Lombard Bread Making: Beignets! Cafe du Monde -- Port of Spain Branch

Beignets!

They are bread, aren't they? In Trinidad & Tobago, where we live, some bread is fried and it's called bake..You may have heard of world famous bake and shark sandwiches available at most of the local beaches. That, plus some conversations with family members that still live in New Orleans, Louisiana (USA) inspired what turned out to be a Saturday morning family project.

Since Lucas came back from visiting Auntie Denise in California last summer, we have been perfecting our beignet recipe and cooking methods. The recipe is simple, but doing it well has taken us several attempts -- I think this is the fourth or fifth try and we were ready to go public.

I hope you get a feel for how much fun the kids (and we) had making them and well, eating them!

The dough is mixed and Lucas is greasing a bowl where it will rise. We let it go for 3 hours under a light on the stove top before rolling out and cutting them.

Roll them out until very thin, approximately 1/8th of an inch.

The pizza cutter works well to cut into individual pieces.

Working together to decide the shapes. Squares don't stretch out as much as triangles and diamonds.

Some good squares!

This is just half of the batch. The beignets, I mean -- that's all the kids; everybody pitched in. Gabe on pictures and sugar, Luke on dough, rolling and cutting, Dominique cutting and supervising.