Cafe Du Monde Beignets Hack

Ingredients

• 0.75 cup warm water (105–110°F)
• 1.25 tsp active dry yeast
• 0.333 cup granulated sugar
• 0.5 cup whole milk
• 1 egg (beaten)
• 0.75 tsp salt
• 18 oz all-purpose flour
• 2 tbsp vegetable shortening (melted)
• cottonseed oil (for frying; use 3–4 inches in the pan or deep fryer)
• powdered sugar (for serving; use a very heavy dusting)

Steps

1. 1

   Dissolve the active dry yeast and granulated sugar in the warm water in a large mixing bowl or the bowl of a stand mixer. Let the mixture sit for 15 minutes, until it becomes foamy.

2. 2

   Whisk in the milk, beaten egg, and salt.

3. 3

   Mix in half of the flour with a large spoon. If using a mixer, mix with the paddle attachment on low to medium speed.

4. 4

   Mix in the melted shortening.

5. 5

   Add the remaining flour and mix with the spoon until you can use your hands.

6. 6

   Turn the dough out onto a floured board and knead just until smooth. Do not over-knead, or the dough will become too tough. If using a mixer, replace the paddle with the dough hook and knead just until smooth.

7. 7

   Place the dough in an oiled bowl and cover it with plastic wrap or a towel. Set it in a warm spot to rise for 2 hours, until the dough doubles in size.

8. 8

   Preheat 3–4 inches of cottonseed oil in a pan or deep fryer to 370°F.

9. 9

   On a heavily floured surface, roll the dough out until it is 1/4 inch thick.

10. 10

    Use a pizza slicer or knife to cut the dough into 2 1/2-inch square pieces.

11. 11

    Fry 3–4 dough pieces at a time in the hot oil.

12. 12

    Immediately after adding the dough to the oil, use a large spoon to gently splash hot oil over the tops of the beignets.

13. 13

    After 30–45 seconds, flip all of the beignets over and continue to baste them with the oil.

14. 14

    After another minute or so, flip the beignets again and continue cooking until they are deep golden brown. Continue flipping them so they brown evenly on both sides.

15. 15

    After about 3 minutes total frying time, transfer the beignets to a cooling rack or a paper-towel-lined plate. Let them drain for 1 minute, until they are cool enough to handle.

16. 16

    Serve three beignets per plate with a very heavy dusting of powdered sugar on top.

Notes

The oil temperature is particularly important. The source notes that 370–390°F worked well, with about 30 seconds on the first side, 2 minutes after the first flip, and 30 seconds after the second flip; temperatures above 400°F may overbrown the beignets. Canola oil may be substituted for cottonseed oil. All-purpose flour is recommended for a less chewy texture; bread flour produces more bite. The source does not provide storage or reheating instructions.

Nutrition per serving

• dessert
• fried
• New Orleans
• American
• yeast dough
• vegetarian
• breakfast
• snack