What exactly is the difference between a doughnut and a beignet? According to a cursory Google search, the main answer is that doughnuts have more eggs while beignets have more yeast. Sure, okay, I can go with that, I’m totally not calling these beignets because I didn’t feel like figuring out how to cut them into circles. Instead, I just rolled an enriched dough flat-ish, cut it into somewhat equal pieces, stuck most of these equal pieces in the freezer, then fried the remainder until they were a nice shade of brown, coating them in powdered sugar once the oil had drained and serving them with some nice, strong coffee. They were awesome.

When I pulled out some of the dough from the freezer to make more, I got ambitious. Instead of just dusting them in powdered sugar this time, I went the whole nine yards and made a glaze. I’m not entirely sure what it is – according to the Internet, it could be that powdered sugar contains corn starch? – but homemade glazes and anything with powdered sugar always taste just a little off to me. Still, my parents liked them.

When I pulled out some of the dough from the freezer to make more, I got ambitious. Instead of just dusting them in powdered sugar this time, I went the whole nine yards and made a glaze. I’m not entirely sure what it is – according to the Internet, it could be that powdered sugar contains corn starch? – but homemade glazes and anything with powdered sugar always taste just a little off to me. Still, my parents liked them.

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I think next time I’ll try it with the coffee glaze I use on cinnamon rolls instead (And, gratuitous picture of those…)