These nine tips will help you make the best beignets! Fluffy, pillowy, and perfect for Mardi Gras.
Beignets are yeasted fried doughs that are topped with powdered sugar. They're popular at Mardi Gras celebrations and often eaten on Fat Tuesday.
Using bread flour to make beignets will form more gluten, thus enhancing the chewiness and puffiness of the beignets.
Sourdough starter adds complexity to the beignets and proofing doesn't take that much longer! This sourdough beignet recipe can be made on the same day.
Beignet dough is very sticky. Make sure you mix the dough long enough! Mix until you can pull a portion into a thin membrane without tearing.
It's vital to proof the beignets long enough so that they puff up when frying. They only get one proof, so make sure the dough doubles in size.
Chilling the dough will make shaping this wet dough much easier. You can chill this dough for at least one hour and up to two days.
I prefer smaller beignets for more fried surface area, but you're welcome to shape these to any size you want. Larger beignets will have a softer interior.
Heat the frying oil to 350-370ºF. When you add the beignets, the temperature will drop, so try to stay within that range so they brown enough.
Keep your dough, pot of oil, and wire rack lined with paper towels, and tools nearby so you can quickly move as you're frying.
While warm, dust the beignets with powdered sugar! Beignets are best served hot straight from the fryer.