When I started blogging, I never in a billion years realized it would open up a whole new life for me. I never thought I’d quit my job to write full time (it’s a dream, y’all). Or fall in love with my online community (that’s you!) Or learn that my very best friends on earth would be other bloggers. When I met Roeshel online, I instantly liked her. When we met at Haven a couple of years ago, I knew we were going to be life long friends. After we first met, we stayed in touch through email and the phone, and even met up again for Haven last year. If you’ve ever seen me at Haven, then you’ve probably seen me glued to Roeshel’s hip – or vice versa. We’re like peas and carrots. We’re so close that even our birthdays are only 5 days apart. So earlier this year, when we were both freezing in the middle of never-ending winter, we started dreaming of somewhere warm to celebrate our birthdays together.
And then we decided to make those dreams a reality by taking a trip together to New Orleans. And it was pure bliss.
We walked around neighborhoods dreaming of the houses we’d buy…
We walked through cemeteries and lived to tell about it.
We photographed way too many of the beautiful crypts.
We oohed and ahhhed at churches….
and doors….
and details on houses.
We walked through the French Market…
Then oohed and ahhhed some more.
And then we had beignets. I love beignets. They’re my greatest diet weakness. My kiddos love them, too, so I make them on a pretty regular basis. (I do sneak one – gotta make sure they’re fit to eat!) If you’ve never had a beignet, they’re like little clouds of heaven – which tastes a lot like donuts. Although mine are nothing like Cafe du Monde’s, I wanted to share my taste of the Big Easy…
To make your own beignets, you’ll need:
1 cup of warm water
1 tablespoon honey
1 package active dry yeast
1/3 cup butter, melted
2 cups bread flour
2 TBS gluten (find it in the baking aisle)
pinch of salt
powdered sugar for dusting
cooking oil (I use canola)
In the bowl of a stand mixer, fitted with a dough hook, put in the water, honey and yeast, and mix it just a bit with your hand to dissolve. Let set for 3-4 minutes until the yeast is bubbly.
While you wait, in a separate bowl, mix together the flour, salt and gluten.
When yeast is bubbly, add in the butter and all the flour mixture (I do it all at once), then mix on slow until combined. After it’s combined, turn it on medium high and mix for about 2 minutes.
Pull the dough out of the bowl and place onto a large cutting board, working it together until it’s in a ball. Knead (without flour) for a couple of minutes (you really can’t mess it up.) Use a little oil and lightly coat the ball, then place on board and cover with a towel. Let it rise for 1 hour.
Once it’s risen, punch it down, then roll it out to about 1/4 inch thick, into a rectangular shape. Using a pizza cutter, cut it into pieces about 1 1/2 inches square(ish), then cover with towel again and let rise for another 45 minutes to 1 hour.
After they’ve risen again, fry them in oil in a heavy bottomed pan (I use my dutch oven), fry them in oil heated to 350 degrees, flipping them once they’re golden brown on one side (it takes about 90 seconds a side – watch them closely). When golden on the other side, pull them out and drain on paper towels. Coat with powdered sugar and you’re ready to eat.
My girls love raspberry dipping sauce, which is nothing more than 2 TBS of raspberry preserves mixed with 2 TBS of water, heated and then strained to get out all the seeds. Although they’re definitely a treat, every time I make them I’ll always remember my amazing trip to New Orleans with Roeshel.
Beignets
Ingredients
- 1 cup of warm water
- 1 tablespoon honey
- 1 package active dry yeast
- 1/3 cup butter melted
- 2 cups bread flour
- 2 TBS gluten find it in the baking aisle
- pinch of salt
- powdered sugar for dusting
- cooking oil I use canola
Instructions
-
In the bowl of a stand mixer, fitted with a dough hook, put in the water, honey and yeast, and mix it just a bit with your hand to dissolve. Let set for 3-4 minutes until the yeast is bubbly.
-
While you wait, in a separate bowl, mix together the flour, salt and gluten.
-
When yeast is bubbly, add in the butter and all the flour mixture (I do it all at once), then mix on slow until combined. After it’s combined, turn it on medium high and mix for about 2 minutes.
-
Pull the dough out of the bowl and place onto a large cutting board, working it together until it’s in a ball. Knead (without flour) for a couple of minutes (you really can’t mess it up.) Use a little oil and lightly coat the ball, then place on board and cover with a towel. Let it rise for 1 hour.
-
Once it’s risen, punch it down, then roll it out to about 1/4 inch thick, into a rectangular shape. Using a pizza cutter, cut it into pieces about 1 1/2 inches square(ish), then cover with towel again and let rise for another 45 minutes to 1 hour.
-
After they’ve risen again, fry them in oil in a heavy bottomed pan (I use my dutch oven), fry them in oil heated to 350 degrees, flipping them once they’re golden brown on one side (it takes about 90 seconds a side – watch them closely). When golden on the other side, pull them out and drain on paper towels. Coat with powdered sugar and you’re ready to eat
We stayed in a gorgeous apartment (courtesy of FlipKey.com) and I’m going to show it to you next week – so stay tuned for the most gorgeous 200 sq ft you’ve ever seen in your life!
disclaimer: I was offered a free trial, in part, through FlipKey. Opinion is 100% my own.
Deirdre says
I smiled as I read your blog and looked at your pictures. I live an hour and a half north of New Orleans just outside of Baton Rouge. We dont make it to New Orleans as often as we would like to. It is such an interesting city, full of history, mystery and spirit. Cafe’ Dumonde and it’s beignets are the quintessential representation of what New Orleans is. For out of the most unbelievable circumstances it will right back to the top and come out better than it was before.
Speaking of beignets, we have a quick and easy way to have beignets without all of the fuss. All you need is a can of “whop” biscuits, grease and powdered sugar. If you are not familiar with “whop” biscuits they are the ones such as Pilsbury that you get in a can premade and then bake.
You can cut the biscuits in half, quarters or fry whole just like you do the classic recipe. Sprinkle with powdered sugar and enjoy. Now granted they do not come out as light and airy as the classic beignet but still quite tasty.
Anywho, thanks for your post and I am glad that you and your friend brought youselves down south!
Yall come back now.
Laissez les bons temps rouler Sha!!! ( Let the good times roll)
Deirdre Breau (pronounced BRO) 🙂
Claire @ A Little Claireification says
Holy yum. I LOVE Cafe du Monde and their beignets! These look amazing, Gina. Pinned!
Cynthia says
Gina,
This sounds like it was a total blast! I have been to many places,even other countries, but I have yet to visit New Orleans. It’s on my list of “must-see’s.”
Roeshel says
Awe Gina, xo! I had the best time and I’m ready to go back! I’m not completely unpacked yet. And I can’t wait to give your beignet recipe a try! Those look SOOOO good! 😉
Leslie says
Oh, Gina you are making me miss home! While I didn’t grow up in New Orleans, I did grow up going there often. Didn’t you just love the big oak trees and the moss hanging so gracefully from the branches. I hope you also got to tour the plantations. They are such a good field trip. Glad you had a great trip!!
Susan@ofeverymoment.com says
Hi Gina
This sounds like it was a really fun trip! Thanks for sharing what a wonderful journey blogging has been for you. I really enjoy visiting your blog – and now I will enjoy Roeshel’s too!
Beth@HomeStoriesAtoZ says
How fun that your birthdays are right around the same time! Happy belated b-day!! And, oh-my-yum. These look dangerous!
Lucy says
OMG! I am going to make these this weekend! I do have a question…where did you get that dish? I have been looking for a set like that???
Gina Luker says
I think it came from Anthropologie 🙂
angell883 says
THANK YOU!!! for the awesome pics, felt like I was visiting again, as well as an Easy DELISH recipe~!!
I can’t Wait to try these!!
Kay says
Love this post!
I have a Netflix series recommendation — a travel/food show starring Phil Rosenthal (co-creator of Everybody Hates Raymond) — Somebody Feel Phil!
https://www.netflix.com/title/80146601
Last night I watched his episode from New Orleans + of course, wanted to go there now!
Gina Luker says
Thanks so much Kay, I will definitely check it out!!