Top Rated Beignet Recipes
Chef Kenneth Temple, "Chopped" champion, thought of this recipe to combine two popular Louisiana desserts. This recipe takes the light and airy dough of a beignet and blends in the colorful cinnamon flavors of a king cake. Proofing the dough would be best left to rest overnight, but you can also let the covered dough rest in a warm spot for 2 hours before proceeding to the next steps. This recipe is courtesy of chef Kenneth Temple.
These Mickey Mouse-shaped beignets are a much-loved Disney treat, and now you can have them without purchasing a park ticket.This recipe is courtesy of Disney.
Chef David Guas grew up in New Orleans, and today the James Beard Award finalist is at the helm of Bayou Bakery, Coffee Bar & Eatery in Arlington, Virginia. Here is his recipe for buttermilk beignets.
Cafe Du Monde Beignets
A French Quarter tradition since 1862, Cafe Du Monde beignets are probably the most famous beignets in the world.
When you’re having beignets in New Orleans, you’re either eating them at Cafe Du Monde, or you wish you were.
The traditional square doughnuts that were introduced to America in the 18th century are perfected at this famous French Quarter coffee shop, where a stack of beignets comes out freshly made and perfectly warm, often paired up with a hot cup of coffee and chicory cafe au lait.
Sure, underneath all that powdered sugar is just a simple dough recipe, but how you put these 8 common dough ingredients together is what determines if your beignets are delicious, puffy clones of Cafe Du Monde beignets, or just boring fried squares of dough.
We want the good kind so let’s do this right. We’ll start with the yeast…
First, dissolve your yeast in the warm water and sugar solution. Let it rest for 12 to 15 minutes and it should look foamy like this.
If it doesn’t, check the expiration date on your yeast. If the yeast is new, your water was probably too hot, and you get to do step #1 again with less hot H2O.
Once the yeast has bloomed nicely, whisk in the egg, milk, salt, and half of the flour. Stir it just until everything is mixed together, and no more than that.
You may notice that I’m using whole milk there, not evaporated milk.
If you’re at all familiar with beignets, you probably know that most beignet recipes, including Cafe Du Monde copycats, call for evaporated milk. Evaporated milk is milk that has 60% of the water removed before it gets canned, which gives it a more intense flavor than whole milk, but it still tastes canned. I think whole milk tastes much better, which is one good reason to use it here, but there’s more than that to consider.
Cafe Du Monde was first making beignets in 1862 using a classic recipe that was brought to New Orleans by the French in the 18th century. Evaporated milk wasn’t invented until 1891, so it’s impossible that evaporated milk was used in the original formula. It’s most likely that the restaurant utilized a traditional recipe created before canning was invented, with milk straight from a cow. Sure, there’s a small chance they were originally using sweetened condensed canned milk in the recipe, which was invented in 1856, but I doubt it. Especially after seeing this video…
In this screengrab, shot through the glass at Cafe Du Monde as beignets were being prepared, you can see several gallons of whole milk sitting on a counter near the dough mixing bowl. Sitting cold milk out to come to room temperature is exactly what you would want to do before adding it to a dough that needs to stay warm, so I think there’s a pretty good chance this whole milk is destined for the dough.
Conclusion: the original recipe contains whole milk, not evaporated, so that’s what we’ll use.
After you mixed all that up, stir in the melted shortening. Don’t overdo it though. Just a light stir is good enough.
Now add the rest of the flour.
Stir the dough with a big spoon until you can’t stir it anymore, then…
Get your mitts in there and help combine all of the ingredients so that you can take it out of the bowl for the next step.
Knead the dough on a well-floured surface with the heels of your hands just until the dough is smooth with no lumps in it.
Form the dough into a ball and place it in an oiled bowl, then cover it with a towel or plastic wrap.
Now you can catch up on your shows since the dough will need to rest for a couple of hours, until it doubles in size.
While the dough is resting you should start preparing your oil. Cafe Du Monde, and any other restaurant that makes traditional beignets, will use cottonseed oil for frying because of its neutral taste.
For decades, cottonseed oil was the only plant oil used for cooking in the U.S., until soybean oil took over in the 40’s following World War II cotton shortages.
You can certainly use other oils for frying your beignets, but cottonseed oil is a must if you want the best hack. And you’ll want to get it to the exact temperature Cafe Du Monde uses: 370 degrees F. If frying in a pan on your stovetop, use a thermometer. Or you can use a deep fryer, which regulates the temp better.
Your dough is rested and now it’s time to roll it out. Use a rolling pin to roll out the dough on a well-floured surface until it’s about 1/4-inch thick.
Use a pizza wheel, or a sharp knife, to slice the dough into 2 1/2-inch squares.
Drop the dough squares into the hot cottonseed oil and spoon oil over the top of each of them. Continue to baste for about 45 seconds then flip them over and repeat the basting. After another 45 seconds or so, flip the beignets again and continue to flip them as needed for a consistent golden brown color on both sides. The beignets will fry for about 3 minutes total time.
Drain the beignets on a wire rack or on a plate lined with some paper towels.
Finally, when the beignets have drained, place three on a plate, hit them with a snowstorm of powdered sugar, and immediately serve while warm.
Whisk sugar, yeast, and 3/4 cup warm water in a large bowl. Let sit until foamy, about 5 minutes. Add egg, buttermilk, milk, salt, baking soda, and 2 1/2 cups flour and mix until a shaggy dough forms. Add butter a couple of pieces at a time, mixing to combine after each addition before adding more (it’s okay if some pieces of butter are still visible). Add remaining 1 1/4 cups flour, mixing in 1/4 cup at a time. Work dough until butter is completely incorporated and dough is no longer sticky.
Transfer dough to a lightly floured surface and knead until smooth and supple, about 5 minutes. Place in a lightly oiled bowl. Cover and let sit in a warm, draft-free place until doubled in size, about 1 hour.
Roll out dough on a lightly floured surface to 1/2" thick. Using a knife, cut into 2" squares or diamonds (or cut into rounds with a 2"-diameter cookie cutter) and transfer to a lightly floured baking sheet. Cover with plastic wrap and let sit until slightly puffed, 25–30 minutes.
Pour oil into a medium heavy saucepan to a depth of 3" and fit with thermometer. Heat over medium-high until thermometer registers 375°. Working in batches, fry beignets until golden brown, about 2 minutes per side. Transfer to a wire rack set inside a baking sheet.
Why Student Debt Is a Racial Justice Issue
Student loan debt burdens more than 44 million Americans, and prevents millions from buying homes, starting businesses, saving for retirement, or even starting families. This debt is disproportionately affecting Black families, and Black women in particular.
Higher education has long been held as a critical gateway to getting a job and achieving economic stability and mobility. But because of long-standing systemic racial discrimination, Black families have far less wealth to draw on to pay for college, creating barriers for Black communities to access higher education and build wealth. Black families are more likely to borrow, to borrow more, and to have trouble in repayment. Two decades after taking out their student loans, the median Black borrower still owes 95 percent of their debt, whereas the median white borrower has paid off 94 percent of their debt.
Students of color pursue higher education in a social and economic system built on racist ideologies that is set up to work against them and perpetuate racial wealth and income and achievement gaps. To redress this systemic inequality, the ACLU, Center for Responsible Lending (CRL), and more than 300 other organizations are calling on the Biden-Harris administration and Secretary of Education Miguel Cardona to use their authority under the Higher Education Act to cancel $50,000 of student debt per borrower, and Congress must act as well.
To understand the systemic issues rooted in the student debt crisis, we must start with its history. Though we have normalized the idea that students must take on debt for college, historically students benefited from broad public investment in higher education. However, not all students benefited equally: Black students had little access to GI Bill benefits and, even a decade after Brown v. Board of Education (1954), predominately white institutions (PWIs) in many states resisted integration and equal treatment. Further, state and federal governments continued to inadequately and inequitably fund historically Black colleges and universities (HBCUs) despite the high-quality opportunities they provided and the critical function they performed for Black students and communities. This created and cemented the racial wealth and resource gap in institutions of higher education.
It was in this context that Congress and President Lyndon B. Johnson passed the Higher Education Act of 1965. Recognizing the value of broad higher education access, Johnson hoped the legislation would open the doors of opportunity to everyone, especially Black students and other students of color, through Pell Grants and other subsidies.
To join our Systemic Equality agenda to take action on racial justice, click here.
Yet by the end of the 20th century, just as Black and Brown students and women gained entry after decades-long legal battles and social struggles, reactionary policymakers shifted the significant costs of higher education from the public to individual families. What had been considered a public good when it was predominantly for white men, became a public burden to be shifted to families.
This shift away from public financing, which accelerated after the Great Recession, led to predictable and damaging results: Today the cost of higher education is beyond imagination. It is out of reach for most families, especially Black and Brown students, unless they agree to unsustainable debt. In effect, we are perpetuating the ugly legacy of redlining and housing discrimination by requiring the same Black families that were historically denied wealth to take on a greater debt burden than their white peers.
The student debt crisis is just one of the latest iterations in the long and shameful history of too many unkept promises to Black and Brown communities. This country didn't keep its promise to give formerly enslaved people the land that they worked on to build wealth following the Civil War. Then from redlining, inaccessible GI benefits, and now the decreased value of college degrees, Black people have continuously had the roads to economic success blocked outright.
Canceling $50,000 in student debt can help secure financial stability and economic mobility for Black and Brown borrowers who are disproportionately burdened by this student debt crisis and the impacts of the racial wealth gap in this country. But even after graduation, Black and Latinx people face substantial job discrimination and earn far less than their white counterparts. This income gap makes building financial stability and managing student loan repayment even harder. A college education actually deepens the wealth gap due to the high costs and structural issues in our system. Yet, higher education is a necessity, not a luxury, for today's workforce.
Due to these persisting inequalities, even with $50,000 cancelation per borrower, there will still be millions of borrowers with debt. That number will only grow unless we overhaul loan repayment altogether and create a debt-free college system. The Center for Responsible Learning argues that the federal government should improve repayment by: (1) clearing the books of bad debts, such as debts that have been in repayment for longer than 15 years (2) restoring limitations on collections and making student debt dischargeable in bankruptcy and (3) making repayment truly affordable and budget-conscious through a new income-driven repayment plan open to all borrowers. For new students, a new social contract could also double the Pell Grant and increase funding and support for HBCUs.
We have an opportunity to help millions of families realize their American Dreams, secure financial stability and economic mobility for Black and Brown families, and take a critical step toward closing the racial wealth gap. The charge is clear, the moment is here, and the time for action is now: The Biden administration must cancel $50,000 in student debt per borrower.
Homemade Beignets (Baked Not Fried)
I was reading through the comments on my YouTube channel and one dessert I saw requested time and time again was Beignets. It’s a yeasted doughy treat coated in powdered sugar and fried. However mine have a Big & Bold twist since they are baked, not fried.
Beignets are very popular in Creole cuisine. A lot of us know Beignets because of the the famous Cafe Du Monde restaurant in new Orleans where people flock from all over the world to try the famous sweet dough.
I have not been (yet) to Cafe Du Monde. But I have been to Disneyland where I have enjoyed my fair share of Mickey Mouse-shaped Beignets. They also made an appearance in Disney’s Princess and the Frog where Tiana served them at the diner.
Just because I don’t fry my Beignets, that doesn’t mean they aren’t delicious. However I want to give them a little extra something something before serving so I brush them generously with butter and sift over powdered sugar.
If you like the idea of popular desserts that are baked instead of fried then check out my Baked Churros and Baked Donuts recipes.
Beignets are a yeasted dough, similar to donuts. You can easily mix the dough by hand, no machine needed.
You can make this Beignet dough in advance and store it in the fridge for up to 2 days.
They still have a lot of flavor but without the frying. Serve them fresh out of the oven coated in icing sugar.
- 2 cups self-rising flour
- 3 tablespoons chilled shortening, cut into pieces
- ¾ cup hot water
- 1 tablespoon sugar
- 1 teaspoon vanilla extract (optional)
- Vegetable oil
- Wax paper
- Powdered sugar
Place flour in a large bowl. Cut shortening into flour with a pastry blender or fork until crumbly. Combine hot water and sugar in a small bowl, stirring until sugar dissolves. Let cool to room temperature add vanilla, if desired. Add sugar mixture to flour mixture, stirring with a fork just until dry ingredients are moistened. (Dough will be sticky.)
Pour oil to depth of 3 inches in a Dutch oven heat to 375°.
Meanwhile, turn dough out onto a well floured surface, and knead lightly 3 or 4 times. Roll dough to 1/4-inch thickness cut into 2-inch squares, and place on wax paper-lined baking sheets. Let dough rest 10 minutes.
Fry beignets, in batches, 1 minute on each side or until golden brown. Drain on paper towels, and dust generously with powdered sugar. Serve hot.
Would you know how to convert recipe to Air Fryer for easier and healthier version
Hi Shirley, I don’t know about air fryer. Sorry!
Your nutritional information shows 20 pieces as one serving. Are you sure that’s not two pieces?
This recipe makes 20 beignets.
Love love love these beignets. I don’t like the regular dense beignets but these are so light and eggy.
Thanks Ruth for trying my beignets. You should try out more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Curious question but can I use a deep fryer instead of heating oil in a frying pan or no? And if yes is there a difference in how long you fry them for and is it recommended I use fresh oil?
Yes, you can use a deep-fryer and yes you want to use fresh oil. Just fry until they float and turn brown like the pictures.
Can you make the dough the night before?
I am not sure. It’s best you follow the instructions on this beignets recipe.
Can you make this with gluten free flour do you think?
I’ve seen you post for older contest winners on your this site, but nothing about the newest winners. Will you be posting them soon. Thank you
We will update soon. If you didn’t receive an email from us, it means you didn’t win.
- You could also use instant or rapid-rise yeast instead of the active dry yeast. If you do, you do not need to dissolve the yeast in the lukewarm water. It could be mixed right into the dough.
- To speed up the dough rising process, heat your oven to 200 F degrees. Turn off the oven and place your dough as specified in step 4 in the oven with the door closed. This will ensure a warm environment for your dough and the dough will rise fairly quickly.
- But if you’re planning on feeding a huge crowd go ahead and double the recipe because one thing’s for sure, these will disappear off the table in no time.
- Before frying these beignets make sure your oil is hot, it needs to be 350 F degrees. Try one at first and check out the oil, the beignet should fry pretty quickly.
Sadly these little doughy morsels lose their appeal when not eaten fresh. Frying them up day of is part of the appeal! So while I don’t recommend storing these cooked, lucky for us the uncooked dough can be stored for future use!
You can refrigerate uncooked dough for up to 2 days if stored in an airtight container. Just be sure to take it out of the fridge and allow to come back up to temperature before frying, You never want to add cold dough to a fryer.
Form the beignets and line them up raw on a baking sheet, place this in the freezer and once frozen through move the beignets to an airtight container or freezer bag. Keep this in the freezer for up to 1 month. Allow it to defrost fully on the counter before frying up!
This recipe makes the traditional beignet, a signature yeast-raised breakfast treat native to New Orleans. Incredibly strong black coffee laced with chicory is the classic accompaniment.
- 1/2 cup (113g) lukewarm water
- 1/2 cup (113g) lukewarm milk
- 2 tablespoons (28g) butter, melted
- 1 large egg
- 1 teaspoon vanilla extract*
- 1/4 cup (50g) granulated sugar
- 2 teaspoons (12g) salt
- 4 cups (482g) King Arthur Unbleached All-Purpose Flour
- 2 teaspoons instant yeast
*Looking for that distinctive "bakery" flavor? Substitute 1/2 teaspoon Buttery Sweet Dough Flavor (widely available online) for the vanilla.
Combine all of the ingredients, and mix and knead them together — by hand, mixer or bread machine — until you've made a soft, smooth dough.
Allow the dough to rise, covered, for 1 hour, or until it's puffy (though not necessarily doubled in bulk).
Gently deflate the dough, and place it in a greased bowl or greased plastic bag, choosing a bowl or bag that will allow the dough to expand. Cover and refrigerate overnight, or for up to 2 days.
Remove the dough from the refrigerator, and place it on a lightly greased or floured work surface a silicone rolling mat works well here.
Roll it into a 14" x 10" rectangle, squaring off the corners as well as you can without being overly fussy.
Cut the dough into 2" squares.
Pour peanut, safflower, or canola oil to a depth of at least 3/4" in a 10" electric fry pan (first choice), or a deep, heavy-bottomed 10" frying pan set over a burner.
Heat the oil to 360°F, and drop 5 or 6 squares of dough into the hot oil. They'll sink to the bottom, then after about 5 seconds or so, rise to the top.
Fry the beignets for 1 minute, then use a pair of tongs to turn them over. Fry for another minute, until the beignets are puffed and golden brown all over.
Remove from the oil and drain on paper towels.
When the beignets are cool, sprinkle them heavily with confectioners' sugar. For a real New Orleans experience, serve with strong coffee.
I’ve lived in New Orleans long enough now that I have a jar of fry oil stored in my refrigerator for emergencies that require beignets. Oh… some emergencies require beignets. I know that now. I also have a respectable amount of powdered sugar in the pantry and a hurricane kit in the office so… I’m ready for whatever comes at me down here.
Having been here a handful of years, I feel safe enough to play around with the mighty beignet. Seeing as not all of you have fry oil stored just for beignets I though… let’s bake these babies. All the pillowy action you want from a beignet but baked, butter brushed, and piled high with powdered sugar. These are a fast rise, fast bake – really the quickest way to beignet.
• flour, salt, sugar, and a pinch of cinnamon.
• active dry yeast and baking powder, for lift on all sides.
• butter, egg, and whole milk to enrich the dough with flavor and fat.
• a boatload or so of powdered sugar + melted butter for topping.
We’ll start by making the dough.
In the bowl of a stand mixer combine flour, sugar, baking powder, salt and cinnamon.
The yeast we’ll activate in warm water with a pinch of sugar until it’s alive and foamy. Add the yeast to the dry ingredients.
Whisk together the egg and milk and add to the bowl of flour, too.
With the dough hook on low, begin to combine the wet and dry ingredients. Add the softened butter a few chunks at a time until it incorporates.
The dough will be soft and should begin to pull away from the sides of the bowl and gather around the dough hook.
You may add 1/4 cup more flour if the dough feels too wet and sticky. The dough should be moist but not terribly sticks.
Work the dough for 5 to 7 minutes on the mixer, until the dough mostly smoothes.
These baked beignets have a quick rise.
After mixing the dough will rest for 15 minutes before it’s rolled out and sliced into beignet squares.
Once on the baking sheet, the dough will rise for another quick 30 minutes before hitting the oven.
Now here’s the thing: these beignets won’t brown as they would if we were to fry them. This is a different thing. If you’d like to brown your baked beignets a bit more, you can brush them lightly with egg wash before baking. I skipped this step because I didn’t mind some pale little buddies.
Bake up to puffy and light!
While the beignets are still warm, brush generously with melted butter and top with powdered sugar… and then a little bit more powdered sugar. More is more.
The question you’re asking is the same question I asked myself.
Are these as good as fried beignets?
Listen…. no. But they’re dang good!
Are baked fries as good as fried fries? Are baked doughnuts as good as fried doughnuts? No way. But they’re different and delicious and absolutely worth the baking adventure.
New Orleans Cuisine - Beignet Recipe
I just made my wife and I a whole bunch of Beignets for breakfast, I am so full. If you haven't been to New Orleans you've probably never eaten a Beignet, but you've probably had something similar. If you are unfamiliar, Beignet (ben-YAY) is French for Fritter, in New Orleans they're square and topped with a firestorm of powdered sugar and usually served with a steaming cup of Cafe au Lait. Cafe au Lait is equal parts piping hot milk and good, strong Coffee with Chicory (New Orleans Coffee will be another post).
The big place in New Orleans for Beignets and Cafe au Lait is Cafe Du Monde on Decatur on the riverside of Jackson Square, which is legendary, and I guess you have to go once, which I did. The Beignets and Cafe au Lait are great, but I'm not into tourist traps even when I'm a tourist. I prefer Cafe Beignet on Royal Street (they have a few other locations in the French Quarter), which is a little more low key.
Cafe du Monde also sells a Beignet batter mix that is widely available, I made mine from scratch. The recipe:
New Orleans Cuisine - Beignet Recipe
1 Envelope Active Dry Yeast
3/4 Cup Water (110 degrees F)
1/4 Cup Granulated Sugar
1/2 tsp Salt
1 Beaten Egg
1/2 Cup Evaporated Milk
3 1/2 - 3 3/4 Cups A.P. Flour
1/8 Cup Shortening
Vegetable Oil for Frying
Powdered Sugar in a shaker or sifter
Combine the Yeast, Water, and Sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this in a food processor, or the old fashioned way, by hand). Let this sit until frothy, about 5 minutes, then add the Salt, Egg, and Evaporated Milk. Mix on low speed, then add half of the flour until it starts to come together, then add the shortening. When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated. At this time I always turn the dough onto a floured bench to finish by hand, just like when I make bread it's a touch thing. Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough. Place the dough into a large oiled bowl, loosely cover and let rise (I made mine last night and let it rise overnight in the refrigerator).
After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about 1/2" thick. With a very sharp knife working at a diagonal to the rectangle, cut into 2" wide strips. Now cut into diamond shapes by making diagonal cuts in the opposite direction. Place the Beignets on a floured baking sheet to let rise about 40 minutes in a warm place (I place them in a barely warm oven).
When the Beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees. Place 2-3 Beignets into the hot oil at a time, being careful not to smash or deflate them. When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil). Remove to paper towel lined plates to drain. Serve hot topped with plenty of powdered sugar (because the dough doesn't contain much sugar, you will want a lot!). Best served with Cafe au Lait. Enjoy!
**NEW** For more on Beignets & Cafe au Lait check out the Coffee and Doughnuts Podcast at YatPundit New Orleans Food!
I also had the pleasure of going to Cafe du monde for beignets in New Orleans. Remember to not wear anything black. The powdered sugar will tell where have been. I loved it.
i remember taking the metry road/canal bus early on weekends to the quarter for 15 cents,(with a transfer), and bopping down to 'the morning call', (which was at the head of the island where the french market is, it is now some silly cafe more suited for the suburbs of reno). the donuts were a nickle, as was the coffee. this was the early 70s mind you, even phone calls were 5 cents . . .
we make it a point now to visit 'du monde' every trip home.
best news, when the call left the quarter they moved to metry, 30 years later we buy a house not 4 blocks from it. . .
s.a. just saw this recipe, so i know i am in for some great donuts come saturday!
thanks again danno . . .
Sylvie - Yeah it really is a must stop in New Orleans. So true about the black clothing, they really let that powdered sugar fly at Cafe du Monde!
M.A. - Most folks from New Orleans say they get their Coffee and Doughnuts from Morning Call, or they did in the past. Next trip down I am definately checking it out!
I'm glad S.A. is hooking you up with some Beignets this weekend, that makes me happy! I have some left over raw ones already cut that I'm about to fry up for breakfast right now! Tell S.A. I haven't forgotten about the Shrimp Taco recipe, I just haven't gotten to it yet.
Just got back from New Orleans. My family and I ate beignets every morning for breakfast at Cafe DuMonde. They were truly delicious. I recommend the Cafe Mocha with the beignets. I could eat them everyday. The children enjoyed getting powdered sugar all over themselves. A sweet treat. Anna H. Benton, Kentucky
In the 60s Morning Call was the place New Orleans natives went. Morning Call got the feeling the French Market was getting too "tourista-istic" so they moved to Fat City lock stock and barrel. For me they are the best. I used to say Morning Call had the best coffee and CDM had the best beignets but I think they have evened out and I miss the pouring of the coffee and milk of the old days. CDM now has big urns for both.
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I went down to New Orleans in October 2005 with the WA National Guard. When I first arrived most of the stores and shops were closed including the Cafe DuMonde. As the days passed we saw the City come to life and I was there when They opened their doors again. I had never experienced anything like it. The heavy scent of Chickory coffee (which I drank black) hung in the air mixed with the sweet aroma of the beignets. We talked to several workers and some natives that were just returning and we were overwhelmed at the sense of renewal that filled the air. We were treated to the sweets and we found out quickly how to bend slightly sideways or over the table so the BDU's didn't get sprinkled. Over the next month it became a routine that I looked forward to most mornings. Beignets and the Cafe DuMonde will always hold those memories of hope, renewal, and great treats.
i just got back from new orleans the other day, literally lol. and i just had to get the beignet recipe cuz they were awesome at cafe du monde. they deffinately load it with powder sugar. i think they actually give you more powder sugar than beignet. and i deffinately looked like i had just rolled around in powder by the time i finished eating =] . thanks for the recipe, i'm making it as soon as i can!
I just returned home from N O it's a must first think in the morning to get the beignets a cafa du Monde. I make my trip once a year for the last 15 was 1st since katrina very sad things are not futher along than they are 15 months after. Thank You for the recipe.
I stop by CDM every time I come to Nola. I like it best very early in the morning, 6am or so,before the tourist crowds come in.
I always dream of the beignets at cafe beignet . Now that I think I have overcome my fear of deep frying , I'm going to try this recipe.
Sweet sweet memories of when I could drive CDM for beignets, it was only 5 hours from my house, in Florida, but it was ALWAYS on my way to Houston. My car had problems getting past the New Orleans exit, my friends knew I was crazy because I would "swing by" new Orleans for beignets and coffee on my way home.
Now I have moved to Missouri and swinging by New Orleans is no longer an option so I started looking for a recipe and found this site-great! I have two unopened boxes of CDM mix, I think I will try the recipe first, then maybe one time make both home-made beignes and CDN beignets and see if they taste close. Doubt too many farmers here in MO know, or care, what a beignet even is, but I was thinking about opening a coffee shop. We'll see.
We returned from N'awlins Wed. and enjoyed the beignets like everyone else. We purchased the CDM box mix for beignets and injoyed them this morning. However, they weren't the same. I guessed it was because it lacked the yeast. Found out I was right. Now I'm eager to run a batch from scratch through the deep fryer. Thanks for the recipe.
is there a way to make the beignets without letting it go overnight..like will a couple of hours be enough?
If you use the yeast-based recipe, a couple of hours in a warm, draft free place will be fine. If you have a gas stove, just place them in the oven with only the pilot light on. For an electric oven, just turn it on to it's lowest setting for about 5 minutes, and then shut it off. Let the dough rise inside once the heating element has cooled back down.
Excellent recipe. I have tried a couple, but I think resting the dough prior to frying is the key. They came out perfect.
This recipe is the BEST. I actually made a batch and put it in the refridge overnight. Then I got impatient and opened a box of genuine CDM beignet mix and made a batch-- wow, FLAT like pancakes. This recipe was in the fridge for about 2 or 3 hours and I pulled out about 1/4 amount of the dough, rolled it out, deep fried it, and it came out perfectly!
This recipe was great. I tried it and it was a hit at my place.
Growing up in Metairie (or as pronounced Metry) I always used to go to Morning call. the one on Severn. I miss home very much. Thanks for the recipe. I'm eating a muffelata with your olive salad recipe as well right now!
my whole family is in N.O. and i love it down there
if you dont have the time to make hese, order the CDM (cafe Du monde) mix onlne, or pick some up next time your in the cresent city.
the mix is fantstic, and shouldnt cost more than 4$ a box
I just made beignets for the first time and used your recipe. I just got back from New Orleans this past Monday and was dying for more. Your recipe was fantastic. I had little faith in my ability to make them correctly but your recipe was incredible. I wrote up a little post about making them on my own blog here: http://newartriotgirl.com/?p=37
Great recipe. Beignets were light and airy. Was able to speed up time a bit by using quick rise yeast. Since it's blueberry season i ended up experimenting with a few and poking them into the dough before fried. A few others were injected with berry jelly. The blueberry ones were out of this world,
I come from a family who were born and raised in southern MS. So needless to say I have been to New Orleans just a few times in my life. Well I decided to make Beignets for my children a few weeks ago but was out of mix. I started looking online for a recipe and yours was the first one I found. I tried it and I couldn't believe it. I actually had better results with your receipe then I did with box mixes from Cafe Du Monde. Thank you so much. I have now added this recipe to my book. I'll never go back to the box mixes again.
so good you'll wanna slap your momma!
I just had a coworker/friend bring me back a box mix of the Beignets and I made them at home and they were easy to make and delicious. Of course I am sure not as delicious as the real thing there at the Cafe but I loved them. I wish I could buy the mix somewhere here in Florida.
Love Cafe Du Monde - fond memories of going there when I was just out of high school and eating beignets. I go by every chance I get. Personally, I like the recipe much better than the beignet mix in the box, they are much fresher if you make them from scratch. Letting the dough rest is the key and that's tough when you are in a hurry to eat these. I suggest making the day before, letting rest overnight in fridge or make in the morning to eat late afternoon. There is something about the strong coffee, the humid air, the smell of fried dough and powdered sugar - It just can't be duplicated anywhere but New Orleans!
It my first date in New Orleans with a graceful ballerina named Mary. She was stunning and we went for a classic beignet and cup of coffee. I was so out to impress her as we were young and very much in love. I almost choked to death as I inhaled the white powdery sugar. A word to the wise: don't inhale as you approach the beignet. It was a near disaster and took me a couple of minutes to catch my breath. She married me and I still make beignets at home only now with our three kids we fill them with whipped creme and I serve them with a mountain of frsh blakberries on top of the mound of beignets. Yep! we love em and each oter 25 years this Jan 2010.
I like the comments here oin thsi blog. Everyone had something intresting to say. My husband and I will be making the trip come mid Jan. Give us some suggestions for good eats and caring, kind inn folk. Thank-you again.
Don't forget the "secret ingredient" fry in cotton seed oil.
wow! thanx for posting this! im sure alotta of you know this, but I tried thinning the batter and made funnel cakes out of it. taste soooo good!
Glad to know someone else feels like I do when they have to leave NO. I feel like I'm leaving home, even though I live in Monroe, LA. I just got back yesterday. It was probably the best time I've had ever watching the Saints win the Super Bowl!! I plan to open my own restaurant there one day and live in the quarter! Until then, I'll keep cooking for my friends here in Monroe.
Just got back from NoLA today! The beignets were awesome, the parades were amazing, the culture and people were. just..well. I think it's time to plan a trip back. Cafe du Monde was a very pleasant experience, so relaxing- Starbucks has nothing on Cafe du Monde! Hehe ) :D
I had my first & only Beignet at the base of the Eiffel tower in Paris 03-14-2010 and could have eaten 10 of them. They are so light & airy. So glad to have found a recipe for them.
I'd love to make these, but I don't know what an "envelope" of yeast, shortening, A.P. flour or the "cup" measurement mean. Oh, you crazy Americans.
An "envelope" of yeast is a little packet. Each envelope contains about 2.5 teaspoons.
"Shortening" is oil that has been made semisolid (like Crisco, a popular brand here in the US).
"AP flour" is all purpose flour that is, not bread flour or cake flour. Just general, basic flour. :)
Thanks for the recipe can't wait to try it!
I thought the Cafe du Monde never closed but I guess it does for Christmas and Katrina. I remember going there in the wee hours of the morning after Hallowe'en. It was filled with revelers, including a young woman whose costume consisted of a coarse fishnet dress over her birthday suit! It made the coffee hotter and the beignets sweeter.
I went to Cafe du Monde when I was about 12 yrs old, it was love at first bite. Even after eighteen years I can still remember the amazing beignets and the dark strong coffee. Yes I think that's what got me hooked on strong coffee in my pre-teen foodie beginnings. I tried this beignet recipe and it brought back so many memories. My nine year old said upon her first bite of the beignets I made"KEEP EM' COMIN TILL I PASS OUT, MOM!" Aww, my little foodies growing up. :) ThanX
moved from New Orleans, and am missing it TERRIBLY! There is something in that city that forever attaches itself to your heart. I am getting married this coming April and for our wedding favors we are going to do the dry part of the Beignet mix. That way everyone here in Arizona can experience a lil' bit of the NOLA I love so much!
I just visited Louisiana for the first time this summer and LOVED IT! My boyfriend's family lives in Baton Rouge and they took me to Morning Call for beignets and cafe au lait. They were one of my favorite things about our visit! We also went to Cafe Du Monde in New Orleans and it was a wonderful experience! The beignets were amazing, and the view was incredible! We were able to watch all the people on the French Quarter. Can't wait to go back!
I just moved to louisiana this last fall and fell in love with it! took my first, long awaited trip to nola last october and the most memorable part was sitting at the cafe du monde with my sweety, listening to the band play then strolling down to the river. A perfect morning made even better by the perfect beignets. My batch is now in the fridge rising. I'm hoping they turn out and bring back that perfect memory. Thanks for the recipe.
I went to the famous Cafe du Monde with some friends and got into a beignet fight (wearing dark suits). We were drunk--it was 2 a.m.---but the coffee and beignets were great. This recipe hits the spot bringing back this memory.
I made this with bacon grease instead of shortening. Holy deliciousness! Thank you.
I went WAY back in 1972 when I was stationed at Keesler AFB. I LOVE New Orleans! I would rather go back there then take my first trip to Hawaii. Which isn't happening any time soon! I am now a grandma of 2 little boys here in Portland, Oregon. I am SO going to try your recipe for them. Have a feeling I'll be making them often, since my daughter-in-law most likely will eat more then anyone!! LOL Thank you!!
The positive comments and do well wishes are very motivational and greatly appreciated.
Comment on the recipe compare to the benigts you have had no one cares about your memories did this recipe come close or no. Jeez
Love the food! You’re amazing. Any menu is fantastic, It sure will help everyone who’s looking for a perfect menu like this. Thank you for sharing this recipe.
Your blog is quite helpful to me and i am sure to others too. I appreciate your post, it is usually nice and contains useful information .
I think I was missing New Orleans before I made it out of the hotel. One of these days I'll make it back there. Until then, thank you for the recipe. If I can't make it there, I'll bring a piece of it here. I even managed to find some chickory coffee.
I'm with you, Cafe Beignet on Royal is SO much better, we visited NEw Orleans for a week in January and I'm making your recipe for some friends for Mardi Gras (in spirit) here in Melbourne, Australia, this coming Tuesday.
Thanks so much for sharing the recipe. I jtried beignets for the first time in Disney walk, Anaheim CA. I don't have any idea how close or far they are to the real thing but got hooked on beignets. The feedback is inspiring. Will try this recipe. btw, can I substitute shortening with butter?
Thank you so much for this recipe. We just came back from New Orleans and WOW we luv it, but our experience on Cafe do Munde was far from a good one. The beignets was good I think but neither the cafe ( we made REAL good cafe at home) or the place was good. Now we can make our owns at home KIDS WILL LOVE THE IDEA :)
By the way if anybody is going to Cafe do Mundo please avoid the BATHROOM!!
I've been telling my grandkids about the wonderful beignets. (I grew up in Metairie and accidentally blew powdered sugar on more dresses! Ha!) The 5 yr old mentioned that he thought he might like beignets. So I used your recipe, but cut them into small pieces. (They cook faster and are easier for small hands.) Those kids gobbled 'em down like crazy! Mais Yeah! Thanks to all your contributors. This was fun to read! Letting them rest would have been great, but the kids were so-o-o in a hurry! (Me, too!)
I went to New oRLEANS FOR cHRISTMAS ABOUT 22 YRS AGO. i WENT WIth a native and he took my 4 yr old son and i to Cafe Du Monde for beinets. My son wanted the one on top with the most powdered sugar on it. While we were talking my son picked up his donut and smacked me in the face with it. I had sugar everywhere. We laughed so hard, then the other visitors began to laugh as well. It was real quiet for a minute as everyone waited to see my reaction. Can't remember when I've laughed so hard. My son has continued to play tricks on me over the yrs. He's a laugh riot!