Vanilla French Beignets Recipe

Introduction

Vanilla French Beignets are light, airy, and delightfully sweet fried pastries perfect for breakfast or a treat any time of the day. Infused with vanilla and dusted with powdered sugar, they bring a touch of French café charm to your kitchen.

Ingredients

• 2 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 2 teaspoons active dry yeast
• ½ teaspoon salt
• 1 cup warm milk
• 1 tablespoon unsalted butter, melted
• 1 tablespoon pure vanilla extract
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1. Step 1: In a large bowl, combine the flour, sugar, yeast, and salt. Stir to mix evenly.
2. Step 2: Warm the milk until it is lukewarm, then add the melted butter and vanilla extract. Pour this mixture into the dry ingredients and stir until a dough forms.
3. Step 3: Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 to 1 ½ hours, or until it doubles in size.
5. Step 5: Once risen, punch down the dough and roll it out on a floured surface to about ½ inch thick. Cut into squares or rectangles about 2 to 3 inches wide.
6. Step 6: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully drop a few pieces of dough into the hot oil, frying them in batches to avoid overcrowding.
7. Step 7: Fry each beignet for about 2 to 3 minutes on each side, or until golden brown and puffed.
8. Step 8: Remove the beignets with a slotted spoon and drain on paper towels. Dust generously with powdered sugar while still warm.
9. Step 9: Serve immediately for the best taste and texture.

Tips & Variations

• Use warm milk (not hot) to activate the yeast without killing it, ensuring a good rise.
• For a twist, add cinnamon or nutmeg to the dough for extra flavor.
• Try filling the beignets with fruit jam or chocolate after frying for a delicious surprise.

Storage

Beignets are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 1 day. Reheat briefly in a warm oven to restore crispness. Avoid refrigerating as it can dry them out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before shaping and frying.

What oil is best for frying beignets?

Vegetable oil, canola oil, or peanut oil are good choices because they have high smoke points and neutral flavors.

Vanilla French Beignets Recipe

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★★★★★

4.4 from 103 reviews

Vanilla French Beignets are light, fluffy, deep-fried pastries with a delicate vanilla flavor, dusted generously with powdered sugar. This classic French treat offers a delightful balance of crispy exterior and airy interior, perfect for breakfast or dessert.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: Approximately 20 beignets 1x
• Category: Dessert
• Method: Frying
• Cuisine: French

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 2 teaspoons active dry yeast
• ½ teaspoon salt
• 1 cup warm milk
• 1 tablespoon unsalted butter, melted
• 1 tablespoon pure vanilla extract

Frying and Finishing

• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1. Prepare the Yeast Mixture: In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5 to 10 minutes until it becomes frothy, indicating the yeast is active.
2. Make the Dough: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the melted unsalted butter, pure vanilla extract, and the yeast-milk mixture. Mix until a soft, sticky dough forms.
3. Knead the Dough: Turn the dough onto a floured surface and knead gently for about 5 minutes until smooth and elastic, adding a bit more flour if necessary to prevent sticking.
4. Let the Dough Rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
5. Shape the Beignets: Once risen, punch down the dough and roll it out on a floured surface to about ¼ inch thickness. Cut the dough into squares or rectangles about 2 to 3 inches in size.
6. Heat the Oil: In a deep, heavy-bottomed pot or deep fryer, heat vegetable oil to 360°F (182°C). Maintain consistent heat to ensure even frying.
7. Fry the Beignets: Carefully drop a few dough pieces into the hot oil, avoiding overcrowding. Fry for about 2 to 3 minutes per side, or until they puff up and turn golden brown.
8. Drain and Cool: Using a slotted spoon, transfer the fried beignets to a plate lined with paper towels to drain excess oil.
9. Dust with Powdered Sugar: While still warm, generously dust the beignets with powdered sugar. Serve immediately for best texture and flavor.

Notes

• Ensure the milk is warm, not hot, to activate the yeast properly without killing it.
• Maintain oil temperature between 350°F to 370°F to achieve crispy, non-greasy beignets.
• Do not overcrowd the fryer to prevent the temperature from dropping.
• Beignets are best enjoyed fresh, as they lose their crispness when stored.

Keywords: Vanilla French Beignets, Beignets recipe, Deep-fried pastries, French dessert, Powdered sugar beignets