Beignets Recipe

I surprised my husband with a batch of warm beignets. He was very impressed! The beignets reminded me of the ones from the original Cafe du Monde in New Orleans. I didn't feel the flavor was too bland as some readers suggested, but it does require more powdered sugar then the recipe calls for. I'll probably add a little vanilla to enhance the flavor next time. Sorry I missed the hint about putting the powdered sugar in a brown bag. I had powdered sugar all over my counter and floor. Definitely a keeper! P.S. Since I was unable to use all the dough in one batch, I stored the remainder in the refrigerator overnight. The second batch of beignets came out just as crisp and moist as the first. day.

This recipe is now a family tradition for xmas morning! Of course...it is going to be made way more often than once a year...I'd be hard pressed to pick out which was Cafe Du Monde's (fresh in the cafe) and which was this recipe in a taste test. There is a STEP MISSING from the recipe and it is crucial!! After you have allowed the dough to rise punch out the dough flatten and then allow to rise a SECOND time...only needs to be for an hour. This will ensure the beignets are full and fluffy inside and not flat and well...not fluffy inside. Cheers, Dane

I've made this recipe at least three times and then I started about changing it up a bit. I add a teaspoon of vanilla. When I roll out the dough I spread a cinnamon and raisin filling on the dough, as well as brown sugar, about a 1/4 inch of a loose sprinkling , roll it into a log, slice into 1/2 thick rounds, let them rise a bit and drop them in hot oil or place them on parchment paper and bake. Great breakfast rolls. I've also made a cinnamon raisin brown sugar loaf of of bread. I rolled out the 14x9 rectangle (1/4 to 1/2 inch thick)put butter on it and spread the topping. I roll up this up and place it seam side down in buttered bread pans...wow!! Update: I made another batch of dough this afternoon and rolled it out, cut them into beignet shape. I got out a paper plate and some parchment paper. I made a few layers of diamonds with parchment paper between each layer. I put a plate on top (upside down )secured them with a couple of rubber bands for freezing. Now I can cook up as few as I want each morning and they'll last about a month. Paul

Superb! The trick is to let the dough rest enough and then roll it out thin, so the beignets puff up and end up more airy than doughy. That way, this recipe made us about 200 of them! (You can store the dough in the fridge for a couple of days if you don't want to make all of them at once. It only gets better.) We added some vanilla sugar we had in the house (made with real vanilla beans) to the confectioner's sugar dusting, and it just gave the beignets an ever so sophisticated fragrance and taste.

When I cut this recipe in half I made these changes 1.5 teaspoon of yeast 1 cup of sugar 1/2 teaspoon of vanilla bean paste 1/2 teaspoon of Saigon Cinnamon 3 tablespoons of salted butter I let the dough rest 18+ hours then used a Mickey shaped cookie cutter to cut and serve. Very light and airy. This half recipe made around 18-20 which was perfect for our dinner for four.

As far as ingredients I followed this recipe to a tee (somewhat, LOL!). I even bought a thermometer to assure the correct hot water temperature for the yeast and oil for frying. Modifications: I felt a little weird about adding the sugar, milk and egg mixture directly into the yeast so I first mixed those ingredients and set aside. Then I followed the directions to prepare the yeast. That's it! from that point I continued with the directions as instructed. Oh, before I forget, I also added 2-3 tsp of vanilla and allowed yeast to rise in the refrigerator for 24 hours (patience is key;-). Having recently visited New Orleans I had the privilege to visit both Cafe Du Monde and Morning Call (which was my favorite), I have to say, these homemade beignets were as crispy, light and airy as any that I've had over the years in New Orleans. The family loved them! They also freeze very well. Cut them up prior to freezing, flour wax paper and layer. Take them out of the freezer an hour before frying and you're good to go. From reading the varied reviews I think patience, adding vanilla or the flavoring of your choice can make the difference. The ultimate complement came from my mother in-law when after having my beignets she ordered beignets at a local establishment which served a New Orleans menu, she told me mine were much better!

Last year we visited cafe du monde way too many times on our trip to New Orleans. My son has been asking for beignets ever since. New Years morning I finally whipped up a batch. Here’s what I learned-1- ADD VANILLA!!!2- Dough was really sticky so I added an extra cup of flour. It helped but I ultimately add more flour again anyways as I roll it out using a floured surface. Don’t be afraid to add more flour. 3-You can make day of. I made the dough and let sit on counter while oil heated up. 4- I fried in my Instant Pot. Let oil heat up on high sauté mode. I used a thermometer but it didn’t get up to 360. So I used the water test instead. (flick a drop of water in the oil and if it pops, the oil is ready)5- shake in a paper lunch bag with powdered sugar. 6- it makes A LOT of dough. I plan to make cinnamon rolls as other reviewers mentioned. They also said it’s good on the Fridge for a week so I plan to take my time.

Great base recipe! This recipe made a TON, so I plan on keeping half of the dough in the fridge hopefully until next weekend. I did make some substitutions...instant yeast (which is all I had)- 1.5t. I did not have evaporated milk so I used the substitution of 3/4c whole milk and 1/4c half and half. I subbed butter for shortening, added a splash of vanilla, and a little bit more flour than called for-maybe 2-4T more, just to make the dough more workable. Since this was my first time to make them, the sizes of mine were very irregular but they turned out great! I did coat with powdered sugar in a paper bag, which made for much less mess. These were great!

I made a few beignets from this and decided it was just too much work keeping the temperature right. They were as I expected them to taste. The remaining dough sat untouched in the fridge for at least 4 days. I used the rest of the dough using as little extra flour as possible to roll out for cinnamon rolls. I read in a cinnamon roll recipe to add about half of a cup of heavy cream over the cinnamon rolls before baking. They were so good!!!! I made a simple powdered sugar icing for the top. Baked at 400 for maybe 14 minutes. I did add vanilla and extra sugar to the original dough .

Hi Y'All, I think you forgot a step. The dough should be proofed so it can rise a bit before refrigerating (or not if you don't want to). If you get these in the French Market, they are usually pretty puffy. Add Vanilla and a pinch of ginger or cardamom for more flavor. Thanks for this recipe.

Be sure to knead the dough before chilling and knead again before rolling out the dough. I rolled to 1/4" thickness, cut into squares then let rise again for about an hour. Recipe is very good. I might add a little more sugar to dough next time.

Best thing ever, delicious, soft and yummy. Seriously, if you like any sweets you will like this. I literally made an all recipes account just so I could rate this masterpiece

Not sure what we did differently but we cut ours as per the instructions and we yielded WAY than 10, and i am NOT gonna be mad about that.

Made it for dinner — instant hero status.

The recipe was easy to follow and took us 3 hours from start to finish. I would say we added a 1/4 tsp vanilla and would make again with around a 1/2 tsp vanilla. Quantity-Made SO many!!! At least 3 dozen. Wow

Love these!! So good with a little honey and powdered sugar- just as princess tiana would have it ! 🥰

Just like in the movie The princess and the frog 🐸 ❤️

Easy to make, only took a few minutes to fry! taste is a little bland, so adding chocolate is a good way to make it taste a bit better!!

Big hit. I made them for Easter brunch. Makes WAY more than 10 servings.

They reminded me of Sante Fe's Popallo dessert served with honey.