Mardi Gras Beignets Powdered (Printable)
Classic New Orleans-style beignets, tender and airy, finished with powdered sugar for a sweet touch.
# What You Need:
→ Dough
01 - 3 1/2 cups all-purpose flour, plus extra for dusting
02 - 1 packet (2 1/4 tsp) active dry yeast
03 - 3/4 cup warm water (110°F)
04 - 1/4 cup whole milk, lukewarm
05 - 1/4 cup granulated sugar
06 - 1/2 tsp salt
07 - 2 large eggs, room temperature
08 - 3 tbsp unsalted butter, melted
09 - 1 tsp vanilla extract
→ For Frying
10 - 2 quarts vegetable oil (canola or peanut)
→ Topping
11 - 2 cups powdered sugar for dusting
# How-To:
01 - Combine warm water, milk, and yeast in a small bowl. Let stand for 5 minutes until mixture becomes foamy, indicating the yeast is active.
02 - In a large mixing bowl, whisk together flour, sugar, and salt until thoroughly combined.
03 - Add eggs, melted butter, vanilla extract, and the activated yeast mixture to the flour mixture. Stir until a sticky, cohesive dough forms.
04 - Turn dough onto a lightly floured surface. Knead for 5–7 minutes until smooth and elastic, adding minimal flour only if dough is excessively sticky.
05 - Place dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm, draft-free area until doubled in size, approximately 1–1.5 hours.
06 - Punch down risen dough to release air. Roll out on a floured surface to 1/4-inch thickness. Cut into 2-inch squares using a sharp knife or pizza cutter.
07 - Heat oil in a heavy-bottomed pot or deep fryer to 350°F. Use a kitchen thermometer to ensure accurate temperature.
08 - Fry beignets in batches of 4–6 pieces for 1–2 minutes per side until golden brown and puffed. Maintain oil temperature between batches.
09 - Remove beignets with a slotted spoon and drain on paper towels. While still warm, generously dust all sides with powdered sugar.
10 - Serve immediately while warm and freshly coated. For an authentic New Orleans experience, pair with chicory coffee.
# Expert Advice:
01 -
- These beignets bring the authentic French Quarter experience right to your kitchen, with that perfect cloud of powdered sugar that somehow always ends up on your nose
- The dough is surprisingly forgiving, making them ideal for first-time fryers who want something impressive but approachable
02 -
- Oil temperature is critical, too cold and they become greasy sponges, too hot and they burn outside while staying raw inside
- These really must be eaten within an hour of frying, as they deflate and lose that magical contrast between crisp shell and soft interior
03 -
- If you want to prepare ahead, make the dough the night before and let it rise slowly in the refrigerator, then bring to room temperature before rolling
- A pizza cutter creates cleaner edges than a knife and cuts through the dough much faster