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Cafe Du Monde Beignets Recipe

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Experience a taste of New Orleans with our copycat Cafe Du Monde beignets recipe! They are pillowy soft, deep fried, and perfectly sweet, just like at the iconic cafe. Serve them alongside a cup of coffee or milk for a kid-friendly pairing.

To truly embrace the Mardi Gras magic, we decided to bring a taste of the Big Easy right into our kitchen with our homemade Cafe Du Monde beignets recipe!

Trust me, this is no ordinary beignets recipe—they’re a delightful homemade creation that outshines the boxed-brand version. The best part? They’re at their absolute best when they’re fresh out of the fryer, hot, and drenched in powdered sugar.

These little squares of fluffy goodness are not just a treat; they’re a celebration on a plate. So join us in the revelry as we whip up a batch. This Cafe Du Monde beignets recipe is bound to be the crown jewel of your Mardi Gras celebration!

What are Beignets?

Beignets are a type of deep-fried pastry that originated in French cuisine. They are deep-fried, similar to doughnuts, but they’re square, irresistibly airy, and they’re doused in a generous shower of powdered sugar.

While beignets have their roots in French culinary traditions, beignets are a popular and beloved pastry in New Orleans. Particularly due to the influence of French colonial history in Louisiana.

In New Orleans, beignets are often served as a breakfast or dessert item. Café du Monde, a famous coffee stand in the French Quarter, has been serving beignets since the 1860s!

Beignets Pronunciation

Beignets is pronounced “ben-yays.” The word comes from the French language, where it means “fritter” or “doughnut.”

Beignets Recipe Ingredients

  • 1/2 cup lukewarm water (100° F)
  • 1/2 cup lukewarm whole milk (100° F)
  • 2 teaspoons active dry yeast
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 4 cups all purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons kosher salt
  • canola oil, for frying (peanut oil works well too)
  • powdered (confectioner’s) sugar, for topping

Substitutions & Variations

  • Whole Milk: You can replace whole milk with alternative dairy or non-dairy milk options like 2%, skim, almond, soy, or oat milk. Keep in mind that using a lower-fat version may result in slightly different texture and flavor.
  • Filling: Some people like to stuff their New Orleans beignets with sweet fillings like chocolate, fruit preserves, or cream cheese. To do this, simply place a small amount of your desired filling in the center of each square before frying.
  • Savory Beignets: They don’t have to be sweet. You can experiment with savory beignets by adding ingredients like shredded cheese, herbs, or diced cooked bacon to the dough.

Special Equipment and Tools

  • Stand Mixer or Hand Mixer: While not absolutely necessary, a stand mixer with a dough hook attachment can make this beignets recipe a lot easier. You can also use a hand mixer or knead by hand if you prefer.
  • Rolling Pin: A rolling pin is essential for rolling out the beignet dough to the desired thickness.
  • Powdered Sugar Sifter: A sifter or sieve can be handy for dusting the beignets with powdered sugar, creating that classic sweet finish.

How to Make Cafe Du Monde Beignets Recipe

  1. Activate the Yeast: In the bowl of an electric stand mixer, combine warm water, warm milk, and yeast. Give it a gentle stir and let it sit for about 5 minutes. This step wakes up the yeast and gets it ready for action.
  2. Mix the Essentials: Add in the unsalted butter and crack in the large egg. Attach the dough hook to your stand mixer and mix on slow speed. Gradually introduce the all-purpose flour and granulated sugar into the mix. Keep the mixer going on a slow speed until everything is well combined. Alternatively, you can use a hand mixer.
  3. Kneading: Now, increase the speed a bit and knead until it turns soft and smooth. If you prefer hand-kneading, feel free to go old-school and work that dough by hand.
  4. Rise Dough Place your dough in a bowl, cover it up nice and tight, and let it rise for a whole hour. This is where the magic happens, as the dough puffs up beautifully. After one hour, gently deflate it and transfer it to a greased bowl. Pop a lid on it and let it chill in the refrigerator overnight.
  5. Roll and Slice The next day, place dough on a lightly floured surface and roll it out into a 14″ x 10″ rectangle, making sure those corners are squared off. Grab a pizza cutter or a trusty knife and slice into 2.5″ squares.
  6. Fry to Perfection: Pour enough oil into an electric fryer to have a depth of at least 1″. Heat to 360°F. Working in batches, gently drop those squares into the hot oil. Let them fry for about 1 minute, then give ’em a flip. Fry for another minute until your beignets are golden brown and delightfully puffed.
  7. The Sweet Finish: Carefully scoop out your beignets with a metal slotted spoon and let them drain on paper towels. Once they’ve cooled a bit, it’s time to sprinkle them generously with confectioners’ sugar.
  8. Serve and Enjoy: Grab a cup of your favorite coffee and savor every bite of these warm, sugary beignets. Your taste buds are in for a treat!

Tips & Tricks

  • Yeast Activation: Ensure that the water and milk are at the correct lukewarm temperature (around 100°F or 37°C) to activate the yeast properly. Water that’s too hot can kill the yeast, while water that’s too cold may not activate it adequately.
  • Rising Time: Don’t rush the rising process. Allow dough to double in size during the initial rise, typically around 1 hour, and refrigerate it overnight as specified in the recipe. This extended refrigeration allows for better flavor development.
  • Rolling Thickness: Roll out dough to the recommended thickness, usually about 1/4-inch. Too thin, and the beignets may become crispy rather than soft and fluffy.
  • Oil Temperature: Maintaining the correct frying temperature is crucial. Use a thermometer to ensure the oil is at 360°F (182°C). If it’s too hot, the beignets can brown quickly on the outside while remaining doughy on the inside.
  • Fry in Batches: Avoid overcrowding the frying pot. Fry the beignets in batches to ensure they cook evenly and don’t stick together.
  • Freshness Matters: This Beignets recipe are at their best when served fresh and hot. Don’t make them too far in advance, and enjoy them as soon as they’re ready.

How to Serve New Orleans Beignets

In New Orleans, beignets are traditionally served with a hot cup of coffee, but you can also pair them with a variety of beverages, such as milk, or hot chocolate.

Feel free to get creative with toppings. Some beignets recipes call for drizzling chocolate or caramel sauce over the beignets for an extra indulgent twist.

Commonly Asked Questions

How do I know when the dough is kneaded enough?

It should be soft and smooth. Stretch a small piece between your fingers. If it forms a thin, translucent membrane without tearing, it’s kneaded enough.

How do I prevent the beignets from absorbing too much oil?

Ensure that the oil is at the correct temperature, and don’t overcrowd the frying pot. Also, place the fried beignets on a paper towel-lined tray to drain excess.

What’s the best way to store leftovers?

This New Orleans beignets recipe is best when they’re fresh and hot. If you have leftovers, you can store them in an airtight container at room temperature and reheat them in the oven for a few minutes to restore some of their crispiness.

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Cafe Du Monde Beignets Recipe

  • Author: cooks with soul
  • Prep Time: 9 hours
  • Cook Time: 20
  • Total Time: 9 hours 20 minutes
  • Yield: 24 to 30 beignets 1x
  • Category: breakfast, dessert
  • Method: deep frying
  • Cuisine: creole, french, southern

Description

Experience a taste of New Orleans with our Cafe du Monde beignets recipe! They are pillowy soft, deep fried, and perfectly sweet, just like at the iconic cafe. Serve them alongside a cup of coffee or milk for a kid-friendly pairing.


Ingredients

Scale
  • 1/2 cup lukewarm water (100° F)
  • 1/2 cup lukewarm whole milk (100° F)
  • 2 teaspoons active dry yeast
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 4 cups all purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons kosher salt
  • canola oil, for frying (peanut oil works well too)
  • powdered (confectioner’s) sugar, for topping

Special Equipment:

  • Stand Mixer or Hand Mixer: While not absolutely necessary, a stand mixer with a dough hook attachment can make process easier. You can also use a hand mixer or knead by hand if you prefer.
  • Rolling Pin: A rolling pin is essential for rolling out the dough to the desired thickness.
  • Powdered Sugar Sifter: A sifter or sieve can be handy for dusting the beignets with powdered sugar, creating that classic sweet finish.


Instructions

  1. Combine water, milk, and yeast in the bowl of an electric stand mixer and let sit for 5 minutes.
  2. Add butter and egg to bowl of stand mixer. Use dough hook attachment to mix ingredients on slow speed.
  3. Mix in flour and sugar on slow speed.
  4. Increase speed and knead until a soft, smooth dough has formed. Alternatively, you can knead dough by hand.
  5. Allow dough to rise in bowl, tightly covered, for 1 hour.
  6. Deflate dough and place it in a greased bowl. Cover and refrigerate overnight.
  7. Remove dough from the refrigerator, and place it on a lightly floured work surface.
  8. Roll dough into a 14″ x 10″ rectangle, squaring off the corners.
  9. Cut into 2.5″ squares using a pizza cutter or knife.
  10. Pour oil to a depth of at least 1″ in an electric fryer and heat oil to 360°F.
  11. Working in batches, drop squares into the hot oil and fry for 1 minute. Use a pair of tongs to turn them over and fry for another minute, until the beignets are puffed and golden brown all over.
  12. Remove beignets from the oil and drain on paper towels. When beignets are cool, sprinkle them heavily with confectioners’ sugar and serve with a cup of your favorite coffee.

Keywords: new orleans beignets, mardis gras, cafe du monde recipe, beignets recipe, beignets

2 Comments

  1. I really liked how fluffy the beignets came out. I did a trial run to make them for Mardi Gras and they tasted just as good as Café du Monde’s.

  2. I can’t get to NOLA for Mardi Gras this year so I had to try your recipe and it is just right! The beignets are nice and fluffy and not too sweet so the powdered sugar sets them off just like Cafe de Monde. Thank you!

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