Mardi Gras Beignets Powdered Sugar (Printable)

Fluffy, golden beignets dusted with powdered sugar, capturing a classic New Orleans sweet treat sensation.

# What You’ll Need:

→ Dough

01 - 3 1/2 cups all-purpose flour, plus more for dusting
02 - 1/4 cup granulated sugar
03 - 1 packet active dry yeast (2 1/4 teaspoons)
04 - 3/4 cup warm water (about 110°F)
05 - 1/2 cup whole milk, room temperature
06 - 2 large eggs, room temperature
07 - 3 tablespoons unsalted butter, melted
08 - 1 teaspoon vanilla extract
09 - 1/2 teaspoon salt

→ For Frying

10 - Vegetable oil for deep frying

→ Topping

11 - 2 cups powdered sugar for dusting

# How-To Steps:

01 - Dissolve yeast and 1 teaspoon sugar in warm water. Let stand until foamy, about 5 minutes.
02 - In a large mixing bowl, combine flour, remaining sugar, and salt.
03 - Whisk together milk, eggs, melted butter, and vanilla extract in a separate bowl.
04 - Pour yeast mixture and milk mixture into dry ingredients. Mix until sticky dough forms.
05 - Turn dough onto lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
06 - Place dough in greased bowl, cover, and let rise in warm place until doubled in volume, about 1 to 1.5 hours.
07 - Punch down dough and turn onto floured surface. Roll to 1/4-inch thickness and cut into 2-inch squares.
08 - Heat vegetable oil to 350°F in deep fryer or heavy pot.
09 - Fry beignets in batches, flipping once, until puffed and golden brown on both sides, about 1 to 2 minutes per side.
10 - Remove with slotted spoon and drain on paper towels. Generously dust warm beignets with powdered sugar before serving.

# Expert Tips:

01 -
  • The moment warm beignets hit your tongue, you'll understand why New Orleans treats these like edible gold
  • This dough rewards patience with the most impossibly light, pillowy interior that practically melts away
  • Freshly fried and dusted while still hot, they transform ordinary Sunday mornings into something magical
02 -
  • Oil temperature makes or breaks beignets—too cool and they soak up grease, too hot and they burn outside while raw inside
  • That hour-plus rising time feels endless but skipping it results in dense, disappointing pastries
  • Powdered sugar must go on while beignets are still warm or it refuses to stick properly
03 -
  • Room temperature ingredients prevent the butter from seizing and create smoother dough
  • A pinch of nutmeg in the dough adds subtle warmth that makes people ask what your secret is
  • Serve with café au lait for the full French Market experience that transports you straight to the Crescent City

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