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!
Makes about 2 dozen.
**NEW** For more on Beignets & Cafe au Lait check out the Coffee and Doughnuts Podcast at YatPundit New Orleans Food!
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!
Makes about 2 dozen.
**NEW** For more on Beignets & Cafe au Lait check out the Coffee and Doughnuts Podcast at YatPundit New Orleans Food!
posted by Danno | 5/16/2005 11:32:00 AM
27 Comments:
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.
hey!
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!
- lindsay
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!
Yep...just that good.
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.
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