When I say I found the best Cafe Du Monde Beignet copycat recipe, I am not just saying it to get clicks. I have been looking for good beignets ever since I went to Mardi Gras back in 2015 with a girlfriend.
I used to get really excited when I’d see a restaurant with beignets on its dessert menu, but after a number of flat donut disappointments, I became extremely jaded. “Yeah, let’s see what their definition of a beignet is…”
Nothing will ever compare to the experience I had in New Orleans, but the days of dismay are OVER. I’m going to ruin the ending and tell you, these are flipping worth it!
But first, let’s recap in case you don’t know my rules…
I’m not a food blogger. I share recipes I’ve tried and if I’d make them again. I hate the word foodie and hefty paragraphs filled with adjectives about the recipe, and photographs that have dusted flour and cutting boards.
You can expect the recipe I used, helpful tricks or what not to do and a couple (probably one) real shots of what it looked like when my bake came out of the oven.
- 3/4 cup warm water (105 to 110 degrees F)
- 1 1/4 teaspoons active dry yeast
- 1/3 cup granulated sugar
- 1/2 cup whole milk
- 1 egg, beaten
- 3/4 teaspoon salt
- 18 ounces (3 1/2 cups) all-purpose flour
- 2 tablespoons vegetable shortening, melted
- Cottonseed oil for frying
- Powdered sugar
Dissolve the yeast and sugar in the warm water in a large mixing bowl, or the bowl of a stand mixer. Let the solution sit for 15 minutes and it will become foamy.
Whisk in the milk, egg, and salt. Then mix in half of the flour with a large spoon. If using a mixer, use a paddle attachment on low to medium speed.
Mix in the shortening.
Add the remaining flour and mix with the spoon until you can use your hands, then turn the dough out onto a floured board and knead just until smooth. Don’t over-knead or the dough will get too tough. If using a mixer, swap out the paddle for your dough hook and knead just until the dough is smooth.
Place the dough in an oiled bowl covered with plastic wrap or a towel in a warm spot to rise for 2 hours. The dough will double in size.
Preheat 3 to 4 inches of cottonseed oil in a pan or deep fryer to 370 degrees F.
On a heavily floured surface, roll out the dough until it is 1/4-inch thick. Use a pizza slicer or knife to cut the dough into 2 1/2-inch square pieces and fry 3 to 4 pieces at a time in the oil. Immediately after dropping the dough into the oil use a large spoon to gently splash hot oil over the top of each piece. after 30 to 45 seconds, flip all of the beignets over and continue to baste with the oil. After another minute or so, flip the beignets again, and continue to cook until the beignets are a deep golden brown. Continue flipping the beignets over to brown them evenly on both sides. After about 3 minutes, they should be done. Let them drain on a cooling rack or a paper towel-lined plate for a minute until you can handle them.
Serve three beignets on a plate with a very heavy dusting of powdered sugar on top.
- It’s important to care about the temp of your warm water. I microwaved warm water from the tap for 15-seconds, and it was almost spot on.
- I couldn’t find Cottonseed oil, so I used Peanut oil because Google told me it was the closest to cottonseed…
- The next time I make these I’m doubling the size in the name of authenticity.
WOULD I MAKE IT AGAIN?
Hell yes. I served with a raspberry sauce because SCREW THOSE WHO SERVE IT WITH COFFEE FLAVORED WHIPPED CREAM! I put one container of raspberries, half a lemon’s juice and 1/4 cup of sugar in a medium saucepan and boiled it down on low heat for 15(ish) minutes. I then put it through a sieve to rid the seeds and this little extra step is WORTH IT.
Have you ever had a beignet at Cafe Du Monde?