Beignet Fries Powdered Sugar (Printable version)

Golden beignet fries dusted with powdered sugar, offering a crispy, sweet treat ideal for any occasion.

# What you'll need:

→ Dough

01 - 2 1/4 teaspoons (1 packet) active dry yeast
02 - 3/4 cup warm water (110°F)
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 yeast in warm water in a large bowl. Let stand 5 minutes until foamy.
02 - Whisk sugar, salt, egg, and milk into yeast mixture until smooth.
03 - Stir in 2 cups flour until smooth. Add melted butter and remaining flour, mixing until soft dough forms.
04 - Turn dough onto lightly floured surface. Knead 4–5 minutes until smooth and elastic.
05 - Place dough in greased bowl, cover, and let rise in warm place 1 hour until doubled in size.
06 - Punch down dough and transfer to floured surface. Roll to 1/2 inch thickness. Cut into 1/2 inch wide by 3 inch long strips.
07 - Heat vegetable oil in deep skillet or pot to 350°F.
08 - Fry dough strips in batches, turning occasionally, until golden brown and puffed, about 2–3 minutes per batch.
09 - Remove with slotted spoon and drain on paper towels. Generously dust with powdered sugar while warm and serve immediately.

# Expert Advice:

01 -
  • Theyre faster and easier than shaping traditional beignets but deliver that same pillowy inside and crisp exterior everyone loves
  • The fry shape means more surface area for powdered sugar to cling to which is basically the whole point
  • You can fry them ahead and keep them warm in the oven so youre not stuck at the stove while guests arrive
02 -
  • Don't rush the rise time because properly fermented dough develops better flavor and creates those signature air pockets inside
  • Keep your oil temperature steady or the fries will either be raw inside or burn outside before cooking through
  • Work in small batches when frying because overcrowding the pan drops the oil temperature and leads to greasy soggy results
03 -
  • Let the dough strips rest for 10 minutes before frying to help them puff up better in hot oil
  • Use a spider strainer instead of a slotted spoon for easier retrieval and better oil drainage

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