Description
Classic French vanilla beignets are light, fluffy, and perfectly fried pastries dusted with powdered sugar. These homemade treats feature a soft yeast dough infused with vanilla and fried to golden perfection, making them an irresistible dessert or sweet snack.
Ingredients
Scale
Yeast Mixture
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3/4 cup warm water (110°F)
Dough
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup whole milk
- 3 tablespoons unsalted butter, melted
- 3 1/2 cups all-purpose flour (plus more for rolling)
For Frying and Serving
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- Activate Yeast: In a large bowl, dissolve the yeast in warm water and let it sit for 5–10 minutes until foamy to ensure the yeast is active.
- Mix Dough Ingredients: Add the sugar, salt, vanilla extract, egg, milk, and melted butter to the yeast mixture. Mix well to combine all ingredients evenly.
- Add Flour and Knead: Gradually stir in the flour until a soft and slightly sticky dough forms. Turn the dough out onto a floured surface and knead for 5–7 minutes until smooth and elastic.
- First Rise: Place the kneaded dough in a lightly greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Shape Beignets: Punch down the risen dough and roll it out to about 1/4-inch thickness. Use a knife or cutter to cut the dough into 2-inch squares.
- Heat Oil: In a deep pot, heat 2 inches of vegetable oil to 350°F (175°C) to prepare for frying.
- Fry Beignets: Fry the beignets in batches, turning once, for 1–2 minutes per side or until they puff up and turn golden brown.
- Drain and Serve: Remove the beignets with a slotted spoon and place them on paper towels to drain excess oil. Dust generously with powdered sugar and serve warm.
Notes
- For extra flavor, add 1/2 teaspoon of ground nutmeg to the dough.
- Beignets are best served fresh but can be reheated in the oven at 300°F for 5–7 minutes.
