Mardi Gras Beignets with Powdered Sugar (Printable)
Pillowy golden-fried dough squares dusted with powdered sugar. A classic New Orleans treat perfect for celebrations.
# What You'll 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
# How to Make It:
01 - Combine warm milk, yeast, and 1 tablespoon sugar in a small bowl. Allow mixture 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 until combined.
03 - Gradually add flour to wet ingredients, stirring until a sticky dough forms. Transfer dough to a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
04 - Place dough in a greased bowl and cover with a damp cloth. Allow to rise in a warm location until doubled in volume, approximately 1 to 1.5 hours.
05 - Punch down risen dough. On a floured surface, roll dough 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, carefully place beignets into hot oil. Turn once and fry until puffed and golden brown, approximately 1 to 2 minutes per side. Avoid overcrowding the pot.
08 - Remove fried beignets with a slotted spoon and drain on paper towels. Generously dust warm beignets with powdered sugar immediately before serving.
# Expert Advice:
01 -
- The first bite shatters the sugar coating and gives way to the most cloud-like, tender interior that simply cant be matched by any store-bought pastry.
- These beignets create instant celebration energy, turning even ordinary mornings into occasions that feel deliciously special without requiring professional baking skills.
02 -
- The oil temperature is absolutely crucial - invest in a good thermometer and maintain 350°F throughout frying, adjusting your heat as needed after each batch.
- When kneading the dough, resist the urge to add too much extra flour even if it feels sticky - a slightly tacky dough creates those authentic airy pockets that make beignets special.
03 -
- Use a pizza cutter rather than a knife for quicker, cleaner cuts when shaping your beignet squares, pressing straight down instead of dragging to maintain those perfect edges that puff dramatically.
- Dust your beignets with powdered sugar twice - once immediately after draining, then again just before serving, giving you that picture-perfect snow-covered look that defines an authentic beignet experience.