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Café du Monde’s Beignets Print Email

A Louisiana classic, also known as a Cajun donut or fritter. Served hot in orders of three sprinkled with powdered sugar and alongside a cup of Cafe du Monde coffee with scalded or steamed milk.

2 cups Cafe Du Monde Beignet Mix
7 oz cold water
oil for frying
powdered sugar

In a bowl blend 2 cups Cafe Du Monde Beignet Mix with 7 oz of water. Stir with a spoon until blended.

Roll to 1/8 inch thickness on floured surface, using flour liberally on dough to keep it from sticking. Cut into 2.25 inch squares – makes about 2 dozen.

Fry a few at a time in an inch or two of cottonseed or canola oil at 370°, basting constantly and turning until puffy and light golden brown. Remove with a wire spider or slotted spoon and transfer to a wire rack or paper towels.

Sprinke generously with powdered sugar and serve warm with a cup of Café Du Monde coffee with scalded or steamed milk – also known as a Creole Café au Lait.

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