Comments on: Beignets

By: Bill Moran

Bill Moran — Thu, 26 Feb 2009 19:04:46 +0000

Makes me homesick.

By: Ruth Crunk

Ruth Crunk — Fri, 20 Feb 2009 14:54:29 +0000

I lived in New Orleans area from 1945 until 2001.Visitors were always treated to beignets, and my husband and I were never in the vicinity without a visit, parking over the levee was convenient. This article brings so many wonderful memories, more than I imagined possible.

By: Melissa

Melissa — Sat, 22 Nov 2008 19:43:09 +0000

Those look so yummy!

By: Tamblina D

Tamblina D — Thu, 25 Sep 2008 17:31:26 +0000

I am originally from New Orleans…moved to Dallas 12 years ago. I just found your blog today…..and I think I just found my FAVORITE blog! Thanks!

By: Laurie

Laurie — Mon, 25 Aug 2008 03:41:15 +0000

Yes! In 5 short weeks, I shall be basking in the wonderfulness that is Cafe du Monde beignets.

By: Mark Watkins

Mark Watkins — Sun, 24 Aug 2008 23:17:37 +0000

I have been perfecting my Beignets for years. I was in New Orleans the weekend of June and made these the following weekend for my wife and son who missed out on the authentic experience.

June 14,2008 Version

750 g King Arthur Bread Flour
1 tsp IDY (instant dried yeast)
1 cup water
1 cup evaporated milk
2 egg beaten
1 teaspoon vanilla
80 g sugar (this less amount may reduce premature browning)
2 ½ teaspoon salt

6 tablespoons melted butter

Don’t put in all of the flour. At most try 680 g, and maybe even less. Fry in 370 F peanut oil until brown on both sides.

NOTES June 14, 2008
Not as dense a Café Du monde. Maybe less yeast next time. Try a punch down 2 hours before. (2 hours needed for dough to relax). The bubble inflate and cause too much floating.

By: Jes

Jes — Sun, 24 Aug 2008 13:08:36 +0000

Those look so yummy! Your niece has the same look my nine year old has every time he eats one. Except he always seems to have powdered sugar all over himself. We always take a few boxes of begnet mix home with us. I’m not into pre- made mixes, but these always come out just like Cafe Du Monde’s. We tried a recipe once from a magizane, and my husband and I were very disapointed. The were just too dense. I will try yours. It will nice to have this as a back up. Thanks as always for your wonderful posts.

By: Ron Merlin

Ron Merlin — Sun, 24 Aug 2008 03:49:30 +0000

I’ve been to New Orleans about 10 times in my life and it is ALWAYS obligatory to go to Cafe Du Monde for beignets….

Would you mind if I made them and posted them on my blog? I, of course, would link back to you.

http://themerlinmenu.blogspot.com