Fluffy Fried Dough Squares (Print Version)

Airy fried dough squares dusted with powdered sugar, perfect for a New Orleans style 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 - In a small bowl, combine warm water, a pinch of sugar, and yeast. Let stand for 5 minutes until foamy.
02 - In a large bowl or stand mixer, combine flour, remaining sugar, and salt.
03 - Add the foamy yeast mixture, milk, egg, and melted butter to dry ingredients. Stir until a shaggy dough forms.
04 - Knead by hand or with a dough hook for 5 to 7 minutes until smooth and elastic.
05 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
06 - Punch down dough, transfer to a 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 a deep fryer or large pot to 350°F.
09 - Fry dough squares in batches, turning once, until puffed and golden brown, about 1 to 2 minutes per side.
10 - Remove beignets with a slotted spoon, drain on paper towels, and dust generously with powdered sugar while warm. Serve immediately.

# Expert Suggestions:

01 -
  • They actually puff up beautifully without fussy lamination or multiple steps.
  • The dough is forgiving enough that your first batch won't disappoint you.
  • That moment when you dust them warm and watch the sugar stick to the steam is pure kitchen magic.
02 -
  • The oil temperature is absolutely critical; I learned this the hard way by watching my first batch absorb oil like a sponge instead of puffing up.
  • Don't skip the rising time or rush it with excessive heat—the dough needs that gentle development to puff properly when it hits the hot oil.
  • Dust them immediately while warm, because the powdered sugar adheres to the steam and creates that iconic look.
03 -
  • A pinch of vanilla extract or nutmeg stirred into the dough adds a subtle warmth that elevates them beyond basic fried dough.
  • If you want extra flavor, let the powdered sugar mix with a little cinnamon before dusting, though traditionalists might object.
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