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Beignets Anyone?

post #1 of 4
Thread Starter 
I just want to share this little beignet recipe. As a huge fan of Cafe Du Monde in New Orleans, this is as close as I can get sometimes. If you have a beignet recipe to share, will you post it? Have fun!

Borrowed from Beignets:

  • 1 1/2 cups of warm water
  • 1 envelope of active dry yeast
  • 1/2 cup of regular sugar
  • 1 1/2 teaspoons of salt
  • 2 eggs that are beaten
  • 1 cup of evaporated milk
  • 7 cups of flour
  • 1/4 cups of softened shortening
  • enough oil to fill your pot up to about 3" deep, at least
  • a bag or box of powdered sugar
  • Sprinkle the yeast over the warm water in a large bowl.
  • Stir the yeast and water and let it sit for 5 minutes.
  • Add the salt, sugar, eggs, and evaporated milk. Blend them really well with a whisk.
  • Add about 4 cups of the flour and blend until it is smooth.
  • Add the shortening, and then slowly add the rest of the flour while you are blending.
  • Cover the mixture with plastic and chill it overnight.
  • Roll the mixture onto a floured board until it is about 1/8" thick.
  • Cut it into 3" squares.
  • Fry each of the beignets until they are a golden brown on each side.
  • Pour powdered sugar over them and serve.
  • Enjoy your beignets!
post #2 of 4
I too loved the beignets back from Cafe Du Monde, had it from breakfast almost every morning with a cup of cafe au lait when I was down there pre-Katrina for my first cruise. I can get a can Cafe Du Monde coffee grinds from Chinatown but its just not the same, not even from the bodum.

I seem to recall looking up the recipe when I came back and remembered seeing sunflower seed oil for deep frying in.

Thanks for the trip down memory lane and for the recipe...I'm still dieing to do some major baking in my new kitchen and try something new like these Beignets.
post #3 of 4
A weekend or two back I fixed sunday breakfast for my wife that included beignets. The recipe was from the book "New Orleans Food" by Tom Fitzmorris. It was a pretty simple one, basically self-rising flour with some shortening cut in, sugar and enough water to make a workable dough. They were tasty, but a bit on the "biscuity" side , not quite as light as I would have liked. Should have let the dough rest and rise a bit more I think.

Anyway, alongside a pile of homefries topped with a slice of ham, poached eggs and smothered in hollandaise, the beignets added to a pretty good breakfast!

On a side note, we do know how to pronounce it, but I kept calling them "bug nuts" while preparing breakfast. I don't think my wife was terribly amused with the term :)

Food nourishes my body.  Cooking nourishes my soul.
Food nourishes my body.  Cooking nourishes my soul.
post #4 of 4
Was in NOLA over New Years, and loved the ones from Cafe Du Monde....

I've been wanting to give them a try, but I don't have a deep fryer :(
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