Beignet Fries Powdered Sugar (Printable)
Golden beignet fries dusted with powdered sugar, offering a crispy and sweet treat for any occasion.
# What You'll Need:
→ Dough
01 - 2 1/4 teaspoons active dry yeast (1 packet)
02 - 3/4 cup warm water (110°F/43°C)
03 - 1/4 cup granulated sugar
04 - 1/2 teaspoon salt
05 - 1 large egg
06 - 1/2 cup whole milk, room temperature
07 - 3 1/2 cups all-purpose flour, plus extra for dusting
08 - 2 tablespoons unsalted butter, melted
→ For Frying
09 - Vegetable oil for deep frying
→ Topping
10 - 1 cup powdered sugar for dusting
# Directions:
01 - Dissolve the yeast in warm water in a large bowl. Let stand for 5 minutes until foamy.
02 - Add the sugar, salt, egg, and milk to the yeast mixture. Whisk until fully incorporated.
03 - Stir in 2 cups of flour, mixing until smooth. Add the melted butter and remaining flour, stirring until a soft, sticky dough forms.
04 - Turn the dough onto a lightly floured surface and knead for 4–5 minutes until smooth and elastic.
05 - Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
06 - Punch down dough and transfer to a floured surface. Roll into a rectangle about 1/2 inch thick. Cut into strips 1/2 inch wide and 3 inches long.
07 - Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
08 - Fry the dough strips in batches, turning occasionally, until golden brown and puffed, about 2–3 minutes per batch.
09 - Remove with a slotted spoon and drain on paper towels. Generously dust with powdered sugar while still warm and serve immediately.
# Expert Advice:
01 -
- The fry shape means more crispy edges in every bite than traditional beignets
- Dusting them warm creates that magical cloud of sugar everyone remembers from New Orleans visits
02 -
- Oil temperature drops when you add dough, so let it recover between batches
- A thermometer prevents the worst mistake: burning the outside while raw inside
03 -
- Work quickly once the dough hits the hot oil to prevent uneven cooking
- A spider strainer removes more oil than a slotted spoon