Description
Golden Vanilla French Beignets are classic French fried dough pastries featuring a soft, airy texture and a sweet vanilla flavor. These delightful treats are dusted generously with powdered sugar and best enjoyed fresh and warm, perfect for breakfast or dessert.
Ingredients
Scale
Dough
- 2¼ teaspoons active dry yeast (1 packet)
- ¾ cup warm milk (about 110°F)
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter (melted)
- 3 cups all-purpose flour
- ½ teaspoon salt
For Frying and Serving
- Vegetable oil for frying (2–3 inches deep)
- Powdered sugar for dusting
Instructions
- Activate yeast: In a small bowl, dissolve the yeast in the warm milk along with 1 tablespoon of the sugar. Let it sit for 5–10 minutes until the mixture is foamy and active.
- Prepare dough mixture: In a large mixing bowl, whisk together the eggs, remaining sugar, vanilla extract, and melted butter until combined. Stir in the yeast mixture thoroughly.
- Add dry ingredients: Gradually add the flour and salt to the wet ingredients. Mix until a soft dough forms, ensuring all flour is incorporated.
- Knead dough: Transfer the dough to a lightly floured surface and knead for about 5–6 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook to knead.
- First rise: Place the kneaded dough in a greased bowl, cover it, and let it rise in a warm place for 1–2 hours or until it doubles in size.
- Shape beignets: Once risen, roll out the dough on a floured surface to about ½-inch thickness. Cut the dough into 2-inch squares or rounds using a knife or cookie cutter. Cover the cut pieces with a clean towel and let them rest for 20–30 minutes.
- Heat oil: Pour 2–3 inches of vegetable oil into a deep pot and heat it to 350°F, using a thermometer to monitor the temperature.
- Fry beignets: Fry the beignets in batches, cooking each side for 1–2 minutes or until puffed and golden brown. Avoid overcrowding the pot to maintain the oil temperature.
- Drain and dust: Use a slotted spoon to transfer the fried beignets to a paper towel-lined plate to drain excess oil. While still warm, dust generously with powdered sugar.
- Serve: Serve the beignets immediately for the best texture and flavor, ideally with coffee, hot cocoa, or a vanilla glaze for dipping.
Notes
- For extra flavor, add ½ teaspoon ground nutmeg or lemon zest to the dough before kneading.
- Beignets are best enjoyed fresh and warm. Leftovers can be reheated briefly in an oven set to low heat to regain crispness.
- Use a thermometer to maintain the oil temperature at 350°F for perfect frying results.
- These beignets pair wonderfully with coffee, hot cocoa, or vanilla glaze.
