A French Quarter tradition since 1862, Cafe Du Monde beignets are probably the most famous beignets in the world.
When you’re having beignets in New Orleans, you’re either eating them at Cafe Du Monde, or you wish you were.
The traditional square doughnuts that were introduced to America in the 18th century are perfected at this famous French Quarter coffee shop, where a stack of beignets comes out freshly made and perfectly warm, often paired up with a hot cup of coffee and chicory cafe au lait.
Sure, underneath all that powdered sugar is just a simple dough recipe, but how you put these 8 common dough ingredients together is what determines if your beignets are delicious, puffy clones of Cafe Du Monde beignets, or just boring fried squares of dough.
We want the good kind so let’s do this right. We’ll start with the yeast…
First, dissolve your yeast in the warm water and sugar solution. Let it rest for 12 to 15 minutes and it should look foamy like this.
If it doesn’t, check the expiration date on your yeast. If the yeast is new, your water was probably too hot, and you get to do step #1 again with less hot H2O.
Once the yeast has bloomed nicely, whisk in the egg, milk, salt and half of the flour. Stir it just until everything is mixed together, and no more than that.
You may notice that I’m using whole milk there, not evaporated milk.
If you’re at all familiar with beignets, you probably know that most beignet recipes, including Cafe Du Monde copycats, call for evaporated milk. Evaporated milk is milk that has 60% of the water removed before it gets canned, which gives it a more intense flavor than whole milk, but it still tastes canned. I think whole milk tastes much better, which is one good reason to use it here, but there’s more than that to consider.
Cafe Du Monde was first making beignets in 1862 using a classic recipe that was brought to New Orleans by the French in the 18th century. Evaporated milk wasn’t invented until 1891, so it’s impossible that evaporated milk was used in the original formula. It’s most likely that the restaurant utilized a traditional recipe created before canning was invented, with milk straight from a cow. Sure, there’s a small chance they were originally using sweetened condensed canned milk in the recipe, which was invented in 1856, but I doubt it. Especially after seeing this video…
In this screen grab, shot through the glass at Cafe Du Monde as beignets were being prepared, you can see several gallons of whole milk sitting on a counter near the dough mixing bowl. Sitting cold milk out to come to room temperature is exactly what you would want do before adding it to dough that needs to stay warm, so I think there’s a pretty good chance this whole milk is destined for the dough.
Conclusion: the original recipe contains whole milk, not evaporated, so that’s what we’ll use.
After you mixed all that up, stir in the melted shortening. Don’t overdo it though. Just a light stir is good enough.
Now add the rest of the flour.
Stir the dough with a big spoon until you can’t stir it anymore, then…
Get your mitts in there and help combine all of the ingredients so that you can take it out of the bowl for the next step.
Knead the dough on a well-floured surface with the heels of your hands just until the dough is smooth with no lumps in it.
Form the dough into a ball and place it in an oiled bowl, then cover it with a towel or plastic wrap.
Now you can catch up on your shows, since the dough will need to rest for a couple hours, until it doubles in size.
While the dough is resting you should start preparing your oil. Cafe Du Monde, and any other restaurant that makes traditional beignets, will use cottonseed oil for frying because of its neutral taste.
For decades, cottonseed oil was the only plant oil used for cooking in the U.S., until soybean oil took over in the 40’s following World War II cotton shortages.
You can certainly use other oils for frying your beignets, but cottonseed oil is a must if you want the best hack. And you’ll want to get it to the exact temperature Cafe Du Monde uses: 370 degrees F. If frying in a pan on your stovetop, use a thermometer. Or you can use a deep fryer, which regulates the temp better.
Your dough is rested and now it’s time to roll it out. Use a rolling pin to roll out the dough on a well-floured surface until it’s about 1/4-inch thick.
Use a pizza wheel, or a sharp knife, to slice the dough into 2 1/2-inch squares.
Drop the dough squares into the hot cottonseed oil and spoon oil over the top of each of them. Continue to baste for about 45 seconds then flip them over and repeat the basting. After another 45 seconds or so, flip the beignets again, and continue to flip them as needed for a consistent golden brown color on both sides. The beignets will fry for about 3 minutes total time.
Drain the biegnets on a wire rack or on a plate lined with some paper towels.
Finally, when the beignets have drained, place three on a plate, hit them with a snowstorm of powdered sugar, and immediately serve while warm.
— Todd Wilbur, The Food Hacker
What other famous foods can be made at home? I’ve created recipes for over 1,100 iconic foods at TopSecretRecipes.com. See if I cloned your favorites here.
Cafe Du Monde Beignets Hack
Ingredients
- 3/4 cup warm water (105 to 110 degrees F)
- 1 1/4 teaspoons active dry yeast
- 1/3 cup granulated sugar
- 1/2 cup whole milk
- 1 egg, beaten
- 3/4 teaspoon salt
- 18 ounces (3 1/2 cups) all-purpose flour
- 2 tablespoons vegetable shortening, melted
- Cottonseed oil for frying
Dust with
- Powdered sugar
Instructions
- Dissolve the yeast and sugar in the warm water in a large mixing bowl, or the bowl of a stand mixer. Let the solution sit for 15 minutes and it will become foamy.
- Whisk in the milk, egg and salt. Then mix in half of the flour with a large spoon. If using a mixer, use a paddle attachment on low to medium speed.
- Mix in the shortening.
- Add the remaining flour and mix with the spoon until you can use your hands, then turn the dough out onto a floured board and knead just until smooth. Don't over-knead or the dough will get too tough. If using a mixer, swap out the paddle for your dough hook and knead just until the dough is smooth.
- Place the dough in an oiled bowl covered with plastic wrap or a towel in a warm spot to rise for 2 hours. The dough will double in size.
- Preheat 3 to 4 inches of cottonseed oil in a pan or deep fryer to 370 degrees F.
- On a heavily floured surface, roll out the dough until it is 1/4-inch thick. Use a pizza slicer or knife to cut the dough into 2 1/2-inch square pieces and fry 3 to 4 pieces at a time in the oil. Immediately after dropping the dough into the oil use a large spoon to gently splash hot oil over the top of each piece. after 30 to 45 seconds, flip all of the beignets over and continue to baste with the oil. After another minute or so, flip the beignets again, and continue to cook until the beignets are a deep golden brown. Continue flipping the beignets over to brown them evenly on both sides. After about 3 minutes, they should be done. Let them drain on a cooling rack or a paper towel-lined plate for a minute, until you can handle them.
- Serve three beignets on a plate with a very heavy dusting of powdered sugar on top.
Alex
Unless this dough is supposed to be absolutely uncomfortably sticky, you flour measurement is painfully incorrect. PAINFULLY. And is there a reason you use less than a packet amount of yeast? A packet is 2 1/4 tsp, not 1 1/4 tsp. Give people time references in a recipe, man. It’s easy and it lets people who read it have a general idea of how much theyre supposed to do and where they’re supposed to be. I shouldn’t have to scour your review page to find out information that should be in the recipe.
Todd Wilbur
I use 1 1/4 tsp yeast because that’s what works. I’ll provide more time references in future recipes whenever possible.
Laura Schupp
I make Beignets every New Year’s Day for my family. It’s become a new tradition. I’ve tried a few different recipes in the past, but this is the best recipe ever! Thank you for the complete instructions and pictures. Very helpful. I used an electric skillet which regulated heat well and made the cooking process very easy.
Robert
I made these last night and they turned out great. I mixed the dough the day before using my kitchen aid stand mixer with the dough hook – the dough got very silky and smooth after about 15 minutes on medium speed. I then let the dough rise for about an hour on the counter, before putting in fridge to chill for 24 hours. About an hour before frying I pulled dough out of fridge to warm up, and then fried as instructed. Turned out perfect!
Kim
These turned out great I used lard and it was great. Highly recommend.
Carolyn
Hi there,
I want to try this recipe but I’m confused about the quantity of AP flour in your recipe. I usually measure ingredients by weight. The general conversion of AP flour from cups to oz is 1 cup = 120g / 4.25 oz. However, your ingredient list states 18 oz (3 1/2 cups), which is a conversion of 145g / 5.1 oz per cup. That’s a pretty significant weight difference, so I would like to clarify what is the measurement you use when making this recipe.
Todd Wilbur
Use my weights (rather than volume) and the recipe will work out for you. The volume measurements are not accurate.
Neil Gibb
Having been there before Katrina, one of the best breakfasts ever. The milk you picture, though, may be for the cafe au lait chicory coffee we had. Yum
Shannon
I made these last weekend and they came out perfect thanks to your instructions! I even made a raspberry sauce to go with them so I could feel like I really was in NOLA. I couldn’t find cottonseed oil so I subbed peanut, and next time I think I’ll make them bigger for fun 🙂 You don’t know how excited I was to find this recipe because I was so sick of the disappointment at restaurants claiming to have Beignets.
Here’s my recap if interested: https://ramblinrandol.com/2019/04/05/the-best-cafe-du-monde-beignet-copycat-recipe/
Todd Wilbur
Thank you Shannon. Comments like yours are why I love doing what I do.
Rebecca Garrett
When my daughter hit me with “I need beignets this morning for my French Class Mardi Gras party” I panicked because I was out of my Cafe du Monde mix. I found your recipe and will never buy the mix again. It came together so easily and they fried up beautifully. They were delish and a huge hit!
Alice
I have been to Cafe du Monde and spoken to them about whether or not their recipe includes eggs because my son is very allergic to eggs (even a small amount cooked with other ingredients). I was told by the staff at Cafe du Monde that there are no eggs in their dough. There are also no eggs in the beignet mix that they sell at Cafe du Monde (in the mix itself or added during preparation). I’m sure that these beignets are wonderful, but the original Cafe du Monde recipe includes no eggs.
Robert
Would the original recipe have used vegetable shortening? I have some homemade lard I was hoping to use. Do you suppose that would negatively affect the texture by not coating glutens the way veg. shortening does? My lard is quite soft/semi-liquid at room temperature.
I’m not really a baker/confectioner, so this is all alchemy to me. Thanks for any insight.
Todd Wilbur
I’m not sure if you would detect any difference. Best way to find out is to try it. Let us know here how they turned out.
Cheri
Can you store the uncooked sliced dough overnight or freezer them to fry later? I haven’t tried the recipe yet. But can’t wait to try it out!!
Thanks
Todd Wilbur
That should work as long as you fully defrost before frying. You can also par-fry the dough, freeze, and finish frying later.
Janet Anderson
Can I use the knead attachment on the mixer and for how long? Want to make bigger quantities…
Mad baker
I’m surprised that your recipe doesn’t use bread flour. Does the original definitely use AP flour instead? Thanks for your time
Todd Wilbur
Bread flour is tougher due to more gluten. The bite of the original suggested a less chewy flour, like A.P. But feel free to use bread flour if you want beignets with more “bite.”
Julia
I grew up in Louisiana and have had Cafe du Monde many times. Now that I live in California, I missed beignes very much. This recipe was delicious and spot on. I decided to attempt this the night before and was not able to find cottonseed oil in the local stores. I used canola instead, which was fine. I think the next time that I make it, I will make sure to order cottonseed oil in advance. The ones I made were a bit smaller than 2 1/2 inch squares, and I think making them bigger (perhaps even as large as 3 inch squares) would definitely be closer to the original. The platter I made was empty in less than 5 minutes., and my guests gave me rave reviews. I should have made two batches, lol. Thank you so much for posting this recipe!!!
ANGIE
Todd I am impressed! These are Fluffy, Puffy, Sugar Love Coated! Squares of Dough Goodness !YESSSSS! Beignet Heaven! I just have to travel by feet to my kitchen! Thanks again Todd for this hack! Wow! Yummy!
Zubin
What can I use instead of the shortening for this recipe?
Todd Wilbur
Margarine should work the same.
Pam
Can I “fry” these in my air fryer?
Pati
Help a vegan out here! What can I use instead of the egg?
jude malo
good day, all i can find is instant yeast. can i use instant yeast? if so, how much (should it be less?) thank you
Todd Wilbur
Sure. Measure the same amount. Your rise time will be a little quicker (by 15 minutes or so).
Ann
What do you think will happen if I use butter instead of shortening?
Sean
If you’re making this for the morning, is there harm in letting it rise overnight?
Todd Wilbur
You can do that. Cover it and let it rise overnight in your fridge, then bring it out in the morning to warm up 1-2 hours before rolling.
Dori
I LOVE this recipe and LOVE the new website design! I’ve followed you for yeeeeears (at least 16) and am always impressed with your hacks. Don’t ever stop, k? 🙂