Carnival Style Beignets Powdered Sugar (Printable)
Light, pillowy fried dough squares, generously dusted with powdered sugar. An irresistible treat reminiscent of festive fairs.
# What You 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 unsalted butter, melted
05 - 1/4 cup granulated sugar
06 - 2 large eggs, at room temperature
07 - 2 1/4 teaspoons active dry yeast (1 packet)
08 - 1/2 teaspoon salt
09 - 1 teaspoon vanilla extract
→ For Frying
10 - 4 cups neutral oil, such as canola or vegetable oil, for deep frying
→ Topping
11 - 1 1/2 cups powdered sugar, for dusting
# Steps:
01 - In a small bowl, combine the warm water, warm milk, and active dry yeast. Allow the mixture to rest for 5 minutes, or until a foamy layer appears on the surface, indicating the yeast is active.
02 - In a large mixing bowl, whisk together the eggs, melted butter, granulated sugar, salt, and vanilla extract until thoroughly combined.
03 - Pour the activated yeast mixture into the wet ingredients and mix well. Gradually incorporate the all-purpose flour, stirring until a soft, shaggy dough begins to form.
04 - Transfer the dough to a lightly floured surface. Knead the dough by hand for approximately 5 to 7 minutes, or until it becomes smooth and elastic.
05 - Place the kneaded dough in a lightly greased bowl, turning once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and allow it to rise in a warm location until its volume has doubled, which typically takes about 1 hour.
06 - Gently punch down the risen dough to release the air. Transfer it to a floured surface and roll it out evenly to an approximate thickness of 1/2 inch.
07 - Utilizing a sharp knife or a pastry cutter, divide the dough into uniform 2-inch squares.
08 - In a deep fryer or a large, heavy-bottomed pot, heat the neutral oil to 350°F.
09 - Carefully place the dough squares into the hot oil in batches, ensuring not to overcrowd the pot. Fry each side for about 2 minutes, or until the beignets are puffed and golden brown. Maintain a consistent oil temperature.
10 - Using a slotted spoon, remove the fried beignets from the oil and transfer them to a plate lined with paper towels to drain excess oil. While the beignets are still warm, generously dust them with powdered sugar.
11 - Serve the carnival-style beignets immediately for the best flavor and texture.
# Expert Advice:
01 -
- You'll adore how effortlessly these transform simple ingredients into a show-stopping dessert, perfect for any special morning or afternoon.
- They capture the festive spirit of a carnival or New Orleans brunch, right in your own kitchen, creating instant happy memories.
02 -
- Never use milk or water that's too hot, or you'll kill the yeast before it even has a chance to work its magic.
- The exact temperature of your frying oil is critical for proper puff and even cooking; too low, and they'll be greasy; too high, and they'll burn outside and be raw inside.
03 -
- For an extra layer of flavor, consider adding a teaspoon of lemon or orange zest to your dough'it offers a bright, subtle lift.
- If you find yourself with leftover beignets (a rare occurrence!), a quick warm-up in a toaster oven can revive some of their fresh-fried charm.