Description
Indulge in these delightful Vanilla French Beignets that offer a light, airy texture and a rich vanilla flavor. Perfect for breakfast or dessert, these beignets will transport you to a charming cafe with every bite.
Ingredients
Scale
- 3 1/4 cups All-Purpose Flour
- 2 1/4 teaspoons Active Dry Yeast
- 1/4 cup Granulated Sugar
- 1 cup Warm Whole Milk
- 2 Large Eggs
- 1/4 cup Unsalted Butter, melted
- 2 teaspoons Vanilla Extract (or Vanilla Bean Paste)
- 1/2 teaspoon Salt
- Vegetable Oil (for frying)
- Powdered Sugar (for dusting)
Instructions
- In a large mixing bowl or the bowl of your stand mixer, combine the warm milk (ensure it's between 105-115°F or 40-46°C) with a tablespoon of the granulated sugar and sprinkle the active dry yeast over the top. Stir gently, then let it sit for 5-10 minutes.
- To the activated yeast mixture, add the remaining granulated sugar, the room temperature eggs, melted unsalted butter, and the vanilla extract (or vanilla bean paste). Whisk everything together until well combined.
- Gradually add the all-purpose flour and salt to the wet ingredients. If using a stand mixer, attach the dough hook and mix on low speed until a shaggy dough forms.
- Increase the stand mixer speed to medium-low and knead for 8-10 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead vigorously for 10-15 minutes.
- Lightly grease a clean large bowl with a little vegetable oil. Place the dough in the bowl, turning it once to coat the top. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in size.
- Once the dough has doubled, gently punch it down to release the air. Chill the dough for at least 30 minutes (or up to overnight) in the refrigerator.
- On a lightly floured surface, roll out the chilled dough to about 1/4 to 1/2 inch thick. Using a sharp knife or a pizza cutter, cut the dough into 2-inch squares or rectangles.
- Arrange the cut beignet squares on a lightly floured baking sheet, leaving a little space between them. Loosely cover them with plastic wrap or a kitchen towel and let them rise for another 15-30 minutes.
- Pour about 2-3 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350-360°F (175-180°C).
- Carefully place 3-4 beignets into the hot oil at a time, frying for 1-2 minutes per side, or until they are puffed, golden brown, and cooked through.
- Once golden, remove the beignets from the oil and transfer them to a wire rack set over a baking sheet lined with paper towels to drain excess oil. While they are still warm, liberally dust them with powdered sugar.
- Serve immediately.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 beignet
- Calories: 150
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Maintain a consistent oil temperature of 350-360°F (175-180°C) for the best results. Use high-quality vanilla extract or vanilla bean paste for enhanced flavor.