Fluffy Fried Dough Squares (Printable Version)

Light, airy fried dough squares dusted with powdered sugar, capturing classic New Orleans flavors.

# What You Need:

→ Dough

01 - 3 1/2 cups all-purpose flour, plus extra for dusting
02 - 1 cup warm water (about 110°F)
03 - 1/4 cup whole milk, room temperature
04 - 1/4 cup granulated sugar
05 - 2 1/4 teaspoons active dry yeast (1 packet)
06 - 1 large egg
07 - 2 tablespoons unsalted butter, melted
08 - 1 teaspoon salt

→ For Frying

09 - Vegetable oil, for deep frying

→ Topping

10 - 1 1/2 cups powdered sugar, for dusting

# Steps:

01 - Combine warm water, a pinch of sugar, and yeast in a small bowl; let stand 5 minutes until foamy.
02 - In a large bowl or stand mixer, mix flour, remaining sugar, and salt thoroughly.
03 - Add yeast mixture, whole milk, egg, and melted butter to dry ingredients; stir until a shaggy dough forms.
04 - Knead by hand or with dough hook for 5 to 7 minutes until smooth and elastic.
05 - Place dough in a lightly oiled bowl, cover, and let rise in warm place until doubled in size, approximately 1 to 1.5 hours.
06 - Punch down dough, transfer to floured surface, and roll out to 1/4-inch thickness.
07 - Cut rolled dough into 2-inch squares using a sharp knife or pizza cutter.
08 - Heat vegetable oil to 350°F (175°C) in deep fryer or heavy pot.
09 - Fry squares in batches, turning once, until puffed and golden brown, about 1 to 2 minutes per side.
10 - Remove beignets with slotted spoon, drain on paper towels, and while warm, dust generously with powdered sugar.

# Expert Advice:

01 -
  • They taste like you spent hours in a French Quarter kitchen, but come together in an afternoon with simple ingredients you probably already have.
  • Watching dough puff into golden pillows is oddly magical, and the first warm bite will make you understand why beignets are more than just dessert—they're an experience.
  • The powdered sugar mess is half the fun, and everyone eats with their hands like kids, which somehow makes a meal feel less formal and more memorable.
02 -
  • Oil temperature is everything; at 340°F they stay greasy inside, at 360°F they burn before the dough cooks through, so keep that thermometer handy and stay focused.
  • Frying dough squares that haven't been allowed to rise at all will give you dense, heavy beignets instead of pillowy ones, so don't skip or rush the rising time even if you're impatient.
  • The moment you remove them from oil, they're fragile and sticky—let them rest on paper towels for just a minute before dusting, or the sugar will fall right through to the towels below.
03 -
  • If your dough seems too wet and sticky after kneading, you can adjust it slightly, but remember that beignet dough should be softer than bread dough—resist the urge to add too much flour or you'll lose the tenderness.
  • When the oil hits 350°F and you drop in your first square, you'll hear a sound that tells you everything is working; trust that sound more than you trust your worries.
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