So what we're going to
do is we're going to put
together beignets from scratch.
Now this is the
dough that we made.
We're going to take this out,
and we're going to stretch it.
I'm going to cut this by hand.
Now our oil here, we got a
whole pot of vegetable oil.
And it's up to like 360 degrees.
And I'm just going to
drop these guys in.
Don't overcrowd your pan.
When they float and get really
beautiful and golden brown,
we're going to take them
out and drain them and then
bury them under powdered sugar.
And it's going to be delicious.
[music playing]
