Mardi Gras Fried Dough (Printer-friendly)

Light, fluffy fried dough dusted in powdered sugar for a festive, sweet treat.

# What you'll need:

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

02 - 1/4 cup warm water (110°F)

03 - 1/2 cup whole milk, warmed

04 - 2 tbsp granulated sugar

05 - 1 large egg

06 - 2 tbsp unsalted butter, melted

07 - 2 1/2 cups all-purpose flour, plus extra for dusting

08 - 1/2 tsp salt

09 - 4 cups vegetable oil for deep frying

10 - 1 cup powdered sugar for dusting

01 - Dissolve the yeast in warm water in a small bowl. Let stand until foamy, about 5 minutes.

02 - In a large bowl, combine the milk, sugar, egg, and melted butter. Stir in the activated yeast mixture until well incorporated.

03 - Add the flour and salt, mixing until a soft dough forms. Transfer to a floured surface and knead for 3–4 minutes until smooth and elastic.

04 - Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

05 - Punch down the dough and turn out onto a floured surface. Roll to 1/4-inch thickness. Cut into 2-inch squares or rectangles.

06 - In a deep fryer or heavy pot, heat vegetable oil to 350°F.

07 - Fry dough pieces in batches, turning once, until puffed and golden brown, about 1–2 minutes per side.

08 - Remove with a slotted spoon and drain on paper towels. While still warm, generously dust with powdered sugar.

09 - Serve immediately for best flavor and texture.

01 -

These fried squares capture that perfect carnival moment—crisp outside, cloudlike inside, and covered in enough sugar to make any Tuesday feel like a celebration
The dough comes together with ingredients you already have, but tastes like something you waited an hour in the French Quarter for

02 -

The oil temperature matters more than you think—too cool and the dough gets greasy, too hot and the outside burns before the inside cooks through
These are absolutely best the moment they're made, but if you must reheat them, a warm oven will restore some of their former glory

03 -

Use a kitchen thermometer to maintain your oil temperature, and remember that adding cold dough will drop the temp temporarily
Sift your powdered sugar right over the hot beignets for that iconic snowy coating that people expect from this classic treat