Beignet Fries with Powdered Sugar (Print Version)

Golden, crispy beignet fries dusted with powdered sugar for a sweet, playful twist on a classic treat.

# What You Need:

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

02 - 3/4 cup warm water (110°F/43°C)

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 more for dusting

08 - 2 tablespoons unsalted butter, melted

09 - Vegetable oil for deep frying

10 - 1 cup powdered sugar for dusting

01 - Dissolve yeast in warm water in a large bowl. Let stand for 5 minutes until foamy.

02 - Add sugar, salt, egg, and milk to the yeast mixture. Whisk until thoroughly combined.

03 - Stir in 2 cups flour, mixing until smooth. Add melted butter and remaining flour, stirring until soft dough forms.

04 - Turn dough onto lightly floured surface and knead for 4–5 minutes until smooth and elastic.

05 - Place dough in greased bowl, cover, and let rise in warm place for 1 hour until doubled in size.

06 - Punch down dough and transfer to floured surface. Roll into 1/2-inch thick rectangle. Cut into 1/2-inch wide by 3-inch long strips.

07 - Heat vegetable oil in deep skillet or pot to 350°F (175°C).

08 - Fry dough strips in batches, turning occasionally, until golden brown and puffed, approximately 2–3 minutes per batch.

09 - Remove with slotted spoon and drain on paper towels.

10 - Generously dust warm beignet fries with powdered sugar. Serve immediately.

01 -

The outside shatters with every bite while staying pillowy soft inside, a texture contrast that makes them impossible to stop eating
They come together faster than you would think, and the frying process feels like a mini celebration in your kitchen

02 -

Dough that is too cold will not puff up properly in the oil, so let your shaped fries sit at room temperature for 10 minutes before frying
Crowding the pan drops the oil temperature dramatically, which leads to greasy, soggy fries instead of crisp ones

03 -

Let the fried fries drain for exactly 60 seconds before sugaring, as any longer and they lose that perfect warmth that makes the sugar stick
Double-dust them, first right after draining and again right before serving, for that authentic café du Monde look