New York's Birrittellas logo.
A plate of powdered beignets sitting on a table.


Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine Italian


  • 1 Fying Pan


  • 1 pack Birrittellas Traditional Dough
  • 1/2 cup Powdered Sugar
  • Vegetable Oil for Frying


  • Roll out pizza dough and cut it into 2×2 squares.
  • Heat about 2 inches of vegetable oil in a frying pan. Once hot, add about 4 squares at a time. Be sure to flip them fast.
  • Once golden brown, place on a paper towel to drain excess oil.
  • Add powdered sugar to a bag and add your beignets a few at a time. Shake and place them on a serving plate.
  • Enjoy immediately!
Keyword Beignets, Dough

Important Dough Guidelines

  1. Keep in the fridge for up to 50 days.
    ** Speed up proofing by placing the vacuum-sealed dough in a bowl of hot water. Let it sit for 20 minutes or until the center reaches room temperature. **

  2. Round the dough with flour to prevent sticking, brush with olive oil, put in a bowl, and cover.

  3. Let the dough rise for at least 3.5 hours before using.

  4. Preheat your oven to 475°F or higher, if possible.

    Rounding pizza dough is a crucial step in the pizza-making process.