Mardi Gras Beignets Sugar (Printable version)
Light and airy beignets coated with powdered sugar, ideal for festive indulgence and New Orleans flair.
# List of ingredients:
→ 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 teaspoons active dry yeast (1 packet)
06 - 2 large eggs, room temperature
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon vanilla extract
→ For Frying
09 - 6 cups vegetable oil, for deep-frying
→ Topping
10 - 2 cups powdered sugar, for dusting
# Directions:
01 - Combine lukewarm milk and yeast in a small bowl. Let sit for 5 minutes until mixture becomes frothy and bubbly.
02 - In a large mixing bowl, beat eggs, sugar, softened butter, and vanilla extract until smooth and well combined.
03 - Pour the activated yeast mixture into the egg mixture. Stir in salt and half of the flour. Mix until fully incorporated.
04 - Gradually add remaining flour, mixing continuously until a sticky, cohesive dough forms.
05 - Turn dough onto a lightly floured surface. Knead for 5 to 6 minutes until smooth and elastic.
06 - Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
07 - Punch down risen dough. On a floured surface, roll out to 1/2-inch thickness. 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 to 2 minutes per side.
10 - Remove beignets with a slotted spoon and drain on paper towels. While still warm, generously dust with powdered sugar. Serve immediately.
# Expert Advice:
01 -
- These beignets emerge from the hot oil with the most incredible golden crust that gives way to cloud-like insides
- The moment they hit the warm powdered sugar is something your kitchen will never forget
02 -
- I learned the hard way that cutting beignets too thin means they'll puff up like balloons and stay raw inside
- Letting the dough rise in a slightly warm oven with just the pilot light on changed everything for my consistency
03 -
- Place your powdered sugar in a sieve and shake it over the beignets for the most even, professional-looking coating
- Keep a paper bag nearby to shake sugared beignets in, just like they do at the famous stands