Mardi Gras Beignets with Powdered Sugar (Printable Version)
Pillowy golden-fried dough squares dusted liberally with powdered sugar. A classic New Orleans celebration treat.
# What You Need:
→ Dough
01 - 3 1/2 cups all-purpose flour, plus extra for dusting
02 - 1 cup warm whole milk (110°F)
03 - 1/4 cup granulated sugar
04 - 2 1/4 teaspoons active dry yeast
05 - 2 large eggs, room temperature
06 - 3 tablespoons unsalted butter, melted
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon vanilla extract
→ For Frying
09 - 4 cups vegetable oil for deep frying
→ Topping
10 - 2 cups powdered sugar for dusting
# Directions:
01 - Combine warm milk, yeast, and 1 tablespoon sugar in a small bowl. Allow to sit undisturbed until foamy, approximately 5 minutes.
02 - In a large mixing bowl, whisk together remaining sugar, eggs, melted butter, salt, and vanilla extract. Stir in the activated yeast mixture.
03 - Gradually incorporate flour into wet ingredients, stirring until a sticky dough forms. Transfer to a lightly floured surface and knead for 5 to 7 minutes until the dough achieves a smooth, elastic texture.
04 - Place dough in a greased bowl and cover tightly. Allow to rise in a warm location until doubled in volume, approximately 1 to 1.5 hours.
05 - Punch down the risen dough. On a floured surface, roll out to 1/2-inch thickness. Cut into 2-inch squares using a sharp knife or pastry cutter.
06 - Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F.
07 - Working in batches to avoid overcrowding, carefully place beignet squares into hot oil. Fry for 1 to 2 minutes per side, turning once, until puffed and golden brown.
08 - Remove fried beignets with a slotted spoon and transfer to paper towels to drain excess oil.
09 - Generously dust warm beignets with powdered sugar immediately before serving for optimal texture and presentation.
# Expert Tips:
01 -
- The magic happens when you bite into that first pillowy square and powdered sugar floats down onto your shirt, marking you as someone who knows how to truly enjoy life.
- These beignets bring a taste of New Orleans celebration into your home without requiring any special pastry skills.
02 -
- If your beignets deflate after frying, your oil temperature is probably fluctuating too much, so use a thermometer to maintain a steady 350°F.
- The dough should be sticky when first mixed but just manageable when kneaded, so resist the urge to add too much extra flour or youll end up with dense, brick-like beignets.
03 -
- Cut your dough squares slightly smaller than you think they should be, as they puff up dramatically when fried, sometimes doubling in size.
- Use the back of a spoon to create a small indentation in the center of each square before frying which helps them puff more evenly instead of ballooning on just one side.