If you haven’t seen Chef with Jon Favreau and John Leguizamo, stream it, grab some Cubanos, and enjoy beignets inspired by Cafe Du Monde. The movie’s New Orleans scenes always make me crave beignets and reminisce about my first visit to the iconic eatery. Regardless of its tourist status, Cafe Du Monde delivers a unique New Orleans magic that’s undeniably special, especially when Jon Favreau enjoys those beignets on screen.
A beignet is a fried choux pastry made from butter, water, flour, and eggs, which puffs up due to steam during cooking. For best results, use fresh yeast and ensure it foams with sugar and water. Fry beignets in a deep fryer or a high-sided skillet to prevent oil spills, and cook in batches for even results.
When eating beignets, expect to be covered in powdered sugar—they’re best enjoyed hot and fresh from the fryer. Don’t limit yourself to one; two or three is ideal. Pair them with hot chicory coffee if you like, and savor the experience. For an authentic taste, try a recipe modeled after the classic 1862 standard. Enjoy and let the good times roll!
Instructions
Step 1: Combine the yeast, two tablespoons of granulated sugar, and the warm water in a bowl and mix well with a fork. Let the mixture stand until it is foamy, about 5 to 10 minutes. Next, add the milk, egg, melted butter, salt, and the remaining two tablespoons of granulated sugar and mix with a fork to combine. Add the flour in two or three batches and mix until you have a sticky dough. If you have one, you can use a stand mixer with the dough hook attachment at medium speed.
Step 2: Lightly grease a large bowl with vegetable oil. Add the dough and coat it in the oil. Cover the bowl with plastic wrap and let it stand at room temperature for 2 to 3 hours. The dough should be very puffy and doubled in size.
Step 3: Heat three or four inches of oil, about two quarts, over medium heat to 350u0026#176; in a heavy pot with high sides, such as a Dutch oven.
Step 4: While the oil is heating, turn out the dough on a lightly floured surface and cut it in half. Working one batch at a time, use a lightly floured rolling pin to roll the dough to about ¼ inch thick. Depending on how big you would like your beignets, cut the dough into 1 to 2-inch squares, set aside on a floured surface, and repeat with the remaining dough.
Step 5: Place the powdered sugar in a medium-sized bowl.In small batches of 2 to 3 beignets, fry the dough until it puffs and is golden on the bottom side, only 1 to 2 minutes per side. Next, flip the beignets and fry until golden on the second side. Transfer the beignets to a baking sheet with a cooling rack placed over it or on a paper towel-lined baking sheet.
Step 6: When the beignets are cool enough to touch, roll them in powdered sugar. Before serving, dust with more confectioners’ sugar and serve warm.
Catbird Cooking 