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My review
Costas French Market Doughnuts (Beignets)
189
PREGOCOOK
"As kids, we always put in a heart-filled request for these on Christmas Eve. It was quite a family affair - my mom would make up the dough, my dad would roll them out and cut them and then after frying them up, us kids would take turns shaking them in a paper bag with powdered sugar! I finally got to go to New Orleans and I was excited to get to try 'the real thing' at the famous Cafe Du Monde...I was SO HAPPY because my husband and I both said our recipe was a near carbon copy of CAFE DU MONDE! We've made this recipe for over 40 years and I promise it won't disappoint!"
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Ingredients
1 h 30 m servings 503Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.
- Combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.
- Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.
- Working with a small portion (a little larger than a baseball) at a time, roll out the dough 1/8-inch thick. Cut the rolled out dough into strips 2 to 3-inches wide, then cut again in the opposite direction and at an angle, making diamond shapes.
- Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F (180 degrees C).
- Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Place in a clean paper bag with confectioners' sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.
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Footnotes
- Cook's Note
- Wrap any remaining dough with plastic wrap and it will keep in the fridge up to a week.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 191246 Ratings
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Most helpful positive review
10/5/2008
These little gems are not Cafe Du Mond quality but darn close. I think the dough is missing a little something. I think I might try adding some vanilla or almond extract on my next go around. ...
Most helpful critical review
8/16/2010
I followed the recipe and ended up with fried bricks after 4 hours total of my time. Wasted ingredients and wasted time.
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10/5/2008
These little gems are not Cafe Du Mond quality but darn close. I think the dough is missing a little something. I think I might try adding some vanilla or almond extract on my next go around. ...
5/8/2010
This took a bit of trial and error to get right. The oil on medium high is way to hot and the beignets just burned. My perfect temp was medium low. Dont cook more than 2 - 3 inch squares or 4 tr...
1/4/2008
This recipie makes a massive amount of Beignets! I refrigerated the dough and made a batch for breakfast a few days in a row! Just like New Orleans! Just a warning - clean up immediatly - the...
7/8/2008
Yummy Yummy beignets. Haven't tasted the real thing from Cafe Du Monde, but judging from the outcome of these yummy delights I can imagine what the real taste must taste like :) Also what I did ...
1/8/2009
oh my goodness oh my goodness!!! I was craving donuts so badly and decided this was the recipe for me. So glad that I did! I have never had the "real" ones but if they taste this good...they ...
12/23/2008
These brought me back to my honeymoon in New Orleans! So light, melt-in-your-mouth delicious. They're good the first day, but AMAZING right out of the pan. I agree that this recipe makes a TON--...
9/2/2008
Very good! The full recipe made 52 beignets (not all exactly the same size)! I think I'll try half a recipe next time.
8/3/2008
It's a great recipe. I walked within a half-block of Cafue Du Monde a few years ago, but I couldn't convince anyone to go there. So I have nothing for comparison. I wanted to give it four stars...
12/15/2009
These are excellent and can be frozen! I followed the recipe exactly except I cut it in half. This still made a ton and I had no choice but to try freezing them. I made sure they were cool and I...