, but making these first.
such a gorgeous dough….you did good!
i’ve always wanted to go to NOLA and try beignets and now I can make them at home! (still want to go to NOLA though).
Yum!
Oh the best thing about your make ahead suggestion is that you could just fry one or two a day and have fresh hot beignets all week!
Love the video! Love the recipe! I’ve always wanted to go to New Orleans… Someday :)
Joy! I love you and hate you all at the same time for this recipe. So much love because this reminds me of my trips to NOLA and the wonderful memories I have of that magical place. But I hate this because it reminds me of just how long it’s been since I was there (or on any vacation, really). Now I’m the one throwing myself a pity party!!
I am one of those poor unfortunate souls who has never made nor eaten beignets. Seeing this, I need to change that…immediately.
I love, love, love your video! The black and white is very artistic; I love the bird, I want to leave giant beignet crumbs for the bird… so cute. And oh, I love seeing you enjoy the beignets and coffee… so great!!! Amazing job with it.
I love, love, love your video… makes me want to go to Cafe du Monde right now. The black and white was so artistic, and I loved the bird. Oh and you enjoying the beignets and coffee… so fun! Great job!!!
sorry for the doubled comments… thought my browser failed me, but just user fail. ;-)
I love the video! These beignets look so amazing…I grew up in NJ where we have the Italian version of these called zeppoli! Fried dough with powdered sugar is a win no matter what it’s called!
These look absolutely delicious. I have never had beignets but have seen them floating around the internet, mostly through pictures from New Orleans. I will definitely have to give this one a shot.
FashionEdible Blog
I have a story to add to my beignets which makes them all the more precious, they are definitely worth walking all around New Orleans downtown trying to find!
These look just as amazing as the NoLa ones.
Joy, these look delicious. I am going to try this recipe. Is it possible to make them with regular unbleached all purpose flower?
Thanks for sharing. Have a great week.
These look wonderful…and I love the use of buttermilk. The video is adorable, as are you, always!
super cute video! but you didn’t eat the second beignet! ;)
these really do look fabulous. i fried up some doughnuts once and i did find that having the superb company of a great friend (or two) made the process a heck of a lot more fun. plus, then i had a doughnut eating partner in crime. eating freshly fried dough topped with sugar? now that’s a life i want to live!
Wow! These look amazing! I will definitely try them. I remember visiting New Orleans many years ago for a work conference and going to the Cafe du Monde for beignets several times during the trip. Your posts bring back wonderful memories. Thank you :)
I had to refrain from looking at this recipe when it showed up in my e-mail late last night… I knew I’d want to jump in the kitchen and make (mostly eat) some beignets right that second. However, they were the first thing I thought of this morning. Can’t wait to try this recipe!
I just realized that the dough for the paczki I made for Fat Tuesday (and fried the dough scraps) are pretty much Polish version of beignets–even down to the incredibly wet dough that you think you screwed up royally and that sticks to damn near EVERYTHING.
But oh, so tasty post-fry. I’ll have to try these the next time I have my bookclub over to my house for brunch.
Oh this is plain cruel! Work work and no baking time… They do look delicious!!
love everything about this to piece. and now i’m craving powdered sugar.
These look yummy! And the video is cute, I like the music. Has anyone ever told you that you kinda look like Norah Jones??
Dear Joy,
Why are you so dang awesome!?!?!??!?!!!?!??!?!?
I’m like… jealous-mad. In a good way.
Elise
Loved the video and seeing your lovely smile. Thanks for the recipe. Can’t wait for your next cookbook. I’ve been cooking my way threw your first one.
I’m in the midst of planning a trip to New Orleans in about a month- it looks like you know how to do it! Any suggestions or tips of places to hit up or things to do/see?
Oh my! They look fantastic! I love beignets so so much! In my region back in France, we call them bottereaux or tourtisseaux. I received a care package all the way from la Belle France a couple of weeks ago and the first thing I did was throwing powdered sugar on them, tons of it (and on my face). Miam!
Those look amazing. Snowstorms got nothin’ on you.
Omg, I wanna come to your house and just play with that dough. What a gorgeous ball of dough.
Oh, and I wanna eat some beignets. Duh.
So many people have told me that they “fell in love with New Orleans” recently. I think I need to make that journey! Thanks for sharing this beignet recipe. I recently tried a baked version. Bland central. These look amazing!
As a native of Louisina, Cafe Du Monde is one of my favorite places!!! Just watching your video made me miss it so…. I will have to make a trip or try making beignets myself. Thank you for such a delightful post:)
correction….LOUISIANA! need coffee before commenting:)
This is dangerously close to being made here in my castle! I have a quart of buttermilk (minus the 2 tablespoons I needed for a prior recipe, you know the deal right?) to be used up! Maybe I could share a bunch with the tile guy who should have been here an hour ago?
Café du Monde is one of my favorite places in New Orleans, just after Café Beignet and Napoleon House, and Commander’s Palace… Now I just wanna try that recipe, before getting the real stuff in a couple of months, when I’ll be back in the Big Easy.
Holy freaking moly, these look incredible. And though the dough may be wet, it is so smooth and pretty after kneading! Whenever I next decide to throw my diet to the wind (happens far more often than I would like to admit), I will definitely be making these!!!
PS: I love the little beignet video!
What a fabulous idea. I love the idea of bringing your vacation home with you. I will definitely try that out the next time I can take a vacation. I love your shot with the powdered sugar on the table. So geometric.
be still my heart. i want to eat all of these. why can’t i just reach through the screen and get one? how is that not a thing yet?
I love Cafe du Monde – always an experience and for mere pennies!!! Great beignet video in NOLA – felt like I was back there with you!
Luci’s Morsels – fashion. food. frivolity.
Since moving away from the New Orleans area, we truly miss the beignets. We lived just a couple of minutes from Cafe Du Monde on the Northshore. My kids love it when I make beignets. Your beignets look wonderful. You truly did a great job. I love your pictures of the powdered sugar everywhere because that is truly half the fun of making and eating them. Blessings, Diane Roark http://www.recipesforourdailybread.com Visit anytime! I recently change my blog theme.
Oh my – I’m drooling! Those look divine.
Joy… I think the little kid in me just had a dancing fit. She’s running around going “Beignets! Beignets! Beignets!” I can’t wait to get home and make some of these. My daughter will have to stand in for me as I make them and sing my beignet song. Because there will be beignets and enough powdered sugar to cover my 70 square foot kitchen lol. Loved the video!
Ok, I get it. The dough. The sugar. The video and New Orleans. I hadn’t understood the draw before now, but–you have convinced me!
I’ve eaten my weight in beignets and I can just never get enough but there is something about sitting at those eternally sticky old tables at Cafe Du Monde at 2:00 am. Having them at home almost seems like it would feel odd. But there’s no denying the crave when one hits so I may have to dig out the bread flour next time.
Ohh girl get down with those beignets! I am a little afraid of frying, but for these, I think I can handle it.
These look amazing! I’m dying to try and make these or beg my husband for a trip to cafe du monde
can’t say i have ever had the pleasure of eating a beignet, let alone a buttermilk one! they sound delightful. don’t suppose you know a recipe for a gluten-free and/or vegan beignet..?
your new orleans related posts have made me all the more stoked to go there in may for jazzfest! if i could use emojis, i’d totally use the one with hearts for eyes.
Oh, I LOVE that video! So cute!! :)
We could totally throw some serious powdered sugar around in our kitchen! Sounds like a weekend party, to me! Love that you brought vacay home with you, and love that this fry party constitutes inviting a slew of friends!
Omg Joy this is awesome! I’m leaving NOLA today and will definitely miss the beignets. You made such a cute video too :)
The video is simply superb! Hi from Jakarta, Indonesia :)
Looks delicious and the video is so cute…
I make them, too but only in round shape.
Regards!
They look amazing but I know about wet, buttermilk dough. I just made cinnamon rolls using buttermilk and the dough was soooo wet, gloppy, sloppy, and NOT user friendly. But in the end, we are rewarded by dealing with it b/c the finished product is so much lighter and fluffier and better!
Yumm! I was waiting for this recipe! And you look beautiful.
?nic
Delicious! I have to make these when I wake up in the morning now!!! :)
adorable video!! LOVE!
I love you! Because I can feel all crappy about my day and come here and read about the art of eating beignets and everything feels just a little bit sweeter.
I don’t know about a pity party but you’ve certainly got one delicious beignet party going on. And who wouldn’t want an invite to that warm, icing sugar covered party?
x Elena @ Randomly Happy
during carnival we eat these in italy, YUM! i want to try one in new orleans, stat!
Look Amazeballs!!!! But way to difficult for me. I am going to stick with your coconut muesli for after the holidays!
The one and only reason I’ve always wanted to visit NOLA is for these decadently delicious looking beignets. YUM!!!
Love that 2nd photo and your video makes me want to book a flight for NOLA asap. Oh how I wish I were your next door neighbor.
the “b” alliteration of these delicious thangs makes them all the more appealling – ohhh man i’m a sucker for grammatically appealing desserts.
oh em gee amazeballs. these look incredible! you make me want to go to new orleans! mmm…coffee and yeasty sweet things… thank you so much for this treat.
Your video is adorable! I have been dreaming of beignets since I first tried them at Cafe du Monde during a high school service trip in 2008. Your step-by-step instructions make them feel a little less intimidating. :)
oh man, now i have a 1 am beignet craving…this can’t be good. they look delicious!
Oh. My. Lord. Why did I look at this when I should have been working out?
New Orleans is a dream vacay spot of mine right after Ireland, I have a list going of places to go when I get there.
Damn. You make these look SO good. Also – I’m impressed at your dainty eating… I’m pretty sure I’d have a beignet faceplant of the serious sort.
So fabulous! I love that photo that looks like a snowy wonderland!
yes please to powdered sugar clouds!
I’ve never been to NOLA, you are enticing me to go, for the beignets alone.