Beignet Fries Powdered Sugar

Standing on a balcony in New Orleans watching powdered sugar drift through humid air like edible snow, I finally understood why people treat beignets like a sacred experience. Back home in my tiny kitchen, I started cutting the dough into fry shapes instead of squaresmostly because I was feeling playful and halfway through regretting every decision about wearing a black shirt. Now theyve become my go-to for whenever I need something that feels like celebration but comes together in under an hour.

My sister was visiting last winter when I first made these, and we stood around the stove eating them straight from the paper towels, burning our fingers and laughing through mouthfuls of sugar. She kept calling them breakfast permission slips, and honestly shes not wrong. Now theyre what I make when I need to turn a regular Tuesday into something worth remembering.

Ingredients

• Active dry yeast: Make sure your water is genuinely warm to the touch, around 110°F, or youll be waiting forever for bubbles that never come
• Granulated sugar: This feeds the yeast and helps the dough develop that perfect pillowy interior when it fries
• Whole milk: Room temperature is key herecold milk can shock the yeast and slow everything down
• All-purpose flour: Bread flour gives you a chewier fry, but AP flour creates that classic light beignet texture we all know and love
• Unsalted butter, melted: Adding this to the dough makes the fries richer and helps them brown beautifully in the oil
• Vegetable oil: You need enough for deep frying, about 2-3 inches in your pot, and it has to maintain that 350°F sweet spot
• Powdered sugar: Do not be shy here, the warm fries need to be completely showered while theyre still hot

Instructions

Wake up the yeast:

Dissolve the yeast in warm water and let it sit for 5 minutes until you see a foamy layer on top. If nothing happens after 10 minutes, your yeast might be dead and you should start over with a new packet.

Mix the base:

Whisk in the sugar, salt, egg, and milk until everything is combined. The mixture should look smooth and slightly thickened.

Build the dough:

Stir in 2 cups of flour first until smooth, then add the melted butter and remaining flour. The dough will feel soft and slightly sticky but should hold its shape.

Knead it out:

Turn onto a floured surface and knead for 4 to 5 minutes until smooth and elastic. Youll feel the dough transform from shaggy to silky under your hands.

Let it rise:

Place in a greased bowl, cover, and let rise in a warm spot for 1 hour. The dough should double in size, and when you press it with your finger, the indent should stay.

Shape your fries:

Roll the dough into a rectangle about 1/2 inch thick, then cut into strips 1/2 inch wide and 3 inches long. Dont stress about perfectionvarious sizes just mean some crispy ends and some pillowy middles.

Heat the oil:

Bring your vegetable oil to 350°F, using a thermometer if you have one. If you dont, test with a small piece of doughit should bubble immediately and rise to the surface.

Fry in batches:

Cook the strips for 2 to 3 minutes, turning occasionally until golden brown and puffed. They should float and feel light when you lift them out with a slotted spoon.

Sugar shower:

While still warm, generously dust with powdered sugar. The heat helps the sugar adhere, creating that iconic beignet experience.

Save

Last summer my neighbor caught me through the window dusting these on the back porch and showed up with three mugs of coffee. We sat on the steps making absolute messes of ourselves, powdered sugar everywhere, talking about everything and nothing until the sun went down. Food becomes friendship when you share it warm and messy.

Making Them Ahead

The dough can be made the night before and kept in the refrigerator for its first rise. Actually, cold dough is easier to roll and cut, so this might be the secret weapon you need. Just let it come to room temperature for about 20 minutes before shaping.

Oil Temperature Secrets

Keeping your oil at the right temperature makes all the difference between perfect beignet fries and sad, soggy ones. If you dont have a thermometer, drop in a tiny piece of doughit should sizzle immediately and slowly turn golden. If it browns too fast, lower the heat. If nothing happens, give it another minute to warm up.

Serving Ideas

These are fantastic on their own, but dipping sauces take them to restaurant levels. A warm chocolate ganache, salted caramel, or even a simple fruit compote adds that extra layer of indulgence. They are also surprisingly good with a cup of chicory coffee if you want to lean into the full New Orleans experience.

• Set up a dipping sauce bar and let everyone customize their own experience
• Stack them high on a platter for maximum visual impact before everyone demolishes them
• Keep extra powdered sugar nearby because the first layer always disappears too fast

Save

Make these for someone you love, or just for yourself on a Sunday morning. Life is better with warm, sugar-dusted things and powdered sugar on your nose.

Recipe FAQs

→ What makes beignet fries crispy?

Deep frying the yeast-raised dough strips in hot vegetable oil creates a crispy exterior while keeping the inside soft and airy.

→ Can I prepare the dough in advance?

Yes, you can prepare the dough ahead and refrigerate it after the first rise. Bring it to room temperature before shaping and frying.

→ What dipping sauces pair well with these fries?

Chocolate, caramel, and fruit sauces complement the sweet powdered sugar dusting, adding extra flavor and richness.

→ How do I achieve a light, fluffy texture inside?

Allowing the dough to rise until doubled in size and kneading well develops gluten that ensures a soft, airy interior.

→ Can I substitute the type of flour used?

Using bread flour in place of some all-purpose flour can create a chewier texture, enhancing the bite of the fries.