Beignets (pronounced benyay) a New Orleans confection. Recipe by Cook’s Illustrated.

If you’ve never had a Beignet before you’re really missing out. A Beignet is deep fried pastry similar to a choux pastry. Personally, I’d say the taste is similar to a funnel cake, but more delicate in texture. They are barely crispy on the outside, and full of holes on the inside. A traditional New Orleans Beignet is dusted with Confectioner’s Sugar, but I did half of mine dusted with a Cinnamon Sugar mixture. They are not filled, so if you’d like a fruit jam to go with them, serve on the side. Grape, Raspberry, Blueberry, Blackberry, Strawberry Jams, or Lemon Curd would be delicious! The photos are mine, but the recipe belongs to Cook’s Illustrated. Don’t be afraid to try them. Not hard at all! You don’t even need a mixer. Just a bowl and either a wooden spoon or a whisk.

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