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
+shazu1990 OMG, hahaha that's true ! I've forgot i had Cookie Monster as my profile pic xD Don't feel ashamed for your belly, you're making him happy by giving him all these goodness.... And now i want donuts......
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.
Midorikonokami ...I was born and raised in New England. I am now 76 yo and back then we used the cube of fresh yeast..for butter in our bread recipe, we used Lard...that bread as u described your Grandmothers could possibly be the same as what I described. I just read an article comparing butter and shortening to Lard. The Lard did not have all of the bad ingredients compared to shortening. Some things as u know in bread baking don't require butter or any other ingredient if you r making an artisan style bread..but regular loves or rolls of a sandwich dough is how we made our bread...Lard and fresh yeast in the cubes...just an FYI. It could not be or could be. That's all we knew back then. But they had the most wonderful smell and the wonderful flavor that you were speaking of. I always use KING Arthur flour which is based in Vermont..great flour..Bobs Red Mill is also an excellent flour. King Arthur on line has the. Best most wonderful products to enhance your baking skills the same ingredients that bakers use...I constantly buy from them, except door my flowers, as Bobs Red Mill is close to where I live. I don't know where you live but if you see any of those flours they are great...not that other flours aren't, but. My choice r these two that I mentioned
@Lauren Dominguez I have always thought that if the person is providing me with free entertainment and I actually want to make the recipe, the least I can do is go to her website and give her some traffic. That's just my opinion.
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 💝
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.
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!
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.
Gemma you Rock!!! Who needs any other cooking RUclips Channels when we got you, your recipes are so delicious and easy to make. I am glad I stumbled upon your channel,
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 _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.
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 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 😂
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.
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 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.)
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.
Thank you so much for your wonderful recipes and thorough instructions. You make it so easy that even a novice like myself can do them with ease and great results. I am now a big fan and will follow all of your videos!
omg i dun know whats wrong with mee but i just love your recipes sooo much ....everytime i watch one of ur vid i end up making it without even finiching the viidd
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.
As someone who lives in Louisiana and has had original cafe du monde ones I could tell the texture didn't quite look the same inside. I'm sure they're still delicious though.
I live an hour from New Orleans and have eaten beignets my whole life. While these are a lovely sweet roll, they are not beignets. Beignets are very puffy and not dense like a dinner roll. Thank you for all your lovely recipes! Keep us all baking! 💖
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!!!
Yes, you can use regular flour for this recipe. There will be a slight difference in texture but it should still get you a good result. Here's the complete recipe for this www.biggerbolderbaking.com/homemade-beignets/
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.
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 do not love the flavor of lavender in food! That is not to say that for some people it is a perfectly acceptable flavor. Yo umust be careful adding this, about 2 teaspoons, of finely chopped lavender buds will do it, more may be too much. Lemon zest will be a nice addition to this :)
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:)
+Karen Cas couldn't you just use gluten free flour to make them? I'm not familiar with any gluten free products but I know that gluten free flour is available here in Australia. I imagine it would change the texture of the end product though...
+Brissy Girl a lot of times, substituting glutenfree flour for regular flour, the measuring amounts are different. Also, some glutenfree flours work better in certain recipes than others. I just gave some already measured glutenfree flour blends but they may not be the best choice for this type of dessert. Since she's not a glutenfree baker, but yet a professional baker I thought perhaps she would still have some knowledge into how to make this work we'll in a glutenfree recipe. If not, I know I can research this dessert in a glutenfree recipe, but I've made a few of her desserts and all of them wEre delish, so I decided to ask the question.
Brissy Girl I believe some gluten free flours suck up a lot of liquid or maybe it's the opposite and therefore it's more complicated to just substitute. Having said that I think that you just have to change the recipe slightly to make it work. 😀
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.;
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.
Hi Emily, yes you can, for a long time actually! I always like to store it in a sealed container, and use it within 4 weeks or so. If your freezer is right it will be good. Happy baking in 2017 :)
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.
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.
They were okay, a little on the plain side in terms of flavor. They were light and puffy like you'd expect a baked roll to be, good with butter. Just rather plain in flavor
ChibiKittyStudios How were they with the sugar on them? I did the same mistake and to me, they tasted awful with sugar, so i did butter... then they went stale after I forgot they existed..
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.
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 vid
All of the recipes are on my website, which really is a great resource, do use it! (www.biggerbolderbaking.com/homemade-beignets/). There is insufficient space here for this detail :)
omg i dun know whats wrong with mee but i just love your recipes sooo much ....everytime i watch one of ur vid i end up making it without even finiching the viidd ^^^^^ ♡♡♡♡♡
Gemma these bignets are fabulous have to try them very soon !! reminds me of Europe thanks again for your wonderful performance of baking with love , care and results !!! ciao
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.
I don't see how they'd be the same, either. I'm sure that these are just as good, but a true beignet is fried until very lightly golden brown! SO good!
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.
They look wonderful I am going to try them and for Mother's Day I will surprise my mother thank you so much they look so easy can't wait to try them out
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.
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!😊😊😊
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.
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.
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
+Tamago LOL. These are very hard to share, especially when they are fresh out of the oven. Thanks so much for watching :)
+Gemma Stafford You're welcome ! That's the fourth recipe i'm making ! Your channel is the best
+shazu1990 OMG, hahaha that's true ! I've forgot i had Cookie Monster as my profile pic xD Don't feel ashamed for your belly, you're making him happy by giving him all these goodness.... And now i want donuts......
How much sugar did u added to the yeast??
Anyone else missed adding sugar to the yeast?? She didn’t show us!
I wouldn't have known beignets if it wasn't for The Princess & The Frog...
same here
Saaaaammmmmmeeeeee
Yep
Lol! same
True!
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.
Midorikonokami ...I was born and raised in New England. I am now 76 yo and back then we used the cube of fresh yeast..for butter in our bread recipe, we used Lard...that bread as u described your Grandmothers could possibly be the same as what I described. I just read an article comparing butter and shortening to Lard. The Lard did not have all of the bad ingredients compared to shortening. Some things as u know in bread baking don't require butter or any other ingredient if you r making an artisan style bread..but regular loves or rolls of a sandwich dough is how we made our bread...Lard and fresh yeast in the cubes...just an FYI. It could not be or could be. That's all we knew back then. But they had the most wonderful smell and the wonderful flavor that you were speaking of. I always use KING Arthur flour which is based in Vermont..great flour..Bobs Red Mill is also an excellent flour. King Arthur on line has the.
Best most wonderful products to enhance your baking skills the same ingredients that bakers use...I constantly buy from them, except door my flowers, as Bobs Red Mill is close to where I live. I don't know where you live but if you see any of those flours they are great...not that other flours aren't, but. My choice r these two that I mentioned
did she do that soon after she mixed all the ingredients for the dough or right before she baked them?
Try putting them in the oven on about 30°-35°C to proof, it should have a similar effect.
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
You can easily find that here as well www.biggerbolderbaking.com/homemade-beignets/
Can you try them as well
Thank you! I much prefer to look at the recipe while watching the video!
@Lauren Dominguez It's better for Gemma's success if you pop over to the website. There is a reason she doesn't post it here.
@Lauren Dominguez I have always thought that if the person is providing me with free entertainment and I actually want to make the recipe, the least I can do is go to her website and give her some traffic. That's just my opinion.
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 💝
These look sooooo good and fluffy! Love that you did a baked version!! :D
LINDSAY!!!!
These are baked
Remember princess and the frog
Such a great movie.
Nostalgic 😊
Omg yaasssssss.....where's the squad????😈😈😈
yes
+maheen mansoor
HERE!!!
Science Power
Are these the little pastries that Tiana makes for the customers from the Princess and the Frog?
Yeah
Oh wow!
Ling Hea Ming hi
Ling Hea Ming yes
Yees
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.
Leekee-Duh-Boo funnel cakes does not have yeast.
@@loisking5116 She said that it was like a funnel cake. Stop looking for things to point out.
"Overweight blob" --> where I'm heading during this virus quarantine! (3/29/2020)
@@steveraglin7607 oh man, I'm already there!! 😬 😵
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.
Go for it! Here’s the written recipe, www.biggerbolderbaking.com/homemade-beignets/
When she said "blood temperature"
I was like 😐
Me three!! LoL
+Amazing PHAN - No worries. She simply meant body temperature.
usually comes up too 100 to 110F
AmazingPHAN 😂
I was convinced I misheard her til now 😭
1 week left and I'm done with my finals, to finally celebrate with your new recipes I missed, so delicious :)!!
summary :
Perfect for quarantine situation.
Go for it! You can find the complete recipe here www.biggerbolderbaking.com/homemade-beignets/
Bigger Bolder Baking
Thx I went for it and they are fantastic the smell the taste everything 😍😋
Delicious 👌
Except everyone has bought all the yeast...
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!
My gramma was from Meterie Louisanna and made these often. These are much less fiddley to make and taste incredible! Thanks Gemma.
So glad you like my beignets, Terri! Thank you
I never imagined they could be baked!! Going to have to try these very soon. Thanks for the tip!
Go for it. Here's the complete recipe www.biggerbolderbaking.com/homemade-beignets/
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.
Welcome to the Bold Baking Community! I'm delighted you're enjoying my recipes. I have 500+ so I hope you find more favorites.
"Blood temperature water"
But what if I'm a cold-blooded reptile person?
😁🍞
a snerson
Ariana Lynch when I heard that at first I thought she put blood in the water
Gemma you Rock!!! Who needs any other cooking RUclips Channels when we got you, your recipes are so delicious and easy to make. I am glad I stumbled upon your channel,
Thank you so much. I really appreciate it :)
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.
Great, I m happy. well done you, you created a steam oven! good job :)
Binge-watching all Gemma's videos who else? 😂
Thank you Hannah, i always find you here :)
Gemma Stafford ha ha when am I not watching your videos 🙈
🙋
Same xD I can't help myself! She's one of my favorite RUclipsrs!
Cooking With Kate me too!! :)
Gemma! I love the texture! I´m sure that you enjoyed so much that dark coffee with the beignet.
Happy weekend!
Patricia.
Another amazing recipe! Thank you, Gemma!!
+Kim July Thanks so much, Kim :)
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.
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.
Wow. That's high praise. Well done to you for making them.
I'm not fond of frying food, so this is perfect for me.
I'm happy to help.
Did you make them?
Same
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.
Yea! I am happy to hear that :)
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 😂
Thank you for sharing it here. I love hearing stories from bold bakers all over the world. You are always welcome to share!
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.
Yes, so much part of New Orleans, i made these every day when I worked in San Francisco, a big hit1 I am happy you liked theis recipe :)
Yah and I'm so excited to try out other recipes on ur channel ^^
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.
Im so glad to hear that!
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.)
Well done to you, Nina! Thanks for sharing.
Hi Gemma,
Why don't you do a series of tea cakes. It would be fun to watch n learn
+Valencia Barretto I will see what I can do. Stay tuned :)
What a super cool idea!!!
@@biggerbolderbaking I think now will be the time given how many cups of tea everyone is having sitting at home in quarantine 🙈🙈
Can you make a white chocolate brownie?
+Amber Anderson I will add it to my list. Stay tuned :)
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.
Yaaay it's the recipe that i have been waiting for, thank you Gemma for sharing such an awesome recipes with us ♡
You never mentioned when to add the sugar. I enjoy watching, you make everything look so easy.
Dawn Jewett the video and written instructions are not the same ... I wasted my dough *sigh*
Yea I just tried it 3 times and In the last try I put the sugar in w the water and yeast and it actually foamed up like in the video
I was wondering if I missed it.
Aa
Never heard of "blood temperature water" until now. My mind went 🤯 Thank you. How cool.
Haha. Yeah, people are a bit taken aback sometimes. ;)
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
and please give a try to Indian recipes
Thank you so much for your wonderful recipes and thorough instructions. You make it so easy that even a novice like myself can do them with ease and great results. I am now a big fan and will follow all of your videos!
Glad you like them, Natalie. Go for it. Here's the full recipe www.biggerbolderbaking.com/homemade-beignets/
Princess and the frog anyone :D
Yep,lol,ah,childhood memories :D
So good ! Gemma you are biting and I get the taste! Mouth watering😘
I remember them. They're SO good. I hope you get to make some. Thanks so much for subscribing to my channel. :)
Looks super tasty and easy....ur genius gemma👍👍😀😀🍵🍵
+Home Food lol, thanks :)
omg i dun know whats wrong with mee but i just love your recipes sooo much ....everytime i watch one of ur vid i end up making it without even finiching the viidd
u and ur recipes are really beautiful 💕
and i loved that top 😍
Thanks so much. I'm really glad you liked this video :)
These look so good!!
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.
Dinner rolls 😂😂
I completely agree! Beignets are always fried.
As someone who lives in Louisiana and has had original cafe du monde ones I could tell the texture didn't quite look the same inside. I'm sure they're still delicious though.
I live an hour from New Orleans and have eaten beignets my whole life. While these are a lovely sweet roll, they are not beignets. Beignets are very puffy and not dense like a dinner roll. Thank you for all your lovely recipes! Keep us all baking! 💖
twillett100 mine were not dense at all, light and
fluffy. I used the hand method.
My kids love this beignets. I follow your recipe of this. Its awsome... Thanks BBb
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!!!
LOVE the intro music!
They look so tasty and fluffy :D
Can you please do a video about how to make french macarons! THX
You can make my French Macarons here: www.biggerbolderbaking.com/french-macaron-donuts/. I hope you enjoY!
Gemma makes things look so easy and they come out perfect.
Thank you for the kind words, Diane.
Perfect my friend. I love all your recipe. Keep sharing more and more. 😊
Can’t wait to try, does anyone know if I could use regular flour instead of bread flour. TIA
Yes, you can use regular flour for this recipe. There will be a slight difference in texture but it should still get you a good result. Here's the complete recipe for this www.biggerbolderbaking.com/homemade-beignets/
In Germany it's called "Schmalzkuchen" and it's at every Christmas-Market
+Traumkxnd nice :)
***** Hab ich ja noch nie gehört :D
***** Das stimmt wohl :)
So that's what Christmas tastes for me, haha :D
I cannot pronounce that :D
Mmmm, these look like the ones in a professional bakery!
thank you Gemma. They ought to give you your own show. You are fabulous.
Thanks, Lisa. I really appreciate it :)
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.
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 do not love the flavor of lavender in food! That is not to say that for some people it is a perfectly acceptable flavor. Yo umust be careful adding this, about 2 teaspoons, of finely chopped lavender buds will do it, more may be too much. Lemon zest will be a nice addition to this :)
wow, please can u make a biscuit dough tutorial.
Grat suggestion, Minnie. Stay tuned!
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:)
+Karen Cas couldn't you just use gluten free flour to make them? I'm not familiar with any gluten free products but I know that gluten free flour is available here in Australia. I imagine it would change the texture of the end product though...
You can just substitute the regular flour for GF flour or whichever flour you want.
+Brissy Girl a lot of times, substituting glutenfree flour for regular flour, the measuring amounts are different. Also, some glutenfree flours work better in certain recipes than others. I just gave some already measured glutenfree flour blends but they may not be the best choice for this type of dessert. Since she's not a glutenfree baker, but yet a professional baker I thought perhaps she would still have some knowledge into how to make this work we'll in a glutenfree recipe. If not, I know I can research this dessert in a glutenfree recipe, but I've made a few of her desserts and all of them wEre delish, so I decided to ask the question.
Brissy Girl
I believe some gluten free flours suck up a lot of liquid or maybe it's the opposite and therefore it's more complicated to just substitute. Having said that I think that you just have to change the recipe slightly to make it work. 😀
Soak and grind your own flour
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.;
LOVE this! Way to go!
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 I freeze or store this dough? If so how ? And for how long
Hi Emily, yes you can, for a long time actually! I always like to store it in a sealed container, and use it within 4 weeks or so. If your freezer is right it will be good. Happy baking in 2017 :)
That looks so yummy!!! I love you so much, Gemma! I love watching your videos, they are the best!
+Farah Majeed Thank you so much, Farah. I really appreciate it :)
How well do they keep after they're baked? I'm planning on bringing some into my french class.
They wouldn't last that long if you taste test one you taste test them all...
I have no idea what these are or how they taste but now I'm craving it. Thanks Gemma ! ❤️
Ha ha. I hope you give them a go!
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'm so glad you enjoyed my Beignets!
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.
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.
That's hilarious 😂😂😂
Omg same! XD
Lol were they good?
They were okay, a little on the plain side in terms of flavor. They were light and puffy like you'd expect a baked roll to be, good with butter. Just rather plain in flavor
ChibiKittyStudios How were they with the sugar on them? I did the same mistake and to me, they tasted awful with sugar, so i did butter... then they went stale after I forgot they existed..
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.
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 vid
11 people disliked this!?!?! This deserves 0 dislikes and 1000000000000 likes!!! :)
Maybe they disliked it because they jealous with Gemma😂
Gemma has Originality not like others! Copycat here Copycat there 😂
you should make a collab with Rosanna Pansino
I totally agree!
Yeah please
Amsi Maldonado yes!
Yesssssss!
YASSSSSSS!!!!!! 😂😂😂😂
You should put the quantity to, not just say what to put like how much water
All of the recipes are on my website, which really is a great resource, do use it! (www.biggerbolderbaking.com/homemade-beignets/). There is insufficient space here for this detail :)
omg i dun know whats wrong with mee but i just love your recipes sooo much ....everytime i watch one of ur vid i end up making it without even finiching the viidd ^^^^^ ♡♡♡♡♡
Gemma these bignets are fabulous have to try them very soon !! reminds me of Europe thanks again for your wonderful performance of baking with love , care and results !!! ciao
I hope you give them a go, Miriam!
Gemma can u do a video on draw my life plzzz
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.
hummmm delicia vou fazer Obrigado. .Beijos
Bom, estou feliz em ouvir isso :)
I love everything you make, and your passion for what you do. Thank you for sharing !!!
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.
+Lele Xiao These are light and fluffy. Like I mention in the video, you can fry them too. Thanks for watching :)
Like a baked funnel cake... #fraud
I don't see how they'd be the same, either. I'm sure that these are just as good, but a true beignet is fried until very lightly golden brown! SO good!
I like your videos, but you never give the recipe!
Links to my recipes can be found in the description box below the video and by searching my website, www.BiggerBolderBaking.com. I hope you enjoy!
These, by definition, are not beignets. Sorry sis.
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.
+Sebastopolmark I'm delighted to hear that. Let me know how your beignets turn out :)
I will be making these on Sunday! Thanks so much for sharing your time and your talents.
They look wonderful I am going to try them and for Mother's Day I will surprise my mother thank you so much they look so easy can't wait to try them out
+Lisa Tjoe Fat That's great to hear, Lisa. Let me know how yours turned out :)
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.
Thank you so much for trying them out and sharing! I’m sure they were delicious !
I had these at Cafe Du Monde, New Orleans. Now I know why it's world famous! Of course with dark coffee - heaven!
Couldn't agree more, Dan! Thanks for being with us :)
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 :)
Really love your channel and the food you make always looks amazing and your accent just makes it even better .
Thanks a million! I really appreciate your lovely comment. :)
YT recommends this video today..... Feel so happpppppy watching it. 😌😌😌😌😌😌😌😌
Thanks for being here, Vandana.
I love in the New Orleans, Louisiana area and these are some of my favorite treats!!!
Made them a few days ago and they were so fluffy you couldn't even tell they were baked!
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
That is good to hear, thank you :)
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!😊😊😊
I baked them yesterday. Amazing!!! Everybody loved them.
good recipe and excellent presentation. will try it and share it with family and friends. Please continue to post your recipes..Love it!
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.
Language is as magical as baking, isn't it! Thank you so much for being here! Hope you get on well with my recipes and enjoy !
@@biggerbolderbaking 💜
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.
That's very creative! Thanks for your feedback :)
+Gemma Stafford thats so amazing😍😍