Overnight Beignets with Strawberry Powdered Sugar

Breakfast, Desserts, Holiday, Spring

Overnight Beignets with Strawberry Powdered Sugar are magical pillows of fried dough topped with a liberal amount of strawberry-flavored powdered sugar. They are glorious!

Overnight Beignets with Strawberry Powdered Sugar

Hello, Monday!

I just spent the weekend in Palm Springs saying ‘peace out’ to my friend Whitney’s singleness. It was definitely a 30-something-year-old bachelorette party because by 11pm on Friday night all of us were in our pjs and in bed. Lol.

And then the next morning everyone got up at 7am to workout and do yoga. But I wasn’t mad AT ALL because it was super chill and relaxing and ridiculously enjoyable.

This recipe comes from my friend OVER EASY. It is a full encompassing brunch book. You really don’t need another. The recipes are creative and fun and so delicious-looking. And, of course, Joy’s familiar, friendly voice opens up each and every recipe.

New Oreleans’ Beignets

The background of the book is Joy’s newly adopted city, New Orleans. I’ve been itching to go to New Orleans. I wanna go and eat all the beignets covered in mounds of powdered sugar and (hopefully) see Solange walking down the street looking angelic as she always seems to do.

Why Overnight Beignets?

So, it was no surprise that out of all the recipes in the book, Joy’s overnight beignets were calling my name!

I think the best part about this recipe—besides the taste—is the overnight part. It’s v v important because it makes the recipe totally easy and doable and not a gigantic drag, which frying and doughs can sometimes feel like.

  • I will say that sometimes baking can take SO long, from start to finish. Breaking up the work is so incredibly helpful.
  • Beignets HAVE to be fried and eaten immediately. It’s just an unspoken rule about them.
  • The dough rising overnight in the fridge results in a slower rise, hence more flavor.
  • Waking up, knowing that you have dough all ready to be fried is a glorious feeling!

Overnight Beignets with Strawberry Powdered Sugar

Overnight Beignets with Strawberry Powdered Sugar

 

The Next Morning!

I started it in the afternoon and then the next morning I was only, like, two steps away from pillowy, delicious fluffy beignets.

Also a bonus: these have brown butter in them and we all know that brown butter makes every single thing better.

I threw in the strawberry powdered sugar because I LOVE making flavored sugars. I turned to Billy and was like WHUT IF WE MADE STRAWBERRY POWDERED SUGAR.

How to Make Strawberry Powdered Sugar!

I will go as so far as to say that Billy and I invented Strawberry Powdered Sugar. (I googled it and couldn’t find any other recipe so we are creators of it.)

  1. Freeze-Dried strawberries go in a blender, along with powdered sugar.
  2. You turn the machine to “high” and let it run for about 1 minute.
  3. When you remove the top of the machine, you will be met with strawberry powdered sugar and your mind will be blown. Promise.

Overnight Beignets with Strawberry Powdered Sugar

Overnight Beignets with Strawberry Powdered Sugar

 

The Overnight Beignets with Strawberry Powdered Sugar were like fruity, fluffy clouds of fried, deliciousness. They taste like spring and comfort all in one!

Here’s a link to OVER EASY!

xo,
Adrianna

Overnight Beignets with Strawberry Powdered Sugar

Overnight Beignets with Strawberry Powdered Sugar Recipe

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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 day 40 minutes
Serving Size: 36 beignets
Calories: 248kcal
Overnight Beignets with Strawberry Powdered Sugar are magical pillows of fried dough with tons of strawberry-flavored powdered sugar. They are glorious!

Ingredients

To Make the Strawberry Powdered Sugar

  • 2 cups freeze-dried strawberries
  • 1 cup powdered sugar

To Make the Overnight Beignets:

  • 2 tablespoons warm water, (99 degrees F to 105 degrees F)
  • 2 1/2 teaspoons 1 package active dry yeast
  • 1/4 cup plus a pinch of granulated sugar
  • 1/2 cup warm browned butter
  • 1 cup whole milk, warmed slightly
  • 1 large egg, lightly beaten
  • 3 1/2 cups to 4 cups all-purpose flour, plus more for rolling
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • Neutral oil (canola or peanut oil) , for frying
  • 1 cup powdered sugar, for dusting the baking sheet

Directions

To Make the Strawberry Powdered Sugar:

  • To a food processor or high-powered blender (such as a Vitamix), add the freeze-dried strawberries and powdered sugar. Pulse until powdery, about 1 minute.

To Make the Overnight Beignets:

  • In the bowl of a stand-up mixer, whisk together the water, yeast, and a pinch of sugar. Let it rest for 5 minutes, until foamy. Add the browned butter, the warmed milk, 1/4 cup sugar, and egg.
  • Add 2 cups of flour, the salt, and baking powder. Beat on low speed, adding more flour (up to 1 1/2 to 2 cups more) until you have a soft, slightly sticky dough. Scrape down the sides of the bowl, sprinkle with a bit more flour, cover with plastic wrap, and let rest at room temperature for 30 minutes before placing in the refrigerator overnight.
  • In the morning, remove the dough from the refrigerator and let it sit at room temperature for 30 minutes.
  • Punch down the dough and dump it onto a lightly floured work surface. Roll the dough out into a roughly 16 x 12-inch rectangle and, using a pizza cutter, cut it into 2-inch squares. Cover lightly with plastic wrap.
  • In a medium saucepan fitted with a deep-fry thermometer and set over medium heat, heat about 2 inches of oil to 375 degrees F.
  • Spread a generous amount of powdered sugar (not the strawberry kind, we'll use that later!). Working in batches of about four, gently lower the beignets into the hot oil and cook for 2 to 3 minutes total, until golden brown on each side. Using a slotted spoon, transfer them directly to the powdered sugar and then dust them with the strawberry powdered sugar immediately. Let the oil return to 375 degrees before each batch and repeat with the remaining beignets. Serve immediately.

Notes

*These beignets are best eaten straight from the fryer. 
*If you want to make them immediately, wait until they have proofed for 1 hour before dividing into pieces and frying. 
*Of course, you don't HAVE to top them with strawberry powdered sugar. Regular powdered sugar will work gloriously, too! 
CourseAppetizer, Breakfast, Dessert
CuisineAmerican, Louisiana
Keywordbeignet recipe, beignets, beignets new orleans, cafe du monde, homemade beignets, joy the baker, spring recipes, strawberry sugar
Serving: 36g | Calories: 248kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Cholesterol: 100mg | Sodium: 4mg | Sugar: 12g
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

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43 Comments

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  • Reply Ellen @ Indigo Scones March 26, 2017 at 6:39 pm

    I saw this title and picture and immediately thought of Joy the Baker’s strawberry cream puffs she made (same idea, blended freeze dried strawberries) back in the day. So naturally, this was a combo that was mean to be! Great idea though, beignet fit for a unicorn <3

    • Reply Adrianna Adarme March 27, 2017 at 8:04 am

      oh i remember those! i actually think that’s the first time i was introduced to putting freeze dried strawberries in baked goods. 🙂

  • Reply Liz | Flour de Liz March 25, 2017 at 6:28 pm

    So excited about Joy’s book!!! And strawberry powdered sugar…yes, please!!!

  • Reply Kirsten@humbledish March 22, 2017 at 1:07 pm

    Strawberry powdered sugar?? That is GENIUS. Thinking about all the yummy possibilities now…[heart eyes emoji].

  • Reply Beth @ bethcakes March 22, 2017 at 9:09 am

    strawberry powdered sugar! What a wonderful idea, and even more wonderful paired with beignets 🙂

  • Reply Steph March 21, 2017 at 1:18 pm

    I’m DYING to make these but I’m confused about when you add that second measurement of granulated sugar (the 1/2 C + a pinch). Does it go in with the rest of the flour? Also, the strawberry sugar is an amazing idea!

  • Reply nicole March 21, 2017 at 6:49 am

    absolutely incredible, everything in my home will now be dusted in strawberry powdered sugar. as always, beautiful photos, thanks for sharing!!

  • Reply Amaryllis @ The Tasty Other March 21, 2017 at 4:14 am

    As if beignets were not perfect enough, you HAD to dust them with this dreamy sugar. Damn. Just damn.

  • Reply Celia Becker @ AfterOrangeCounty.com March 20, 2017 at 4:20 pm

    Once again you have brought us another killer looking recipe with beautiful photography.

  • Reply Courtney March 20, 2017 at 1:57 pm

    These look heavenly!
    Courtney {Cooking is My Therapy}

  • Reply Izzy March 20, 2017 at 1:10 pm

    Wow these look amazing – and so fluffy!!!
    Izzy | Pinch of delight

  • Reply Brianna March 20, 2017 at 1:01 pm

    Is that a half cup of butter, browned and warmed? Or a half cup of browned butter? I’m thinking the second but just want to check?

    • Reply Adrianna Adarme March 20, 2017 at 2:55 pm

      it’s the latter! so it’s a half cup of browned butter that’s warm. so joy has instructions for brown butter. i just texted my fiance (who is at home since I’m traveling) to get the measurement for the butter that you start with (before it browns). i believe it’s 3/4 cup of unsalted butter = 1/2 cup brown butter.

      stand by just texted him 🙂

  • Reply Frank Mosher March 20, 2017 at 12:33 pm

    I have never in my life heard of freeze-dried strawberries, and who would ever use same for anything?? Strange??

    • Reply Adrianna Adarme March 20, 2017 at 2:56 pm

      they’re great in baked goods!

    • Reply Violet March 30, 2017 at 6:23 pm

      I once had rice crispie treats with freeze dried strawberries in there and they were SO good!

  • Reply Ruby March 20, 2017 at 9:50 am

    I would now like to dust every single breakfast food with this powdered sugar. I’ve never attempted making beignets, but now they are seriously calling my name! <3

    • Reply Adrianna Adarme March 20, 2017 at 2:57 pm

      same same. and they’re worth all the effort, which actually isn’t THAT much. 🙂

  • Reply heather (delicious not gorgeous) March 20, 2017 at 7:40 am

    can there be strawberry powdered sugar on everything? please and thank you.

  • Reply Stacy March 20, 2017 at 7:39 am

    Boy is this recipe timely! I just returned from a week in New Orleans. My wife fell HARD for beignets and I promised to figure out how to make them at home. Will be trying this!

    • Reply Adrianna Adarme March 20, 2017 at 2:56 pm

      these are VERY legit. i highly recommend joy’s recipe! 🙂

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