Mardi Gras Beignets with Powdered Sugar (Printable View)
Pillowy golden-fried dough squares dusted generously with powdered sugar. A classic New Orleans treat for celebrations.
# Ingredient List:
→ 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 (canola or peanut oil)
→ Topping
10 - 2 cups powdered sugar
# How to Make It:
01 - Combine warm milk, yeast, and 1 tablespoon sugar in a small bowl. Allow to rest for 5 minutes until foamy.
02 - In a large mixing bowl, whisk together remaining sugar, eggs, melted butter, salt, and vanilla. Stir in the activated yeast mixture.
03 - Gradually add flour, stirring until a sticky dough forms. Transfer to a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover with a cloth, and allow to rise in a warm location until doubled in size, approximately 1 to 1.5 hours.
05 - Punch down the risen dough. Roll out on a floured surface to 1/2-inch thickness. Cut into 2-inch squares using a sharp knife or pastry cutter.
06 - Heat oil in a large, heavy-bottomed pot to 350°F.
07 - Fry beignets in batches without crowding, turning once, for 1 to 2 minutes per side until puffed and golden brown.
08 - Remove beignets with a slotted spoon and drain on paper towels.
09 - Generously dust warm beignets with powdered sugar immediately before serving.
# Expert Suggestions:
01 -
- The moment these hit the hot oil, they puff up like magic pillows, creating pockets of air that make each bite incredibly light despite being fried.
- Making these at home connects you to New Orleans tradition without the crowds, and the sense of accomplishment when you nail that perfect golden color is genuinely thrilling.
02 -
- After ruining an entire batch, I discovered the oil temperature is non-negotiable - invest in a thermometer and keep it steady at 350°F, adjusting your heat between batches.
- Letting the dough squares rest for about 10 minutes after cutting them and before frying gives them a final rise that makes them even puffier when they hit the oil.
03 -
- After years of making these, I discovered the dough should be slightly sticky when youre done kneading - adding too much flour during this process will make your beignets tough instead of pillowy.
- The cuts dont need to be perfect squares - slightly irregular shapes actually puff more uniquely and create more interesting textures when fried.