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Vanilla French Beignets Recipe

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Classic Vanilla French Beignets are light, fluffy, and irresistibly golden fried dough squares dusted generously with powdered sugar. This recipe walks you through activating yeast, preparing a rich vanilla-scented dough, frying to perfection, and serving warm beignets just like in New Orleans cafes. Perfect for a special breakfast or dessert treat.

Ingredients

Yeast Mixture

  • 2 ¼ teaspoons active dry yeast
  • ¾ cup warm water
  • Pinch of sugar

Wet Ingredients

  • ¼ cup granulated sugar
  • 2 large eggs
  • ½ cup whole milk
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 4 cups all-purpose flour
  • Pinch of salt

For Frying and Garnish

  • Oil for frying (vegetable or canola oil recommended)
  • Powdered sugar for dusting

Instructions

  1. Activate the Yeast: In a small bowl, combine the warm water, active dry yeast, and a pinch of sugar. Let it sit for 5 to 10 minutes until the mixture becomes foamy and bubbly, indicating the yeast is active and ready to use.
  2. Prepare Wet Mixture: In a large mixing bowl, whisk together the granulated sugar, eggs, whole milk, melted unsalted butter (cooled), and vanilla extract until well combined.
  3. Form the Dough: Gradually add the all-purpose flour and a pinch of salt to the wet mixture while stirring continuously. Once mostly combined, knead the dough either by hand or with a dough hook on a mixer for 5 to 7 minutes until the dough is smooth and elastic. If the dough feels sticky, incorporate additional flour one tablespoon at a time as needed.
  4. First Rise: Place the kneaded dough into a greased bowl. Cover the bowl with a clean towel or plastic wrap. Allow the dough to rise in a warm spot for 1 to 2 hours, or until it has doubled in size.
  5. Shape the Beignets: On a lightly floured surface, roll out the dough to approximately ½ inch thickness. Cut the dough into 2-inch squares or your preferred shapes using a sharp knife or pastry cutter.
  6. Heat the Oil: In a deep pot or deep fryer, heat vegetable or canola oil to 350°F (175°C). Use a thermometer to maintain this consistent temperature throughout frying for even cooking.
  7. Fry the Beignets: Carefully place a few dough squares into the hot oil, ensuring not to overcrowd the pot. Fry the beignets for 2 to 3 minutes per side, or until they become golden brown and puffed up. Remove with a slotted spoon and transfer onto paper towel-lined plates to drain excess oil.
  8. Dust and Serve: Let the beignets cool slightly for a minute or two, then generously dust with powdered sugar. Serve warm immediately and enjoy the soft, airy, sweet treat!

Notes

  • Ensure the water used to activate the yeast is warm but not hot, ideally between 105°F and 115°F, to avoid killing the yeast.
  • Allow melted butter to cool before adding to the wet ingredients to prevent cooking the eggs prematurely.
  • Maintain oil temperature at 350°F during frying for best texture; too hot will brown too fast, too cool will absorb excess oil.
  • Do not overcrowd the frying pot; frying in batches helps achieve even cooking and puffiness.
  • Beignets are best enjoyed fresh and warm the day they are made.
  • Leftover beignets can be reheated briefly in a warm oven but will lose some of their crispness.

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