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Beignets – Cafe du Monde – Eat Your Heart Out

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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The best beignet recipe north of the Louisiana border. Close your eyes and you’ll swear you are sitting on the street in front of Cafe du Monde with powdered sugar falling off your lips.

Make a great pot of coffee and enjoy my version of beignet. The best I’ve ever had, hands down.

Ingredients

  • 2-¼ teaspoons Dry Yeast
  • ⅔ cups Water (about 110 Degrees F)
  • 1 Tablespoon Sugar
  • ½ teaspoons Salt
  • ½ cups Evaporated Milk
  • 1 whole Egg Yolk
  • 2-½ cups All-purpose Flour
  • 1 cup Self-Rising Flour
  • 2 Tablespoons Shortening
  • Shortening, For Frying
  • Powdered Sugar, For Topping

Preparation

In a large bowl or preferably a Kitchen Aid mixer bowl combine the yeast, water, sugar and salt.

Allow to rest about 5 minutes. Your yeast should start to boogie!

Then add to this bowl the evaporated milk, egg yolk and 2 1/2 cups of All-Purpose flour and mix in with dough hook. Mix well, then add in the self-rising flour (I prefer White Lily). This should be enough flour to make your dough firm, still a touch sticky, but workable. If it’s still really sticky, add just a little more flour to make it barely not-sticky, if that makes any sense whatsoever. It should form a ball and should not be sticking to your mixer bowl.

Let the mixer turn this till well combined then remove and with your bare hands, knead in 2 Tablespoons of shortening. I had Butter Crisco, so I used that. Just knead it all in until it’s smooth and well combined.

Let your dough rise in an oiled bowl til doubled. That takes about an hour. The wait is the hard part . . .
(You can also throw the dough into the refrigerator overnight if you’d like fresh beignets for breakfast. Num, num, num!)

When doubled, roll the dough out to about 1/2 inch thick and cut into 2 inch by 3 inch strips.

Of course, this is approximate. The beignet gods will not strike you dead if you make circles or squares. Let your strips rest under a towel for about 30-40 minutes to raise a bit.

Carefully place your risen strips in 350-360 degree preheated hot shortening (please use a candy thermometer to make sure it’s the right temp) and fry to a medium golden brown, flipping over to brown up both sides.

If the shortening is too cool, the beignets will just be nasty, trust me. If your shortening gets too hot, take it off the heat till it cools down or you’ll have burnt outsides and doughy insides and that’s not a good thing. It may just ruin your day.

Dust the hot beignets in loads of powdered sugar. Your kitchen should look like the VIP room of Studio 54 when you’re done. Haha.

Please pace yourself while eating these, they are so good you’ll be sick before you know it!

Makes about 24 beignets.

7 Comments

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Noshings on 3.1.2010

oh and duh…forgot.
another thing I did differently this time was to use vegetable shortening to fry in.
Are the molecules in solid shortening larger than liquid oil?
Maybe this helps in keeping your doughnuts light and puffy without excess oil, as well.
They certainly were perfection.
Now, Im rambling…but, you get the picture.
Let me know if you switch things around!

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Noshings on 3.1.2010

heya kids!
just a note to add:

I added an egg yolk to the last batch I made and reduced the water to about 2/3 cup instead of the 3/4 cup.
I think the egg yolk may help in keeping the dough from absorbing too much oil during frying.

just a tidbit for you all =)

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sjohnson on 7.25.2009

Just made these and they were wonderful! The whole family loved them! We are so stuffed! We have about 9 left, so I am hoping that they keep well. Thanks for sharing this wonderful recipe with us!

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Bumpkin On A Swing on 7.22.2009

Very authentic recipe, so worth the drive for me from the swing to the originals. Here in the humid south it takes the work of many gods to have the perfect pillows.
If the coffee doesn’t stain the cup you ain’t in Nawlins! Headed to your blog next!

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thewaspyredhead on 7.21.2009

Oh this makes my heart ache for New Orleans! Those look heavenly, just pour me a cup of chicory coffee why don’t you! Love your blog too!

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gailluther on 1.2.2012

These were terrific! Reminded me of New Orleans. I must have cut mine too small because we had a lot more than 24. I had to take a plate over to the neighbors because we couldn’t finish them and I don’t imagine that they’d be any good cold. Next time, I will start the dough in the evening so that we can have them for breakfast.

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sjohnson on 8.7.2010

These are so good!!! I am making them again for Sunday Morning breakfast tomorrow!!!

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callimakesdo on 5.21.2010

This has become my son’s favorite Sunday evening treat. They are time intensive, but worth the work when looking for something special. The trick for me was to keep it light on the flour, with the dough being sticky but still workable. That makes the lightest beignets.

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