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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.

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)
  • 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

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