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This really is a wonderful recipe Beignet recipe. The only thing in my opinion that could improve the flavor of these Beignets would be of course to eat them in the French Quarter with the sounds, sites and smells (yes even some of the bad ones) of a morning in New Orleans, with a whole day of adventure ahead. Actually, that’s what this whole site is about, that first bite of a dish that magically takes you to another place and time, or makes you yearn to discover the people and place that created it.
I made this batch of Beignets for my niece who was staying over for the weekend, and my daughter, neither had ever had them before. I’m glad I was the one who got to introduce them to Beignets. After her first bite my niece Noelle exclaimed, “Wow! This is the best thing that ever set sail in my mouth.” Ah, to be nine again.
Anna however didn’t have much to say, she just turned 2, but just the fact that she ate them is compliment enough. She did belt out a few high pitched “Mmmm’s.”
I changed the pic on the page with the recipe, as this one turned out much better than the former, but the Beignets were from the same recipe.
I made a few discoveries while making this batch, however. One, the second rise isn’t really necessary, the heat of the oil puffed them right up, this may be partially due to the fact that I used two envelopes of yeast instead of one, but I think they will rise with one. I’m going to make an adjustment to the recipe.
Just for fun here are some pics from our last trip to Cafe Du Monde last February. As always, I’m dying to get back to New Orleans.
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