Description

Light, fluffy, and golden, these vanilla French beignets are coated in powdered sugar and are perfect for a sweet breakfast or dessert treat. Crispy on the outside and soft on the inside, they offer a delightful bite of vanilla flavor.

Ingredients

Units Scale

2 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon active dry yeast
1/2 teaspoon salt
1/2 cup warm milk (110°F/43°C)
2 large eggs
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1/4 cup water
Vegetable oil, for frying
Powdered sugar, for dusting

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Instructions

In a small bowl, dissolve the yeast and sugar in warm milk. Let it sit for 5-10 minutes, until foamy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, eggs, vanilla extract, and melted butter.
Mix the ingredients together until a soft dough forms. If the dough is too sticky, add a little more flour as needed.
Knead the dough on a floured surface for about 5-7 minutes, or until it is smooth and elastic.
Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
Once the dough has risen, punch it down and roll it out on a lightly floured surface to about 1/4-inch thickness.
Cut the dough into small squares or rectangles (about 2-3 inches in size) using a knife or pizza cutter.
In a deep pan or Dutch oven, heat the vegetable oil to 350°F (175°C). Carefully drop the dough pieces into the hot oil, frying a few at a time to avoid overcrowding.
Fry the beignets for about 2-3 minutes per side, or until golden brown and puffed up.
Remove the beignets from the oil with a slotted spoon and drain on a paper towel-lined plate.
Generously dust the beignets with powdered sugar while they are still warm, and serve immediately.

Notes

For extra flavor, you can add a teaspoon of cinnamon to the dough.
If you don’t have a deep fryer, a large skillet works well for frying these beignets as long as you maintain the correct oil temperature.
These beignets are best served warm, but can be stored in an airtight container for up to 2 days.

Nutrition

Serving Size: 1 beignet
Calories: 180
Sugar: 7g
Sodium: 30mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg