Cafe du Monde offers up their insider beignet tips.
Cafe du Monde’s world-famous beignets are basically a national treasure. The open-air coffee shop typically attracts crowds day in and day out for made-to-order beignets and cafe au lait.
Many fans sound off this common refrain: “Cafe du Monde is a must, because I can’t replicate those beignets at home.”
Well, the same folks who fry up those goodies 24-7 for locals and tourists alike throughout the New Orleans metro area are here to the rescue. Cafe du Monde offers up some insider tips for home beignet success.
Keep these suggestions from the beignet experts in mind as you attempt to recreate these famed favorites in your own kitchen. You can also order a box of beignet mix and a can of chicory coffee from the Cafe du Monde website.
If you can’t get your hands on Cafe du Monde’s beignet mix, some recipes developed by New Orleans chefs can help you make these iconic beignets from scratch at home.
This recipe for beignets comes from chef John Besh via epicurious.
1 cup lukewarm milk, about 110°F
1/2 cup granulated sugar
1 package dry yeast
4 cups all-purpose flour
1/2 cup melted butter
1/2 teaspoon salt
1/2 teaspoon vanilla extract
4–6 cups canola oil
1 cup powdered sugar
1. Pour the warm milk into a large bowl. Mix 1 tablespoon of the granulated sugar, the yeast, and a heaping tablespoon of the flour into the milk, mixing with a whisk, until both the sugar and the yeast have dissolved.
2. Once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, salt, and vanilla. Add the remaining flour and sugar, folding them into the wet ingredients with a large rubber spatula. Knead the dough by hand in the bowl for about 5 minutes, then cover the bowl with plastic wrap and refrigerate the dough for 6–8 hours.
3. Remove the dough from the refrigerator and roll out on a floured surface to a thickness of 1/4 inch. Cut into 2-inch squares, cover loosely with plastic wrap, and allow the beignets to rise for about an hour.
4. Heat the oil in a large deep skillet over high heat until it reaches 350°F. Use a candy thermometer to check temperature. Fry the beignets in small batches in the hot oil, turning them every 30 seconds or so with tongs, until golden brown all over. Use tongs to remove beignets from the oil and drain on paper towels. Put the powdered sugar into a fine-mesh strainer and dust the warm beignets generously with the sugar.