Vanilla French Beignets Recipe
Introduction
Vanilla French Beignets are light, fluffy fried pastries that melt in your mouth. With a delicate vanilla flavor and a dusting of sugar, they make a perfect treat for breakfast or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 3/4 cup warm milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- Vegetable oil for frying
Instructions
- Step 1: In a bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
- Step 2: Add the sugar, vanilla extract, and flour to the yeast mixture. Stir to form a sticky dough.
- Step 3: Cover the dough and let it rise in a warm place for about 1 hour, until doubled in size.
- Step 4: Heat vegetable oil in a deep pan to 350°F (175°C).
- Step 5: On a floured surface, roll out the dough to about 1/4 inch thickness and cut into squares or rectangles.
- Step 6: Fry the dough pieces in batches in the hot oil until puffed and golden brown, about 2-3 minutes per side.
- Step 7: Remove with a slotted spoon and drain on paper towels.
- Step 8: While still warm, dust the beignets generously with powdered sugar and serve immediately.
Tips & Variations
- For extra flavor, add a pinch of cinnamon or nutmeg to the dough.
- Use superfine sugar for dusting to get a lighter coating that melts quickly.
- Try filling the beignets with jam or chocolate after frying for a delicious surprise.
- Ensure the oil temperature stays steady to prevent greasy or undercooked beignets.
Storage
Beignets are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 1 day. Reheat briefly in a warm oven to restore crispness. Avoid refrigerating as it will harden the pastry.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Bring it back to room temperature before frying.
What oil is best for frying beignets?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil for frying to ensure crisp and evenly cooked beignets.
PrintVanilla French Beignets Recipe
Delight in the classic taste of Vanilla French Beignets, fluffy fried pastries infused with vanilla and dusted generously with sugar for a sweet, crispy finish. Perfect as a breakfast treat or a delightful dessert.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: About 12 beignets 1x
- Category: Dessert
- Method: Frying
- Cuisine: French
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 3/4 cup warm milk (about 110°F/43°C)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil (plus more for frying)
- 1/2 teaspoon salt
Finishing
- Powdered sugar or granulated sugar for dusting
Instructions
- Prepare the Yeast Mixture: In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5 to 10 minutes until foamy, indicating the yeast is active.
- Make the Dough: In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture, vanilla extract, and vegetable oil. Stir until a soft dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5 to 7 minutes until smooth and elastic. Place the dough into a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
- Shape the Beignets: Once risen, punch down the dough and roll it out on a floured surface to about 1/4 inch thickness. Cut into 2 to 3-inch squares or rectangles.
- Heat the Oil: In a deep fryer or heavy pot, heat vegetable oil to 350°F (175°C). Ensure there is enough oil to allow the beignets to float freely while frying.
- Fry the Beignets: Carefully drop a few pieces of dough into the hot oil, making sure not to overcrowd. Fry for about 2 to 3 minutes per side until puffed and golden brown.
- 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 or granulated sugar.
- Serve: Enjoy the beignets warm for the best taste and texture.
Notes
- For best results, use warm milk to activate the yeast properly.
- The dough can be made the night before and refrigerated, allowing for a slow rise and enhanced flavor.
- Ensure the oil temperature is steady at 350°F to avoid greasy or undercooked beignets.
- Beignets are best enjoyed fresh but can be reheated briefly in a warm oven.
Keywords: French beignets, vanilla beignets, fried pastries, French desserts, sweet fried dough
