Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Yield: 12 beignets
Experience the magic of Vanilla French Beignets—a warm, airy pastry dusted with powdered sugar and delicately infused with vanilla. These pillowy, golden bites are perfect fresh from the fryer, served hot with a generous snowfall of sugar.
Ingredients
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 tsp active dry yeast
- ½ tsp salt
- 1 cup warm milk (about 110°F)
- 1 tbsp unsalted butter, melted
- 1 tbsp pure vanilla extract
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
1. Prepare the Dough
- In a large mixing bowl, whisk together the flour, sugar, yeast, and salt.
- In a separate bowl, combine the warm milk, melted butter, and vanilla extract.
- Gradually add the wet mixture to the dry ingredients, stirring with a wooden spoon until a dough forms.
2. Knead and First Rise
- Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, until smooth and elastic.
- Place the dough in a greased bowl, turning it once to coat. Cover with a clean towel and let rise in a warm, draft-free spot for about 1 ½ hours, or until doubled in size.
3. Shape the Beignets
- Punch down the dough and roll it out to ¼-inch thickness on a floured surface.
- Cut into 2×2-inch squares using a knife or pizza cutter.
4. Heat the Oil
- Pour 2 inches of vegetable oil into a deep pot or fryer and heat to 360°F (182°C).
- Use a candy or deep-fry thermometer to maintain an accurate temperature.
5. Fry the Beignets
- Fry in small batches for 1–2 minutes per side, or until puffed and golden brown.
- Remove with a slotted spoon and drain on paper towels.
6. Dust and Serve
- Generously dust warm beignets with powdered sugar.
- Serve immediately while still hot and crisp.
Tips & Notes
- Temperature Control: Keep the oil between 350–365°F. Too hot and the outsides will brown too quickly; too cool and they’ll absorb too much oil.
- Proofing Tip: For ideal rising, place the bowl in a turned-off oven with a bowl of hot water nearby.
- Leftovers: Reheat beignets in a 300°F oven for 5–7 minutes. Do not microwave—this will make them soggy.
- Serving Ideas: Serve with a side of vanilla bean pastry cream, raspberry jam, or chocolate sauce for dipping.
Nutrition Information (Per Beignet)
- Calories: 184
- Total Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 4mg
- Sodium: 99mg
- Carbohydrates: 35g
- Fiber: 1g
- Sugar: 15g
- Protein: 4g
Vanilla French Beignets
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12 beignets 1x
Description
Experience the magic of Vanilla French Beignets—a warm, airy pastry dusted with powdered sugar and delicately infused with vanilla. These pillowy, golden bites are perfect fresh from the fryer, served hot with a generous snowfall of sugar.
Ingredients
-
2 ½ cups all-purpose flour
-
¼ cup granulated sugar
-
2 tsp active dry yeast
-
½ tsp salt
-
1 cup warm milk (about 110°F)
-
1 tbsp unsalted butter, melted
-
1 tbsp pure vanilla extract
-
Vegetable oil, for frying
-
Powdered sugar, for dusting
Instructions
1. Prepare the Dough
-
In a large mixing bowl, whisk together the flour, sugar, yeast, and salt.
-
In a separate bowl, combine the warm milk, melted butter, and vanilla extract.
-
Gradually add the wet mixture to the dry ingredients, stirring with a wooden spoon until a dough forms.
2. Knead and First Rise
-
Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, until smooth and elastic.
-
Place the dough in a greased bowl, turning it once to coat. Cover with a clean towel and let rise in a warm, draft-free spot for about 1 ½ hours, or until doubled in size.
3. Shape the Beignets
-
Punch down the dough and roll it out to ¼-inch thickness on a floured surface.
-
Cut into 2×2-inch squares using a knife or pizza cutter.
4. Heat the Oil
-
Pour 2 inches of vegetable oil into a deep pot or fryer and heat to 360°F (182°C).
-
Use a candy or deep-fry thermometer to maintain an accurate temperature.
5. Fry the Beignets
-
Fry in small batches for 1–2 minutes per side, or until puffed and golden brown.
-
Remove with a slotted spoon and drain on paper towels.
6. Dust and Serve
-
Generously dust warm beignets with powdered sugar.
-
Serve immediately while still hot and crisp.
Notes
-
Temperature Control: Keep the oil between 350–365°F. Too hot and the outsides will brown too quickly; too cool and they’ll absorb too much oil.
-
Proofing Tip: For ideal rising, place the bowl in a turned-off oven with a bowl of hot water nearby.
-
Leftovers: Reheat beignets in a 300°F oven for 5–7 minutes. Do not microwave—this will make them soggy.
-
Serving Ideas: Serve with a side of vanilla bean pastry cream, raspberry jam, or chocolate sauce for dipping.