Mardi Gras Beignets Powdered Sugar

The first time I attempted beignets, I ended up with powdered sugar everywhere, my kitchen looked like a snow globe had exploded inside it, but one bite into that warm pillowy square and I didn't care about the mess one bit. There's something magical about watching these humble rectangles of dough puff up in hot oil, transforming into golden clouds that practically beg to be devoured immediately.

I made these for a Mardi Gras party last year, and my friend Sarah stood over the fryer with me, taking turns dusting each batch with snowfalls of powdered sugar while we sampled them still too hot to eat properly. By the time the guests arrived, half were already gone, and the rest disappeared faster than I could plate them.

Ingredients

• All-purpose flour: The structure that holds everything together, don't skip the extra for dusting your work surface
• Whole milk: Lukewarm is crucial here, too hot will kill your yeast, too cold won't wake it up properly
• Unsalted butter: Softened to room temperature so it incorporates smoothly into the dough without leaving chunks
• Granulated sugar: Just enough to feed the yeast and add subtle sweetness without overpowering the delicate flavor
• Active dry yeast: One packet gives you the perfect rise, watch for that frothy surface to know it's alive and ready
• Large eggs: Room temperature eggs blend better into the dough, I learned this the hard way with cold ones once
• Salt: Enhances all the flavors and balances the sweetness
• Vanilla extract: Adds that beautiful aromatic background note that makes people ask what's different
• Vegetable oil: You need enough depth for proper frying, about 3 inches in your pot works perfectly
• Powdered sugar: Be generous here, the signature coating is what makes beignets instantly recognizable

Instructions

Wake up the yeast:

Combine the lukewarm milk and yeast in a small bowl, then walk away for 5 minutes and watch it bloom into a foamy layer that tells you everything is working.

Mix your base:

Beat the eggs, sugar, softened butter, and vanilla in your large bowl until smooth, then pour in that happy yeast mixture you just made.

Build the dough:

Stir in the salt and half the flour, then gradually add the rest until a sticky dough forms, it will seem shaggy at first but keep mixing.

Knead it out:

Turn the dough onto your floured surface and knead for 5 to 6 minutes, feeling it transform from sticky chaos into smooth elastic perfection under your hands.

Let it rise:

Place the dough in a greased bowl, cover with a damp cloth, and find a warm corner of your kitchen to let it double in size over the next hour or so.

Roll and cut:

Punch down that beautiful risen dough, roll it to half an inch thick, and cut into squares with a sharp knife or pizza cutter.

Heat your oil:

Get your oil to 350 degrees F, I use a kitchen thermometer because guessing once cost me a batch that was raw inside and burnt outside.

Fry to golden:

Cook the beignets in batches, turning once, until they're puffed and golden brown on both sides, about 1 to 2 minutes per side.

Sugar them immediately:

Drain on paper towels but don't wait, dust with powdered sugar while still warm so it melts slightly into that crispy surface.

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My daughter helped me make these last weekend, and she insisted on being the official sugar duster, which meant half the powdered sugar ended up on her face and in her hair. Those slightly messy memories with flour everywhere and sugar coating everything are the ones that stick with you long after the last beignet is gone.

Making Them Ahead

I've learned through trial and error that you can make the dough the night before and let it rise slowly in the refrigerator. The cold fermentation actually develops more flavor, and in the morning you just roll, cut, and fry, which makes fresh beignets totally possible for brunch without waking up at dawn.

Perfect Frying Temperature

After many batches of either raw centers or burnt exteriors, I finally invested in a clip on thermometer that lives on my frying pot. The sweet spot of 350 degrees F gives you that dramatic puff while ensuring the inside cooks completely before the outside gets too dark.

Serving Suggestions

While purists insist on plain powdered sugar, I've discovered that a tiny pinch of cinnamon mixed into the sugar adds warmth without overwhelming the classic flavor. The real game changer is serving them alongside chicory coffee, that bitter dark brew cuts through all the richness and sugar perfectly.

• Set up a dipping station with honey or fruit preserves for variety
• Keep a bowl of extra powdered sugar on the table because there's never enough
• Have napkins ready, the sugar dust gets everywhere and that's part of the charm

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There's honestly nothing in this world quite like biting into a fresh warm beignet, the contrast between the crisp sugary outside and the tender steamy inside is absolute perfection.

Common Questions

→ What makes these beignets fluffy?

The dough uses active dry yeast and a rising period which creates air pockets, resulting in a soft, pillowy texture after frying.

→ How do I achieve a crispy exterior on the beignets?

Frying the dough at about 350°F (175°C) ensures a golden, crisp outside while keeping the inside light and airy.

→ Can I substitute ingredients for dietary preferences?

Yes, plant-based milk and butter alternatives can be used to make a dairy-free version without sacrificing texture.

→ How should the dough be prepared before frying?

After mixing, the dough is kneaded until smooth, allowed to rise until doubled in size, then rolled out and cut into squares for frying.

→ What is the best way to serve these beignets?

Serve warm with a generous dusting of powdered sugar. For an authentic touch, pair with chicory coffee.