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Inspired by Café du Monde 🇺🇸 New Orleans, United States Kid-friendly

New Orleans Beignets Inspired by Café du Monde

Pillowy fried squares of dough buried under a snowdrift of powdered sugar

Prep
30 min
Cook
20 min
Total
2 hr 50 min
Yield
About 30 beignets (10 servings)
Level
Intermediate
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The legend behind it

Café du Monde has been serving beignets in the French Market of New Orleans since 1862. The open-air coffee stand on Decatur Street keeps a famously short menu: beignets, served in orders of three under a mountain of powdered sugar, and dark-roasted coffee with chicory, best taken as café au lait. It is open nearly around the clock, and a stop there is a rite of passage for every visitor to the French Quarter.

Beignets arrived in Louisiana with French colonists and Acadian settlers in the 18th century, and the word is French for a fritter. In New Orleans they evolved into square, yeast-raised pillows that puff dramatically in hot oil, leaving a hollow, tender center. Louisiana made the beignet its official state doughnut in 1986.

This is our home version inspired by Café du Monde, not their official recipe. Fry them just before serving, be generous with the powdered sugar, and try not to breathe in while you take the first bite.

This is our own home recipe inspired by the dessert served at Café du Monde. It is not the official recipe and we are not affiliated with Café du Monde.

Tips for success

  • Keep the oil steady at 350°F (175°C); too cool and the beignets turn greasy, too hot and they brown before cooking through.
  • For a make-ahead option, refrigerate the dough overnight after kneading, then roll and fry straight from the fridge.
  • Shake the powdered sugar through a fine sieve or toss beignets in a paper bag with the sugar for that Café du Monde blizzard.
  • Beignets are best eaten within minutes of frying.

New Orleans Beignets Inspired by Café du Monde

Make New Orleans beignets at home with this recipe inspired by Café du Monde: light, puffy fried yeast dough squares showered with powdered sugar. Perfect with café au lait.

Prep
30 min
Cook
20 min
Total
2 hr 50 min
Yield
About 30 beignets (10 servings)
Calories
~330/serving

Ingredients

Instructions

  1. Stir the yeast and a pinch of the sugar into the warm water and let it stand until foamy, about 5 to 10 minutes.
  2. Whisk the remaining sugar, evaporated milk, egg and salt into the yeast mixture.
  3. Add 2 cups of the flour and mix until smooth, then add the butter and mix it in. Add the remaining flour gradually, mixing until a soft, slightly sticky dough forms.
  4. Knead the dough for 3 to 5 minutes, by hand or with a dough hook, until smooth and elastic. Place it in an oiled bowl, cover and let rise until doubled, about 1 1/2 to 2 hours.
  5. Heat 2 to 3 inches (5 to 8 cm) of oil in a heavy pot to 350°F (175°C).
  6. On a floured surface, roll the dough to about 1/4 inch (6 mm) thick and cut it into 2 1/2-inch (6 cm) squares with a sharp knife or pizza cutter.
  7. Fry 3 or 4 beignets at a time for about 1 minute per side, flipping once, until puffed and golden brown.
  8. Lift them out with a slotted spoon, drain on a rack lined with paper towels, and dust heavily with powdered sugar while still warm. Serve immediately.

Tools we use

Recipe from Miss Confection · https://missconfection.com/recipe/new-orleans-beignets-inspired-by-cafe-du-monde

Questions, answered

What is the difference between a beignet and a doughnut?

New Orleans beignets are square, made from a yeast dough with no hole, and puff up hollow when fried. They are served hot with powdered sugar rather than glazed.

Can you make beignet dough the night before?

Yes. After kneading, cover the dough and refrigerate it overnight, then roll, cut and fry the next morning.

What oil is best for frying beignets?

A neutral oil with a high smoke point, such as peanut, canola or vegetable oil.

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