New Orleans Beignet Fries (Printable Version)

Crispy, soft beignet fries with powdered sugar perfect for sharing or brunch indulgence.

# 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 - 1/2 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 yeast in warm water in a large bowl. Let stand 5 minutes until foamy.
02 - Whisk sugar, salt, melted butter, milk, and egg into yeast mixture until combined.
03 - Gradually stir in flour until soft, slightly sticky dough forms.
04 - Turn dough onto floured surface. Knead 5 minutes until smooth and elastic.
05 - Place dough in greased bowl, cover, and let rise 1 hour until doubled in size.
06 - Punch down dough and roll to 1/2-inch thickness. Cut into 1/2 by 3-inch strips.
07 - Heat 2-3 inches vegetable oil in deep pot to 350°F.
08 - Fry dough strips in batches 2-3 minutes, turning occasionally, until golden brown and puffed.
09 - Remove with slotted spoon, drain on paper towels. Dust generously with powdered sugar while warm. Serve immediately.

# Expert Tips:

01 -
  • These fries give you all the classic beignet experience in a fun, shareable format that's easier to eat than the traditional squares
  • The dough comes together faster than you'd expect, and the smell of frying dough will make your entire kitchen feel like a French Quarter bakery
02 -
  • The dough needs to be slightly sticky before rising. Over-flouring will give you tough, dense fries instead of light and airy ones.
  • Don't overcrowd the pot when frying. The temperature drops too much and you'll end up with greasy, soggy strips instead of crispy perfection.
  • Dust with powdered sugar while they're still warm, it sticks better and melts slightly into the surface creating the most delicious sweet coating.
03 -
  • Keep a small bowl of water nearby to dip your fingers in if the dough sticks while you're shaping. It's easier than constantly adding more flour.
  • Use a kitchen spider or slotted spoon for frying, it's much easier to retrieve the fries safely than tongs or a regular spoon.

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