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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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/vanilla-french-beignets-recipe/