Morning is when I feel the most productive. I’m quite proud of myself because I always stay on track until about noon. Well, I will tell you why I’m such a mess in the afternoon in another post. So, I usually wake up at 6 when I contemplate on staying on or off coffee for good. It’s my ultimate philosophy to take care of myself first so I always make time to enjoy the sunrise and turn on the music in the house. Then, I walk to the mess of my kitchen. I basically knock everything from the counter into the sink and start breakfast. The boys are quite demanding, and our breakfast is different every day. Sadik loves healthy and light breakfast while Yaseen and I love the smell of butter melting in the sugary batter and dough. My kid and I like the same kind of food. We love heavy breakfast, and we don’t mind having meat on the table early morning as well. But here’s the thing. All of these miracles shall befall before 7am when we punctually have breakfast in our tiny balcony where we can enjoy soft sunlight and cool air. I also make lunch boxes— mostly rice with meat, some veggies, and some fruits. The boys carry their meals when they leave the house at 7.30 and 10.00 respectively.
At 7.30am after Yaseen left for school, I would jump in the shower before walking to a fitness studio. I think showering refreshes me and gives me more energy to work out…kind of. At 8.00am, I am in the studio and do my best. I love being tired because it makes me think that I’m progressing. When I was in school, even though I was very bad at sports, my coaches always pushed me. I played volleyball, basketball, softball, badminton, table tennis, sword art, and even football at some point. Something my coaches taught me well– “if you don’t collapse on the floor, then you waste your time. If you’re not out of breath, then you’re not really exercising. And if you don’t fail, then things must have gotten too easy.” I was horrible, but I never gave up, so I kept going until I dropped on my knees.
Today, without all the disciplines I used to have, the boys are what keep me on my toes and motivate me to be better. We love outdoor activities, and we just have fun all the time.
I love when my house smells like food. It makes me feel cozy and whole, knowing we have something amazing to look forward to. I made beignets this morning, and I dusted the snow of powdered sugar on these pillows of deliciousness just before serving. They’re hot and sinful, and the fluffy doughnuts were crispy and filled with hot air. My gluten-intolerant husband couldn’t help himself so he ate 4 of them, and hopefully, he wouldn’t have a stomachache later.
It’s quite easy to put a plate of perfectly brown and delightful beignets on the table, but you probably need to be patient and a little organized. I often made the dough just before going to bed, and frankly, it takes about 30 minutes to whip up the whole thing. I can do that while watching an episode of my Seinfeld. You can let the dough rise overnight, and in the morning, you will discover the magic in a bowl which you can fry and enjoy.
Ingredients: (Make about 40 beignets)
3 cups all-purpose flour
¾ cup warm water
1/3 cup sugar
¾ cup evaporated milk
1 tbsp active dry yeast
1 egg- beaten
3 tbsp melted butter
2 tsp salt
2 tsp vanilla extract
Vegetable oil for deep frying
More flour for handling the dough
Powdered sugar for serving
In a medium bowl, add sugar and warm water. Stir until the sugar is dissolved. Then, add instant dry yeast, and stir well. Keep aside for about 15 minutes or until the yeast is activated and become frothy.
Now, add evaporated milk, egg, vanilla extract, and butter. Whisk until combined.
In a large mixing bowl, sift in all-purpose flour and salt.
Slowly mix the wet ingredients in the dry ingredients, keep stirring in one direction in folding motion for about 10 minutes. The batter should be sticky and soft, but not too firm.
Lightly grease a large bowl with some vegetable oil, transfer the dough to the greased bowl, and cover it with cling film. Keep the dough aside for at least 3 hours for the dough to double in size. You can also keep it overnight.
Next, generously spread the flour on the working surface.
Transfer the dough onto the working surface. Dust the dough with more flour and gently roll it with a rolling pin to about 2-3 cm thick. Cover the dough with cling film and keep aside for 30 minutes for the dough to proof.
Coat a long sharp knife with flour and cut the dough into rectangular doughnuts, and rest the dough further for another 30 minutes.
Preheat the oil at 350 C in a deep frying pan and deep fry the beignets until golden brown. Fry about 4-5 beignets at once and do not overcrowd the frying pan. This should take about 1 minute for each one, and you should turn them a couple of times in the process.
Serve hot beignets with powdered sugar on top.
It’s best to serve the beignets hot and fresh with tons of powdered sugar on top and enjoy it with some Café Au Lait or hot chocolate. My kid just dunks the whole thing in cold milk and enjoy. Anything works as long as you enjoy it.