Mardi Gras Beignets Powdered Sugar (Printable)

Light, fluffy beignets dusted with powdered sugar for a festive New Orleans-inspired treat.

# What You’ll 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 oil)

→ Topping

11 - 2 cups powdered sugar for dusting

# How-To Steps:

01 - Combine warm water, milk, and yeast in a small bowl. Let stand for 5 minutes until foamy and activated.
02 - Whisk flour, sugar, and salt together in a large mixing bowl until thoroughly combined.
03 - Add eggs, melted butter, vanilla extract, and yeast mixture to dry ingredients. Mix until a sticky, cohesive dough forms.
04 - Turn dough onto lightly floured surface and knead for 5-7 minutes until smooth and elastic.
05 - Place dough in greased bowl, cover with plastic wrap or damp towel. Let rise in warm place until doubled, approximately 1-1.5 hours.
06 - Punch down risen dough. Roll out to 1/4-inch thickness on floured surface. Cut into 2-inch squares.
07 - Heat oil in heavy-bottomed pot or deep fryer to 350°F.
08 - Fry beignets in batches of 4-6 for 1-2 minutes per side until puffed and golden brown.
09 - Remove with slotted spoon and drain on paper towels. Generously dust with powdered sugar while warm. Serve immediately.

# Expert Tips:

01 -
  • Nothing beats that first bite of warm, pillowy dough giving way to reveal a delicate, airy inside
  • The experience of eating them straight from the fryer while dusting your own sugar mountain feels like pure celebration
  • Your kitchen will smell like a French Quarter morning, and that scent alone is worth the effort
02 -
  • Oil temperature is everything. Too cold and they will be greasy, too hot and they will burn outside while remaining raw inside
  • The dough must be sticky when you start kneading. Resist adding too much flour or your beignets will be tough
  • Work quickly once the dough is rolled out, or it will continue to rise and become difficult to cut evenly
03 -
  • Make the dough the night before and let it rise slowly in the refrigerator for deeper flavor
  • Keep a small bowl of water nearby to wet your fingers if the dough sticks while cutting
  • Dust the beignets with sugar over a large baking sheet to contain the inevitable mess

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