I wouldn't have known beignets if it wasn't for The Princess & The Frog...

I made them, i couldnt wait. It was supposed to be shared but i ate everything. If i had a soul i would feel ashamed. But i don't. So i'm happy. I have a lot of left over dough so i'm gonna use it for a brioche. Thank you Gemma, again, for this recipe :D

Here's the recipe :) Servings: 8 servings Calories: 332 kcal Author: Gemma Stafford Ingredients ¾ cups (6oz/170g) lukewarm water ⅓ cup (2 ½ oz/75g) granulated sugar 1 heaped teaspoon active dry yeast 1 egg , slightly beaten 1 teaspoon salt 2 teaspoons vanilla extract ½ cup (4oz/115g) evaporated milk* 3 ½ cup (18oz/ 525g) bread flour 2 tablespoons (1oz/30g) butter, melted confectioner's sugar for dusting 2 tablespoons (1oz/30g) butter, melted

My grandma liked to leave her bread dough in the sun for ten minutes before removing it to the kitchen bench. The dough would proof super high, and the taste is something I've never been able to replicate because it was too good.

Remember princess and the frog Such a great movie.

I would definitely recommend this recipe it's the best ! I'm a little Caribbean girl with a BIG passion for cooking and baking 😍 when the yeast started fermenting, my facial expression was unreadable, I was like this is going to come out delicious 😙 Thnxs a lot Gemma and I will continue to watch ur videos and be motivated to bake 💝

Are these the little pastries that Tiana makes for the customers from the Princess and the Frog?

I recently had a fried one while in New Orleans and I was immediately in love. It's like an overweight blob of funnel cake.

When she said "blood temperature" I was like 😐

These look sooooo good and fluffy! Love that you did a baked version!! :D

"Blood temperature water" But what if I'm a cold-blooded reptile person?

Nice job! I visited NO and Cafe du Monde for the first time in September, 2022 and experienced my first beignets and coffee. This recipe provides a great alternative to frying, which is ALWAYS messy for me. I hope to give this a try, soon. Thanks, Gemma.

summary : Perfect for quarantine situation.

these look so good! I remember trying one for the first time at Disneyland and they were delicious! can't wait to try out your recipe and be able to enjoy these at home :)

I made these for a church fundraiser! They we're so good, it was hard not to eat them all myself! So easy and delicious, especially since I have a bad history with attempting to get things! Thanks a million, Gemma!

thank you Gemma. beignets came out great. I added lemon zest to the dough and just used an upside down drinking glass to make my baked puffy sweet treats. appreciate your comments on long time proofing too. O.

I used to live in France, and I was too little to remember this, but my mum told me that when we went to the beach, they had a truck that would come around selling beignets. The man would just walk around yelling "Beignets, beignets beignets beignets!!!" So naturally these hold a special place in my heart and I will go make these now. You're welcome for that very random story 😂

1 week left and I'm done with my finals, to finally celebrate with your new recipes I missed, so delicious :)!!

My gramma was from Meterie Louisanna and made these often. These are much less fiddley to make and taste incredible! Thanks Gemma.

Came to the states about 30 years ago we were in Virginia in the summertime and I made lots of yeast bread's. It only seems to be in Washington that I have this problem with my yeast bread. Someone else told me to turn the light on in the oven and put my Dough in there to rise and I did get some success but it took a lot longer than normal so I turned the oven on to the lowest setting which was 170° and brought it to that temperature then turned the oven off & put the dough in there with the light on. The dough did double in size but the bread turned out very tough to chew. Gemma, I have always been a passionate baker, cupcake maker, cookie baker, brownie maker coming up with most of my own recipes for the brownies and most being quite delightful. I made peanut brittle, cashew brittle, macadamia nut brittle and more and has generally had completely success, and then there is my bread doughs! Although I wouldn't mind moving to a different area of the US, and nice warmer area would be fine by me but my grandchildren are here so this is my home now so I am begging you for help! Please, please, tell me what I'm doing wrong and why my Yeast dough is so angry at me and will not rise. I'm not a quitter and I has so many reasons to do so but I promised my husband I would not give up. His name was Jerry and he passed away from lung cancer May 20th, 2013. He's been gone just for a years now and since then we have our fourth grandson. Unfortunately, he's not here to play with him and I'm not able to bake for him anymore. Please tell me what I'm doing wrong and how I can fix my mistakes in my bread so that I can make the bread that look as lovely as yours. I just saw your recipe for making Nan bread and it is great with Chili and cheese or just a nice bowl of beans, just tear up the Nan and soak up the juice left best behind from the beans, yummy! Thanks for any help you can give me and I look forward to your videos and him constantly going back to look at an older ones.

I never imagined they could be baked!! Going to have to try these very soon. Thanks for the tip!

WHY AN I JUST NOW FINDING YOUR CHANNEL! I have my cinnamon roll dough resting in the fridge. I can't wait to bake the tomorrow.

Hi Gemma, I tried your recipe it was so good. I tried both baked and fried. Both are good but baked taste better. Someone who used to eat the one from Cafe Monde said that this is better than the one over there.

I _just_ finished making these. They turned out perfectly lovely and sooooo yummy. My family even split one before the butter and sugar, and it tasted great.

You never mentioned when to add the sugar. I enjoy watching, you make everything look so easy.

Hi Gemma, Why don't you do a series of tea cakes. It would be fun to watch n learn

I made these today. They were absolutely delicious! I almost choked on the powdered sugar 😆. I will try frying a few next time. (I made a half recipe and still got 8 good sized beignets in case anyone wants to make them.)

From New Orleans and for anyone who ever comes to visit I would recommend going to Café du Monde. It's a nice experience. There are several locations throughout the city. Be prepared to make a mess with the powdered sugar while eating them but it is so worth it!!!

Binge-watching all Gemma's videos who else? 😂

Gemma! I love the texture! I´m sure that you enjoyed so much that dark coffee with the beignet. Happy weekend! Patricia.

made the first batch again and forgot to put in the vanilla so made another double batch of these and finally got it right so the kids don't care as they love this recipe with or without it in it. they even liked it when I screwed up the first time and they were just buns and ate them all up so had to make another batch of them. my son has been handing out these buns and donuts even screwed up as they were to everyone in the neighborhood so now they are the most requested things to make for me. Thanks for the recipe. love it.;

My husband and I always have these at the Cafe Du Monde whenever we visit New Orleans. I made these today and wow they're so good. My husband loved them! I'm so happy I found ur channel :) Cant wait to try out new recipes.

I just found you on another recipe (Tiramisu) and went ahead and subscribed LOL! So far, loving not only the recipes but it's a pleasure listening to you speak hahaha! Thanks for the recipes.

I'm not fond of frying food, so this is perfect for me.

Oh yum!!! You make these so well Gemma Stafford! I tried them in wonderful New Orleans & they were nothing short of superb! New Orleans cuisine is amazing & your awesome recreation takes me right back there.

I was raised in the New Orleans area and I've been to that famous cafe. That was quite a long time ago when I was a kid, but I do remember how yummy those beignets were. Delicious! Best served with coffee or hot chocolate.

Can you make a white chocolate brownie?

Never heard of "blood temperature water" until now. My mind went 🤯 Thank you. How cool.

I had these at Cafe Du Monde, New Orleans. Now I know why it's world famous! Of course with dark coffee - heaven!

I really enjoy hearing different words used for things. Blood temperature I say body temperature, Pizza roller I call pizza cutter, icing sugar, I call powdered sugar. Thank you for your videos. I love them.

Princess and the frog anyone :D

Another amazing recipe! Thank you, Gemma!!

I have no idea what these are or how they taste but now I'm craving it. Thanks Gemma ! ❤️

GREAT recipe Gemma. The family went to Disneyland last October and I had my first biegnet. WOW were they good. This is definitely on the "to make" list next month when my daughter comes to visit. Just found the channel and all looks wonderful.

These look so good!!

Yaaay it's the recipe that i have been waiting for, thank you Gemma for sharing such an awesome recipes with us ♡

Gemma I made these and they taste so good! I never tried café du monde's beignets before so I make them. this is a great recipe gemma, thank you!

I cooked these and they are delicious! I've always tried to make beignets but I never got it right. Your recipe was spot on tho, I fried the dough and baked it as well and the result was perfect! Thank you!

I do love this channel! However, as a Cajun, I know beignets have to be fried. Yours look like delicious dinner rolls. I regret saying this. I still love this channel.

LOVE the intro music!

I use to work in a bakery shop and this video brought me back. I've always fried mines but I really want to try baking them. I'm actually using the box mix so hopefully it proofs correctly. I'm crossing my fingers my Beignets are a success.

Made them a few days ago and they were so fluffy you couldn't even tell they were baked!

u and ur recipes are really beautiful 💕 and i loved that top 😍

In Germany it's called "Schmalzkuchen" and it's at every Christmas-Market

Gemma you Rock!!! Who needs any other cooking KZfaq Channels when we got you, your recipes are so delicious and easy to make. I am glad I stumbled upon your channel,

My kids love this beignets. I follow your recipe of this. Its awsome... Thanks BBb

Mmmm, these look like the ones in a professional bakery!

wow, please can u make a biscuit dough tutorial.

My daughter and I made these this morning. They turned out amazing and tasted out of this world. We made the dough last night. Well worth the work, thanks for the recipe.

omg i dun know whats wrong with mee but i just love your recipes so much ....everytime i watch one of ur vid i end up making it without even finiching the viidd

They look so tasty and fluffy :D

Can you please do a video about how to make french macarons! THX

I love in the New Orleans, Louisiana area and these are some of my favorite treats!!!

Thank you so much for this recipe! I've been experimenting with different recipes lately. Recently I found a recipe for an italian dessert called Crostoli. Although I've wanted to make beignets for a while now, I haven't been able to find yeast in my area. So I combined the Crostoli recipe with baking powder (and reduced the amount of sugar). Then used your baking technique to create a french/italian dessert i've decided to name laitorte (Lait means milk in french and torte means cake in italian) They are meant to be dipped in milk because of how dense and dry they turn out. Despite texture they still taste good. So thank you again so much for your recipe.

Looks super tasty and easy....ur genius gemma👍👍😀😀🍵🍵

So good ! Gemma you are biting and I get the taste! Mouth watering😘

My daughter's birthday is coming up,she wants to have plain Lavender or lavender lemon mini layered cake with vanilla icing flavored icing ,do you have a good recipe with this flavor not with lavender tea but with real lavender dried flowers .Thanks ,going to try this recipe,can I make this with wholewheat flour mixed with all purpose flour half and half ,will it work?

I know I'm requesting for all the gluten intolerant subscribers! Will you make a glutenfree version for us please? (Using glutenfree flour or perhaps Bobs Red Mill 1/1 or any other quality glutenfree mix.) TY!!! Glutenfree folks please LIKE so she can mKe a delicious glutenfree version for us:)

Gemma this recipe is so great! Being Cajun and from south Louisiana, I say you got it right on. My family makes the exact dough like this and we bake them sometimes too if we don't have oil. (we also use premade biscuit dough and fry it too) Hope you get a chance to try them in Louisiana one day, there is truly something magical about them! :D

I never knew what beignets were until now! 😂 They're beautiful Gemma ❤️ I love that you try to make baking that but healthier 💞

So this recipe was great! Except that the video tutorial never mentioned the 1/3rd cup of sugar that the written recipe called for. So instead of making beignets, I ended up making bite-sized dinner rolls.

Can’t wait to try, does anyone know if I could use regular flour instead of bread flour. TIA

Gemma I made them yesterday they were awesome I cut them in the centre and apply Nutella made like a sandwich for my toddlers they love them ... I made them with strong bread flour 😊😊

My family has not stopped asking for this ever since I made it the first time and my neighbors as well LOL

you should make a collab with Rosanna Pansino

I'm sure these are wonderful; hwr, as someone who has spent a great deal of time at Cafe du Monde, for me to bake a beignet would be far too much of a sacrilege. There are some wonderful chefs who were born, raised, & still living in New Orleans & French Quarter who would likely pray for my downfall, so I won't risk it but I will recommend it to others.

YT recommends this video today..... Feel so happpppppy watching it. 😌😌😌😌😌😌😌😌

You should put the quantity to, not just say what to put like how much water

That looks so yummy!!! I love you so much, Gemma! I love watching your videos, they are the best!

this is truly a new recipe for me....b'coz in my country we don't see such kind of recipes... iam going to give this a try....love your recipes gemma

Gemma makes things look so easy and they come out perfect.

Please remove your rings when working with your hands, both for sanitary reasons and so you won't scratch, ruin your rings. Just a friendly tip I learned in cooking school.

How well do they keep after they're baked? I'm planning on bringing some into my french class.

my dough is currently in the airing cupboard proving. Will report back with the results when baking and warm tasting has finished. very excited 😀

I am going to make these again today. I cannot count how many times I've made them it is a permanent recipe in my kitchen. I have also served them with raspberry sauce.

Gemma can u do a video on draw my life plzzz

Can I freeze or store this dough? If so how ? And for how long

Thanks for the recipe i've been waiting for a perfect beignet recipe. Keep up the good work you and your husband never cease to amaze me :)

This is why I love you! I love how you always give baked alternatives to fried goods. I really don't like frying at home since it kinda stinks up the house (even with an exhaust and windows open) with that greasy smell.

11 people disliked this!?!?! This deserves 0 dislikes and 1000000000000 likes!!! :)

Ugh the cafe du monde beignets are gross because they're so mass produced. Go to a few cafes across the street and you'll see that while they're not as fluffy, they taste a LOT better.

Baked dough are so much easier and less messy to cook, and they are healthier to eat! Now I can make them for my family more often! Thanks Gemma :) Great tips on dough making too!

youre the best Gemma. I have saved all the bread recipes in your channel and I really cant wait to try them all one by one. 😊 thank you so much!!! more bread recipes ahead yey!😊😊😊

ooooh

hummmm delicia vou fazer Obrigado. .Beijos

Lol fried bread... (baked) but with yeast not bp. We have ours with jam or golden syrup. Your recipe is a different to others ive seen. Definitely a sweet treat

I looove you Gemma.. for making these heavenly babies in a Baked version.. since we try to avoid all things fried.. Greetings from Indonesia!! xoxo

These seem way too dense, I just got back from New Orleans and went to Cafe du Monde and lemme tell you, they are not the same if they're baked.

I like your videos, but you never give the recipe!

This is a dream come true! Thank you so much for this version of one of my favorites. I plan on making this over the weekend.