Beignets inspired by Chef (and Princess and the Frog) — Binging With Babish

This isn't the first time we've taken a look at the foods featured in Jon Favreau's food-film masterclass, Chef. In fact, it isn't the second or third time. And it won't be the last. Follow along this week as we recreate these crunchy, squeezy, soft Crescent City donuts that finally brought a father

Baked Beignets With Chicory Coffee Sauce

These "beignets" may not be fried, but the chocolaty chicory coffee makes them more than indulgent enough for Mardi Gras.

Disneyland Pumpkin Beignets

A Disneyland classic, these Pumpkin Beignets are New Orleans style fried dough squares, but you can also shape them like Mickey for a fun Disney twist.

DIY Donettes (Mini Sugar-Coated Doughnuts)

Like the ones made by Hostess, my Donettes are fluffy bites of yellow cake swaddled in a messy coat of powdered sugar, and small enough to eat by the handful. They're a little tangy like the original, but from thick Greek yogurt rather than some mystery additive, with a vibrant color and custardy richness from egg yolks. But the real secret is refined coconut oil, which is odorless at high heat and happens to be the tastiest fry oil around.

Sunday Brunch: Glazed Buttermilk Cake Doughnuts

All you need to make the best doughnuts you have ever eaten is patience with sticky dough, a frying or candy thermometer, and a willingness to turn a blind eye to the amount of oil it takes to cook them.

Yeast-Raised Doughnuts

These yeast-raised doughnuts are buttery, tender, and best enjoyed warm.

Boston Cream Doughnuts

This homemade version of Boston Cream doughnuts makes sure every component rocks thanks to a dark chocolate glaze, vanilla bean pastry cream, and tender yeasted dough.

Chocolate Cake Doughnuts

With a wonderfully crisp exterior and fluffy interior, these chocolate cake doughnuts make a satisfying treat.

Potato Doughnuts

Pillowy-soft doughnuts made with mashed potatoes and brown butter.

Apple Fritters

If desired you can dress these fritters up with a simple glaze: just whisk together 1 cup of confectioner's sugar with two tablespoons of milk and a teaspoon of vanilla extract.