How to make New Orleans Donuts for Mother's Day Brunch

Can you believe that Mother’s Day is right around the corner?

I have a few ideas for you

The perfect recipe for mom’s breakfast. If you are looking for a gift for MOM, here are a few suggestions.

Ideas Gifts For Mom

#1 Flower Fields Of Carlsbad

If you live in Southern CA., Book tickets to take her to the flower fields of Carlsbad, I went this past week and it was truly amazing.

#2 LA JOLIE MUSE Candle

Buy her a beautiful LA JOLIE MUSE Candle, this is my favorite candle and it smells so good, it will burn for hours upon hours.

#3 For Moms Who Love The Garden

If your mom loves to garden, this is my favorite gardening bucket ever, it is flexible and so easy to move around with, you won’t catch me in the garden without this.

Or maybe this Mesh Storage Basket with Handle for mom to collect her flowers in.

black harvesting basket filled with vetegables

The Perfect Recipe For Mom’s Breakfast

And what about Coffee and fresh homemade Beignets for breakfast, this recipe is amazing and mom is sure to love them.

We made them for Easter and they were divine.

Ingredients

1 and 1/2 cups warm water, between 110 and 115 degrees (F)
2/3 cup granulated sugar
2 and 1/4 teaspoons active dry yeast
2 large eggs, at room temperature
1 cup evaporated milk
2 and 1/2 teaspoons of pure vanilla extract
7 cups bread flour
1 and 1/2 teaspoons salt
5 tablespoons unsalted butter, at room temperature
4 cups peanut oil, for deep frying
2 cups confectioners’ sugar

Mixing dough for a double batch of gingerbread cookies.

Instructions

In a medium-sized bowl, add the warm water, sugar, and yeast and whisk well to combine. Set aside for about 10 minutes, or until the mixture has bubbled up and become foamy.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Beat in the vanilla and evaporated milk. Beat in 3 and 1/2 cups of the flour until smooth. Turn the mixer to low speed and slowly pour in the yeast mixture, be very careful and add very slowly; beat until smooth.

3. Add in the butter and beat until incorporated. Finally, beat in the remaining 3 and 1/2 cups of flour and salt. Beat until dough is smooth, about 2 minutes. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours.

4. Line a large rimmed baking sheet with three layers of paper towels set aside.

5. In a large enameled cast-iron pan, heat 4 inches of oil to 360 degrees (F). Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out into a 1/4-inch thick rectangle. Cut the dough into 2 and 1/2-inch squares

6. In batches, fry the dough until they puff up and are golden brown, about 1 minute. Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with the remaining dough.