All week I have been exploring the flavors of Louisiana as part of my American Eats series. You might also want to check out my Gumbo, Jambalaya, and Red Beans & Rice as well to create a New Orleans-themed meal!
What is a beignet?
A beignet (pronounced ben-yay) is a pillowy-soft rectangle of fried dough that is not just dusted, but heaped with plenty of powdered sugar. The combination of crispy fried exterior, soft interior, and melt-in-your-mouth powdered sugar coating is absolutely irresistible! The Cafe du Monde beignet is probably the most famous one, although Disneyland serves them as well at New Orleans Square. At Cafe du Monde in New Orleans, they come in an order of three and it’s easy to see how you can eat all three by yourself! At Disneyland you’ll get Mickey-shaped beignets, which were inspired by the Tiana from “The Princess and the Frog.”
Why is Cafe Du Monde so famous?
Cafe du Monde is a New Orleans institution. I haven’t even been to the Big Easy yet, and I’ve heard all about their famous beignets. It’s a coffee shop in the French Quarter at the end of the French Market and it has been around since 1862. They still serve essentially the same menu that they did during the Civil War, and for some, the Cafe du Monde beignets are the highlight of the trip!
What you’ll need
Yeast: I use active dry yeast in this recipe, although instant yeast can be used without proofing, if you want to skip that step. Water: Warm water helps the yeast wake up. You want it to be around 105-115°F, which should just feel nice and warm to the touch. Milk: I like to warm up my milk in the microwave for 30 seconds or so to adding it to the dough. Whole milk is my personal preference, although lots of beignet recipes call for evaporated milk, which could be used instead. Flour: Either bread flour or all-purpose flour will work for these beignets. Bread flour makes them slightly chewier though. Butter: If you look at lots of beignet recipes, they all use some sort of fat to enrich the dough, whether that’s shortening, vegetable oil, or butter. Butter is my personal preference from a flavor perspective and because I always have it in the fridge. Sugar: A little granulated sugar helps sweeten the dough itself. Salt: Because all baked goods need a little salt so they don’t taste bland. Vanilla: I almost always add a little vanilla to my baked goods. Egg: Like many enriched doughs, this beignet dough uses an egg for richness, texture, and binding. Oil: I use vegetable oil for frying, but peanut oil is another great choice. Powdered sugar: I would say to use your discretion in how much powdered sugar to dust your beignets with, but they are beignets, so discretion is pretty much out the window. Go ahead and load them up with plenty of powdered sugar on top!
How to Make Beignets
What is the difference between a donut and a beignet?
While similar in that both beignets and donuts involve fried dough, beignets don’t have holes in the center for starters! Beignets also aren’t glazed or filled, like donuts, instead relying solely on a bit of sugar in the dough and plenty of powdered sugar on top for sweetness. Also, beignets have a distinctive rectangular shape, as opposed to round donuts.
Tips for Beignet Success
Beignets are actually really easy to make! They are less fussy than most donut recipes and a great introduction to yeast doughs. These tips will help you get the best results and know how to store your freshly made beignets (if you have any leftover, that is).
Use a thermometer to monitor the temperature of your oil.
Maintaining the right oil temperature is important for really excellent beignets because it will help the dough fry all the way through without getting too dark on the outside.
Go ahead and make these ahead!
The dough can be made a day in advance and stored in the fridge overnight. Then in the morning, just roll them out, cut the dough into squares, and let them warm up for 15-20 minutes before frying.
Storing & freezing
Beignets really are best served fresh, but if you have any leftover you can keep them in an airtight container on the counter for 2-3 days or even freeze them for 1-2 months. Reheat the beignets in the microwave for 15 to 20 seconds or in the oven at 350°F for 3-5 minutes to serve them warm. You will just want to add a fresh dusting of powdered sugar before serving. They won’t be quite as good as fresh, but still pretty darn good.
More Dessert Recipes
Homemade Churros Apple Fritters Old-Fashioned Sour Cream Doughnuts Macadamia Nut Sticky Buns Knotted Orange Rolls
More States I Have Visited in my American Eats Series
Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • Idaho • Illinois • Indiana • Iowa • Kansas • Kentucky • Louisiana • Maine • Maryland • Massachusetts • Michigan • Minnesota • Mississippi • Missouri • Montana • Nebraska • New Jersey • New York • Oregon • Puerto Rico • South Carolina • South Dakota • Texas • Utah • Wisconsin Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
