A couple of weeks ago, I went to New Orleans for a quick getaway. All the way there, I kept thinking about getting a beignet from Café Du Monde. I love these things! Beignets are French deep fried pastries with powdered sugar on top. They are very popular in New Orleans.
Here is a look at my beignet from Café Du Monde….Doesn’t it look heavenly.
Well…I had to try to make these when I got home. There are many different recipes for beignets, but I modified my recipe to what ingredients I actually had in the house. I also took the recipe and cut it in half to make 18 beignets instead of 36.
They were not difficult to make…very similar to making doughnuts.
And they came out delicious! They came out light and fluffy and not dense and heavy.
While I have to admit, Café Du Monde’s beignets do taste different. Now, you can actually buy a box of Café Du Monde Beignet Mix if you prefer.
But if you cannot get to New Orleans and want to make these from scratch, this recipe is a GREAT substitute. As you can see by the empty plate…I enjoyed them!.
EAT and Enjoy!
- 1/2 cup warm milk (about 110°F)
- 1/2 package active dry yeast or 1 1/8 teaspoons of dry yeast
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup (1/2 stick) butter, melted
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- Vegetable oil for deep-frying
- Powder sugar for dusting
- In a mixer bowl or large bowl, combine milk and yeast.
- Let stand until yeast dissolves and becomes nice and bubbly, about 10 minutes.
- Whisk in sugar, egg and melted butter.
- With dough hook, add flour and knead dough about 7 – 10 minutes, until dough is no longer sticky.
- If kneading by hand, turn dough on floured surface and knead dough, until dough is smooth and elastic, and no longer sticky,
- Form dough into ball.
- Place dough in a lightly oiled bowl and cover with plastic wrap.
- Cover bowl with kitchen towel or plastic wrap and let dough rise until doubled, about 1 hour.
- If your kitchen is cool, it may take longer.
- Heat oil to 375°F.
- While oil is heating, punch down dough and transfer dough to floured work surface.
- Roll out dough into a 8″ square, about 3/8″ thick.
- Cut dough in 1″ x 1″ squares, yielding about 18 squares.
- Working in batches of 3 – 4 , fry dough until golden brown, about 1 1/2 minutes per side.
- Remove beignets with slotted spoon and rest on platter lined with paper towels.
- Sprinkle with powdered sugar.
This recipe can easily be doubled.