Description
These Vanilla French Beignets are light, fluffy, and perfectly sweet fried dough squares dusted generously with powdered sugar. Made from a soft yeast dough infused with vanilla, these classic French-style treats are crisp on the outside and tender inside, ideal for breakfast or dessert.
Ingredients
Scale
Dough Ingredients
- 1 cup warm milk (105-115°F)
- 1/4 ounce active dry yeast (about 2 1/4 teaspoons)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 3 1/2 to 4 cups all-purpose flour
For Frying
- Vegetable oil (for frying)
For Serving
- Powdered sugar (for dusting)
Instructions
- Activate Yeast: In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let stand for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Wet Ingredients: Whisk the remaining granulated sugar, egg, vanilla extract, salt, and melted butter into the yeast mixture until well combined.
- Form Dough: Gradually add the flour to the wet ingredients, stirring to form a soft dough. Then knead the dough on a floured surface for 5-7 minutes until it is smooth and elastic.
- Let Dough Rise: Place the dough in a greased bowl and cover. Let it rise in a warm place for 1 to 1.5 hours or until it has doubled in size.
- Shape Beignets: Punch down the risen dough to release air bubbles. Roll it out to about 1/4 inch thickness and cut into squares or rectangles.
- Heat Oil and Fry: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the beignets for 1-2 minutes on each side until they turn golden brown and puff up.
- Drain and Serve: Remove the fried beignets using a slotted spoon, drain on paper towels, and dust generously with powdered sugar. Serve warm for the best experience.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- You can adjust the flour quantity slightly depending on humidity to achieve the right dough consistency.
- Use a thermometer for the oil temperature to fry evenly and avoid greasy beignets.
- Serve immediately as beignets are best enjoyed fresh and warm.
- Leftovers can be briefly reheated in an oven but will lose some crispness.
