Description
This Vanilla French Beignets recipe yields light, fluffy, and perfectly crispy fried dough squares dusted generously with powdered sugar. These classic New Orleans-style treats are subtly flavored with vanilla and a hint of warm yeast dough, making them the perfect indulgent breakfast or dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup warm milk (105-115°F)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
Dry Ingredients
- 1/4 ounce active dry yeast (about 2 1/4 teaspoons)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 3 1/2 to 4 cups all-purpose flour
For Frying & Serving
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- Activate the yeast: In a small bowl, combine the warm milk (105-115°F) with the active dry yeast and a pinch of sugar. Stir gently and let it sit for about 5-10 minutes until foamy, indicating the yeast is active.
- Mix wet ingredients: In a large mixing bowl, whisk together the egg, vanilla extract, melted butter, and remaining granulated sugar until combined.
- Combine yeast mixture with wet ingredients: Once the yeast is bubbly, add it to the wet ingredient mixture and stir to incorporate.
- Add dry ingredients and form dough: Gradually add 3 1/2 cups of all-purpose flour and salt to the wet mixture, stirring continuously until a sticky dough forms. If the dough is too sticky, add up to an additional 1/2 cup flour until the dough pulls away from the sides but remains soft and pliable.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for convenience.
- First rise: Place the kneaded dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area for about 1-1.5 hours or until doubled in size.
- Roll and cut dough: Once risen, punch down the dough and roll it out on a floured surface to about 1/4 inch thickness. Using a sharp knife or pizza cutter, cut the dough into approximately 2-inch squares.
- Heat oil: In a large, heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Ensure the oil is deep enough for the beignets to float and fry evenly.
- Fry the beignets: Carefully drop a few dough squares at a time into the hot oil, being careful not to overcrowd. Fry for 2-3 minutes per side or until golden brown and puffed. Use a slotted spoon to turn as needed.
- Drain and cool: Remove the beignets with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Generously dust the warm beignets with powdered sugar before serving. Enjoy them fresh for best flavor and texture.
Notes
- Ensure the milk temperature is between 105-115°F to properly activate the yeast without killing it.
- You can prepare the dough ahead of time and refrigerate it overnight for enhanced flavor; bring to room temperature before frying.
- Maintain oil temperature at 350°F for optimal puffiness and crispiness.
- Be careful not to overcrowd the frying pot to prevent oil temperature drop and soggy beignets.
- Serve immediately after frying and dusting with powdered sugar for best taste.
Keywords: Vanilla Beignets, French Beignets, Fried Dough, New Orleans Dessert, Powdered Sugar Beignets