In the kitchen this morning, we welcome the Executive Pastry Chef from Ocean House, Emily Redman, making Ocean House Gondola Village Beignets.


  • 1 ½ Cups Water
  • 1 Stick Plus 1 Tbsp Butter
  • 1 tsp Sugar
  • ½ tsp Salt
  • 1 ½ Cups All Purpose Flour
  • 8 Large Eggs


  1. Combine water, butter, sugar and salt & bring to a boil. Reduce heat to medium. Add the flour and stir vigorously with a wooden spoon until a tight dough forms and pulls away from the side of the pan (about 3min)
  2. Remove from heat and place in mixing bowl. Add eggs 1 at a time and mix completely before adding another egg
  3. Heat oil to 350F
  4. Fry for 6-8min
  5. Toss in granulated sugar & serve with your favorite dipping sauces (at Gondola Village, we serve strawberry, salted caramel and coffee chocolate)

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