Mardi Gras Beignets Powdered Sugar (Printable)
Light and airy beignets dusted with powdered sugar, inspired by New Orleans traditions.
# What You Need:
→ Dough
01 - 3 1/2 cups all-purpose flour, plus extra for dusting
02 - 1 cup whole milk, lukewarm
03 - 1/4 cup unsalted butter, softened
04 - 1/4 cup granulated sugar
05 - 2 1/4 tsp active dry yeast (1 packet)
06 - 2 large eggs, room temperature
07 - 1/2 tsp salt
08 - 1/2 tsp vanilla extract
→ For Frying
09 - 6 cups vegetable oil, for deep-frying
→ Topping
10 - 2 cups powdered sugar, for dusting
# How-To:
01 - Combine lukewarm milk and yeast in a small bowl. Let sit for 5 minutes until mixture becomes frothy and activated.
02 - In a large mixing bowl, beat eggs, sugar, softened butter, and vanilla extract until smooth and fully incorporated.
03 - Add the activated yeast mixture to the egg mixture. Stir in salt and half of the flour. Mix until just combined.
04 - Gradually incorporate remaining flour, mixing until a sticky, cohesive dough forms. Avoid overmixing.
05 - Transfer dough to a lightly floured surface. Knead for 5–6 minutes until smooth, elastic, and no longer sticky.
06 - Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1–1.5 hours until doubled in size.
07 - Punch down risen dough. On a floured surface, roll to 1/2-inch thickness and cut into 2 1/2-inch squares using a sharp knife or pizza cutter.
08 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
09 - Fry beignets in batches, turning once, until puffed and golden brown on both sides, approximately 1–2 minutes per side.
10 - Remove beignets with a slotted spoon and drain on paper towels to remove excess oil.
11 - While still warm, generously dust beignets with powdered sugar on all sides. Serve immediately for best texture and flavor.
# Expert Tips:
01 -
- Nothing beats the satisfaction of watching simple puff into golden pillows in hot oil
- The dough comes together with everyday ingredients and rewards patience with the most incredible texture
- Fresh beignets turn an ordinary morning into a celebration worthy of Mardi Gras
02 -
- Oil temperature matters more than anything—too cool and they'll be greasy, too hot and they'll burn before cooking through
- The dough needs to be slightly sticky before rising, so resist adding too much extra flour or your beignets will be tough
03 -
- Roll the dough slightly thicker if you want extra pillowy centers
- Sift your powdered sugar directly over the beignets for the lightest, most even coating