Beignets… YUM! I actually ate Navajo Fry Bread, and then Sopapillas before I had Beignets. They are also like a light, fluffy doughnut. They are all fairly similar, but some Beignets, and most doughnuts, use yeast, and Fry Bread and Sopapillas use baking powder, and they are all made just a little differently. But since this post is about Beignets, I’ll share the recipe I use for making these pillowy, puffy treats. They are a must for Mardi Gras celebrations!
They are traditionally dusted with powdered sugar, a lot of it, but I really like to drizzle mine with honey, or dip them in a Crème Anglaise sauce (I have a recipe for that and will share it sometime), or roll them in cinnamon-sugar.
Make sure you plan ahead with these. Making the dough ahead of time and allowing it to rest for 4-24 hours in the refrigerator before making them helps the yeast to develop slowly and makes them super fluffy. Just make your dough the day ahead of time and roll them out and fry them when you’re ready to have them. And they don’t really keep well, so make sure to have enough people to eat them all!
500 recipes like this one can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.
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