A New Orleans style chanukah doughnut.
My first encounter with the delicious beignet was with none else than the fabulous writers of this here blog. A week of gutting walls, removing roofing, bonding with katrina survivors and avoiding crocs in the bayou was highlight by some fabulous New Orleans food, including a trip to Cafe du Monde. Their famous square, sugar-covered doughnuts are heavenly so it’s no surprise that they are a tourist hotspot. Since chanukah begs us to embrace the oiliest of foods, I thought this would be a fun twist on the french treat–you can let me know what you think. Wikipedia shares lots of fun facts about the beignet (did you know they were originally made with chestnut flour?!) but I’ll leave the rest of the researching to you. Let’s get eating…
p.s. for a more detailed explanation of sufganiyot, check out Amiee’s post.
method after the break