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2 from 1 vote

Cafe Du Monde New Orleans Beignets

Makes approx 40 beignets


  • 1 cup warm water
  • 1 packet instant yeast {2 1/4 tsp}
  • 1/2 cup sugar divided
  • 1 1/2 cups white flour {plus more for rolling}
  • 1 cup cake flour
  • 1 egg beaten
  • 1 egg white
  • 1 tbsp vanilla
  • 1 1/4 cup buttermilk
  • 1/2 tsp salt
  • 1 1/2 tbsp baking powder
  • vegetable oil for frying
  • powdered sugar for dusting


  • Combine the warm water, 1 tbsp of the sugar, and yeast in a large bowl and let sit for 10 minutes.
  • Stir in the egg and egg white, buttermilk, and vanilla.
  • In a separate bowl, mix together both flours, remaining sugar, baking powder, and salt.
  • Pour into the large bowl with the wet mixture and stir with a rubber spatula to combine. {It will be extra sticky}.
  • Cover the bowl and place in the fridge until the dough has risen and doubled in size, at least 1 hour or up to 2 days if you make in advance.
  • On a well-floured surface, roll the dough into a large ¼-inch-thick rectangle.
  • I use a pizza wheel cutter and cut into squares around 2 or 3 inches.
  • In a large heavy bottomed pot or cast iron skillet, heat a few inches of oil to 350° F {about medium to medium high heat}.
  • Carefully drop 3-5 beignets to the oil and fry, flipping once, until golden brown. {They cook fast so about 60-90 seconds per side}.
  • Remove beignets with a slotted spoon to a papertowel lined baking sheet or rack.
  • Repeat with remaining beignet dough.
  • While beignets are still hot, sprinkle heavily with powdered sugar.
  • Serve immediately and prepare to get messy!