The last major trip I took (pre-lockdown) was to New Orleans during the Carnival period (February 2020). My travel mates and I did our research on what to see and do, where to eat and drink, we sought the advice/opinions of those who had already traveled to New Orleans and time and time again, everyone recommended going to Cafe Du Monde for Beignets and their coffee.

The coffee I’ve had (thanks to many local Asian markets carrying tins of Cafe du Monde). The beignets were to be tasted in the Crescent City ( New Orleans) for the first time.

When you go to New Orleans, you will find Beignets made at many other establishments but the original was created at Cafe du Monde.

You want to go to the original location – always busy but the service is fast, so don’t let that intimidate you.

Beignets are square doughnuts, served hot with lots of powdered sugar sprinkled on top. Lots of powdered sugar. They are a simple pleasure – fried dough topped with sugar and served with strong coffee. It works.

This recipe comes very close to the real deal and the only personal addition I make is sprinkling the beignets with some cinnamon before the mounds of powdered sugar are applied.

Beignets are a great offering for breakfast/brunch and children and adults will fight for the last ones!

New Orleans Beignets

(serves 6)

2 1/2 cup all purpose flour

3 Tbsp. softened unsalted butter (or shortening)

1 Tbsp. instant yeast

1/3 cup granulated sugar

1/2 tsp. salt

1 large egg

1 cup warm milk

1/4 cup warm water

1 tsp. vanilla extract

For finishing

ground cinnamon

approx. 2 1/2 cups powdered sugar

Vegetable oil for frying

1. Into the bowl of your stand mixer, add your flour, butter, yeast, sugar, salt and mix with a fork.
2. Into another bowl, add your egg, beat with a fork then add milk, water, vanilla and mix with a fork.
3. Attach the hook to your stand mixer and operate on low while adding wet into dry ingredients then turn up speed to medium.
4. Empty the dough onto your work surface, sprinkle dough while kneading and the dough is no longer sticky.
5. Place in a bowl treated with cooking spray, place the dough in the bowl, spray the top of the dough with cooking spray and cover with plastic wrap. Allow the dough to double in size (approx. 90 – 120 minutes).
6. Sprinkle your work surface with flour and empty your dough. Roll out to a triangle, about 8×11″ diameter and about 1/8 inch in thickness (you should get about 18 squares).
7. Use a pizza cutter, bench scraper or knife to cut the dough into approx. 2 inch squares.
8. Pre-heat your deep fryer or add about 2 inches of oil in a deep skillet or pot. Aim for your oil to reach 350F.
9. Carefully drop your dough squares into the hot oil, they will float after about 8-10 seconds. Use a slotted spoon to check the undersides are golden then flip to fry the other side.
10. Remove from oil, place on paper lined platter/plate. Fry the remaining dough squares in batches.
11. Sprinkle with a bit of cinnamon then sprinkle with lots of powdered sugar and serve with strong coffee. Serve 3 beignets per person.

Pro tip: Make the dough ahead of time and place in the fridge. The next day, take out of fridge, allow dough to come to room temperature, roll out and cut into squares and fry.