Café Dumond style beignets

Café Dumond style beignets

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  • Prep Time


  • Total Time


  • Servings



  • 1

    ) 1 cup warm milk (about 105 to 115°)

  • 2

    ) one package dry yeast

  • 3

    ) ¼ cup sugar

  • 4

    ) 2 medium eggs

  • 5

    ) half stick butter melted

  • 6

    ) one teaspoon salt

  • 7

    ) 3 cups all-purpose flour

  • solid vegetable shortening for deep frying

  • powdered sugar


1) combine milk and yeast in large bowl; let stand until yeast dissolves, about five minutes. Whisk in eggs and melted butter. Add flour, sugar and salt and stir to form voice sticky dough. 2) knead dough on floured work surface, incorporating flour as necessary, until dough is smooth and elastic, and no longer sticky, about 10 minutes. Form into ball. Lightly oil same large bowl; Place dough in bowl. Cover with kitchen towel or plastic wrap and let dough rise until doubled in bulk, about 40 minutes. 3) heat shortening in deep fryer to 325°. Transfer dough to floured work surface. Punch dough down; cover with kitchen towel and let stand for about 15 minutes. Sprinkle dough with flour. Using rolling pin, roll out dough into 12 inch square. Using pizza cutter, trim edges slightly to form perfect square. Cut show crosswise into four equal strips. Cut each strip into six pieces, forming 24 rectangles total. 4) working in batches, fry dough rectangles in hot oil until golden brown, about 1 1/2 minutes per side. Using slotted metal spoon, transfer beignets to paper towel lined taking sheet to drain. 5) arrange three beignets on each of eight plates sprinkle powdered sugar.


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