Description
Vanilla French Beignets are a delightful, golden fried treat featuring a light and airy dough infused with vanilla. Perfectly dusted with powdered sugar, these classic French pastries make an irresistible dessert or snack that bring a taste of New Orleans-style indulgence to your kitchen.
Ingredients
Scale
Yeast Mixture
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm water (110°F)
- 1 teaspoon granulated sugar
Dough
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup whole milk
- 3 1/2 cups all-purpose flour
- 2 tablespoons unsalted butter, softened
For Frying and Serving
- Vegetable oil for frying (enough to fill 2–3 inches in pot)
- Powdered sugar for dusting
Instructions
- Activate Yeast: In a small bowl, dissolve 2 1/4 teaspoons of active dry yeast in 3/4 cup warm water (110°F) along with 1 teaspoon of granulated sugar. Let it stand for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Wet Ingredients: In a large bowl, whisk together the remaining 1/4 cup granulated sugar, 1/2 teaspoon salt, 1 teaspoon vanilla extract, 1 large egg, and 1/2 cup whole milk until well combined.
- Combine Yeast and Wet Mixtures: Add the foamy yeast mixture to the wet ingredients and stir to integrate everything evenly.
- Add Dry Ingredients and Butter: Gradually mix in 3 1/2 cups all-purpose flour and 2 tablespoons softened unsalted butter. Stir until a soft dough forms and begins to come together.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 1/2 to 2 hours or until the dough has doubled in size.
- Prepare Beignets: Punch down the risen dough to release excess air. Roll it out on a floured surface to about 1/4-inch thickness. Cut the dough into 2-inch squares using a knife or pizza cutter.
- Heat Oil: Pour vegetable oil into a deep pot until it reaches 2 to 3 inches depth. Heat the oil to 350°F, using a thermometer to ensure the correct frying temperature.
- Fry Beignets: Fry the dough squares in batches, cooking each side for 1–2 minutes or until they puff up and turn golden brown. Avoid overcrowding the pot to maintain oil temperature.
- Drain and Dust: Use a slotted spoon to remove the beignets and place them on paper towels to drain excess oil. While still warm, dust generously with powdered sugar.
- Serve: Serve the beignets warm for the best flavor and texture. Optionally, offer chocolate sauce, fruit preserves, or honey as accompaniments.
Notes
- For extra flavor, add a pinch of nutmeg to the dough mixture.
- Beignets are best enjoyed fresh and warm to maintain their fluffy texture.
- Serve with chocolate sauce, fruit preserves, or drizzle of honey for variety.
- Ensure oil temperature remains steady at 350°F to get perfectly puffed and golden beignets without absorbing excess oil.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 beignet
- Calories: 140
- Sugar: 6 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
