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Create your own delicious Cafe du Monde beignets at home just like they do at the Cafe in New Orleans. So delicious!
Why You’ll Love This Recipe!
If a trip to Cafe Du Monde in New Orleans is on your bucket list, like it is on mine, I may have just saved you a trip!! This copycat Cafe Du Monde beignet recipe is pretty darn good. Now, granted, I’ve never tasted one of their famous beignets but these are amazing.
Cafe du Monde
Originally established as a coffee stand in 1862, Cafe du Monde is located in the French Quarter of New Orleans. It is famous for its cafe au lait and it’s french beignets
What is a Beignet?
“Beignet” is French for bump and a beignet is basically a piece of fried dough tossed in powdered sugar. A beignet is a french doughnuts. They are best eaten warm and fresh. One tip, when eating a beignet, don’t wear black. With all that powdered sugar they are a bit messy to eat but so worth it.
Eating a beignet at Cafe du Monde is definitely on my food bucket list but until then I will just make them at home!
Ingredients Needed
- Active dry yeast
- Sugar. You will need granulated sugar and powdered sugar.
- Salt
- Eggs
- Evaporated Milk
- Flour. I use unbleached all purpose flour
- Vegetable Shortening. I use Crisco. I have not tried using butter.
- Oil for frying. I use corn, vegetable or canola oil.
How to Make Cafe Du Monde Beignets
- Proof the yeast and 2 tsp of sugar into lukewarm water for 10 minutes.
- Add the remaining sugar, salt, eggs, and evaporated milk into yeast mixture.
- Stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. I used my Kitchen Aid stand mixer with the dough hook.
- Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands.
- Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl. (I didn’t refrigerate)
- Roll the dough out onto a floured board or marble pastry surface to a thickness of 1/8 inch, then cut it into a 3-inch squares with a sharp knife.
- Heat oil to 360 degrees F. Fry a square piece of dough in hot oil. Be sure and regulate your oil temperature with a thermometer. One clue that you are doing things right is that the dough will float right up to the surface after you put it into the oil and begin to puff up like a pillow or a bump (thus the name!)
- Give the beignet an oil bath. Take your spoon and gently spoon oil onto the top side of the dough so that it is actually cooking too. You want them nice and golden brown and puffed up.
- Remove them from the oil and put them immediately into a brown paper bag full of powdered sugar.
- Shake the bag to coat and then be ready to eat and enjoy! Remember, you must eat these fresh and warm!!
Homemade Beignet Recipes
And I can pretty much guarantee you won’t be able to eat just one. When you bite into this yummy, sugary goodness the inside will be nice and airy!
Frequently Asked Questions
I have made the dough and refrigerated it over night and I have also cooked the dough up right away, both ways worked great.
Yes, you can. It halves or doubles beautifully.
It will keep up to 2 days.
So hopefully one day I will get to Cafe Du Monde where I can partake of the real thing but until then the next time a Cafe Du Monde beignet craving I can take care of it right here at home! The recipe makes a lot of beignets – probably about 50 or so but the dough can be refrigerated for several days so you can enjoy them all week!
Some other delicious treats we love include:
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Cafe Du Monde Beignets
Ingredients
- 1 package active dry yeast
- 1 1/2 cups warm water 100 to 115 degrees F
- 1/2 cup granulated sugar
- 1 tsp salt
- 2 large eggs
- 1 cup evaporated milk
- 7 cups all-purpose flour
- 1/4 cup vegetable shortening
- Oil for deep frying
- Powdered Sugar for dusting
Instructions
- Put the warm water into a large bowl, then sprinkle in the yeast and a couple teaspoons of the sugar and stir until thoroughly dissolved.
- Let proof for 10 minutes.
- Add the rest of the sugar, salt, eggs, and evaporated milk.
- Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. I used my Kitchen Aid
- Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands.
- Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl. (I didn’t refrigerate)
- Roll the dough out onto a floured board or marble pastry surface to a thickness of 1/8 inch, then cut it into rectangles 2 1/2 inches by 3 1/2 inches with a sharp knife.
- Heat the oil in a deep fryer to 360 degrees F.
- Fry the beignets about 3 or 4 at a time until they are puffed out and golden brown on both sides, about 2-3 minutes per batch.
- Turn them over in the oil with tongs once or twice to get them evenly brown, since they rise to the surface of the oil as soon as they begin to puff out.
- After removing from oil put into a brown paper bag full of powdered sugar and shake to coat.
- Eat warm and fresh.
- Dough can be refrigerated for several days.
Tips & Notes:
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Nutrition Facts:
Sofia says
Love this recipe! Absolutely perfect everytime. Sometimes I’ll even make a large batch of dough at once and freeze half of it for a few weeks to use later. Still turns out great after thawing and frying.
Rebecca says
Though powdered sugar is the norm, my family also coats them with cinnamon and sugar. Just as good as powdered sugar. And yes, I am from New Orleans area.
Cat K says
Can’t wait to try! Quick queation, if I refrigerate left over dough, can it go straight from fridge to fryer?
Leigh Anne says
Cat, I have never refrigerated it, I would let it come to room temperature I think before frying
Jacqui says
I love beignets. I think they are amazing however my son has a few allergies. Eggs, milk, nuts of any kind, and sesame. Would it change the recipe if I substituted applesauce for eggs and soy milk for evaporated milk? Thanks
Leigh Anne says
Jacqui, Making substitutions like that would definitely change the recipe but I’d give it a try to see what happens
Kaelyn Kutch says
Just got back from a trip to NOLA and tried the Cafe duMonde and the Cafe Beignet beignets. I preferred the Cafe Beignet ones, larger, softer and tastier. The Cafe du Monde seemed heavier. Don’t get me wrong, both were great, but the popular tourist ones aren’t always the best!