Description
This Vanilla French Beignets recipe delivers light, airy, and delectably fluffy deep-fried pastries dusted with powdered sugar. Perfect for a festive breakfast or indulgent snack, these classic New Orleans-style treats are made from a yeasted dough infused with vanilla, fried to golden perfection, and served warm.
Ingredients
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, active dry yeast, and a pinch of granulated sugar. Let the mixture stand for 5-10 minutes until it becomes foamy, indicating the yeast is active and ready to use.
- Mix Wet Ingredients: Whisk in the remaining granulated sugar, egg, vanilla extract, salt, and melted butter into the foamed yeast mixture until fully combined.
- Form Dough: Gradually add the all-purpose flour to the wet ingredients, stirring to form a soft dough. Transfer the dough to a lightly floured surface and knead for 5-7 minutes until the dough is smooth and elastic.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until the dough has doubled in size.
- Shape Beignets: Punch down the risen dough to release air. Roll it out on a lightly floured surface to about 1/4 inch thickness. Cut the dough into 2 to 3 inch squares or rectangles.
- Heat Oil and Fry: Heat vegetable oil in a deep fryer or large, heavy pot to 350°F (175°C). Fry the dough pieces in batches for 1-2 minutes per side, or until the beignets puff up and turn golden brown. Remove with a slotted spoon and drain on paper towels.
- Serve: Generously dust the warm beignets with powdered sugar before serving for a classic sweet finish.
Notes
- Ensure the milk is warm but not hot to properly activate the yeast without killing it.
- Kneading the dough well is essential for the airy texture of the beignets.
- The oil temperature should be maintained around 350°F for perfect frying; too hot will burn the outside and leave the inside doughy.
- For best results, serve the beignets fresh and warm immediately after frying.
- Be careful not to overcrowd the fryer to ensure even cooking and puffing.
