Description
This classic Vanilla French Beignets recipe yields light, fluffy, and slightly crispy fried dough squares dusted generously with powdered sugar. Perfect as a delightful breakfast treat or an indulgent dessert, these beignets combine the rich flavors of vanilla and butter with a tender, airy texture. Easy to make with simple ingredients, this recipe captures the authentic taste of New Orleans-style beignets in your own kitchen.
Ingredients
Scale
Yeast Mixture
- 1 cup warm milk (105-115°F)
- 1/4 ounce active dry yeast (about 2 1/4 teaspoons)
- Pinch of granulated sugar (for proofing yeast)
Dough
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 3 1/2 to 4 cups all-purpose flour
For Frying and Serving
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- Proof the yeast: In a large bowl, combine warm milk, active dry yeast, and a pinch of granulated sugar. Stir gently and let the mixture stand for 5-10 minutes until it becomes foamy, indicating the yeast is active and ready to use.
- Mix wet ingredients: Whisk in the remaining 1/4 cup granulated sugar, the large egg, vanilla extract, salt, and melted unsalted butter into the foamy yeast mixture. Mix until well combined.
- Form the dough: Gradually add 3 1/2 to 4 cups of all-purpose flour to the wet ingredients, mixing continuously until a soft dough forms. The dough should be slightly sticky but manageable.
- Knead the dough: Transfer the dough to a lightly floured surface and knead it for 5-7 minutes until it becomes smooth and elastic. This process develops the gluten, improving texture.
- Let the dough rise: Place the kneaded dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
- Shape the beignets: After the dough has risen, punch it down to release air. Roll it out on a lightly floured surface to about 1/4 inch thickness. Cut the dough into 2 to 3 inch squares or rectangles using a knife or pizza cutter.
- Heat the oil: In a deep fryer or a large, heavy pot, heat vegetable oil to 350°F (175°C). Maintaining the temperature is key to achieving the perfect fry.
- Fry the beignets: Carefully drop a few pieces of dough into the hot oil, ensuring not to overcrowd the pot. Fry each side for 1-2 minutes or until golden brown and puffed up. Use a slotted spoon to turn and remove them.
- Drain and serve: Remove the fried beignets and place them on paper towels to drain excess oil. Dust generously with powdered sugar while still warm, and serve immediately for the best taste and texture.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- If you don’t have a deep fryer, use a heavy-bottomed pot for frying, and monitor oil temperature carefully.
- Do not overcrowd the frying pot to maintain oil temperature and crispiness.
- For an extra indulgent twist, serve with chocolate sauce or fruit preserves.
- Store leftover beignets in an airtight container and reheat in a toaster oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Breakfast
- Method: Frying
- Cuisine: French, Creole
Nutrition
- Serving Size: 2 beignets (about 60g)
- Calories: 220
- Sugar: 8g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0.1g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: vanilla beignets, French beignets, fried dough, New Orleans beignets, breakfast treat, powdered sugar beignets
