Recipe here.
I wanted to make something a little special this morning because Girl had a couple of friends to spend the night last night and so I was feeding a crowd for breakfast. These were a big hit with the girls, who immediately noticed that the sugar “tasted REALLY good” and “MUCH better than plain sugar.” True, the vanilla beans in the sugar were fantastic. Not cheap, because I made a double batch (2 vanilla beans!,) but well worth the expense. I should have cooked the beignets a tiny bit longer, because they could have been a little more cooked in the middle, but they were still fantastic. I used an OXO cookie scoop to plop the dough in the oil.
I had quite a bit of the vanilla bean sugar left over, so I’ll be finding some luxurious uses for it soon. It might be fantastic to top a creme brulee with. We’ll see!