Description
These Vanilla French Beignets are perfectly fluffy, light, and sweet fried pastries dusted with powdered sugar. A traditional New Orleans-inspired treat, they combine a soft yeast dough with rich vanilla flavor and a delicate, airy texture, making them an irresistible dessert or snack.
Ingredients
Scale
Dough Ingredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/2 cups warm milk (around 110°F)
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour, plus extra for dusting
- 6 tablespoons unsalted butter, softened
For Dusting
- Powdered sugar (for generous dusting)
Instructions
- Activate the Yeast: In a small bowl, dissolve the yeast in warm milk and let it sit for about 5-10 minutes until bubbly and foamy, indicating the yeast is active.
- Prepare the Dough: In a large mixing bowl, combine sugar, salt, eggs, and vanilla extract. Add the yeast mixture and stir to combine. Gradually add flour and butter, mixing until a soft dough forms.
- Knead the Dough: Turn dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for about 5-7 minutes.
- First Rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for approximately 1 to 1.5 hours, or until doubled in size.
- Roll and Cut Dough: Lightly flour your surface and roll the dough out to about 1/4 inch thickness. Use a sharp knife or pizza cutter to cut dough into 2-inch squares or rectangles.
- Second Rise: Place the cut dough pieces on a floured baking sheet, cover loosely, and let them rest for about 30 minutes to puff slightly.
- Heat Oil for Frying: In a deep heavy-bottomed skillet or deep fryer, heat vegetable oil to 350°F (175°C). Ensure you have about 2-3 inches of oil for frying.
- Fry the Beignets: Carefully drop a few dough pieces at a time into the hot oil. Fry each side for about 2-3 minutes or until puffed and golden brown. Use a slotted spoon to turn them midway for even frying.
- Drain and Cool: Remove the beignets and place them on paper towels to drain excess oil.
- Dust with Powdered Sugar: While still warm, generously dust the beignets with powdered sugar.
- Serve Warm: Enjoy the beignets fresh and warm, savoring their light, fluffy texture and sweet vanilla flavor.
Notes
- Ensure the oil temperature stays consistent at 350°F for even frying and to prevent greasy beignets.
- Do not overcrowd the frying pan as it will reduce the oil temperature and result in soggy beignets.
- If you don’t have a thermometer, test the oil by dropping a small piece of dough; it should bubble and rise to the surface quickly.
- Beignets are best enjoyed fresh but can be reheated briefly in a warm oven.
- For a richer flavor, consider adding a splash of rum or orange flower water to the dough.
