Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Beignets at Home

August 26th, 2008 · No Comments

On a recent trip to The Tipsy Gourmet in Wake Forest we saw they had the Cafe du Monde Beignet Mix, and Ben said he wanted to have some beignets at home so we bought the box.

This past Sunday (08/24/08)  I took the box and prepared one batch of the mix which is 2 cups of the mix and 7 ounces of cool water.

Mix this well until a smooth dough is formed and then roll it out into a 1/8″ thickness sheet.

Then cut the dough into 2 1/4″ X 2 1/4″ squares, which are quite smaller than the ones you get at Cafe du Monde, but I suppose the directions are meant for home kitchens with smaller fryers. Next time I may cut them to a larger size like 3″ X 3″.

The recipe stated that this would yield 24 beignets, well, we ended up with over 40 of them.


Rolled and Cut Beignet Dough

Before I started with the dough mix, I set a quart of Canola oil in the deep sauce pot and with the candy/deep fry thermometer and set it on a high heat to warm up to 370 degrees F.


Stove Top Deep Frying

  Once the dough squares were done and the Canola oil reached the required temperature I started with batches of six squares at a time and quickly flipped them to puff up. I also gently tossed some of the hot oil on top while they were frying. These little puffs of dough fry quickly, in a matter of just a few minutes they are then pulled out and set on paper towels to drain.


Frying the Beignet Dough

 While they are cooling and still a bit warm we dust them liberally with powdered sugar and are ready to be consumed with some Cafe au Lait!


Dusting the Beignets with Powdered Sugar

 We only fried up about half of them and this was plenty for the three of us!


Beignets with Powdered Sugar

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Tags: Breakfast · Recipes