Step 1: get the time off approved
Step 2: arrange transportation
Step 3: GTFO
Step 4: figure it out when I get there.
It’s not laziness, it’s insurance. A safeguard against stressing out over scheduling, and confidence in knowing that I will have an awesome time – without panicking.
This trip was no different.
In the weeks leading up to our adventure to New Orleans, I was giddy. I imagined the city in a haze of beauty and history; picturing only the beautiful and the clean – and, of course, the delicious.
But the French Quarter was not what I expected. It was certainly beautiful, but it was drunken and dirty – by no fault of the locals. After a few days, I couldn’t help but feel that the quality of many things in the area, particularly restaurants, were judged against a standard scale of drunkenness. And, on an unfortunate related note, our walks through the quarter were often offensively punctuated by mysterious puddles and off odors, saddening me over the disrespectful way in which some tourists treat such a unique and fascinating city.
I hope you’ll forgive the anecdote, but I have to say it: I’m all for a good time, but c’mon people. If you need to “relieve yourself,” go find a restroom. Don’t stand in a corner and awkwardly lock eyes with innocent passersby who have the misfortune to encounter you on the sidewalk.
Anyway, looking past all of that, the trip was certainly not bad. In fact, it was wonderful. It was easy, definitely relaxing, and architecturally unlike anything I’ve ever seen in the US. New Orleans is an inspiring place.
Food-wise, there were gems. I really enjoyed the pizza at Domenica. The Organic Banana had really refreshing blended daiquiris. And Mister Gregory’s – a tiny cafe on Rampart – had the most satisfying and affordable breakfast we had the entire week we were in NOLA.
Tourist-wise, we did – and enjoyed – the standards. If you go, take a riverboat cruise. Visit a plantation. Book walking tours, especially one through St. Louis Cemetery.
But be sure to partake in the simple, unplanned, pleasures of the city. My most vibrant memory of NOLA is a simple one: S and I walking, hand-in-hand, enjoying the quiet morning sun on the joy-colored, complexly textured buildings.
If you take a trip to NOLA, do what you want, and I bet you’ll have a good time.
Just consider avoiding Bourbon Street. And promise me you’ll mind your feet no matter what.
- ¾ c water, about 110F
- ¼ c sugar
- 1¼ tsp active dry yeast
- 1 egg, slightly beaten and at room temp
- ½ c whole milk, room temp
- 3½ c bread flour
- ¾ tsp salt
- 2 Tbsp butter, room temp
- Oil, for deep-frying
- 1½ c confectioners' sugar
- Pour the water into the bowl of your stand mixer fitted with the paddle. Stir in the sugar, then sprinkle over the yeast. Allow to sit for about 10 minutes until foamy and fragrant.
- While you wait, oil a large bowl for the dough to rise in.
- After ten minutes has passed, stir together the egg and the milk in a small bowl. Pour into your stand mixer and stir to combine.
- Meanwhile, measure out the bread flour. Add about half of the flour to the yeast mixture and stir until evenly incorporated. Add the softened butter and continue to stir.
- After you no longer see streaks in the dough, switch to the dough hook and slowly add in the remaining flour. Let the mixer run on low speed for approximately 7 minutes to knead the dough.
- Remove dough from the bowl, and roll into a tight ball. Place into the oiled bowl, and roll the dough to coat with fat. Press plastic wrap tightly over the surface, and place in the fridge to rise overnight.
- In the morning, turn the dough out onto your floured counter, and roll to about ¼ thickness. Cut into squares approximately 2" x 2". Cover loosely with a clean dish towel.
- Pour oil into a large, heavy pot fitted with a candy thermometer. It is important that you fill the pot no higher than halfway up. Begin to heat to 375F, keeping a very close eye on the pot. Do not leave your kitchen for the remainder of this process.
- As you wait, line a sheet pan with paper towels, newspaper, or paper bags. Place a cooling rack upside down over top to allow oil to seep out of the fried beignets.
- Place the confectioners' sugar in a paper bag and set aside (I sprinkled it over the top which led to an uneven coating).
- After the dough has come to temp, begin frying the beignets in small batches, maybe 4-5 at a time, and turn constantly until they are a nice, even brown color. This won't take long. Remove from the oil and allow to cool for a few seconds on the prepared cooling rack, flipping once. While still hot, drop into the bag of powdered sugar and shake to coat.
- Eat them while they're still warm!
Holy smokes, I simply NEED to make this ASAP!
Aw, haha – thank you, Katrina! You should try them – they’re yummy 😀
These sound amazing! I don’t think I’ve ever had beignets but I am dying to try some now. Maybe I should wait til my first trip to NOLA too? 😉 The recipe is kind of intimidating to me because I’ve never baked with yeast or really made bread dough before. And I don’t have a hook attachment… eek.
On another note, I love the new site layout!
Don’t wait! Just make sure you pick some up while you’re there too 🙂
I promise that baking with yeast isn’t as scary as it sounds! And this dough can definitely be kneaded by hand – I’m just lazy 😉
So glad you like the new design. It was so fun and rewarding putting it all together!
Wow! These look so good.
Watched The Princess and the Frog with my kids yesterday and was going to look up a recipe for these. No need to now 🙂
That movie made me want to try beignets SO BAD! I loved how they animated them – they looked so fluffy and delicious ❤
Oooh I LOVE your new website layout!! It’s so pretty. And I also love your approach to travel–I need to figure out how to do that and take a trip ASAP. I totally hear you on the dirtiness of NOLA–it is really sad how people just trample the city and leave a dirty wake. But sooo happy these gorgeous beignets came out of your trip–yum!
Thank you thank you thank you! And yes – easiest and most joyful way to go about it all – I swear 😀
These look so good! I will definitely be making some in the near future. I love you new site by the way, it’s absolutely gorgeous!
Thank you so much!! I’d love to know what you think 🙂
Kaitlyn, thank you for this recipe. Beignets are so amazing and to die for. I’ve visited NOLA twice in a few years, pre and post Katrina, and have a dear friend who lives there. I will say that I agree with you about Bourbon street. It’s stinky, dirty, and not the best representation of New Orleans. I LOVE New Orleans and everything beautiful, ugly, flavourful, and unique about the city. I always want to go back but now when I do I choose not to do the touristy things because they seem to disappoint. Go back and let the locals give you the places to REALLY see or try. They know their city the best. : )
Your beignets look too good to not try this recipe myself — hopefully mine turn out like yours! Also, awesome website!
Thank you so much, Cynthia!!
Can this be done in a bread machine up til rolling out and cutting to bake?
I’ve never actually used a bread machine, so I’m not actually sure 🙁 I imagine that would be ok though because all it does is mix it and give it somewhere to rise, right? Sorry I can’t be of more help!