How do I describe a heavenly dish like this?

Sweet. Crunchy. Puffy. Absolutely, well, heavenly.

A triangle of hot dough with a mountain of snow white powdered sugar.

In no other words, delicious.

If you ever go to New Orleans, you just HAVE to try beignets and, why not, a sweet cup of coffee at Cafe Du Monde. These sweet, powder-y “donuts” inspired us to make our own Cafe version. I mean, why not? We get an awesome experience making these, AND we get to enjoy them with mounds of sugar, and a creamy cup of java. So low and behold, the all-famous Cafe Nikki & An dish, Beignets. Let’s get cookin’!


Makes 6 servings.

1/4 cup water

1-1/2 teaspoons yeast

2 tablespoons unsalted butter

1/2 teaspoon salt

1/2 cup hot water

1/3 cup and 2 tablespoons and 1 teaspoon sweetened condensed  milk

1 beaten egg

3-3/4 cups all-purpose flour

2 cups vegetable oil for frying

1/2 cup confectioners’ sugar for dusting


Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.

Combine the butter, sugar, and salt in a large bowl. Pour the boiling water over the mixture and then stir in the condensed milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten egg.

Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.

Working with a small portion at a time, roll out the dough 1/8-inch thick. Cut the rolled out dough into strips 2 to 3-inches wide  making any shapes.
Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degrees F.

Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Place in a clean paper bag with confectioners’ sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.

Yum! Now this beautiful dish can be your own cafe creation. I hope you enjoy making these as well as stuffing them down when they’re fresh and hot. . . and before anyone sees these clouds of heaven! 

– Nikki & An


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