Beignet Fries Powdered Sugar (Printable)

Golden fried dough strips dusted with powdered sugar, delivering a crispy and sweet New Orleans-inspired treat.

# What You'll Need:

→ Dough

01 - 2 1/4 teaspoons active dry yeast (1 packet)
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

# How to Make It:

01 - Dissolve the yeast in warm water in a large bowl. Let stand for 5 minutes until foamy.
02 - Add the sugar, salt, egg, and milk to the yeast mixture. Whisk until thoroughly combined.
03 - Stir in 2 cups of flour, mixing until smooth. Add the melted butter and remaining flour, stirring until a soft dough forms.
04 - Turn the dough onto a lightly floured surface and knead for 4–5 minutes until smooth and elastic.
05 - Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
06 - Punch down the dough and transfer to a floured surface. Roll into a rectangle about 1/2 inch thick. Cut into strips about 1/2 inch wide and 3 inches long to form fries.
07 - Heat vegetable oil in a deep skillet or pot to 350°F.
08 - Fry the dough strips in batches, turning occasionally, until golden brown and puffed, about 2–3 minutes per batch.
09 - Remove with a slotted spoon and drain on paper towels. While still warm, generously dust the beignet fries with powdered sugar. Serve immediately.

# Expert Advice:

01 -
  • The fry shape gives you way more crispy edges than traditional beignets, which means maximum golden surface area for catching that powdered sugar
  • They cook faster and more evenly than square beignets, so you can feed a hungry crowd without spending all day at the stove
02 -
  • If your oil is too hot, the outside will burn before the inside cooks through, and nobody wants a raw dough fry situation
  • Let the fried fries drain for just 30 seconds on paper towels before sugaring, or the oil will make the powdered sugar clump instead of coat
03 -
  • Use a pizza cutter to slice the dough into stripsits faster and makes cleaner lines than a knife
  • If you want extra crispy fries, let the cut strips sit on a floured surface for 15 minutes before frying

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