New Orleans-Style Beignets Recipe - The Best Beignet Recipe (2024)

FAQs

Why are my beignets not fluffy? ›

Do not add too many pieces to the oil or else the oil temperature will drop and your beignets will be fry up flat. They will not puff up. The only other reason the dough does not puff up would be if you rolled the beignet dough too flat. Try rolling the dough a little thicker.

The Café Du Monde beignet is a square piece of dough, always fried in cottonseed oil and lavishly covered with powdered sugar. A plate of three is served for less than $3.

The difference between classic French beignets and the New Orleans-style fritters seen can be found in the preparation of the dough. The former is made from pâte à choux, while those from the Big Easy are made from leavened dough that's cut into squares and fried until crispy on the outside and airy within.

Do you know how many pounds of powdered sugar the famous Café du Monde in New Orleans goes through? To keep their famous beignets completely loaded with powdered sugar, they use approximately 5,000 lbs every week!

A yeast dough will produce a lighter and sweeter beignet than a basic white flour dough, which many recipes recommend. Cafe du Monde uses multiple flours in their mix, including rye flour, and they aren't willing to share the exact mix and proportions in their recipe.

Tips for MAKING Your Fluffy Beignets:

Be sure that you oil is NIICCE and hot. We had our oil even 20 degrees hotter than the box called for and this really seemed to help the dough puff. Try to keep that oil temperature as even as possible!

If you want to prepare the dough ahead of time, you can do a slow rise in the refrigerator overnight. Then you can roll it out and cut the beignets. Since the dough will be cold, let the cut beignets come to room temp for about 30 minutes before frying.

Why are my beignets raw in the middle? Oil that's too hot will quickly brown the beignets before the centers have a chance to cook. Make sure to check your oil temperature, and reduce the heat if your beignets are browning too quickly.

At that time, beignets were generally called “French Market doughnuts,” something Fernandez rectified in 1958 when he rebranded them “beignets.” Asked why beignets are always served in threes, Roman had a very simple explanation: “My grandfather always sold them in threes, so that is what we still do today.”

Gradually add another 4 cups of flour, stirring (or letting your dough hook do the work) until you have a sticky dough. If it's not too sticky to knead, knead it on a floured surface or with the dough hook; if it's still pretty sticky, add another 1/2 cup flour. Knead until it's smooth and elastic, yet still tacky.

What is the most famous beignet shop in Louisiana? ›

Cafe Du Monde New Orleans.

Beignets are commonly served hot with powdered sugar for breakfast or as a dessert. They are made by deep-frying choux pastry dough, which puffs up when cooked.

Make sure to fry the Beignets in batches and don't overcrowd the pan or the oil will cool down too much. Beignets are best served hot or warm straight after frying they don't taste nearly as good the next day.

The Coffee and Chicory should be brewed to the ratio of 2.0 US gallons per 13 ounces of Coffee and Chicory. One 15oz can should be brewed with 2.3 US gallons.

A: Cafe Du Monde Beignet Mix. Our 28oz. box makes up to four dozen French doughnuts.

“Cottonseed oil is part of the original recipe,” says Benrud. “If you want to maintain consistent flavor from one generation to the next, you have to adhere to your original recipe.” Café Du Monde knows it can count on cottonseed oil for another 150 years.

The kitchen at Cafe Du Monde. I believe Cafe Du Monde sells around 30,000 beignets a day, give or take.