Cafe du Monde-Style Beignets
Three for $3 at Cafe du Monde. Same recipe at home, just powdered sugar everywhere.
Why this dish belongs to New Orleans
Beignets are the official state donut of Louisiana and the food most associated with New Orleans tourism. The tradition came from French Creole settlers (the word 'beignet' is French for 'fritter') and was popularized at Cafe du Monde, which opened on Decatur Street in 1862 and has been frying beignets continuously since. The dough is yeast-leavened (not baking-powder leavened like American donuts), made with shortening and evaporated milk, rolled into squares, and deep-fried at 360°F until they puff dramatically and turn golden. The coating is powdered sugar — a snowstorm of it, applied generously so a portion ends up on your shirt regardless of how careful you eat. Cafe du Monde serves them in orders of 3 with chicory coffee (also their signature). Other notable beignet spots in NOLA: Cafe Beignet, Loretta's, Morning Call. The home version uses the published Cafe du Monde dough mix or this scratch recipe — both excellent.
Method · 12 steps
- 1
In a large bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let sit 5 minutes until foamy. If it doesn't foam, the yeast is dead; start over.
- 2
Whisk in the remaining sugar, beaten eggs, salt, melted butter, and evaporated milk.
- 3
Add 4 cups of flour and stir with a wooden spoon until a shaggy dough forms.
- 4
Add remaining flour 1/2 cup at a time, stirring until the dough is soft, slightly sticky, but holds shape. Total flour will be 5–6 cups depending on humidity.
- 5
Turn out onto a floured surface. Knead gently 5 minutes — don't overdevelop the gluten or the beignets will be tough.
- 6
Place in an oiled bowl, cover with plastic, and rise in a warm spot for 1.5–2 hours until doubled.
- 7
Roll dough out to 1/4 inch thick on a floured surface. Cut into 2-inch squares with a pizza cutter or sharp knife. You should get about 24 squares.
- 8
Heat 3 inches of vegetable oil in a deep heavy pot or Dutch oven to 360°F. Use a thermometer.
- 9
Fry beignets 3–4 at a time, 1 minute per side, flipping with a slotted spoon. They'll puff dramatically. Don't crowd the pot.
- 10
Remove with slotted spoon to a wire rack lined with paper towels. Let drain 30 seconds.
- 11
While still warm, dust generously with powdered sugar — pile it on. Use a fine-mesh sieve to dust evenly.
- 12
Serve immediately with chicory coffee or strong dark roast. Eat with both hands. Sugar will get everywhere.
Chef's notes
- →360°F oil is the magic number. Lower temp = greasy beignets. Higher = burned outside, raw inside.
- →Don't overknead. Beignets should be tender and puffy, not chewy. Knead just until smooth, then stop.
- →Use evaporated milk — not regular milk. The thicker, more concentrated milk gives beignets their distinctive richness and proper rise.
- →The dough can be made ahead and refrigerated overnight; it'll rise slowly in the fridge. Bring to room temperature before frying.
- →Eat them within 5 minutes of frying. Cold beignets are sad.
Storage
Beignets are best fresh — don't store. Dough refrigerates 24 hours unfried. Already-fried beignets can be reheated in a 350°F oven for 4 minutes (covered loosely) — okay but not great.
Frequently asked
- Are beignets the same as donuts?
- No. Beignets are yeast-leavened, square, made with evaporated milk, and dusted in powdered sugar. American donuts are typically baking-powder-leavened (cake) or yeast-leavened (yeasted), shaped as rings, and finished with various glazes. Beignets are denser and chewier; donuts are airier.
- Why do they only serve them with powdered sugar?
- Tradition. Cafe du Monde has served beignets with powdered sugar only since 1862. Glaze, chocolate, fruit fillings — all are valid for fritters elsewhere, but New Orleans beignets are sugar-only. Some local spots offer different toppings (Cafe Beignet's chocolate sauce); the canonical version is powdered sugar.
- Can I make this without evaporated milk?
- Sub 1/3 cup heavy cream + 1/4 cup whole milk for the 1/2 cup evaporated milk. Slightly different flavor. Don't sub regular milk alone — too thin, won't give the right texture.
- Can I bake instead of fry?
- Baked beignets exist but they're a different food — closer to dinner rolls. The frying is what creates the puff and crispy outside. You can air-fry at 380°F for 6 minutes per side; texture is 80% there.
- How is Cafe du Monde's chicory coffee different?
- Chicory is a root that's roasted and ground similarly to coffee. Mixed with coffee, it adds bitterness, body, and a roasted character. Drinking chicory dates from the Civil War when coffee was scarce; New Orleans kept the tradition. Cafe du Monde is the most famous brand. Strong, faintly woody, perfect with sweet beignets.
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