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French Market Beignets




"Coffee as strong as Café du Monde,
Donuts are too hot to touch.
Just like a fool, when those sweet goodies cool,
I eat till I eat way too much."

~ Jimmy Buffett, in "The Wino and I Know"

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Cafe Du Monde, New Orleans
Cafe Du Monde, New Orleans
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Millsap, Diane
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La Belle Cuisine


French Market Beignets

A Gracious Plenty:
Recipes and Recollections
from the American South

by John T. Edge, 1999, G. P. Putnam’s Sons

From “Recipes and Reminiscences of New Orleans”
Parents Club of Ursuline Academy, New Orleans, LA


“Long a treat sold by street vendors in New Orleans [and by
Café du Monde and Morning Call], these fluffy, yeasty, sugary
indulgences are our answer to the doughnut.”

Yield: 10 to 12 servings

1 cup milk, scalded
2 tablespoons margarine or
vegetable shortening
1 tablespoon firmly packed
dark brown sugar
1 tablespoon granulated sugar
1 package granulated yeast
3 cups enriched plain flour
1 teaspoon nutmeg [optional]
1 teaspoon salt
1 large egg
Oil for deep frying
Confectioners’ sugar

Heat the milk in a saucepan to the scalding stage. Do not let it scorch. Stir often. Place the margarine in a large mixing bowl and add the brown sugar
and granulated sugar. Pour in the scalded milk and stir until the margarine
is melted. Let cool to lukewarm. Add the yeast and stir until the yeast is dissolved. Sift together the flour, nutmeg, and salt. Gradually add about half the flour mixture to form a batter. Add the egg and beat thoroughly. Stir in
the remaining flour mixture. Cover and set aside to allow to double in bulk (about 1 hour).
Knead gently. Roll out on a floured board to a 1/4-inch thickness. Cut into diamond shapes. Cover. Let rise in a warm place for 30 minutes to 1 hour.
Deep-fry in hot oil (385 degrees F), turning only once. Drain and dust with confectioners’ sugar. Serve warm.

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