Homemade beignets are a treat that are more than just a sum of its’ parts (flour, sugar, yeast, and more sugar) or process (a yeast-based dough, fried in quadrangle-shaped doughnuts, doused in powdered sugar, and piled onto your plate). These are little pillows of deliciousness that for me conjure up memories of places visited, people loved, and happy experiences.
I first had these doughnuts at Cafe Du Monde in New Orleans. I was there with my parents (was I even a teenager yet?) and my mother insisted that we have breakfast at the famous cafe. My Mom and Dad both worked for a major airline and traveled extensively. New Orleans was a favorite city, and they had a list of things to do and NOT do when visiting. The Cafe Du Monde was a definite DO, as was ordering a plate of beignets with a side of strawberries and a steaming mug of their chicory coffee (or hot chocolate).
Another DO was to sit on the outside patio (if the weather was fine) to enjoy your meal along with some people watching. A definitely DON’T was to sit on the downwind side of the dining area. So another DO was to check the wind direction before ordering and choose your table accordingly. My mother was quick to point out the diners who neglected to sit upwind, their jackets (and even hair!) displaying the telltale powdered sugar that had blown across the patio from other diners’ plates. That’s how much powdered sugar there is. And it is glorious!
We took you and your brothers to New Orleans when you were little, and this was a required stop. It was pouring rain, so we didn’t get to sit outside, but I remember you sitting at the table, your mouth stained with juice from the strawberries, absolutely delighted with dunking your beignets in your hot chocolate. It was sunshine for my soul.
I’ve been back to the Cafe many times since that first visit with my parents, and happily associate it with sunny mornings, my mother contentedly sipping the coffee she loved, and the hustle and bustle of a city waking up. And of course, with these doughnuts.
Years ago I was given a recipe for beignets but it made such a quantity that I had a hard time justifying making them for my little family on any given day. I held on to the recipe in the hopes that an opportunity would present itself. And later, when I was planning for Christmas, I thought… this could be perfect for breakfast Christmas morning! And it was.
Just picture a veritable mountain of snowy white placed on the table… and when the kids discovered this was a mountain made of doughnuts… well, suffice it to say that I haven’t been allowed to take them off the Christmas morning menu since, and the tradition was born.
One of the things I enjoy about this recipe is that it almost requires two people in the frying stage. One person to fry, and another person to shake the fried dough in a bag with the powdered sugar, then place on the platter. I find it such a companionable task that helps me feel grounded on the day. Your older brother had the “sugaring” role until this last year, but now you have stepped into that role, quite successfully, I might add! It is so nice to stand next to you as we get it all together. More happy memories.
Charli, as you forge your way in this life you may find that you want to practice this tradition in your own home someday… or you may find another dish just as meaningful to you as this one is to me. At the very least, I want you to have this recipe and hope it carries with it some happy memories – not just in the eating, but in the making as well.
Love,
Mom
Homemade Beignets Recipe (Classic New Orleans Powdered Sugar Doughnuts)
Beignets are soft, golden pastries fried until light and airy, then dusted generously with powdered sugar. Best enjoyed warm at the table, they’re the kind of treat that turns an ordinary morning into a small, shared moment. They can also be served as a dessert.
Ingredients
Instructions
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Put the warm water into a large bowl, then sprinkle in the yeast and a couple of teaspoons of the sugar. Stir until thoroughly dissolved.
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Let proof for 10 minutes.
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Add the rest of the sugar, salt, eggs, and evaporated milk.
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Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. Beat in the shortening, then add the remaining flour, about 1/2 cup at a time., beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands.
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Cover the bowl/dough (place plastic wrap directly on the dough so that it won't form a skin) with the plastic wrap and refrigerate overnight in a greased bowl.
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Roll the dough out onto a floured board or marble pastry surface to a thickness of 1/2 inch, then cut it into rectangles 2 1/2 inches by 3 inches with a sharp knife.
There is so much dough you will want to just take a portion of the dough and roll out in batches, until your dough is all used up. Also, don't worry about getting them all the same shape - just get them to a similar size so they fry evenly. -
Heat the oil in a deep fryer or dutch oven to 360 degrees F.
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Fry the beignets about 3 or 4 at a time (don't crowd your oil or it will lose too much heat and not fry consistently), turning about halfway through, until they are puffed out and golden brown on both sides. This will take about 2-3 minutes per batch.
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Remove the beignets from the oil with a slotted spoon or spider and place in a brown paper bag full of powdered sugar, and shake to coat. Place (or pile) sugared doughnuts on a platter. Keep piling them up until you run out of platter or the dough is all fried.
We usually use at least two big platters! -
Eat warm and fresh. Enjoy!
Note
You'll need a dutch oven or fryer, a spider or slotted spoon, a brown paper bag, and a large platter.
