Mardi Gras Fried Dough (Printer-friendly)
Festive golden-fried dough dusted with powdered sugar. Crispy outside, pillowy inside. Perfect for Mardi Gras celebrations.
# What You'll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 2 large eggs
06 - 1/2 cup whole milk
07 - 2 tablespoons unsalted butter, melted
08 - 1 teaspoon vanilla extract
→ For Frying
09 - 3 cups vegetable oil
→ Topping
10 - 1 cup powdered sugar
# How to Prepare:
01 - In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until evenly combined.
02 - In a separate bowl, beat eggs thoroughly, then add milk, melted butter, and vanilla extract. Mix until well incorporated.
03 - Pour wet ingredients into dry ingredients and stir until a soft, slightly sticky dough forms.
04 - Lightly flour a work surface, turn out the dough, and knead gently for 1 to 2 minutes until smooth and cohesive.
05 - Roll dough to approximately 1/4-inch thickness and cut into 2-inch squares or diamond shapes using a knife or pastry cutter.
06 - Heat vegetable oil in a deep pot to 350°F (175°C), monitoring temperature carefully with a thermometer.
07 - Fry dough squares in batches, turning once, until puffed and golden brown, approximately 1 to 2 minutes per side. Avoid overcrowding the pot.
08 - Remove fried pieces with a slotted spoon and drain on paper towels to remove excess oil.
09 - While still warm, generously dust with powdered sugar and serve immediately for optimal texture and flavor.
# Expert Advice:
01 -
- These little pillows of fried goodness come together in just 40 minutes, making them perfect for last-minute Mardi Gras celebrations or whenever you need a bit of New Orleans magic.
- The simple ingredients create something far greater than their sum, with that magical combination of warm, crispy exterior and tender, pillowy center that makes you close your eyes with each bite.
02 -
- Keep your oil temperature steady at 350°F, as too cool will make soggy dough and too hot will burn the outside before the inside cooks.
- The dough should be just sticky enough to hold together but still manageable, adding a touch more flour if its clinging too much to your hands.
03 -
- After cutting your dough shapes, let them rest for 5-10 minutes before frying, which allows the gluten to relax and creates a more tender result.
- When dusting with powdered sugar, use a fine mesh sieve held high above the fried dough for the most even, professional-looking coating.