New Orleans Beignets

Beignets (2)If you have been to New Orleans, but haven’t visited Café du Monde for Beignets, then you don’t know what you’ve been missing. This is a totally decadent breakfast treat. These are traditional French donuts without the hole in the middle.

The right attitude here is to serve these with a dark coffee. You can always get yourself some Community Coffee (coffee with chicory) like they serve in New Orleans. I like these with Espresso con Panna (espresso topped with whipped cream).


1 package of active dry yeast

1/4 cup warm water (110-115 degrees)

1 cup evaporated milk

1/2 cup canola oil

1/4 cup sugar

1 tbsp nutmeg

1 tsp vanilla extract

1 egg

4-1/2 cup self-rising flour

Oil for deep fat frying

Confectioner’s sugar


In a large bowl, dissolve yeast in warm water. Add the milk, oil, sugar, nutmet, vanilla extract and egg along with 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight.

Punch dough down. Place on a floured surface, then roll into a 16″ x 12″ rectangle. Cut into 2″ squares.

In an electric skillet, heat oil to 375°. Fry squares, a few at a time, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners’ sugar.

Note: This recipe makes about 4 dozen beignets. Call some friends.

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