Description
Delight in these classic Vanilla French Beignets, light and airy deep-fried dough squares coated with a luscious vanilla glaze and a dusting of powdered sugar. Perfectly crispy on the outside and tender inside, these beignets make an irresistible treat for breakfast or dessert.
Ingredients
Scale
Dough
- 2 1/4 teaspoons (1 packet) active dry yeast
- 3/4 cup warm water (about 110°F / 45°C)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup whole milk (at room temperature)
- 1 large egg (beaten)
- 1 teaspoon vanilla extract
- 3 1/2 to 4 cups all-purpose flour
- 2 tablespoons unsalted butter (softened)
- Vegetable oil (for frying)
Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
For Dusting
- Powdered sugar
Instructions
- Prepare the Dough: In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy. In a large mixing bowl, combine the sugar, salt, milk, beaten egg, and vanilla extract, mixing well. Add 2 cups of the flour and the yeast mixture, stirring until combined. Gradually add more flour, 1/2 cup at a time, until a soft dough forms. Incorporate the softened butter and knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic, or use a stand mixer with a dough hook.
- First Rise: Place the 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 1 to 1.5 hours, or until doubled in size.
- Shape the Beignets: Punch down the risen dough and turn it out onto a floured surface. Roll it out to about 1/4 inch thickness. Cut the dough into 2-inch squares or rectangles using a sharp knife or pizza cutter.
- Second Rise: Arrange the cut dough pieces on a lightly floured baking sheet, cover with a cloth, and allow them to rise for another 30 minutes.
- Fry the Beignets: Heat vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). Fry the beignets in batches for about 2-3 minutes per side until puffed and golden brown. Remove with a slotted spoon and drain on paper towels.
- Prepare the Vanilla Glaze: Whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Glaze and Dust: While the beignets are still warm, dip them into the vanilla glaze or drizzle the glaze over them. Alternatively, generously dust them with powdered sugar.
- Serve: Serve the beignets warm with extra powdered sugar if desired, enjoying their crisp exterior and soft, fluffy interior.
Notes
- The dough should be soft but not sticky; add flour gradually to achieve the right consistency.
- Maintaining the oil temperature at 350°F (175°C) is crucial for even frying without greasy beignets.
- You can substitute whole milk with 2% milk, but whole milk gives richer flavor.
- For a dairy-free version, use a plant-based milk and margarine alternative.
- Be careful not to overcrowd the pan when frying to prevent temperature drops and soggy beignets.
