New Orleans Beignet Fries (Print)

Crispy, pillowy fried dough strips dusted with powdered sugar, delivering a sweet, airy delight.

# Ingredient List:

→ Dough

01 - 2 1/4 teaspoons (1 packet) active dry yeast
02 - 3/4 cup warm water (about 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

# How-To Steps:

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 extract, and salt to the yeast mixture. Whisk until well combined.
03 - Gradually add flour, stirring until a soft dough forms. Turn onto a floured surface and knead for 3-4 minutes until smooth and elastic.
04 - Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
05 - Punch down dough and roll out on a floured surface to 1/2-inch thickness. Cut into strips 1/2 inch wide and 4 inches long.
06 - Heat vegetable oil in a deep pot or fryer to 350°F.
07 - Fry dough strips in batches, turning occasionally, for 2-3 minutes until golden brown and puffed. Do not overcrowd the pot.
08 - Remove fries with a slotted spoon and drain on paper towels. Generously dust with powdered sugar while warm and serve immediately.

# Expert Suggestions:

01 -
  • They capture that beloved New Orleans beignet flavor but in a fun, shareable format everyone can grab with their hands
  • The fries develop an incredibly crispy exterior while staying pillowy soft inside, creating that perfect texture contrast
02 -
  • Do not overcrowd the fryer or the oil temperature will drop and you will end up with greasy, soggy fries
  • Let the dough rise fully or the fries will not develop that characteristic puffiness when fried
03 -
  • Roll the dough slightly thicker than you think you need because it puffs up significantly when fried
  • Dust the sugar over a wire rack instead of paper towels to prevent any sogginess from residual oil

Go Back