My husband and I have definite division of labor in the kitchen and one of his jobs is frying. So today’s Nun’s Beignets had his name written all over it.
Described as “wonderfully crisp on the outside and soft and eggy on the inside” perfectly fits this beignet recipe. We loved having donuts for breakfast and my husband did a great job making and frying these. My son came down for lunch and asked “any donuts left” which of course was no we finished them all for breakfast. We made a half recipe which was plenty for three.
Nun’s Beignets page 240 from Baking Chez Moi by Dorie Greenspan. To see what others thought head over to the Tuesdays with Dorie.