New Orleans is my favorite place to vacation. Ever. I am lucky enough to have a husband who indulges me and has been willing to take me to my favorite southern city twice. The second time, I think it was for the New Orleans beignets! Oh, New Orleans beignets, how I love you!!!!

If you have never had a beignet, let me tell you, you are in for a treat! These soft pillows of magic are like a mixture between a funnel cake and a doughnut. They are amazing! However, before you put on that beautiful, slimming, black shirt, consider wearing something lighter in color…the powdered sugar coating will probably end up on you, no matter how hard you try to lean away as it rains down on your plate. 🙂

Because my sweet husband and I loved the beignets in New Orleans so much, we decided to try to make them at home. After much trial and error, we ended up loving this recipe. Originally, I found this recipe online several years ago and it was called “Tatiana’s Beignets,” after The Princess and the Frog, I believe. These taste pretty close to Café du Monde’s famous beignets. If you are ever in NOLA, you MUST go to the original Café du Monde. It is a true experience, and the chicory coffee is a must-try.

However, if New Orleans is hours (or days) away, don’t fret. You can whip up a batch of these beignets in thirty minutes or less. And your family will love you!

Almost in New Orleans Beignet Recipe…

This recipe is basically the biscuit method. Mix together the dry ingredients, mix together the wet ingredients, add wet ingredients to dry ingredients, mix, roll out, cut, and fry. You will also need simple pantry stables like flour, sugar, baking powder and soda, salt, (freshly grated) nutmeg, an egg, and vanilla extract. This recipe also calls for one cup of buttermilk, but if you don’t keep this on hand, you can substitute 1 T. lemon juice mixed with 1 c. milk. Just mix together and let them sit for five or so minutes before using.

Here’s the recipe:

Ingredients

3 c. flour, plus more for kneading and rolling out

⅓ c. sugar

2 t. baking powder

½ t. baking soda

½ t. salt

½ t. freshly ground nutmeg

1 c. buttermilk (or 1 T. plus 1 c. milk)

⅓ c. water

1 egg

1 t. vanilla extract

1  (48 oz.) bottle Canola oil

Powdered sugar

Instructions

1. Place oil in large (6 qt.) dutch oven. Attach a candy/frying thermometer to the pan and heat over medium high heat until oil reaches 380℉.
2. In a large bowl, whisk together 2 ¾ c. flour, sugar, baking powder, baking soda, salt, and nutmeg.
3. In a 2 cup glass measuring cup, beat together the buttermilk, water, egg, and vanilla. Add to flour mixture and stir until combined.
4. Use the remaining dough to dust your work surface. Need the dough gently, adding extra flour until the dough no longer is sticky. It should be soft, but not stick to hands.
5. Roll the dough into a large square about ¼ inch thick.
6. Using a pizza cutter, cut into 2 inch squares.
7. Once oil is near 380℉, place three or four of the beignets in the oil to fry at a time. When the beignets puff up and are golden brown on one side, flip carefully to finish cooking on other side. Be sure to keep oil between 370-380℉ so beignets are not greasy.
8. Using a slotted spoon or spider, remove the beignets from the pan and drain on paper towels. Sift powdered sugar over beignets or roll in powdered sugar while still warm and serve.

Almost in New Orleans Beignets

March 28, 2016

by Kate | Be Happy and Do Good

Category Breads Breakfast foods

As close to Cafe du Monde as you can get without making the trip to New Orleans!

Ingredients

• 3 c. flour, plus more for kneading and rolling out
• ⅓ c. sugar
• 2 t. baking powder
• ½ t. baking soda
• ½ t. salt
• ½ t. freshly ground nutmeg
• 1 c. buttermilk (or 1 T. lemon juice mixed with 1 c. milk)
• ⅓ c. water
• 1 egg
• 1 t. vanilla extract
• 1 (48 oz.) bottle Canola oil
• Powdered sugar

Instructions

1. Place oil in large (6 qt.) dutch oven. Attach a candy/frying thermometer to the pan and heat over medium high heat until oil reaches 380℉.
2. In a large bowl, whisk together 2 ¾ c. flour, sugar, baking powder, baking soda, salt, and nutmeg.
3. In a 2 cup glass measuring cup, beat together the buttermilk, water, egg, and vanilla. Add to flour mixture and stir until combined.
4. Use the remaining flour to dust your work surface. Need the dough gently, adding extra flour until the dough no longer is sticky. It should be soft, but not stick to hands.
5. Roll the dough into a large square about ¼ inch thick.
6. Using a pizza cutter, cut into 2 inch squares.
7. Once oil is near 380℉, place three or four of the beignets in the oil to fry at a time. When the beignets puff up and are golden brown on one side, flip carefully to finish cooking on other side. Be sure to keep oil between 370­-380℉ so beignets are not greasy.
8. Using a slotted spoon or spider, remove the beignets from the pan and drain on paper towels. Sift powdered sugar over beignets or roll in powdered sugar while still warm and serve.

Tags

beignets,

Cafe Du Monde,

new orleans

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I hope you enjoy these little gems from the south! My family frequently requests beignets for special weekend breakfasts, and I am only too happy to make them. I can’t wait until our kids are old enough to take to New Orleans! Along with all the history, I look forward to taking them to have a true NOLA beignet. Until then, this is the recipe we’ll be making. Have a blessed week!