Fluffy Fried Dough Pillows (Printable)

Airy fried dough pillows, golden and dusted with sweet powdered sugar for a classic treat.

# What You 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 yeast in a small bowl; let stand for 5 minutes until foamy.
02 - In a large bowl or stand mixer, combine flour, remaining sugar, and salt.
03 - Add 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 floured surface, and roll out to 1/4 inch thickness.
07 - Cut dough into 2-inch squares using a sharp knife or pizza cutter.
08 - Heat vegetable oil in a deep fryer or heavy 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, dust generously with powdered sugar, and serve warm.

# Expert Advice:

01 -
  • They're lighter and airier than you'd expect from something deep-fried, with a tender crumb that melts on your tongue.
  • The dough comes together quickly, and most of the time is just letting it rise while you relax.
  • One batch feeds a crowd, and they disappear faster than you can dust them with sugar.
02 -
  • The oil temperature is everything; a thermometer is your best friend here, and skipping it almost always leads to disappointing results.
  • Beignets must be served warm and fresh—they're best within an hour of frying, when they still have that perfect contrast between the crispy outside and pillowy inside.
03 -
  • Add a teaspoon of vanilla extract or a pinch of nutmeg to the dough for subtle flavor depth that makes people ask what's different about yours.
  • If your kitchen is cold, let the dough rise in a turned-off oven with just the light on—it creates the perfect warm environment for yeast to thrive.
Return