Vanilla French Beignets Recipe
Classic Vanilla French Beignets are light, fluffy fried dough pastries infused with vanilla and dusted generously with powdered sugar. Crispy on the outside and soft inside, these sweet treats are perfect for breakfast, dessert, or a delightful snack enjoyed with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: Approximately 20 beignets 1x
- Category: Dessert
- Method: Frying
- Cuisine: French
Ingredients
Scale
Dough Ingredients
- 2 ¼ teaspoons active dry yeast (one packet)
- 1 cup warm milk (110°F/43°C)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
Frying and Finishing
- Oil for frying (vegetable or canola oil), about 4 cups
- Powdered sugar (for dusting)
Instructions
- Activate the yeast: In a small bowl, combine the warm milk and sugar. Stir to dissolve the sugar, then sprinkle the yeast over the milk. Let it sit for about 5-10 minutes until it becomes foamy, indicating the yeast is activated.
- Mix the dough: In a large mixing bowl, whisk together the flour and salt. Add the activated yeast mixture and vanilla extract. Stir until the dough comes together.
- Knead the dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for the same amount of time.
- Let the dough rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
- Prepare for frying: Heat oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). While the oil heats, punch down the risen dough and roll it out on a floured surface to about ¼ inch thickness.
- Cut the dough: Using a knife or pizza cutter, cut the dough into squares approximately 2 to 3 inches wide.
- Fry the beignets: Carefully drop a few dough pieces into the hot oil, frying in batches to avoid overcrowding. Fry each piece for 2-3 minutes per side until puffed and golden brown.
- Drain and cool: Using a slotted spoon, remove the beignets from the oil and place them on a plate lined with paper towels to drain excess oil.
- Dust with powdered sugar: While still warm, generously dust the beignets with powdered sugar. Serve immediately for the best texture and flavor.
Notes
- Ensure the milk is not too hot when activating yeast; too hot can kill the yeast.
- You can substitute the vanilla extract with vanilla bean paste for a more intense flavor.
- Be careful with oil temperature; too hot will burn the beignets, too cool will make them greasy.
- Freshly fried beignets are best enjoyed immediately as they can lose their crispness when cooled.
- Leftover beignets can be reheated briefly in a hot oven to refresh their texture.
Keywords: vanilla beignets, French beignets, fried dough pastry, vanilla dessert, powdered sugar beignets
Find it online: https://famdishes.com/vanilla-french-beignets-recipe/
