Mardi Gras Beignets Sugar

The first time I walked into Café du Monde in New Orleans, I was covered in powdered sugar within seconds. Everyone around me had the same dusty white mustache, laughing between bites of these pillowy squares of heaven. I knew right then I had to recreate that magic in my own kitchen, no matter how many times I'd need to wash my apron afterward.

Last Mardi Gras, I made three batches back-to-back for a neighborhood gathering. My kitchen turned into a makeshift French Quarter, with jazz playing and neighbors waiting by the stove like it was the most natural thing in the world. By midnight, we'd gone through five pounds of powdered sugar and created memories sweeter than anything we'd eaten.

Ingredients

• All-purpose flour: The backbone of structure here, giving these beignets their signature puff without becoming tough or dense
• Whole milk: I've tried every milk variation, and nothing replicates that authentic NOLA richness quite like whole milk at body temperature
• Unsalted butter: Keep this softened to room temperature so it incorporates seamlessly into the dough for consistent texture
• Granulated sugar: Just enough to feed the yeast and add subtle sweetness without overpowering the delicate fried flavor
• Active dry yeast: Make sure your milk is warm but not hot, or you'll kill the yeast before it even has a chance to work its magic
• Large eggs: Bring these to room temperature first so they emulsify beautifully with the butter and sugar
• Salt: Don't skip this even in a sweet dough, it's what balances all the sugar and makes the flavors pop
• Vanilla extract: The secret whisper that makes these taste like they came from a professional bakery
• Vegetable oil: You need enough depth to float these beauties, and neutral oil won't compete with the delicate vanilla flavor
• Powdered sugar: Be generous here, really coat them while they're still warm so it melts slightly into the surface

Instructions

Wake up the yeast:

Combine your lukewarm milk and yeast in a small bowl, then walk away for exactly five minutes until you see a foamy layer form on top

Build your base:

In a large mixing bowl, beat together eggs, sugar, softened butter, and vanilla until the mixture looks silky and uniform

Bring it together:

Pour in that frothy yeast mixture, add salt, stir in half the flour until just combined, then gradually work in the remaining flour until you have a sticky, shaggy dough

Knead with intention:

Turn the dough onto a floured surface and knead for five to six minutes, feeling it transform from sticky chaos to smooth elastic perfection under your hands

Let it rise:

Place your dough in a greased bowl, cover it with a damp cloth, and find the warmest spot in your kitchen for at least an hour until it's doubled in size

Roll and cut:

Punch down the risen dough, roll it out to exactly half an inch thick, then cut into squares with a sharp knife or pizza cutter

Heat the oil:

Get your oil to 350°F, and if you don't have a thermometer, drop in a tiny piece of dough, if it sizzles immediately and rises to the surface, you're ready

Fry to perfection:

Cook beignets in batches, turning once, until they're puffed and golden brown on both sides, about one to two minutes per side

The finishing touch:

Remove them with a slotted spoon, let drain briefly on paper towels, then immediately dust generously with powdered sugar while still warm

Save

These became my daughter's birthday tradition after she tasted them on our family trip to the French Quarter when she was eight. Now she requests them every year instead of cake, and honestly, I can't blame her one bit.

Getting That Perfect Rise

The temperature of your ingredients matters more than you might think. Too cold and the yeast stays dormant, too hot and you kill it completely. I keep a kitchen thermometer nearby just for this purpose, and it's eliminated so much guesswork over the years.

The Frying Technique That Changed Everything

After years of uneven beignets, I finally learned not to overcrowd the pot. Each square needs its personal space to puff up properly without sticking to its neighbors. Patience here pays off in the most beautiful golden pillows you've ever seen.

Serving Suggestions and Storage

These are truly best the moment they're made, but if you must store them, keep them in an airtight container at room temperature and give them a quick warm in the oven before serving. The sugar will have absorbed into the surface, so give them another fresh dusting.

• Serve alongside chicory coffee if you want the full New Orleans experience
• A pinch of cinnamon in the powdered sugar creates the most beautiful subtle warmth
• These freeze surprisingly well if you need to make them ahead for a party

Save

There's something almost magical about standing over a pot of bubbling oil, watching simple dough transform into something extraordinary. I hope these bring as much joy to your kitchen as they've brought to mine.

Recipe FAQ

→ What type of flour is best for beignets?

All-purpose flour provides the right balance of structure and tenderness needed for soft, fluffy beignets.

→ How do you know when the oil is ready for frying?

The oil should be heated to around 350°F (175°C). You can test by dropping a small piece of dough—if it bubbles and rises quickly, it's ready.

→ Can I add flavors to the dough?

Yes, adding a pinch of cinnamon or vanilla extract enhances the dough’s aroma and sweetness without overpowering the classic flavor.

→ How long should the dough rise?

The dough should be left in a warm place for about 1 to 1.5 hours, or until it doubles in size for optimal lightness.

→ What is the best way to serve beignets?

Serve beignets warm, generously dusted with powdered sugar. They pair beautifully with chicory coffee or your favorite hot beverage.