Beignets and donuts, while both sweet and fried, have distinct differences that set them apart in the world of pastries.
It's a slightly complicated recipe loaded with fermentation and hot oil frying, but it's a staple of both French and New Orleans culture. While beignets from each region differ in shape and texture, ...
Inside Edition’s special Super Bowl correspondent Maggie Sajak suited up in a hat and apron to learn how to make New Orleans signature confection, beignets.
Sprinkle the fruit with sugar and rum, and allow to macerate at room temperature for 1 hour. Fill a large saucepan with about 2 inches of oil, and heat to 350 degrees. (If you don't have a ...