Carnival Style Beignets Powdered Sugar (Printable)
Pillowy fried dough squares, generously dusted with powdered sugar. A festive treat perfect for any celebration or sweet craving.
# What You’ll Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/2 cup warm whole milk
03 - 1/2 cup warm water
04 - 1/4 cup melted unsalted butter
05 - 1/4 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 1/4 teaspoons active dry yeast
08 - 1/2 teaspoon salt
09 - 1 teaspoon vanilla extract
→ For Frying
10 - 4 cups neutral oil (such as canola or vegetable), for deep frying
→ Topping
11 - 1 1/2 cups powdered sugar, for dusting
# How to Prepare:
01 - In a small bowl, combine the warm water, warm milk, and active dry yeast. Allow the mixture to sit undisturbed for 5 minutes until it becomes foamy, indicating the yeast is active.
02 - In a large mixing bowl, thoroughly whisk together the eggs, melted unsalted butter, granulated sugar, salt, and vanilla extract until well combined.
03 - Pour the activated yeast mixture into the wet ingredients and mix thoroughly. Gradually incorporate the all-purpose flour, stirring until a soft, shaggy dough forms.
04 - Transfer the dough onto a lightly floured surface. Knead the dough by hand for approximately 5 to 7 minutes, or until it becomes smooth and elastic in texture.
05 - Place the kneaded dough into a greased bowl, ensuring all surfaces are lightly coated. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free location until it has doubled in size, which typically takes about 1 hour.
06 - Once risen, gently punch down the dough to release the air. Transfer it to a floured surface and use a rolling pin to roll it out to an even thickness of about 1/2 inch.
07 - Using a sharp knife or a pastry cutter, carefully cut the rolled dough into individual 2-inch squares.
08 - In a deep fryer or a large, heavy-bottomed pot, heat the neutral oil to a temperature of 350°F (175°C). Use a candy or deep-fry thermometer to ensure accuracy.
09 - Carefully place the dough squares into the hot oil in batches, being careful not to overcrowd the pan. Fry for approximately 2 minutes per side, or until each beignet is puffed and golden brown.
10 - Using a slotted spoon, remove the fried beignets from the oil. Transfer them to a plate lined with paper towels to drain any excess oil.
11 - While the beignets are still warm, generously dust them with powdered sugar using a fine-mesh sieve. Serve immediately for the best flavor and texture.
# Expert Advice:
01 -
- They're incredibly satisfying to make; watching them puff up in the oil is pure magic.
- Plus, that cloud of powdered sugar just feels like a sweet hug on a plate.
02 -
- Don't be tempted to overcrowd the pan when frying; it drops the oil temperature and leads to greasy, sad beignets.
- Finding that perfect oil temperature with a thermometer is key; too low and they're soggy, too high and they burn before cooking through.
03 -
- A deep-fry thermometer is non-negotiable for perfectly cooked, non-greasy beignets.
- The secret to that puffy, airy texture is allowing the dough its full rise time and not overworking it during kneading.