New Orleans Beignet Fries

The first time I had beignet fries in New Orleans, I was sitting on a sticky stool in a crowded café off Jackson Square, powdered sugar coating my black sweater like I'd been caught in a sweet winter storm. The server laughed when she saw me, said that's how you know they're done right. I've been chasing that perfect moment of crispy, pillowy bliss ever since.

Last summer, I made a batch for my neighbor's birthday brunch. Her six-year-old daughter took one bite and declared these fancy doughnut sticks, which honestly might be the best description I've ever heard. They disappeared in minutes, with everyone reaching across the table for seconds, fingers dusted in sugar.

Ingredients

• Active dry yeast: The magic ingredient that makes these puff up beautifully in hot oil. Make sure your water is warm, not hot, or you'll kill the yeast before it even starts working.
• Warm water: Should feel like a comfortable bath temperature, around 110°F if you have a thermometer handy.
• Granulated sugar: Feeds the yeast and adds just enough sweetness to balance the salty elements.
• Salt: Don't skip it, it's what keeps these from tasting like plain sweet bread.
• Unsalted butter, melted: Adds richness and helps create that tender interior we're after.
• Whole milk: I've tried with lower fat milk, but whole really gives the best texture and flavor.
• Large egg: Adds structure and helps the dough hold together during frying.
• All-purpose flour: The backbone of the dough. Have extra ready for dusting your work surface.
• Vegetable oil: You need enough for deep frying, about 2 to 3 inches in your pot. Canola or peanut oil work beautifully too.
• Powdered sugar: The finishing touch that makes these instantly recognizable. Don't be shy with it.

Instructions

Wake up the yeast:

Dissolve the yeast in warm water and let it sit for about 5 minutes. You'll know it's alive when a layer of foam forms on top, looking almost like the head on a freshly poured beer.

Build the dough base:

Whisk in the sugar, salt, melted butter, milk, and egg until everything's well combined. The mixture should look slightly creamy and smell wonderfully sweet.

Bring it together:

Gradually stir in the flour, mixing until a soft, slightly sticky dough forms. It should feel like playdough that's been left out for a few minutes, not stiff like cookie dough.

Knead it smooth:

Turn the dough onto a floured surface and knead for about 5 minutes. You'll feel it transform from shaggy and uneven to smooth and elastic under your hands.

Let it rise:

Place the dough in a greased bowl, cover it, and let it rise in a warm spot for about an hour. The dough should double in size, looking beautifully puffy and alive.

Shape the fries:

Punch down the risen dough and roll it out to about 1/2-inch thickness. Use a sharp knife or pizza cutter to cut strips about 1/2 inch wide and 3 inches long. Don't worry about perfection here, the irregularities make them look homemade and charming.

Heat the oil:

Heat 2 to 3 inches of vegetable oil in a deep pot to 350°F. If you don't have a thermometer, test with a scrap of dough, it should sizzle immediately but not violently.

Fry to golden:

Cook the dough strips in batches, turning them occasionally, until they're golden brown and puffed. This takes about 2 to 3 minutes per batch, and watching them inflate is surprisingly satisfying.

Drain and coat:

Remove the fries with a slotted spoon and let them drain on paper towels. While they're still warm, give them a generous dusting of powdered sugar.

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My partner came home unexpectedly while I was testing this recipe last winter. The house smelled like warm sugar and happiness, and he stood in the kitchen eating them straight from the cooling rack, burning his fingers slightly but not caring one bit. That's when I knew this recipe was a keeper.

Serving Suggestions

I love serving these alongside a steaming mug of café au lait for the authentic New Orleans experience, though they're equally perfect with a morning coffee or afternoon tea. A small bowl of warm chocolate sauce makes dipping feel extra special, especially if you're serving these for brunch or dessert.

Make It Your Own

Try adding citrus zest to the dough for a bright, fresh twist that cuts through the richness. Lemon or orange work beautifully. You could also mix a teaspoon of cinnamon or nutmeg into the flour for a spiced version that tastes like the holidays.

Storage and Reheating

These really are best the moment they're made, all warm and slightly crisp with that fresh fried texture. If you somehow have leftovers, reheat them in a warm oven for a few minutes to restore some of the crunch. The microwave will make them sad and soggy, so avoid that at all costs.

• Don't try to refrigerate the raw dough overnight, it won't rise properly the next day.
• If you want to work ahead, make the dough in the morning and let it do its first rise while you run errands.
• The second rise after shaping happens quickly, so have your oil ready before you start cutting the strips.

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There's something joyful about food that's meant to be shared with your hands, reaching across the table, laughing as powdered sugar lands everywhere. These beignet fries aren't just dessert, they're an experience.

Questions & Answers

→ What type of dough is used for these fries?

A yeasted dough with ingredients like flour, yeast, milk, butter, sugar, and egg is used to achieve a soft and airy texture.

→ How do you achieve the crispy exterior and pillowy interior?

Deep frying the dough strips at 350°F creates a golden, crispy crust while keeping the inside soft and fluffy.

→ Can I add flavors to the dough?

Yes, adding citrus zest such as lemon or orange enhances the flavor with a fresh twist.

→ What toppings complement these fries?

Powdered sugar is traditional, but options like chocolate sauce or fruit compote also pair wonderfully.

→ How should leftover fries be stored or reheated?

Best enjoyed fresh, but leftover fries can be reheated gently in a warm oven to restore crispness.