Mardi Gras Beignets Powdered Sugar (Printable)

Soft, airy pastries fried until golden and generously dusted with powdered sugar for a sweet finish.

# What You Need:

→ Dough

01 - 2¼ teaspoons active dry yeast (1 packet)
02 - ¾ cup warm water (110°F)
03 - ½ cup granulated sugar
04 - ¼ cup unsalted butter, melted
05 - ½ cup whole milk, room temperature
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - ½ teaspoon salt
09 - 3½ cups all-purpose flour, plus extra for dusting

→ For Frying

10 - Vegetable oil for deep frying (approximately 6 cups)

→ Topping

11 - 2 cups powdered sugar for dusting

# How-To:

01 - Dissolve yeast in warm water in a large mixing bowl. Let stand for 5 minutes until foamy.
02 - Whisk in sugar, melted butter, milk, egg, vanilla, and salt until thoroughly combined.
03 - Gradually incorporate flour, mixing until a soft, slightly sticky dough develops.
04 - Turn dough onto floured surface and knead for 3–4 minutes until smooth and elastic.
05 - Place dough in greased bowl, cover with clean towel, and let rise in warm area until doubled, about 1–1½ hours.
06 - Punch down dough and transfer to floured surface. Roll to ½-inch thickness and cut into 2-inch squares.
07 - Heat oil in deep fryer or heavy pot to 350°F.
08 - Fry beignets in batches for 2–3 minutes per side until puffed and golden brown. Avoid overcrowding the pan.
09 - Transfer beignets with slotted spoon to paper towel-lined tray to drain.
10 - Generously coat warm beignets with powdered sugar on all sides. Serve immediately for optimal texture.

# Expert Advice:

01 -
  • The dough comes together with simple pantry staples but transforms into something extraordinary
  • There is something deeply satisfying about frying your own pastries and watching them puff up like magic
  • These bring the spirit of New Orleans into your kitchen, no travel required
02 -
  • Crowding the pan drops the oil temperature dramatically and leads to greasy beignets
  • The dough should feel slightly sticky after kneading, not dry and stiff
  • Powdered sugar must be applied while they are still warm or it will not stick properly
03 -
  • Use a sharp knife or pizza cutter for clean edges that help the beignets puff evenly
  • A spider skimmer works better than a slotted spoon for removing beignets from hot oil

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