Inside Edition’s special Super Bowl correspondent Maggie Sajak suited up in a hat and apron to learn how to make New Orleans signature confection, beignets. At the French Quarter hotspot Cafe Du Monde, they go through 50 pounds of sugar and flour a day to make the donut-like dessert. Sajak learned how to make the delicious treat from Cafe Du Monde owner Burt Benrud.
Author: Inside Edition
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News post in February 8, 2025, 6:05 am.
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