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Vanilla French Beignets Recipe

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★★★★★

4.8 from 108 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://cookwithyana.com/vanilla-french-beignets-recipe/