Morning Call Beignets Recipe
Famous New Orleans Morning Call Beignets are by far my favorite beignet in the New Orleans area.
Served with café au lait beignets are quintessential New Orleans breakfast or late night treat, and makes an awesome brunch dessert.
To make Morning Call’s famous café au lait, French for “milk with coffee” brew coffee dark roast coffee blended with chicory. Community Coffee, French Market Coffee, and Cafe Du Monde are brands that have coffee with chicory. Heat milk until just barely boiling.
To serve, combine 1 part coffee to 2 parts scalded milk.
Famous New Orleans Morning Call Copycat Beignet Recipe
- 3 cups self-rising flour
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup whole milk
- 1/2 cup buttermilk
- Sunflower oil for frying
- Confectioners’ sugar for serving
In a large bowl, combine the flour, sugar, salt, and baking soda. Add milk and buttermilk, and combine thoroughly; do not overmix. A firm dough is desired (additional flour may be added if necessary). Set aside to rise, about 15 minutes.
Transfer dough to a lightly floured board; roll to approximately 1/8 inch thick. Using a sharp knife or pastry wheel, cut into 3-inch squares.
Heat oil in a large heavy-bottomed pot over medium heat until a deep-frying thermometer registers 375°. Add the squares to the hot oil, turning over once until golden brown, 2 to 3 minutes. Using a slotted spoon, remove the beignets to a plate lined with paper towels to drain. Sprinkle with confectioners’ sugar, and serve immediately.
Ways to Serve Beignets
- Serve with café au lait for breakfast
- Serve as a light dessert for brunch
- Serve with a caramel dipping sauce
- Serve with a hot chocolate dipping sauce
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