Mardi Gras Beignets Powdered Sugar (Printable)

Light, airy beignets coated in powdered sugar for a festive New Orleans-inspired delight.

# What You'll Need:

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

09 - 6 cups vegetable oil, for deep-frying

10 - 2 cups powdered sugar, for dusting

01 - In a small bowl, combine lukewarm milk and yeast. Let sit for 5 minutes until frothy.

02 - In a large mixing bowl, beat the eggs, sugar, softened butter, and vanilla extract until smooth.

03 - Add the yeast mixture to the bowl. Stir in salt and half the flour. Mix until combined.

04 - Gradually add the remaining flour, mixing until a sticky dough forms.

05 - Turn the dough onto a lightly floured surface. Knead for 5-6 minutes until smooth and elastic.

06 - Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

07 - Punch down the 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 oil in a deep fryer or heavy-bottomed pot to 350°F.

09 - Fry beignets in batches, turning once, until puffed and golden brown, about 1-2 minutes per side.

10 - Remove with a slotted spoon and drain on paper towels. While still warm, generously dust beignets with powdered sugar. Serve immediately.

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These square pillows of fried dough transform simple ingredients into something magical
The process is surprisingly forgiving, even if you are new to yeast doughs

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The dough will seem impossibly sticky at first but that is exactly right, keep flouring your hands as you work
Crowding the fryer drops the oil temperature dramatically and makes soggy beignets

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