Straight from New Orleans: Beignets for Breakfast

Happy Fall, everyone! It’s Jennie, from Garlic, My Soul, here and today I’ve got a new recipe to go along with an awesome new hotel, The Troubadour. Opening soon, this hotel is in New Orleans in the Central Business District. The hotel will feature live music from local musicians, a swanky rooftop bar, and a casual bistro – talk about the full package, and in one of my fave cities to visit. New Orleans is a city unlike any other – vibrant culturally, musically, and with one of the best nightlifes around.



Oh and the food, too – oh but the food. New Orleans is such a treat to visit, and the cuisine is amazing. Now, say what you will about jambalaya, gumbo, and all the awesome Creole options, but beignets are simply my fave thing. Hot, coated in powdered sugar, and maybe dipped in some cafe au lait from Cafe du Monde?! Yes please. I thought it appropriate to make some in honor of this new hotel – after all, that’s something to celebrate, right?

These beignets are made with baking powder instead of yeast – no overnight rising. After all, celebrations shouldn’t be more work – anyone should be able to have a beignet on a whim. These whip up as quickly as any other great weekend breakfast, so watch out waffles, beignets are coming for ya.


Beignets: Serves 6-8 (Adapted from King Arthur Flour Baker’s Companion)

32 oz sunflower seed oil

1 cup whole milk

1 large egg

1/4 cup vegetable or sunflower seed oil

1 cup white whole wheat flour

1 cup all purpose flour

1 1/2 tbsp baking powder

1 tsp salt

1/2 tsp cinnamon

3 tbsp granulated sugar



Powdered sugar

Maple syrup



  1. In a Dutch oven, heat your 32 oz of sunflower seed oil to 350 degrees (you’ll need a candy thermometer for this.)
  2. While that heats, mix together your milk, oil, and egg.
  3. In a separate bowl, mix your flour, baking powder, salt, cinnamon, and sugar. Mix well, then add the wet to the dry and stir well.
  4. Check your oil – when it’s hot enough, drop the batter into the oil by the spoonful – you probably can do 4-5 at a time. Cook about a minute on each side until golden brown. Drain on a paper towel and complete until all beignets are made.
  5. Serve hot with plenty of powdered sugar, maple syrup, and cafe au lait (recipe follows.)



Spiced Cafe au Lait

Chicory Coffee (from Cafe du Monde)

Whole Milk



Pinch salt

  1. Grind 3-5 cardamom pods.
  2. Make chicory coffee according to the directions on the can, adding in the cardamom and a pinch of salt.
  3. Mix half and half with hot whole milk. Serve with a sprinkle of cinnamon!



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