 Hello, hello, hello. Welcome to a bonus episode from esoteric Atlanta. If you guys remember a few weeks ago, I did a brief bonus episode over the difference between the Creole people and the Cajun people. This of course has to do with our deep dive into the history of New Orleans. Now when we spoke about the Cajun people, the Acadians who came up through New Orleans, we spoke about beignets and a special little cafe in the French Quarter which specializes in beignets. Now growing up, my mother used to make us beignets. She actually made our beignets in the garage because the oil would be so hot and messy. But while I was down in Gulf Shores this past weekend, my mother made beignets with my niece and my nephew. I've titled this video beignets on the bayou because we were definitely very close to bayous. No, we did not sadly get a chance to go into New Orleans, but hopefully that will happen next time. Special thanks to my mother and my nephew Charlie and my niece Jacqueline and my other little four month old niece Mae who watched us make these beignets. Grandmama did a really good job working with the children. As you will see in this video, we did the easiest of all beignet recipes. So something fun that you can make with your kids or if you have guests coming over, they also make a really good dessert. So without further ado, let's get into this bonus episode. As I said, we opted to use the easiest of all recipes. We did not make the dough from scratch. We did this with an eight year old, a seven year old and a four month old. So buying pre-made dough was what we opted to do. If you want the quick and easy way to do it, you too can buy just the Pillsbury pre-made dough with some oil as well as of course powdered sugar. If you go to any specialty restaurants, especially New Orleans, their beignets are most likely going to be made from scratch. That was not our jam this past week. So this video, again, is the simplest of all recipes. Before we start the video with my mother, I am going to put a quick picture up so you can see the ingredients that we used. If I have anybody listening right now that is from New Orleans and grew up making beignets and you want to send me a video of you or your mom or somebody else making homemade beignets from scratch, I will be more than happy to post it on this channel as well. Or if you just want to comment down in the comment section below how your family made beignets, then please feel free to do that. Again, this is the simplest of all recipes. Wow! Can you hand me a spoon of rice? Okay, this one is a biscuit and I need y'all to put your hole in the middle and kind of make them like a donut, okay? So, it's not going to be a biscuit. It's going to turn into a donut like magic. Yeah, you don't have to eat it. Oh goodness. So Charlie and Jeff Beignet is French for donuts. Wow! Okay, so what I need you to do when your hands are clean, I need you to kind of poke a hole in the middle and kind of do like that for me. Can you do that and make some donuts and we'll just put them right here? Like you stick your fingers. That's why we washed your hands. It's so cold. It is cold. I can't even do it. Pick it up. Pick it up and do it. All right. Yeah, and then kind of push your sides. So, grandma studied French in school and your mama, when your mama was in the French Club in high school, grandma used to bring beignets to the French Club. These usually act like this. That's good. They smell right there. You're smelling. The oil is, yeah, they're going to get cooked. Eww. They're going to be like donuts. I can get it. Like that's Dunkin' Donuts? Like Dunkin' Donuts. A little different from Dunkin' Donuts. They have the best chocolate donuts. Dunkin' Donuts are good chocolate donuts. Yeah, I like the little, the little. No, I like the big ones. Try the little ones. Oh, okay. Here, we'll do that last one. Now where did I put it? All right. Now we're going to go over here and we're going to fry them. But when we do that, I need y'all to, you can watch, but I'm going to do that part because that's the part that adults need to do. Okay? And then when we get through, we are going to sprinkle. It looks good. Perfect. It's not perfect. Oh, it's perfect. Nothing happened. All right. Yeah, ready to move to the, over here? Okay, let's do it. So stand up. So kids, don't touch the stove. Don't touch the stove. It's very hot, okay? All right. So I've got enough about immediate high heat. Now what I'm going to do is breathe up at last. So where we are, kiddos, this whole area, it was settled by the French when this continent was settled by the Europeans. Where we live was settled by the English. I don't like to do that. So that's why beignets are popular in this area because the people that lived here are a little hot. I'm going to put it down a little bit. We're French. Cool. It's way too hot. All right, so. Oh, yummy. Yeah. This is kind of our first one. It's a little bit hot. Boy. That quick fast. You know what? Should I get a plate? When you please? Yeah, in a paper towel. So we got to let it cool a little bit because the first one was cooked a little too hot. Now, mom, why again? Why don't you want it to cook that fast? Because it's got to cook in the inside. It's got to cook in the inside. So we don't want the outside to get that cooked that fast. The main maze behind us watching. Okay, let me just throw a little piece in here. Can you show them? I will in a minute. We got to That one's a little bit better. Not cooking so fast. Well, that's cooking slower. But that donut looks delicious. Well, these are going to be even better. Yeah, that's a little bit better. It's like a donut hole. All right. Now some beignets don't have holes in the middle, but mom put a hole in the middle because it's easier to cook that way. Oh, I don't want it to splash. Careful. Jacqueline, do you want to place this in here? But don't throw it. Place it in because I don't want it to splash. We got to fill the donuts first. Don't just cook it. I know. She's watching. That's better. I think that hole doesn't smell too good. I want to turn it over so I don't get too brown. I'm going to keep turning it over. Hey, I want to put another one in. Charlie, just place it in. Don't drop it. Yeah, I'm going to do another one here. These are going to be good, aren't they? I don't want them to get, uh-oh. This is the fun part. It's like putting snow on top. I'm going to let Jacqueline have a turn and then we'll let you have a turn. Hey, it's not fair. Powdered sugar. Why do powders have to go around? Because, girls, she was here first. Ladies first. What's not fair? Ladies first. They hit the side of it. What do you mean? Oh, that's good. All right. Now it's Charlie's turn. Ready? I'm going to go first next. You can do more than that if you want. You can do as much as you want. Want to do some more, Jacqueline? Yeah. In Georgia, we call these funnel cakes. Yeah. But they're... All right, is that enough? Nope. Nope. I don't mind it. That's the good stuff. That's okay. I'm getting that one. Okay. Why does ladies always have to go first? All right. I think that's plenty. Yummy. Yummy, yummy. Why does ladies... I'm sure it's done one. And sad. I think it does. Oh, it's pretty good. Yeah. It's a beignet. Oh, pretty good. Good. All right. Give it a taste. Your first beignet. That's pretty good. Good? Is that good? Yeah. What's better, Dunkin' Donuts or beignets? Beignets. Dunkin' Donuts. Beignets. Beignets. All right. But the munchkins are better. Do you want this or do you want me to take it away? Toe. Toe, Grandma. Thank you. Thank you. Do you want this, Charlie?