Dear Jamie- love your recipes and the history you always add. You not only have a knack for baking but also for words. Hardly see you on Twitter anymore, so I am all the happier that you are on Substack. Somehow I never thought about it before, but you must speak French fluently, right? How many languages do you speak? Inquiring minds want to know. 😃
I absolutely do NOT see you - or a lot of my old Twitter friends - on Twitter anymore and it is sad. I am glad you connected here. Yes I speak fluent French and I lived in Italy for 7 years and used to be pretty fluent in that, too.
You can still speak Italian- one doesn’t forget. It just gets pushed behind the things you use daily and its use becomes rusty. But it would come back quickly if you’d use it daily again. Always wanted to learn a third language. Only speak German fluently as well and a very rudimentary French. I was far, far away from being fluent in French, though.
As for Twitter, I guess that’s the “X” we now have to live with. It was such a great place and your followers are as well. Too bad Musk took over with his warped sense of truth and free speech and conspiracy theories. Still, I can’t drop it yet. 🤷🏻♀️
No need to be embarrassed at all! I love your research and your recipes. Hope to make the yeasted ones tomorrow morning (your today, of course) and if not, then Sunday. The grandkids have busy schedules that I'm trying to work around. Thanks again for sharing.
I will! Plan is to do this weekend (just need to pick up some cooking oil.) I know quantities will vary depending upon thickness of rolled-out dough, but can you estimate? (12 to 18 would work for me.)
Happy to report I just made them! Delicious! The recipe yielded about 36 - 2" plump puffs of pure happiness (which is what I'll become if I don't stop eating them.) One note I'd add is that I found the dough a bit wet (and I scale the flour and liquids when baking), so I found I had to add maybe 1/4 cup of flour to make it kneadable. Thank you!
Thank you soooooo much, Doug! I Hope you are sharing those beignets with the grandkids! And here’s the thing about doughs and flour…. Different people measure out flour differently which could end up being a bit more or less. Also egg sizes are different, making a dough wetter or not. But the thing about dough is…it’s always better to end up with a dough that’s too wet than too dry… because you can always knead in more flour as needed until you end up with the perfect dough! I’m thrilled you made these!!
They were a big hit! Yes, agreed about the flour, which is why I always weigh. The eggs were on the large side of large, so I expected more flour might be needed. Cheers!
Both fried. Frying is the point. The second is easier because it isn't a yeast dough. You know, Sharon, You could try baking them. Why not? I wonder how they would come out....now I kind of want to try the yeast ones baked.
Omg Jamie ! I really love your culinary deep dives. So much to learn. Best part is …. We get a recipe too! !
I have tried nearly every recipe your Substack has provided. Some came out well, others not so much. But that’s ok. It raises the possibility of my improvement! Can’t thank you enough!
Each one looks like a perfect little gem. (Come to think of it, gems that size would be considered ENORMOUS) I have a deep love for loukoumades from way back, but I'd take one of those fancy French tumors any old day of the week.
Yet another fascinating fact-filled article that left me drooling! Thank you.
Thank you so much, Peggy!
Dear Jamie- love your recipes and the history you always add. You not only have a knack for baking but also for words. Hardly see you on Twitter anymore, so I am all the happier that you are on Substack. Somehow I never thought about it before, but you must speak French fluently, right? How many languages do you speak? Inquiring minds want to know. 😃
I absolutely do NOT see you - or a lot of my old Twitter friends - on Twitter anymore and it is sad. I am glad you connected here. Yes I speak fluent French and I lived in Italy for 7 years and used to be pretty fluent in that, too.
You can still speak Italian- one doesn’t forget. It just gets pushed behind the things you use daily and its use becomes rusty. But it would come back quickly if you’d use it daily again. Always wanted to learn a third language. Only speak German fluently as well and a very rudimentary French. I was far, far away from being fluent in French, though.
As for Twitter, I guess that’s the “X” we now have to live with. It was such a great place and your followers are as well. Too bad Musk took over with his warped sense of truth and free speech and conspiracy theories. Still, I can’t drop it yet. 🤷🏻♀️
I am caught by the word VERJUS.. I have a bottle of that made by some wine maker friends in Sonoma. I need a history write up on that pls!
Wowee!! They still make it! It’s a great topic, Allison !
No need to be embarrassed at all! I love your research and your recipes. Hope to make the yeasted ones tomorrow morning (your today, of course) and if not, then Sunday. The grandkids have busy schedules that I'm trying to work around. Thanks again for sharing.
I will! Plan is to do this weekend (just need to pick up some cooking oil.) I know quantities will vary depending upon thickness of rolled-out dough, but can you estimate? (12 to 18 would work for me.)
Doug, I am embarrassed to say that it is a few years since I made either version and I never wrote down how many they made! I'm sorry!
Happy to report I just made them! Delicious! The recipe yielded about 36 - 2" plump puffs of pure happiness (which is what I'll become if I don't stop eating them.) One note I'd add is that I found the dough a bit wet (and I scale the flour and liquids when baking), so I found I had to add maybe 1/4 cup of flour to make it kneadable. Thank you!
Thank you soooooo much, Doug! I Hope you are sharing those beignets with the grandkids! And here’s the thing about doughs and flour…. Different people measure out flour differently which could end up being a bit more or less. Also egg sizes are different, making a dough wetter or not. But the thing about dough is…it’s always better to end up with a dough that’s too wet than too dry… because you can always knead in more flour as needed until you end up with the perfect dough! I’m thrilled you made these!!
They were a big hit! Yes, agreed about the flour, which is why I always weigh. The eggs were on the large side of large, so I expected more flour might be needed. Cheers!
So both recipes are cooked by frying? I got the impression the second recipe was baked.
Both fried. Frying is the point. The second is easier because it isn't a yeast dough. You know, Sharon, You could try baking them. Why not? I wonder how they would come out....now I kind of want to try the yeast ones baked.
I am going to try the yeast version baked in my mini-donut pan. Will let you know!
Jamie, I must try making these with my grandkids. Thank you!
Oh Doug!! Please let me know if you do!!
Omg Jamie ! I really love your culinary deep dives. So much to learn. Best part is …. We get a recipe too! !
I have tried nearly every recipe your Substack has provided. Some came out well, others not so much. But that’s ok. It raises the possibility of my improvement! Can’t thank you enough!
Each one looks like a perfect little gem. (Come to think of it, gems that size would be considered ENORMOUS) I have a deep love for loukoumades from way back, but I'd take one of those fancy French tumors any old day of the week.
Food history is delicious. Great article. Thank you for the recipes! 💚