Mardi Gras Fried Dough

The smell of yeast and warming oil always takes me back to my first Mardi Gras party in college. My roommate's grandmother taught us how to make these simple fried treats in her tiny kitchen, explaining that the magic was not just in the recipe but in the joy of making something together.

That afternoon we made an enormous mess but the warm pillowy dough fresh from the oil made every scattered grain of flour worth it. Now whenever I see that golden brown crust I can still hear her laughing at our clumsy attempts to toss them in sugar without making a cloud.

Ingredients

• Active dry yeast: The secret to making dough puff up beautifully when it hits the hot oil
• Warm milk: Should feel like bath water to activate the yeast without killing it
• All-purpose flour: Bread flour can make them too tough so stick with regular
• Unsalted butter melted: Adds richness but keep it melted so it incorporates evenly
• Vegetable oil: Needs to be deep enough for dough pieces to float freely
• Granulated sugar: The classic finish that creates that crispy sweet coating

Instructions

Wake up the yeast:

Dissolve the yeast and one tablespoon of sugar in warm milk watching for tiny bubbles to form on the surface after a few minutes

Make the dough:

Whisk flour remaining sugar and salt then add butter egg and that bubbling yeast mixture until everything comes together

Work the dough:

Turn onto a floured surface and knead for five to seven minutes until the dough feels smooth and springs back when you press it

Let it rise:

Place the dough in an oiled bowl cover it and walk away for an hour until it has grown twice its size

Shape the pieces:

Roll the dough out to a quarter inch thickness and cut into two inch squares or whatever shapes make you happy

Heat the oil:

Bring the oil to 350 degrees and use a thermometer because guessing is how you end up with raw dough or burnt treats

Fry them up:

Cook the dough pieces for one to two minutes per side until they turn golden brown and puff up dramatically

Sugar shower:

Toss them immediately in granulated sugar while still warm so it sticks perfectly to every surface

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Last year my daughter asked if we could make them for her class party and we stood side by side at the stove catching each other's timing. There is something wonderful about passing down a recipe that requires almost nothing special but creates such pure happiness.

Making Them Ahead

You can make the dough the night before and let it rise slowly in the refrigerator which actually develops more flavor. Just bring it to room temperature for about thirty minutes before rolling and frying.

Getting The Perfect Sugar Coat

Have a paper bag ready with your sugar and drop three or four pieces in at a time then shake gently. This method coats every crevice while keeping your hands from getting completely sticky.

Serving Suggestions

These are absolutely best within thirty minutes of frying while they still have that slight crunch on the outside. A warm cup of coffee or hot chocolate makes the perfect companion especially on a chilly morning.

• Try cinnamon sugar for an autumn twist
• Powdered sugar gives you that classic beignet look
• Lemon zest in the sugar adds brightness

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Making these has become our February tradition and I hope they bring the same festive spirit to your kitchen. There is something deeply satisfying about turning simple ingredients into something that feels like celebration.

Recipe Q&A

→ What type of flour is best for this dough?

All-purpose flour provides the ideal balance of gluten and texture, creating a dough that's both tender and sturdy enough to hold its shape while frying.

→ How long should the dough rise before frying?

The dough should rise in a warm place for about 1 hour until it doubles in size, ensuring a light and airy texture when fried.

→ Can I use powdered sugar instead of granulated sugar for dusting?

Yes, powdered sugar gives a classic New Orleans-style dusting that adds a delicate sweetness and smooth finish.

→ What oil is recommended for frying?

Vegetable oil is ideal due to its neutral flavor and high smoking point, ensuring the dough crisps evenly without imparting unwanted flavors.

→ How can I add extra flavor to the sugar topping?

A pinch of cinnamon mixed into the sugar adds a warm, fragrant note that complements the fried dough beautifully.

→ What is the ideal frying temperature?

Maintain the oil temperature around 350°F (175°C) to achieve golden, puffed dough pieces with a crisp exterior and soft interior.