Description
This classic French recipe for Vanilla French Beignets offers light, airy fried dough squares dusted with powdered sugar. Perfect for breakfast or dessert, these beignets feature a soft, yeast-based dough subtly flavored with vanilla, then fried to golden perfection. Enjoy freshly made beignets with a sprinkle of powdered sugar or your favorite jam.
Ingredients
Dough Ingredients
- 2¼ teaspoons active dry yeast (1 packet)
- ¾ cup warm milk (110°F/43°C)
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 tablespoons unsalted butter, melted
- 3¼ cups all-purpose flour (plus more for dusting)
Frying and Finishing
- Vegetable oil for frying (about 2–3 inches deep)
- Powdered sugar for dusting
Instructions
- Activate the yeast: In a large mixing bowl, combine the warm milk, yeast, and a pinch of sugar. Let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make the dough: Add the remaining sugar, eggs, vanilla extract, salt, and melted butter to the yeast mixture. Whisk the ingredients together until well combined. Gradually add the flour while mixing with a spoon or dough hook until a soft, slightly sticky dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for 5–7 minutes until it becomes smooth and elastic. This develops the gluten structure critical for airy beignets.
- First rise: Place the kneaded dough in a greased bowl and cover it. Let it rise in a warm spot for about 1½ hours or until the dough doubles in size.
- Shape the beignets: Punch down the dough to release air bubbles and roll it out on a floured surface to about ½-inch thickness. Cut the dough into 2–3 inch squares.
- Rest before frying: Cover the dough squares with a clean towel and let them rest for 20–30 minutes. Meanwhile, heat the vegetable oil in a deep pot to 350°F (175°C).
- Fry the beignets: Fry the beignets in batches, cooking each side for 2–3 minutes until they are golden brown and puffed. Use a slotted spoon to remove them from the oil and let drain on paper towels.
- Finish and serve: While still warm, dust the beignets generously with powdered sugar. Serve immediately for best taste and texture.
Notes
- Beignets are best enjoyed fresh and warm for optimal texture and flavor.
- For a flavor twist, mix a pinch of cinnamon into the powdered sugar before dusting.
- These beignets can also be served with jam or a vanilla glaze on the side for dipping.
