Mardi Gras Beignets Sugar (Printable)

Pillowy beignets dusted generously with powdered sugar, a sweet New Orleans classic for festive moments.

# What You Need:

→ Dough

01 - 3 1/2 cups all-purpose flour, plus more for dusting
02 - 1/4 cup granulated sugar
03 - 1 packet (2 1/4 teaspoons) active dry yeast
04 - 3/4 cup warm water (about 110°F)
05 - 1/2 cup whole milk, at room temperature
06 - 2 large eggs, at room temperature
07 - 3 tablespoons unsalted butter, melted
08 - 1 teaspoon vanilla extract
09 - 1/2 teaspoon salt

→ Frying

10 - Vegetable oil, for deep frying

→ Topping

11 - 2 cups powdered sugar, for dusting

# How-To:

01 - Dissolve yeast and 1 teaspoon sugar in warm water. Let stand until foamy, about 5 minutes.
02 - In a large mixing bowl, whisk together flour, remaining sugar, and salt.
03 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla until combined.
04 - Pour yeast mixture and milk mixture into dry ingredients. Stir until a sticky dough forms.
05 - Turn dough onto a lightly floured surface and knead 5 to 7 minutes until smooth and elastic.
06 - Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 to 1.5 hours.
07 - Punch down dough, roll to 1/4-inch thickness, and cut into 2-inch squares.
08 - Heat vegetable oil to 350°F in a deep fryer or heavy pot.
09 - Fry beignets in batches, flipping once, until puffed and golden brown, 1 to 2 minutes per side.
10 - Remove with a slotted spoon and drain on paper towels.
11 - Generously dust warm beignets with powdered sugar and serve immediately.

# Expert Advice:

01 -
  • These beignets puff up like little clouds in hot oil, transforming from flat squares into golden balloons right before your eyes.
  • The dough is forgiving enough that you can make mistakes and still end up with something worth eating straight from the fryer.
02 -
  • If your oil is too cool the beignets absorb grease like sponges, too hot and they burn outside while staying raw within.
  • The dough should feel slightly tacky but not wet, add flour sparingly during kneading or you will end up with tough results.
03 -
  • Roll the dough thinner than you think, these puff dramatically and thick dough creates dense centers.
  • Keep a small bowl of water nearby to wet your knife between cuts, it prevents the dough from dragging and misshaping.

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