Some of my favourite foods are simple affairs. Done right, and I'll want to devour it until my dying days. Done wrong and my quest to find the perfect morsel merely continues. The doughnut is one of these trysts. How difficult is it to eff up what is essentially fried dough covered in sugar? Surprisingly, very easy. Especially if one of the ingredients is "defatted soy flour*" (??) à la Dunkin' Donuts. This is why I eyed the Everest of powdered sugar on my beignet skeptically, It can't be as good as everyone says it is. All that sugar must be compensating for something...
My senses must have been in a maelstrom thanks to the Hurricane we had earlier because I was forgetting one important fact -- we were in New Orleans. The only American city famous for its Mardi Gras festival. The beignet was transcendental, and the excess, perfect sense.
