Description
Vanilla French Beignets are fluffy, deep-fried pastries infused with rich vanilla flavor and generously dusted with powdered sugar. This recipe guides you through making the traditional French treat from scratch, featuring a soft yeast dough that rises perfectly before frying to golden perfection. Enjoy these warm, pillowy delights as a sweet breakfast or indulgent snack.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons active dry yeast
- ½ teaspoon salt
Wet Ingredients
- 1 cup warm milk (about 110°F)
- 1 tablespoon unsalted butter, melted
- 1 tablespoon pure vanilla extract
For Frying and Serving
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- Prepare Dry Ingredients: In a large bowl, mix 2 ½ cups all-purpose flour, ¼ cup granulated sugar, 2 teaspoons active dry yeast, and ½ teaspoon salt until evenly distributed.
- Mix Wet Ingredients: In a separate bowl, whisk together 1 cup warm milk, 1 tablespoon melted unsalted butter, and 1 tablespoon pure vanilla extract. Make sure the milk is warm but not hot to activate the yeast properly.
- Combine Dry and Wet Ingredients: Gradually pour the wet mixture into the dry ingredients while stirring with a wooden spoon to form a dough, mixing until fully combined.
- Knead the Dough: Transfer the dough to a floured surface and knead for 8 to 10 minutes until smooth and elastic. Add flour as needed to prevent sticking.
- First Rise: Place the dough in a greased bowl, turning once to coat. Cover with a clean cloth and let rise in a warm, draft-free area for about 1.5 hours, until it doubles in size.
- Shape the Beignets: Punch down the dough, roll it out to ¼ inch thickness on a floured surface, and cut into 2×2 inch squares.
- Heat the Oil: Pour about 2 inches of vegetable oil into a deep fryer or large pot and heat to 360°F, using a thermometer to maintain accurate temperature.
- Fry the Beignets: Fry the beignets in batches without overcrowding for 1 to 2 minutes per side until puffed and golden brown. Remove with a slotted spoon and drain on paper towels.
- Serve: Immediately dust the hot beignets with powdered sugar and serve fresh for the best flavor and texture.
- Cooling: Allow to cool slightly on a wire rack if not serving immediately to keep them crisp.
Notes
- Temperature Control: Maintain oil at 360°F for even cooking; too hot causes burning, too cool increases oil absorption.
- Proofing Spot: For ideal rising, place dough in a warm, slightly humid environment like an unheated oven with hot water on the bottom rack.
- Serving Suggestion: Best served hot. Leftovers can be reheated in a 300°F oven for a few minutes to restore crispness.
