Cafe Du Monde Beignets

I’ve been wanting to make beignets for a couple of years now.  Ever since I was reading a wonderful book series where the characters would sit outside the Cafe Du Monde in New Orleans and eat warm beignets, licking the powdered sugar off their fingers.  Doesn’t that sound wonderful?  Okay, confession time… the book is a smutty vampire series and the characters were hunky vampires and I couldn’t stop picturing myself licking powdered sugar off of their fingers.  But no one needs to know this information about me so forget that I just said that =o)
Beignets are a deep fried pastry similar to donuts and most commonly served dusted with powdered sugar.  They are also the official state donut of Louisiana.  Cafe Du Monde, a coffee shop on Decatur Street in the French Quarter in New Orleans,is famous for it’s cafe au lait and for it’s beignets.
I totally get why they are famous.  They are outstanding.  And I can only imagine how tastier they are sitting in the Cafe Du Monde people watching (and licking the powdered sugar off of hunky vampires fingers.)   =o)
Cafe Du Monde Beignets
* 1 cup warm milk (about 105 to 115 degrees F)
* 1 package dry yeast
* 1/4 cup sugar
* 2 medium eggs
* 1/4 cup butter, melted
* 1 tsp. salt
* 3 cups (or more) all purpose flour
* oil for deep frying
* powdered sugar
Combine milk and yeast in a large bowl; let stand until yeast dissolves (about 5 minutes).  Whisk in eggs and melted butter.  Whisk in sugar.  Add 3 cups flour and the salt and stir to form a moist, sticky dough.
Kneed dough on floured work surface, adding more flour as needed, until dough is smooth and elastic, about 10 minutes.  Form into a ball.  Lightly oil a large bowl and place dough in bowl.  Cover with kitchen towel or plastic wrap and let sit until doubled in size, about 40 minutes.
Heat oil in a deep fryer or large, deep pan until about 325 degrees.
Transfer dough to floured work surface and punch dough down.  Cover with kitchen towel and let stand for 15 minutes.  Sprinkle dough with flour.  With a rolling pin, roll out dough into a 12 inch square.  (Mine wasn’t so square)  =o)
Using a pizza cutter, cut into squares.  (If you made your dough a 12 inch square, cut into 4 equal strips.  Then into 6 equal strips.  Totaling 24 squares.)
Working in batches, fry dough in hot oil until golden brown, about 1 1/2 minutes per side.
Using a slotted spoon, transfer beignets to a paper towel lined baking sheet and generously sprinkle with powdered sugar.
They are absolutely delicious when warm!
I made these while my kids were outside playing with their friends.  They all came in and their eyes bugged when they say them on the counter.  Everyone grabbed one and went out to the backyard.  I could hear them oohhing and aahhing about how yummy they were.
I’m linking to the parties on my sidebar.
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  1. Firstly, I LOL’d that you admit to reading steamy vampire books. Secondly I LOL’d again that you took from that book the food, not the smut. And thirdly I so want to make these, but I will not share them with my child, he would just think about smutty vampire books right?

  2. I don’t need these, but I do so want one! Be right over for coffee & to borrow your book!

  3. I made some of these last year, and my kids couldnt get enought! Although mine were not as pretty as yours!
    I finally had to put away the recipe and ingrediants becuase we were getting fatter!
    Love you blog!

  4. These look fabulous and easy! I’ve always wanted to try Beignets also!

    Isn’t funny how books inspire us to try new things 🙂


    P.S. Thanks for stopping by!

  5. A colleague and I were working near the French Quarter. He arrived late that night and was wired, so we walked to Cafe du Monde after he settled into his room. The beignets and cocoa were hot and fresh at 1 a.m.; not nearly as good 12 hours later. Although, I have to admit there is nothing as memorable as repeating the snack under an oak tree reading one of New Orleans’ best novels.

  6. I’ve never made these myself but have had them @ Cafe Du Monde’s more times than I can count. Love them with New Orleans Chicory coffee. Yours look perfect.

  7. I ate them once at Cafe’ du Monde, but I’ve never made them!! Way to go! Yours look fabulous!!

  8. Oh I can just taste these looking at your photos. Love these!! I may have to give these a try.

  9. This recipe is dangerous! I have wanted to try those beignets forever. I’ve never been to New Orleans but that place is gonna be my first stop if I ever go!

  10. I’ve never made beignets but I’ve had many of them at Cafe du Monde and they are SO good! Very dangerous and SO delicious. Beautiful job! They are definitely the real thing!

  11. They turned out perfect and yummy! I prefer to bake them instead of frying!

  12. My favorite part of visitng the French Quarter when we went to New Orleans was the Beignets!! Thanks for sharing these look so delicious. Stopping by from TGIF Linky.

  13. This looks delicious! I Would love to have you link up to my 2 carnivals today…. (anything food related) and (deserts only). Hope to see you around!

  14. Hi Erin!! These look so yummy! Thanks for sharing at my party! Have a great weekend 🙂

  15. Stopping by from the Anything Goes Linky!

  16. Hi Erin,
    These really bring back some wonderful memories of sitting in the Cafe Du Monde with friends and having Beignets, oh yes. I am so happy to have the recipe, we will sure enjoy them very soon! Hope you are having a great spring week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  17. I don’t think I’ve tasted Beignets and these definitely look like something I’d looooooooooove to eat

  18. This would go great with a cup of coffee.

  19. I just tasted these for the first time last night oh yum!! So I am so excited to have a recipe!! Thank you, thank you!! Perfect timing. You must have been inspired for my sake!! Also what is the title of that book!! I must read it!!

  20. I’ve always wanted to try making Beignets, thanks for sharing at Sweet & Simple Sunday!

  21. I’ve tried this recipe (long, long ago – before I started blogging) and I know how awesome it is!!! Thanks for sharing it… Going to make it again soon! 🙂

  22. My husband and I took a trip to N.O. before the kids were born and had the best time. I agree, licking the sugar from those beignets is heavenly. Yours look just as I remember them 🙂

  23. Wow – I’ve never seen anything like these before, but they look fantastic!

  24. These look delicious! I’ve never seen these before, but I can’t wait to try them. Thanks so much for sharing at Mix it up Monday 🙂

  25. I LOVE beignets, and don’t make them nearly enough. Yours look fantastic!

  26. I’ve never had these, but they look delicious…..and as I southern girl myself, I know anything fried with sugar on top is a winner. I need to come to your house so you can make me some! Thanks for dropping by Your Cozy Home Party to teach all of us how to make these at our own home.

  27. Hi,

    I followed you over from Wow Me Wednesday and I absolutely love these! I was in New Orleans 16 years ago but I can still taste the coffee and Beignets from Cafe Du Monde. Thanks for sharing.

    I would love to invite you to share this, and any other posts you would like to, at my Creative Thursday Link Party at (Link up until Monday 4-23-12)

    Have a great day,

  28. Lol, you’re so funny! Your post made me laugh. Of course, these beignets do sound yummier when licked off a hunky guy (or vampire)’s finger 🙂

  29. Where would I add the salt and sugar? I see it listed in the ingredients, but I don’t see where to put them during the process.

  30. Well I’m a dork. Sorry about that Twinmomma+1. I fixed it!

  31. I’m curious – what were the books?

  32. I love that I’m getting a bunch of emails asking what books they were! You guys rock! They were the Argeneau Series by Lynsay Sands =o)

  33. Can this recipe be baked in the oven? Or would I need a different recipe? My brother, who’s 13, wants to try beignets, but I’m not too fond of frying.

  34. I am seriously missing out as I’ve never had a beignet before. Thank you for sharing your recipe. They look delicious.