Mardi Gras Beignets Powdered (Printable)

Light and fluffy golden beignets dusted with fine powdered sugar for a festive touch.

# What You Need:

→ Dough

01 - 3 1/2 cups all-purpose flour, plus extra for dusting
02 - 1 cup warm milk (about 110°F)
03 - 1/4 cup granulated sugar
04 - 2 1/4 tsp active dry yeast (1 packet)
05 - 2 large eggs, room temperature
06 - 3 tbsp unsalted butter, melted
07 - 1/2 tsp salt
08 - 1 tsp vanilla extract

→ For Frying

09 - 1 quart vegetable oil (such as canola or peanut oil)

→ Topping

10 - 1 1/2 cups powdered sugar, for dusting

# How-To:

01 - Combine warm milk, yeast, and 1 tablespoon of sugar in a small bowl. Let sit for 5–10 minutes until foamy.
02 - Whisk together remaining sugar, eggs, melted butter, salt, and vanilla extract in a large mixing bowl until well combined.
03 - Add the yeast mixture to the egg mixture and mix well. Gradually add flour, mixing until a sticky dough forms.
04 - Knead by hand or with a dough hook for 5–7 minutes until the dough is smooth and elastic.
05 - Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
06 - Punch down the dough and turn it out onto a floured surface. Roll to about 1/4-inch thickness. Cut into 2-inch squares using a sharp knife or pizza cutter.
07 - Heat oil in a deep pot or fryer to 350°F.
08 - Fry beignets in batches of 3–4 at a time for 1–2 minutes per side until puffed and golden brown. Use a slotted spoon to transfer to a paper towel-lined tray.
09 - While still warm, generously dust beignets with powdered sugar. Serve immediately.

# Expert Advice:

01 -
  • They're incredibly forgiving dough that rises while you do other things
  • Frying them fills your kitchen with the most comforting aroma imaginable
  • The combination of crispy exterior and pillowy inside is pure magic
02 -
  • Oil temperature matters—too cool and they're greasy, too hot and they burn outside while raw inside
  • Let them rise fully or they'll be dense instead of fluffy and light
  • Sugar them while they're warm or it won't stick properly
03 -
  • A pizza cutter creates perfectly straight squares faster than a knife
  • Room-temperature eggs incorporate more smoothly into the dough
  • Don't fry more than 4 at a time—crowding creates soggy beignets

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