Nun’s Beignets

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.


8 Comments Add yours

  1. Summer says:

    That is a great division of labor. These sound really delicious. Great idea for a weekend brunch too.


  2. Wonderful way to divide and conquer in the kitchen! I also made a 1/2 batch (but didn't fry them!)


  3. I had hoped to make these for this week, but didn't quite get to it. Yours look great!


  4. Nicole says:

    We made a full batch for two and ate the whole damn thing. #sorrynotsorry ūüėá


  5. Cakelaw says:

    Your husband can come and fry for me – these look great!!


  6. We loved these and ate it all in one go.


  7. Zosia says:

    They look great. I wish my husband would take on frying duty!


  8. Anonymous says:

    We have a similar division but it is I cook, he BBQ's haha. Glad they went over well with your family!


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