With Mardi Gras tomorrow I thought it might be a good time to share my easy to make and impossible to resist beignet recipe! When making beignets (pronounced “ben-YAYs”), there are two different ways you can go about it, the traditional French way or the New Orleans way. Traditional French beignets are made with pâte à choux (AKA, the base used for gougeres and to make the shells for my cream puffs and eclairs). While it’s unsurprising that the beignets of New Orleans stem from the same French roots, instead of being made steam-raised with choux pastry they’re instead made with a yeast-raised dough that’s very similar to a donut (only airier). Google “Sugar Spun Beignets”⁣ or get the recipe here:⁣ sugarspunrun.com/beignets ⁣ INGREDIENTS:⁣⁣⁣⁣⁣⁣⁣ • ½ cup whole milk (118ml) • ½ cup water (118ml) • 2 ½ teaspoons active dry yeast • ¼ cup granulated sugar (50g) • ¾ teaspoon salt •.3 Tablespoons unsalted butter melted • 1 large egg lightly beaten (room temperature preferred) • 3 ½...