New Orleans Beignet Fries Sugar (Printable)
Crispy, fluffy beignet fries lightly dusted with powdered sugar for a sweet, shareable treat.
# What goes in:
→ 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 - 1/4 cup unsalted butter, melted
06 - 1/2 cup whole milk, room temperature
07 - 1 large egg
08 - 3 1/2 cups all-purpose flour, plus extra for dusting
→ For Frying
09 - Vegetable oil for deep frying (2-3 inches in pot)
→ Topping
10 - 1 cup powdered sugar for dusting
# Directions:
01 - Dissolve the active dry yeast in warm water in a large bowl. Let stand for 5 minutes until the mixture becomes foamy and activated.
02 - Add granulated sugar, salt, melted butter, whole milk, and egg to the yeast mixture. Whisk thoroughly until fully incorporated.
03 - Gradually stir in the all-purpose flour until a soft, slightly sticky dough forms. Avoid adding all flour at once to ensure proper hydration.
04 - Turn dough onto a floured surface and knead for approximately 5 minutes until smooth, elastic, and no longer sticky. Add minimal flour only if necessary.
05 - Place dough in a greased bowl, cover with plastic wrap or damp towel, and let rise in a warm, draft-free area for 1 hour until doubled in volume.
06 - Punch down risen dough and roll to 1/2-inch thickness on floured surface. Cut into strips 1/2 inch wide and 3 inches long using sharp knife or pizza cutter.
07 - Heat vegetable oil in deep pot or fryer to 350°F. Maintain temperature between 345-355°F throughout frying process for optimal results.
08 - Fry dough strips in small batches, turning occasionally, until golden brown and puffed (2-3 minutes per batch). Do not overcrowd the pot.
09 - Remove with slotted spoon and transfer to paper towels to drain excess oil. Allow to cool for 1-2 minutes before sugar coating.
10 - Generously coat warm beignet fries with powdered sugar. Serve immediately while still warm for best texture and flavor.
# Expert Advice:
01 -
- The contrast between shattering crisp exterior and cloud soft interior hits different when you pull one warm from the oil
- They disappear faster than you can dust them, making you the instant hero of any brunch table
02 -
- Hot oil splatters when dough hits it, so lower the strips gently and never drop them from above
- Letting the dough rise fully is non negotiable, under risen dough fries into tough strips
03 -
- Use a pizza cutter for the straightest, most uniform strips
- Let the fries drain for at least thirty seconds before dusting or the sugar will clump