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Vanilla French Beignets Recipe

Vanilla French Beignets Recipe
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★★★★★

5.2 from 25 reviews

Delicious and airy Vanilla French Beignets that are golden fried and dusted with powdered sugar, perfect for a sweet breakfast or dessert treat.

Ingredients

Scale

Dough Ingredients

  • 1 cup warm milk (105-115°F)
  • 1/4 ounce active dry yeast (about 2 1/4 teaspoons)
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 3 1/2 to 4 cups all-purpose flour

For Frying

  • Vegetable oil, for frying

For Serving

  • Powdered sugar, for dusting

Instructions

  1. Activate Yeast: In a large bowl, combine warm milk, yeast, and a pinch of granulated sugar. Let stand for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
  2. Mix Wet Ingredients: Whisk in the remaining 1/4 cup granulated sugar, egg, vanilla extract, salt, and melted butter into the yeast mixture until well combined.
  3. Form Dough: Gradually add the all-purpose flour, mixing continuously until a soft dough forms. Transfer to a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
  4. First Rise: Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until the dough doubles in size.
  5. Shape Beignets: Punch down the risen dough to release air. Roll it out on a lightly floured surface to approximately 1/4 inch thickness. Cut the dough into 2-3 inch squares or rectangles.
  6. Heat Oil: In a deep fryer or large pot, heat vegetable oil to 350°F (175°C) ensuring there is enough oil for the beignets to float and cook evenly.
  7. Fry Beignets: Fry the cut dough pieces a few at a time for 1-2 minutes on each side until they are golden brown and puffed up.
  8. Drain and Serve: Remove the fried beignets with a slotted spoon and place them on paper towels to drain excess oil. Dust generously with powdered sugar and serve warm for best flavor and texture.

Notes

  • Keep oil temperature steady at 350°F to ensure beignets cook evenly without absorbing too much oil.
  • For best texture, do not overcrowd the fryer; cook in batches.
  • If the dough is too sticky, add flour a tablespoon at a time until manageable but avoid over-flouring.
  • Beignets are best eaten fresh and warm on the day they’re made.
  • Store leftovers in an airtight container and reheat briefly in a hot oven for crispiness.

Nutrition

Keywords: vanilla french beignets, beignets recipe, fried dough, french dessert, powdered sugar beignets, easy dessert

Find it online: https://ellaeatsdaily.com/vanilla-french-beignets-recipe-2/