New Orleans Beignet Fries (Print Version)
Golden fried dough strips with a fluffy texture, dusted with powdered sugar for a sweet finish.
# 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 - 1/4 cup unsalted butter, melted
05 - 1/2 cup whole milk, room temperature
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - 1/2 teaspoon salt
09 - 3 1/2 cups all-purpose flour, plus extra for dusting
→ For Frying
10 - 4 cups vegetable oil for deep frying
→ Finishing
11 - 1 1/2 cups powdered sugar for dusting
# How to Cook:
01 - Combine warm water and yeast in a large bowl. Let stand for 5 minutes until foamy.
02 - Add sugar, melted butter, milk, egg, vanilla, and salt to the yeast mixture. Whisk until well combined.
03 - Gradually add flour to the mixture, stirring until a soft dough forms. Transfer to a floured surface and knead for 3 to 4 minutes until smooth and elastic.
04 - Place dough in a lightly greased bowl, cover, and let rise in a warm area for 1 to 1.5 hours until doubled in size.
05 - Punch down the risen dough. Roll out on a floured surface to 1/2-inch thickness. Cut into strips approximately 1/2 inch wide by 4 inches long.
06 - Heat oil in a deep pot or fryer to 350°F.
07 - Fry dough strips in batches, turning occasionally, for 2 to 3 minutes until golden brown and puffed. Do not overcrowd the pot.
08 - Remove with a slotted spoon and drain on paper towels.
09 - Dust generously with powdered sugar while warm. Serve immediately.
# Expert Advice:
01 -
- You get all the pillowy fried dough magic of traditional beignets but in a fun, shareable format that's easier to handle
- The dusting of powdered sugar creates this sweet cloud whenever you bite into them, making them absolutely irresistible
02 -
- Don't rush the rising step—this dough needs that full hour to develop flavor and the right texture for frying
- Keep your oil temperature steady because fluctuations will make your fries either greasy or burned
- Work in batches when frying because overcrowding drops the oil temperature and ruins everything
03 -
- Roll and cut all your dough strips before you start frying so you can work quickly once the oil is ready
- Have a paper towel lined cooling rack set up before you begin—it saves so much hassle mid-frying