“Beignet,” the French word for donut, is made out of fried dough with a dusting of powdered sugar on top.
There is nothing quite like the scent of sweet fried dough. When I was a student in Avignon, on my morning walks to school, the air was filled with the smell of warm beignets, fresh out of the fryer. By 7am, the bakers were already up to their elbows in flour, and their glass displays were filled with every kind of doughy delight you could imagine. There were beignets topped with chocolate, filled with jam, and covered with powdered sugar
One winter day, back in the U.S., I decided to try to make them at home. How hard could it be, I thought? Pour oil into a pot, turn the burner up to high, then drop the dough into the oil until golden brown. You can imagine my surprise when the pot burst into flames, and I nearly lit my apartment on fire. (Shout out to the local fire department. Thank you for your service!!!) After that near disaster, I vowed to leave the donut making to the experts.
Then, I discovered the donut pan. I could actually recreate this delicious treat by baking the dough. This amazing little pan also allowed me to do a healthier version of the fried beignet to satisfy my craving for a sweet breakfast treat. My daughter loves them, and enjoys dipping them in chocolate. See recipe below.
Baked beignets, to be safely enjoyed with a hot cup of café au lait, any time of day. Bon appétit!
Recipe Adapted from: Ina Garten Cinnamon Baked Donuts
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