French Market Beignets - a weekend recipe

I was eleven when I first visited New Orleans with Aunt Carmol. She was a schoolteacher and off for the summer. Every day, she would awaken Brother Jack and me and take us on a tour of the old city. We rode the streetcars and roamed the French Quarter, Carmol the quintessential tour guide, filling our heads with both history and lore.

One of the places I remember visiting was Café du Monde in the French Quarter. It is there that I first tasted the luscious confections dusted with powdered sugar. It is also there that I first learned about the delicious taste of coffee.

That was long ago. Carmol has since passed away but Café du Monde survives, still selling strong French coffee and beignets, the French version of the American doughnut. Here is a recipe. Though probably not exact, it is close.

French Market Beignets

• ½ pkg. yeast cake
• 3 ½ cups flour, plain
• 1 cup milk
• ¾ Tbsp salt
• 2 Tbsp sugar
• 1 egg
• 2 Tbsp cooking oil
powdered sugar, generous sprinkle


Soften yeast cake in 1/3 cup lukewarm water to form a paste. Warm the milk and add sugar, oil and yeast mixture. Gradually stir in 2 cups flour and the salt. Stir until it forms a batter. Stir in egg until it is mixed well, and then add rest of flour. Mix well. Cover and set in warm place about 1 ½ hours to rise. Take dough out and roll until about ¼ inch thick. Cut in 2 inch pieces. Place on cookie sheet or pan and let rise another half hour. Fry dough until it is brown and then remove and let drain. Sprinkle with powdered sugar and enjoy.

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