Description
Classic Vanilla French Beignets are light, airy, and delightfully fluffy fried pastries dusted with powdered sugar. Perfect as a sweet breakfast or a treat, these beignets are made with a soft yeast dough enriched with vanilla and butter, then fried until golden brown.
Ingredients
Scale
For the Dough
- 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 and Serving
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
Instructions
- Activate the yeast: In a large bowl, combine warm milk, active dry yeast, and a pinch of sugar. Let the mixture stand for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Mix wet ingredients: Whisk in the remaining granulated sugar, egg, vanilla extract, salt, and melted butter into the foamy yeast mixture until well combined.
- Form the dough: Gradually add the all-purpose flour, starting with 3 1/2 cups, mixing to form a soft dough. Knead the dough on a floured surface for 5 to 7 minutes until it becomes smooth and elastic. Add more flour if the dough is too sticky.
- Let the dough rise: Place the kneaded dough into a greased bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours or until it doubles in size.
- Shape the beignets: Punch down the risen dough and roll it out onto a floured surface to about 1/4 inch thickness. Cut the dough into squares or rectangles using a knife or dough cutter.
- Heat oil and fry: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the beignets in batches for 1 to 2 minutes on each side until they are puffed up and golden brown.
- Drain and dust: Remove the beignets from the oil using a slotted spoon and drain them on paper towels to remove excess oil. While still warm, dust generously with powdered sugar before serving.
Notes
- Make sure the milk temperature is between 105-115°F to avoid killing the yeast.
- You can adjust the thickness of the dough when rolling out based on preference, but 1/4 inch gives a good puff.
- Keep the oil temperature steady at 350°F for even frying and to prevent greasy beignets.
- Serve beignets warm for the best texture and flavor.
- If dough is sticky while kneading, add flour gradually to avoid making it too dry.
