Fluffy Fried Dough Squares (Printable Version)

Soft fried dough squares with a generous powdered sugar dusting, classic New Orleans style.

# 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, room temperature
04 - 1/4 cup granulated sugar
05 - 2 1/4 tsp active dry yeast (1 packet)
06 - 1 large egg
07 - 2 tbsp unsalted butter, melted
08 - 1 tsp salt

→ For Frying

09 - Vegetable oil, for deep frying

→ Topping

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

# How to Make It:

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, combine flour, remaining sugar, and salt.
03 - Add the yeast mixture, milk, egg, and melted butter to dry ingredients. Stir until a shaggy dough forms.
04 - Knead by hand or use 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 spot until doubled in size, about 1 to 1.5 hours.
06 - Punch down dough. On a floured surface, roll out to 1/4 inch thickness. Cut into 2-inch squares using a sharp knife or pizza cutter.
07 - Heat vegetable oil in a deep fryer or heavy pot to 350°F.
08 - Fry squares in batches, turning once, until puffed and golden brown, about 1 to 2 minutes per side.
09 - Remove with slotted spoon, drain on paper towels, and while warm, dust generously with powdered sugar. Serve immediately.

# Expert Tips:

01 -
  • They puff up dramatically in the oil, which never gets old to watch no matter how many times you've made them.
  • Powdered sugar is the perfect excuse to make a glorious mess while eating something that tastes like pure indulgence.
  • You can make the dough ahead and let it rise overnight, turning a weekend craving into a manageable project.
02 -
  • The oil temperature is everything—if it's too cool, your beignets will be heavy and greasy; too hot and they'll brown before they puff, creating a crunchy outside with a raw dough center.
  • Punching down the dough after the first rise isn't aggressive—you're just pressing out the big air pockets so the final texture stays tender and even, not cavernous.
03 -
  • Don't skip the thermometer for oil temperature—it's the difference between magic and disappointment, and it costs almost nothing.
  • Let the dough proof in a warm spot; if your kitchen is cold, the microwave with the light on or a slightly warm oven works wonderfully as a proofing box.
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