New Orleans Beignets Powdered Sugar (Printable)

Pillowy fried dough squares generously dusted with powdered sugar, inspired by New Orleans flavors.

# What You'll Need:

→ Dough

01 - 3 1/2 cups all-purpose flour
02 - 1 cup warm water (about 110°F)
03 - 1/4 cup granulated sugar
04 - 2 1/4 tsp active dry yeast (1 packet)
05 - 1/2 cup whole milk, room temperature
06 - 1 large egg
07 - 2 tbsp unsalted butter, melted
08 - 1/2 tsp salt

→ For Frying

09 - 2–3 cups vegetable oil (for deep frying)

→ Topping

10 - 1 1/2 cups powdered sugar, for dusting

# How-To Steps:

01 - Dissolve the yeast and 1 teaspoon of sugar in the warm water. Let stand for 5–10 minutes until foamy.
02 - In a large mixing bowl, combine the remaining sugar, milk, egg, melted butter, and salt. Whisk until well blended.
03 - Add the yeast mixture to the wet ingredients and mix thoroughly.
04 - Gradually incorporate the flour, stirring with a wooden spoon or using a stand mixer with a dough hook, until a sticky dough forms.
05 - Transfer to a lightly floured surface and knead for about 5 minutes until smooth and elastic, or 3–4 minutes in a stand mixer.
06 - Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.
07 - Punch down the dough and transfer to a floured surface. Roll to 1/4 inch thickness and cut into 2-inch squares using a sharp knife or pizza cutter.
08 - Heat the oil in a deep fryer or heavy-bottomed pot to 350°F.
09 - Fry the dough squares in batches, turning once, until puffed and golden brown on both sides, about 1–2 minutes per side.
10 - Remove with a slotted spoon and drain on paper towels. Generously dust with powdered sugar while still warm and serve immediately.

# Expert Suggestions:

01 -
  • These fried pillows of happiness turn an ordinary morning into something magical
  • The dough comes together with pantry staples you probably already have
  • Nothing beats the experience of biting into warm, sugar-dusted goodness fresh from the fryer
02 -
  • Hot oil splatters dangerously when water hits it, so pat your dough dry before frying
  • Beignets deflate quickly so serve them immediately for the best texture
  • The dough needs to be sticky before rising so resist adding too much flour
03 -
  • A candy thermometer takes the guesswork out of frying temperature
  • Let the dough rest for 10 minutes after rolling if it springs back too much

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