Looking for some Beignet making help!
I'm looking for some tips for making beignets for an upcoming column for Mardi Gras. I tried an older recipe from the 1920s and it only used baking powder not yeast, yielding sort of flat beignets where I was expecting them to be chewy. Perhaps it's a function of the recipe evolving over time. Any native New Orleans folk have some insight they'd be willing to share?