bignet

Here’s a #TBT for ya! (That’s a Throw Back Thursday). My husband was kind enough to surprise me with a trip to New Orleans for my 30th birthday! (Many years ago). It was a dream come true to spend a week in the beautiful Crescent city. One of my favorite memories from that vacation is our breakfast trip to Cafe du mond. A small little slice of local life mixed with bustling tourism. The beignets and chicory coffee are amazing! Before leaving NOLA I vow to make them once a year and add chicory to my coffee forever!

That ambition didn’t pan out. But, the memory still remains.

I remember these little pillows from heaven during this weeks snow storm. We spent the day inside wearing our pajamas and snuggling on the couch. The snow coming down in powdery fluffs- my kids asked me if we are in a snow globe. Watching the feathery precipitation pile up reminds me of the snowy mounds of powdered sugar on those delicious biegnets. I quickly Google a recipe to see if I even have the ingredients for them. Of course not. But, I DO have frozen bread dough!

Even before my favorable memories of biegnets and chicory coffee, I have even more delightful memories of making “Pizza frite.” I am not sure why my family calls fried dough “fried pizza,” but I think it is because we shape the dough into small little pizzas before we fry them. We spent many, many, Saturday mornings making these together! I am happy to pass this tradition down to my girls!

Lucky for me I have everything I need to make beignet knock offs:

  • Frozen bread dough
  • Coconut Oil
  • Powdered sugar (or granular sugar and cinnamon)
  • Paper lunch sacks
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Ingredients for a delicious snowy morning.

 

Simply follow thawing instructions on the back of the package and allow bread to rise.

Heat 1/4 cup of coconut oil in large skillet or frying pan. (Coconut oil is pretty much a health food- so you are really doing everyone a favor by frying your dough in it).

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Little hands love working the dough!

 

Once the dough is ready, pull off small pieces to roll into a ball. Using your fingers begin to flatted the dough, keeping it in round circles.

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The shapes aren’t perfect when you let the kids help. But, it all cooks the same!

 

You will know the dough is ready to flip when the outer edges of the dough start to brown and thicken. The edges loose their “sheen” and you may see air bubbles. (Similar to cooking a pancake).

Once you flip the dough allow your pizza frite to cook completely on the other side (approx. another 3 minutes).

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Doughy goodness before adding the sweet stuff.

 

Dough should be golden, light and fluffy.

Next add powdered sugar, or sugar and cinnamon into a paper lunch sack.

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Personal preference on which type of sugar to use.

 

Little hands LOVE to put the dough in the sack and shake it all up! Watch out! This could get messy!!

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Covering the dough in sugar is the best part!

 

If you have ever had a beignet you will know these are not exactly the same. But, they will do with a cup of sweet coffee on a white washed wintry day in NY.

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Beignet Knock-offs

 

Cheers! (My other favorite vacation memory includes martini’s in the oldest cigar bar in NOLA).

30Rox
Toasting to 30 at the French 75

 

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