Fluffy Fried Dough Squares (Printable)

Light, airy fried dough squares dusted with powdered sugar for a classic New Orleans treat.

# What You'll 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, at 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

# Directions:

01 - Combine warm water, a pinch of sugar, and active dry yeast in a small bowl; let stand 5 minutes until foamy.
02 - In a large bowl or stand mixer, blend flour, remaining sugar, and salt.
03 - Add the foamy 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 5 to 7 minutes until dough is smooth and elastic.
05 - Place dough in lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
06 - Punch down dough, transfer to floured surface, and roll out to about 1/4 inch thickness.
07 - Using a sharp knife or pizza cutter, cut dough into 2-inch squares.
08 - Heat vegetable oil in deep fryer or heavy pot to 350°F.
09 - Fry dough squares in batches, turning once, until puffed and golden brown, approximately 1 to 2 minutes per side.
10 - Remove beignets with slotted spoon and drain on paper towels.
11 - While warm, dust generously with powdered sugar and serve immediately.

# Helpful Hints:

01 -
  • They taste like pure indulgence but come together in less time than you'd think, making you feel like a kitchen wizard.
  • That moment when you dust them with powdered sugar and the kitchen smells like a New Orleans street corner—totally worth every step.
02 -
  • Oil temperature is non-negotiable; too cool and they absorb oil instead of puffing, too hot and they brown before they cook through inside.
  • The dough needs that full rise time—rushing it means dense, heavy beignets, and no amount of sugar can fix that.
03 -
  • Use a thermometer for the oil and another to check water temperature before adding yeast—these two details eliminate most failures.
  • If your kitchen is cold, warm your mixing bowl with hot water first and dry it well before starting; yeast loves warmth and will rise faster in a warm environment.
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