Carnival Style Beignets Powdered Sugar

The scent of warm dough and frying sugar always transports me back to that bustling street in New Orleans, even if I was just dreaming about it in my tiny apartment kitchen. I had this sudden craving for something utterly decadent, something that felt like a special occasion, but could be made right here at home. So, one rainy afternoon, I pulled out a recipe I'd been eyeing, determined to bring a little bit of that carnival magic to my kitchen. The first batch wasn't perfect, but the taste was pure joy.

I remember one blustery winter evening, a group of us had gathered for an impromptu game night, and the snow started to fall heavily outside. I decided these would be the perfect surprise treat. The kitchen was filled with laughter and the comforting sizzle of oil, and by the time the first batch was ready, everyone was gathered around, eagerly waiting for their warm, sugar-dusted pieces.

Ingredients

• All-purpose flour: This forms the backbone of our dough, giving these beignets their signature light and airy structure.
• Whole milk & water: These liquids need to be warm; think 'bathwater' temperature, as they're crucial for awakening our yeast gently.
• Unsalted butter: Melted butter adds richness and tenderness to the dough, ensuring a soft bite.
• Granulated sugar: Just enough to feed the yeast and contribute a hint of sweetness to the dough itself.
• Large eggs: Room temperature eggs incorporate more smoothly into the dough, leading to a more consistent texture.
• Active dry yeast: Our little magic worker, this is essential for those delightful airy pockets and the perfect puff.
• Salt: A touch of salt balances the sweetness and enhances all the flavors in the dough.
• Vanilla extract: Adds a lovely aromatic depth to the beignets, making them even more irresistible.
• Neutral oil: Canola or vegetable oil works best for deep frying, providing a clean taste and high smoke point.
• Powdered sugar: The generous dusting of powdered sugar is non-negotiable for that authentic carnival feel.

Instructions

Awakening the Yeast:

In a small bowl, combine the warm water, warm milk, and yeast. Give it about 5 minutes; you're looking for it to get nice and foamy, a sure sign your yeast is ready to party!

Building the Dough Base:

Grab a large mixing bowl and whisk together the eggs, melted butter, granulated sugar, salt, and vanilla extract until well combined.

Combining & Mixing:

Pour in your activated yeast mixture and mix thoroughly. Then, gradually add the flour, stirring until a soft, shaggy dough starts to form.

Kneading to Perfection:

Turn the dough out onto a lightly floured surface and knead it for about 5–7 minutes. You want it to become smooth and elastic, a joy to work with.

First Rise:

Place the dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot until it's doubled in size. This usually takes about an hour, so find a cozy corner.

Punch Down & Roll Out:

Gently punch down the risen dough to release the air. Then, roll it out onto a floured surface to about a 1/2-inch thickness, aiming for an even sheet.

Cutting the Squares:

Using a sharp knife or pastry cutter, cut the dough into charming 2-inch squares. These are going to be your beautiful beignets!

Heating the Oil:

Heat your chosen frying oil in a deep fryer or a large, heavy pot to a precise 350°F (175°C). A thermometer is your best friend here.

Frying the Beignets:

Carefully drop the beignet squares into the hot oil in batches. Fry them for about 2 minutes per side until they're puffed up and beautifully golden brown; remember, don't overcrowd the pan!

Draining & Dusting:

Remove the fried beignets with a slotted spoon and let them drain on paper towels for a moment. While they're still wonderfully warm, give them a generous, snow-like dusting of powdered sugar. Serve them immediately for the best experience.

Save

Later that year, when my niece was having a tough week at school, I brought her a box of these warm beignets, still dusted with sugar, as a little pick-me-up. The sheer delight on her face, the way she carefully picked one out and took a bite, was a moment that etched itself into my memory. It wasn't just a dessert anymore; it was a gesture of love, a sweet comfort.

Mastering the Rise

I've learned the hard way that patience during the rising process is paramount. If your kitchen is a bit chilly, sometimes tucking the covered bowl into a turned-off oven with the light on provides just enough warmth for a perfect rise. It's like giving your dough a cozy little spa day before its big debut.

The Perfect Fry

Frying these beauties requires a little patience and a keen eye. I always use a thermometer to keep the oil at a consistent 350°F (175°C), because fluctuations can make or break the texture. Don't be afraid to adjust your heat as you go; a steady temperature prevents both soggy and burnt beignets.

Customizing Your Beignet Experience

While plain powdered sugar is classic, don't be afraid to play around a bit. A little lemon zest in the dough brightens everything beautifully, or you could even try a dusting of cinnamon sugar for a different twist. They truly shine when served alongside a steaming cup of strong coffee or rich hot chocolate.

• Consider a drizzle of warm chocolate sauce alongside for an extra decadent touch.
• They're absolutely divine with a steaming cup of café au lait, just like in New Orleans.
• Remember, these are truly best enjoyed fresh from the fryer, still warm and pillowy.

Save

There's something uniquely joyful about making and sharing these beignets. They're a little bit of magic, a sweet reminder that sometimes, the simplest things bring the greatest happiness.

Recipe FAQs

→ What exactly are carnival style beignets?

Carnival style beignets are light, pillowy squares of fried yeast dough, traditionally dusted generously with powdered sugar. They are a classic sweet treat often associated with New Orleans and Mardi Gras celebrations, known for their airy texture and delightful sweetness.

→ What is the secret to making beignets light and fluffy?

The key to light and fluffy beignets lies in proper yeast activation, sufficient kneading to develop gluten, and allowing the dough to rise adequately until it doubles in size. Also, ensure your frying oil is at the correct temperature (350°F/175°C) to cook them quickly without absorbing too much oil.

→ Can I prepare the beignet dough in advance?

Yes, you can prepare the dough a day ahead. After the first rise, punch down the dough, cover it tightly, and refrigerate it. On the day of frying, remove the dough from the fridge about an hour before rolling and cutting to allow it to come to room temperature and relax slightly.

→ What kind of oil should I use for frying beignets?

A neutral-flavored oil with a high smoke point is ideal for frying. Good options include canola oil, vegetable oil, sunflower oil, or peanut oil. These oils won't impart unwanted flavors to your beignets and can withstand the high frying temperatures.

→ How should I serve and store beignets?

Beignets are best enjoyed immediately after frying and dusting with powdered sugar, while they are still warm and fresh. Their light texture diminishes over time. If you have leftovers, store them in an airtight container at room temperature, but expect them to lose some of their signature airiness.

→ Are there any variations I can try with this fried dough?

Absolutely! You can add a citrusy twist by incorporating 1 tsp of grated lemon or orange zest into the dough. For a dairy-free option, use plant-based milk and vegan butter. Some enjoy dipping them in chocolate sauce or fruit compote instead of just powdered sugar.