Have you ever had a beignet in New Orleans? You know those little fried pillows of dough heaped with powdered sugar?
In November Michael tasted his first beignet in the French Quarter and was instantly hooked. As we travelled back to the Oregon Coast, he immediately started researching this NOLA tradition. I knew beignet taste testing was in my future.
Oh, and it was. I happily sampled beignets for days – and never complained once – before Michael developed our freshly made beignets for the Fresh Sheet.
He settled on a brioche dough that is not too sweet. It becomes a nice contrast to a honey drizzled plate, a big dusting of powdered sugar and a warm pot of fudge.
We dare you to eat just one!