Beignets
54 comments
By Rebeccah Marsters
Appears in Cook's Country February/March 2013, Cook's Country TV
The city’s legendary doughnuts are light, airy, and delicate. If only we could make them at home . . .
has video
WHY THIS RECIPE WORKS
To replicate the airy, crisp texture and tangy yeast flavor of these classic New Orleans doughnuts, we began by using plenty of yeast and prodding it with warm water and sugar to start developing flavor right off the bat. A super-hydrated d...