New Orleans Beignets Powdered Sugar (Printable)

Light, golden fritters dusted with powdered sugar, a beloved New Orleans delight with a pillowy texture.

# Ingredient List:

→ Dough

01 - 3 1/2 cups all-purpose flour
02 - 1 cup warm whole milk (110°F)
03 - 1/4 cup granulated sugar
04 - 2 1/4 tsp active dry yeast (1 packet)
05 - 1 large egg
06 - 2 tbsp unsalted butter, melted
07 - 1/2 tsp salt
08 - 1/2 tsp vanilla extract

→ For Frying

09 - Vegetable oil for deep frying (about 1 liter)

→ Topping

10 - 1 cup powdered sugar for dusting

# How to Make:

01 - Combine warm milk, sugar, and yeast in a small bowl. Let stand for 5-10 minutes until foamy.
02 - Whisk flour and salt in a large mixing bowl. Add yeast mixture, egg, melted butter, and vanilla extract. Mix until sticky dough forms.
03 - Knead dough on lightly floured surface for 5 minutes until smooth and elastic.
04 - Place dough in greased bowl, cover, and let rise in warm place for 1-1.5 hours until doubled in size.
05 - Roll dough to 1/2-inch thickness on floured surface. Cut into 2 1/2-inch squares using sharp knife or pizza cutter.
06 - Heat vegetable oil in deep pot or fryer to 350°F.
07 - Fry 3-4 beignets at a time for 2-3 minutes per side, turning once, until puffed and golden brown.
08 - Remove with slotted spoon and drain on paper towels. Generously dust with powdered sugar while warm. Serve immediately.

# Expert Tips:

01 -
  • These capture that exact New Orleans magic without requiring a plane ticket or waiting in tourist lines
  • The dough comes together with pantry staples and rewards patience with the most incredible puffy, tender centers
02 -
  • Resist the urge to rush the rising step—giving the yeast enough time to work is what makes these pillowy instead of dense
  • The oil temperature matters more than anything—too cold and theyll soak up grease, too hot and theyll burn before cooking through
03 -
  • Use a pizza cutter to slice the dough—it gives you cleaner edges than a knife and helps the beignets puff more evenly
  • Sift the powdered sugar right over the hot beignets instead of dipping them, which prevents clumping and gives you that ethereal cloud of sugar

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