New Orleans-inspired restaurant makes it rain powdered sugar in San Antonio

Texas Eats host David Elder gives a sneak peek on how NOLA Brunch & Beignets makes their locally famous beignets

Full Screen
1 / 8


Fresh beignets made at NOLA Brunch & Beignets. Click through the gallery to see how NOLA Brunch & Beignets makes their locally famous beignets.

SAN ANTONIO – For this coming Saturday’s Texas Eats episode, which airs at 10 a.m. on KSAT 12, and our streaming app, we’re talking all things brunch.

We stopped by NOLA Brunch & Beignets, off the St. Mary’s Strip in the Tobin Hill neighborhood, to see what all the fuss is about.

The smell of sugar in the air at NOLA Brunch & Beignets is enough to make any hungry passerby think twice about dining at any other brunch spot.

WATCH: ‘Texas Eats’ Episode 1: Tex-Mex in San Antonio

That sugar smell comes from the copious amounts of powdered sugar used to make their locally famous beignets; both in the dough and added on top of the final product.

The dough gets mixed by hand, rolled flat with a French rolling pin, cut into rectangles and fried until golden brown. The fluffy dessert pillows only take a couple of minutes to cook and cool - ready to be showered in powdered sugar and devoured by the handfuls in a flash.

Chef and owner Pieter Sypesteyn with NOLA Brunch & Beignets shares how he makes his beignets from scratch this Saturday at 10 a.m. on Texas Eats. Click through the slideshow at the top of the article to get a sneak peek.

WATCH: ‘Texas Eats’ Episode 2: Texas German food in New Braunfels

About the Author: