Cafe Du Monde Beignet Recipe
Experience a taste of New Orleans with our Cafe du Monde beignet 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.
Servings: 24
Calories: 142kcal
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.
- Sifter or Sieve A sifter or sieve can be handy for dusting the beignets with powdered sugar, creating that classic sweet finish.
Ingredients
- ½ cup lukewarm water 100° F
- ½ cup lukewarm whole milk 100° F
- 2 teaspoons active dry yeast
- 2 tablespoons unsalted butter melted
- 1 large egg
- 4 cups all purpose flour
- ¼ cup granulated sugar
- 2 teaspoons kosher salt
- canola oil for frying (peanut oil works well too)
- powdered confectioner's sugar, for topping
Instructions
- Combine water, milk, and yeast in the bowl of an electric stand mixer and let sit for 5 minutes.
- Add butter and egg to bowl of stand mixer. Use dough hook attachment to mix ingredients on slow speed.
- Mix in flour and sugar on slow speed.
- Increase speed and knead until a soft, smooth dough has formed. Alternatively, you can knead dough by hand.
- Allow dough to rise in bowl, tightly covered, for 1 hour.
- Deflate dough and place it in a greased bowl. Cover and refrigerate overnight.
- Remove dough from the refrigerator, and place it on a lightly floured work surface.
- Roll dough into a 14" x 10" rectangle, squaring off the corners.
- Cut into 2.5" squares using a pizza cutter or knife.
- Pour oil to a depth of at least 1" in an electric fryer and heat oil to 360°F.
- 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.
- 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.
Notes
- Activate the Yeast Right: Make sure the water and milk are warm, around 100°F (37°C). If it's too hot, it can kill the yeast. If it's too cold, the yeast won’t work properly.
- Be Patient with Rising: Let the dough double in size, which usually takes about an hour. Then, refrigerate it overnight for even better flavor.
- Roll to the Right Thickness: Roll the dough to about ¼-inch thick. If it’s too thin, the beignets might turn out crispy instead of soft and fluffy.
- Keep the Oil Just Right: Use a thermometer to keep the oil at 360°F (182°C). If the oil is too hot, the beignets will brown too fast and be raw inside.
- Fry in Small Batches: Don’t crowd the pot! Fry a few beignets at a time so they cook evenly and don’t stick together.
- Eat Them Fresh: Beignets taste best when they’re hot and fresh. Don’t make them too far ahead—enjoy them right away!
Nutrition
Calories: 142kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 199mg | Potassium: 35mg | Fiber: 1g | Sugar: 5g | Vitamin A: 47IU | Vitamin C: 0.001mg | Calcium: 11mg | Iron: 1mg
