Cafe Du Monde Beignet Recipe
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INGREDIENTS
- 8½ cups/2 liters oil for frying
- Powdered sugar
For 20–30 beignets:
- 2.2 pounds/1 kilogram all-purpose flour
- 3 tablespoons/50 grams fresh yeast, or 1 tablespoon + 1 teaspoon instant yeast
- ½ cup/100 grams sugar
- 2 large eggs
- 1 egg yolk
- 1 cup/240 milliliters lukewarm water
- 1½ cups/360 milliliters milk
- 3½ tablespoons/50 grams butter
- A pinch of salt
INSTRUCTIONS
- In a stand mixer bowl, combine all the dough ingredients. Attach the dough hook and knead on low speed for about 8 minutes. Start at speed 1 and gradually increase to speed 2. The dough is ready when it separates from the sides of the bowl and becomes smooth and slightly sticky.
- Transfer the dough to a greased bowl, cover, and let rise at room temperature until doubled in size.
- Heat oil in a pot to 350–360°F (175–180°C).
- Once the dough has risen, transfer it to a floured surface. Lightly flour the top and roll the dough out to a thickness of ⅓–½ inch (1–1.5 cm). Cut into small squares.
- Fry the dough squares in the hot oil for a few minutes on each side until golden. Remove with a slotted spoon and place on paper towels to drain.
- Arrange on a serving plate and generously dust with powdered sugar. Optionally, serve with jam, pastry cream, or chocolate spread.
RECIPE NOTES
Kneading takes about 8 minutes in a mixer; start on low speed and increase gradually.
MY NOTES
FAQ
The difference between fresh yeast and instant yeast
Fresh yeast is a perishable, moist block of yeast, while instant yeast is dry, granulated, and shelf-stable. Instant yeast doesn’t require proofing and can be mixed directly into the flour, making it more convenient. If substituting fresh yeast with instant yeast in this recipe, use one-third the amount. For example, 50 g of fresh yeast equals about 17 g of instant yeast. The choice of yeast can slightly affect flavor and texture, but both will yield delicious results. Many bakers find instant yeast easier to use when recreating the Cafe Du Monde beignet recipe at home.
Can I make the dough ahead of time?
You can prepare the dough ahead of time to make this Cafe Du Monde beignet recipe in your convenient time. After the initial rise, punch down the dough and store it in the refrigerator for up to 24 hours. Chilling slows yeast activity, so the dough won’t overproof. When ready to fry, let the dough sit at room temperature for 30 minutes to warm up, then roll it out, cut into squares, and fry as directed.
How do I know when the oil is at the right temperature?
The ideal frying temperature for beignets is 350–360°F (175–180°C). Use a deep-fry thermometer for accuracy. If you don’t have one, test the oil by dropping a small piece of dough into it. The dough should sizzle immediately and float to the surface. If the oil is too cool, the beignets will absorb excess oil and become greasy. If it’s too hot, they’ll brown too quickly without cooking through. Proper temperature control is key to achieving the golden, fluffy texture associated with the Cafe Du Monde beignet recipe.
How to store leftover beignets
Beignets are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to one day. To reheat, place them in a preheated oven at 180°C (350°F) for 5–7 minutes to restore some of their crispness. Avoid microwaving, as it can make them soggy. Powdered sugar should be added fresh after reheating. For longer storage, freeze the beignets in a sealed bag. When ready to enjoy, thaw at room temperature and warm in the oven. These tips work well for the Cafe Du Monde beignet recipe to maintain quality.
Can I bake these beignets instead of frying them?
While traditional beignets are fried for their iconic texture, you can bake them for a healthier alternative. Preheat your oven to 400°F (200°C) and place the dough squares on a parchment-lined baking sheet. Brush them lightly with melted butter for a golden finish. Bake for 10–12 minutes or until puffed and lightly browned. The result won’t be identical to fried beignets but still delicious. This modification offers a lighter version of the Cafe Du Monde beignet recipe, suitable for those avoiding deep frying.
How can I ensure the beignets are light and fluffy?
The key to light and fluffy beignets is proper kneading and proofing. Knead the dough until smooth and slightly sticky, allowing gluten to develop for structure. Let the dough rise until doubled in size, which ensures the yeast has enough time to create air pockets. Overproofing or underproofing can affect texture. Also, ensure the oil temperature is consistent while frying to avoid dense or greasy results. Following these steps will help you replicate the Cafe Du Monde beignet recipe with its signature airy texture.
Can I make this Cafe Du Monde beignet recipe vegan?
Start by replacing the milk with plant-based alternatives like almond, soy, or oat milk, which provide a similar texture and flavor. Swap the butter for vegan butter or coconut oil to maintain the richness in the dough. For the eggs, use a flaxseed or chia seed substitute: mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water per egg, let it sit for 5 minutes until it forms a gel-like consistency, then add it to the dough.
How do I prevent the beignets from absorbing too much oil?
To prevent beignets from becoming greasy, maintain the oil temperature at 350–360°F (175–180°C). Low temperatures cause the dough to absorb oil instead of frying properly. Avoid overcrowding the pot, as this can drop the oil temperature. Pat the dough lightly with a paper towel to remove excess flour before frying, as loose flour can also contribute to greasiness. These steps ensure your Cafe Du Monde beignets turns out perfectly crisp and fluffy without excess oil.
What fillings work best with these beignets?
Beignets can be filled with a variety of sweet fillings. Vanilla pastry cream, chocolate ganache, or fruit jams like raspberry or apricot are popular choices. Use a piping bag with a small tip to insert the filling after frying and cooling slightly. You can also try Nutella, lemon curd, or even whipped cream for creative variations. While the Cafe Du Monde beignet recipe is traditionally unfilled, these additions can add a fun twist to your homemade batch.
How long does it take for the dough to rise?
The rising time for beignet dough depends on the room temperature. Typically, it takes 1–2 hours for the dough to double in size at room temperature. In colder environments, the process may take longer, while warmer settings speed it up. To check if the dough is ready, press it lightly with your finger; if the indentation remains, it’s fully proofed. Proper rising is crucial for achieving the light, airy texture of the Cafe Du Monde beignet recipe.
