Vanilla French Beignets Recipe

Introduction

Vanilla French Beignets are light, airy fried pastries with a delicate vanilla flavor. Perfect for a sweet breakfast or an indulgent snack, these treats are dusted with sugar for a simple yet delightful finish.

Ingredients

• 2 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm milk
• 2 tbsp sugar
• 1 tsp vanilla extract
• Vegetable oil for frying

Instructions

1. Step 1: In a bowl, combine warm milk, yeast, and a pinch of sugar. Let it sit for 5 minutes until foamy.
2. Step 2: Add flour, remaining sugar, and vanilla extract to the yeast mixture. Stir to form a smooth, sticky dough.
3. Step 3: Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
4. Step 4: Heat vegetable oil in a deep pan to 350°F (175°C).
5. Step 5: Pinch off small pieces of dough and carefully drop them into the hot oil. Fry until puffed and golden, about 2-3 minutes per side.
6. Step 6: Remove beignets with a slotted spoon and drain on paper towels. Dust generously with sugar before serving.

Tips & Variations

• For extra flavor, add a pinch of cinnamon or nutmeg to the dough.
• Use powdered sugar for dusting to avoid any grit.
• Serve with fresh fruit or a drizzle of chocolate sauce for a special treat.

Storage

Store leftover beignets in an airtight container at room temperature for up to 2 days. They are best eaten fresh but can be reheated in a warm oven for a few minutes to regain crispiness.

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. Cover and refrigerate it after the first mix, then let it come to room temperature and rise before frying.

What oil is best for frying beignets?

Choose a neutral oil with a high smoke point like vegetable, canola, or peanut oil to ensure even frying without flavor interference.

Vanilla French Beignets Recipe

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★★★★★

4.7 from 101 reviews

Classic Vanilla French Beignets are delightful, airy fried pastries dusted with powdered sugar. Made with a yeast-leavened dough flavored with vanilla, these golden puffs are crispy on the outside and soft inside, perfect for breakfast or a sweet snack.

• Author: Sophie
• 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

Scale 1x2x3x

Dough Ingredients

• 2 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm milk (about 110°F)
• 2 tbsp granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp salt

For Frying

• Vegetable oil, for deep frying (about 4 cups)

For Dusting

• Powdered sugar, for dusting

Instructions

1. Prepare the Yeast: In a small bowl, combine the warm milk with the sugar and yeast. Stir gently and let it sit for 5 to 10 minutes until it becomes foamy, indicating that the yeast is activated.
2. Make the Dough: In a large mixing bowl, whisk together the flour and salt. Add the activated yeast mixture and vanilla extract. Mix thoroughly until a sticky dough forms.
3. Knead the Dough: Lightly flour a clean surface and knead the dough for about 5 to 7 minutes until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
4. Roll and Cut: Once risen, punch down the dough and turn it onto a floured surface. Roll the dough out to about 1/4 inch thickness. Use a knife or a pizza cutter to cut the dough into 2- to 3-inch squares or rectangles.
5. Heat the Oil: Pour vegetable oil into a deep fryer or a heavy-bottomed pot to a depth of about 2 inches. Heat the oil to 350°F (175°C), using a thermometer to monitor the temperature.
6. Fry the Beignets: Carefully drop a few pieces of dough into the hot oil. Fry for about 2 to 3 minutes per side or until they puff up and turn golden brown. Use a slotted spoon to turn them and remove when done.
7. Drain and Dust: Place the fried beignets on paper towels to drain excess oil. While still warm, generously dust them with powdered sugar.
8. Serve: Serve the beignets warm for the best taste and texture. Enjoy with coffee or hot chocolate for a delightful treat.

Notes

• Ensure the milk is warm, not hot, to properly activate the yeast.
• Do not overcrowd the frying pot; fry in small batches to maintain oil temperature.
• Use powdered sugar for dusting rather than granulated sugar for a traditional finish.
• Be careful while frying to avoid oil splatters; use a thermometer to keep oil temperature steady.
• Leftover beignets can be reheated briefly in a hot oven but are best eaten fresh.

Keywords: vanilla beignets, french beignets, fried dough pastries, yeast doughnut recipe