Description
Enjoy these classic Vanilla French Beignets, light and airy fried pastries dusted with powdered sugar, perfect for a delightful breakfast or dessert treat. Made from a soft yeast dough flavored with vanilla, these beignets are crispy on the outside and tender inside.
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 and Serving
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- Activate the Yeast: In a large bowl, combine the warm milk, active dry yeast, and a pinch of granulated sugar. Let the mixture stand for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Mix Wet Ingredients: Whisk 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 to the wet ingredients, mixing until a soft dough forms. Transfer to a lightly floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Shape the Beignets: Punch down the risen dough and roll it out on a lightly floured surface to approximately 1/4 inch thickness. Cut the dough into 2 to 3 inch squares or rectangles.
- Heat the Oil: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C), ensuring there is enough oil for the beignets to float while frying.
- Fry the Beignets: Fry the cut dough pieces a few at a time for 1 to 2 minutes on each side or until they are golden brown and puffed up.
- Drain and Serve: Remove the fried beignets with a slotted spoon and place them on paper towels to drain excess oil. Dust generously with powdered sugar and serve warm.
Notes
- Ensure the milk temperature is between 105-115°F to properly activate the yeast without killing it.
- Do not overcrowd the fryer; frying a few beignets at a time maintains the oil temperature and ensures even cooking.
- Beignets are best enjoyed fresh and warm for the best texture and flavor.
- You can add a pinch of cinnamon to the powdered sugar for an additional flavor twist.
- Store leftovers in an airtight container and reheat briefly in the oven to regain crispness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Keywords: Vanilla French Beignets, fried dough, French dessert, powdered sugar beignets, crispy pastries
