I’ve been craving beignets so bad these past two weeks. This video is a gift can’t even begin to explain how happy I am right now without sounding dramatic
Same!! I can’t explain why, I must have seen a photo in passing, but I’ve been thinking about NOLA beignets for the past week and was overjoyed to see this today 😊
I make beignets for my wife sometimes. She has been to Cafe du Mond and claims mine are better. Use bread flour, 10% rye, and 10% potato starch. Outside will be crisp, inside nutty and fluffy. The king Arthur recipe i started with also includes a little butter in the dough. Leave out the baking powder, but put a little vanilla in the dough. And get a Danish dough whisk. I thought they were frippery, but the first time i tried it I was a convert.
I have been making these for over 30 years. Got the recipe from the New Orleans Womens Junior League. A fun twist is putting out a whipped cream charger to fill them right before eating them or, in the summer, piping peach-laced whipped cream into them and adding a chocolate ganache drizzle over the top. For Christmas morning, we add blackberries and some twigs of rosemary to make it look like a snow-capped mountain. Love your way with food Claire.
I was in New Orleans in 2009 and remember my stop at Cafe Du Monde so fondly! So much powdered sugar everywhere that my shoes stuck to the floor as I walked. When you said don't exhale I thought, "Don't inhale either, the sugar will go right down your throat!" And then it happened. Proceed with caution, friends, but so worth it! Can't wait to make these.
I've been loving your most recent recent video series when you were doing oysters and foraging. You mentioned enjoying the natural approach to using ingredients in your surroundings , would love to see more series that has to do with foraging. In Norway (and much of northern Scandinavia) we forage cloudberries (Known as Multe) during fall and its often conserved as a jam to be eaten later on in the year. A traditional recipe known as Multekrem (Cloudberry cream) is served together with whipped cream and sugar, commonly served with "krumkake", another traditional norwegian recipe, its a thin delicate waffle cookie in a conical shape. Often the multekrem is served inside the waffle cookie.
There is a reason that 200 grams of water comes up to the 200ml line on the measuring cup..... one gram of water is one ml of volume -- basically, that's how it is defined. You don't need to weigh the water.
me and my partner went to new Orleans in April, it was a bucket list thing of mine that i never thought i would get to do. Unfortunatly my father passed away, and left me some life insurance money so we went down for a week, first time flying on a plane, first time being outside the state lines of Tennessee and it was absalutly amazing, the food was delicious, the culture the buildings everything was just sublime, i want to go again
If she gets a gig with Netflix I will never watch another baking chef RU-vid channel again. What’s the point she’s the best and I don’t have Netflix.She needs an award .
I love Café du Monde . . . and beignets . . . But, most of all, I want a sort of "blooper reel" (not really a blooper, of course) that shows every time Claire says the bowl she's using isn't large enough. (I feel like it's 80% of the episodes!) 😀 ❤
My grandma used to recycle the old oil by making soap with it! The ingredient are just oil, lye and water, she utilized it to wash dishes and even sold it cheap for the neighborhood.
Growing up my grammy used to make beignets all the time. She does them more like a drop batter so they look like doughnut holes. Super simple. You can also dip them in maple syrup( my grandpa’s favorite) powder sugar, OR how Grammy likes to eat them, kind of like cereal, milk and coffee and sugar( more milk than coffee, we call it coffee milk, imagine that) my grandmother is from lake Charles Louisiana. Her mother made them the same way and I only got to try hers once before she passed.
Ok Claire I made your cinnamon buns, challah bread and will be making these after the black and white cookies yum. So I decided to buy your book on amazon as well. As a long time cook you have taught this girl new tricks. Thank you, and I love your humor😄
makes me sad that the top comment on this video is about netflix. to claire, vinny, cal and the team - PLEASE stick with youtube and patreon. keep all the creative control, stick to YOUR style and schedule, and keep all the ad revenue and maintain management over sponsorships etc. these videos will continue to earn you passive income for YEARS. don’t work with that disgusting company.
I been watching your videos of all my fav desserts and baked goods and I LOVE how you give the little details and explain why youre doing extra steps and what happens if you do wrong etc ! I learn a lot you are very informative
In Chile we have a similar dessert called "calzones rotos" or "broken panties" they are really hard to make for me to make them crispy. I would love to test this recipe.
These remind me of the vanity cakes Ma Ingalls made for Mary and Laura's party for the town girls. Look substantial on the outside but hollow on the inside! (although I wonder if Ma Ingalls had such a thing as powdered sugar on Plum Creek when white sugar was a luxury item on the prairie) These look amazing!
I'd love to know how swapping dairy products impacts baking. My household doesn't keep milk or sour cream on hand so we often swap them for yogurt and I've found it makes muffins softer. Is that an ok swap and what's happening in the muffins?
my sister is getting married in new orleans next week and we’ve already planned a trip to Cafe du Monde (as we do every time we go down there). perfect timing on this recipe
We had a Cafe du Monde in walking distance when we lived on the Northshore. Danger.Ous.!! As for the amount of powdered sugar- if you don't need a shower immediately afterwards, you did it wrong. 😄 My fave NOLA coffee drinks were either a frozen mocha (with chicory), or a cold brew w/ sweetened condensed milk.
As an 8th generation New Orleanian, I approve this video. For people visiting town that want beignets but don't want to deal with the crowds of the quarter location, go to the Cafe du Monde in City Park to get your powdered sugar fix and then go walk it off in the sculpture garden next door or the botanical gardens next to storyland.
These are so close to Dutch Oliebollen. Instead of an actual dough it's more like a batter and we scoop it out of the bowl into the frying oil instead of cutting it into pieces. It's a tradition to eat them around New Year's Eve.
My great-grandma in the Czech republic who lived in a very small village her entire life (passed away at least 10 years ago at 97yo) used to make exactly these (same concept)... It's called "listy" here (leaves).
@Csaffitz You mention what I think is 3/4c 200g of lukewarm water around the 5min mark but I don't see it in the recipe. Can you verify? I'd love to make these on Friday. Thanks!!!
I made these a few weeks ago and included the water, and I then had to add a whole lot of flour to get it to behave like a dough instead of a batter. I haven't tried again yet, but the next time I do, I'll skip the water and see what happens.
@@tailsawaggin1149 Yes, I added 200g of water, plus 2tbsp of rum, and used half AP Flour and half bread flour and my dough came out runny. I also had to add a couple more handfuls of Bread Flour. Also my dough did not rise on the counter or in the fridge.
I love watching everyone of your episodes. So informative and interesting. Also, I had a dearly loved uncle named Harris. I’ve never known anyone else with that name. Makes me smile just to hear it. Thanks for sharing your talent with us.
Hi Claire! I’m from the Netherlands, on new year’s eve we eat oliebollen and apple beignets, which are “our” versions of fried dough snacks! I make them myself each 31st of December, most Dutch people do (or go to an oliebollen market stand). Would love to see your take on these! I always put a bit of dark brown beer (stout is also acceptable) in my batter 😊
Hi, Claire! Long-time listener, first-time caller. 😁 Would a short autolyse between mixing and kneading -- say, 20 minutes -- help with the stickiness? Or am I overthinking it?
Hi Claire, lumpiaqueen featured your recipe so i decided to check out your video. I enjoy your presentation and informative style. Looks delicious. Looking forward to seeing more of your work. Cheers!
Quick tip from a non-american: no need to weigh 200g of water, it's just 200ml and there already is a line on the measuring cup for that. That's just the beauty of the metric system
What do you think about oat flour? I don't have anything except Ap, oat, quinoa, or cassava. Really want to make the dough before leaving the house, lol😂
OMG my grandma was making this exact dessert all the time, and I would also go heavy with the sugar ever heavier than this. However in Serbia the name for this is Lokum, obviously Turkish origin... but the recipe is exact same.
These turned out so good!! I have never fried dough before so I was wary, but Claire’s guidance for each step made the process so easy. My only ask is to add warm water to the ingredients list… I ended up adding the yeast to the dry ingredients (part of that is probably habit from bread making) but I would have completely skipped the water if I hadn’t decided to watch the video again as I mixed the dough! They turned out okay without mixing the yeast into the water, but I wonder if they would have risen more in the bowl if I had done it properly. Thank you for sharing this recipe and your tips with us!
Actually@@ThePolypam , for people intolerant to fructans, the sugars found in wheat, all wheat products should be fermented through the sourdough process in order to avoid illness. No one is forcing you to watch sourdough videos. Hope you learned something, have a nice day!
😢 well, the flavor pretty good, unfortunately i must not have kneaded long enough bc they were tough inside, big bubbles but dense dough around the bubble.
Theyre like donuts, so you can keep them in like a bread box on the counter, but theyre honestly not very good even a few hours after frying. I would just make what youre ready to eat right then.
Any idea, since the salt listed has a big differentiation, I have a finely ground almost powdery salt, any ideas? Can you add salt later? Any gram weight?
When I was a little boy, my sister and I were making this. On my first drop into the oil I threw the dough in, the hot oil splashed out of the pot onto my stomach. It literally burned to peeling off my stomach skin. Months later we were again making fried dough and the oil flew out of the pot onto my upper right forearm. It’s been decades since then and now I’m pretty good at making any fried dough/chicken etc. 😅
I believe that we are solely responsible for our choices, and we have to accept the consequences of every deed, word, and thought throughout our lifetime.
So nostalgic! There was café de monde in local shopping mall When i was a little girl in Japan, and i have a lot of good memory there. Thank you for recipi, i must make them❤
(americans measuring the temp of the oil in their cast iron to deep fry) me, a person who grew up in scotland where having a chip fryer at home is the norm: --
Canned milk is shelf stable and therfore is readily available in all parts of the world, even those with high temperatures and poor electrical service.
