Mardi Gras Beignets Powdered Sugar (Printable)

Light and airy beignets dusted with powdered sugar, ideal for festive New Orleans gatherings.

# What You'll Need:

→ Dough

01 - 3 1/2 cups all-purpose flour, plus extra for dusting
02 - 1 cup whole milk, lukewarm
03 - 1/4 cup unsalted butter, softened
04 - 1/4 cup granulated sugar
05 - 2 1/4 teaspoons active dry yeast (1 packet)
06 - 2 large eggs, room temperature
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon vanilla extract

→ For Frying

09 - 6 cups vegetable oil, for deep-frying

→ Topping

10 - 2 cups powdered sugar, for dusting

# How-To Steps:

01 - Combine lukewarm milk and yeast in a small bowl. Let sit for 5 minutes until the mixture becomes frothy and activated.
02 - In a large mixing bowl, beat the eggs, sugar, softened butter, and vanilla extract until smooth and well combined.
03 - Add the activated yeast mixture to the egg mixture. Stir in the salt and half of the flour, mixing until just combined.
04 - Gradually add the remaining flour, mixing continuously until a sticky, cohesive dough forms. Ensure all flour is incorporated.
05 - Turn the dough onto a lightly floured surface. Knead for 5 to 6 minutes until the dough becomes smooth, elastic, and no longer sticks to your hands.
06 - Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.
07 - Punch down the risen dough. On a floured surface, roll out to 1/2-inch thickness. Cut into 2 1/2-inch squares using a sharp knife or pizza cutter.
08 - Heat oil in a deep fryer or heavy-bottomed pot to 350°F. Maintain this temperature throughout frying for optimal results.
09 - Fry beignets in batches of 3 to 4, turning once, until puffed and golden brown on both sides, about 1 to 2 minutes per side.
10 - Remove beignets with a slotted spoon and drain on paper towels. Generously dust with powdered sugar while still warm and serve immediately.

# Expert Advice:

01 -
  • These beignets fry up impossibly light inside with a satisfyingly crisp exterior that gives way to pure heaven
  • The dough comes together with ingredients you probably already have in your pantry right now
  • Nothing beats the experience of biting into warm sugary perfection fresh from the fryer
02 -
  • Oil temperature is everything, too cold and you get grease soaked dough, too hot and they burn before cooking through
  • Don't crowd the fryer or the oil temperature will drop and your beignets will turn out dense instead of light
  • The dough should feel slightly sticky when you're done kneading, adding too much flour makes tough beignets
03 -
  • Use a pizza cutter to make perfect squares without dragging the dough like a knife sometimes does
  • Let the fried beignets drain for just 30 seconds before sugaring, any longer and they won't hold the powder as well

Go Back