New Orleans Beignet Fries Sugar (Print Version)

Crispy fried dough strips with powdered sugar, inspired by New Orleans flavors and textures.

# 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

→ Finish

11 - 1 1/2 cups powdered sugar for dusting

# Step-by-Step Guide:

01 - Combine warm water and yeast in a large bowl. Let stand for 5 minutes until mixture becomes foamy.
02 - Add sugar, melted butter, milk, egg, vanilla extract, and salt to the yeast mixture. Whisk until thoroughly combined.
03 - Gradually incorporate flour, stirring until soft dough forms. Turn onto floured surface and knead for 3–4 minutes until smooth and elastic.
04 - Place dough in lightly greased bowl, cover, and let rise in warm area for 1–1.5 hours until doubled in bulk.
05 - Punch down risen dough and roll to 1/2-inch thickness. Cut into strips 1/2 inch wide and 4 inches long using knife or pizza cutter.
06 - Pour vegetable oil into deep pot or fryer and heat to 350°F.
07 - Fry dough strips in batches, turning occasionally, for 2–3 minutes until golden brown and puffed. Avoid overcrowding the pot.
08 - Remove fries with slotted spoon and drain on paper towels. Generously dust with powdered sugar while still warm and serve immediately.

# Expert Suggestions:

01 -
  • They capture everything magical about Café du Monde but in a shape that begs to be shared at parties
  • The fry shape means way more crispy edges and surface area for that powdered sugar to cling to
02 -
  • Hot oil can be dangerous, keep kids away and never leave it unattended
  • Overcrowding the pot drops the oil temperature and makes soggy fries
  • Dusting sugar while they are still warm helps it stick better
03 -
  • Lets the dough come to room temperature before rolling, it resists less and cuts more cleanly
  • Keep a paper bag of powdered sugar ready for quick and even coating

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