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Vanilla French Beignets Recipe

Vanilla French Beignets Recipe
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★★★★★

4.9 from 17 reviews

Delight in these classic Vanilla French Beignets, crispy on the outside and soft on the inside, dusted with powdered sugar for the perfect sweet treat. This recipe features a fluffy yeast dough infused with vanilla, fried to golden perfection and ideal for breakfast or dessert.

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 and Serving

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

Instructions

  1. Activate yeast: In a large bowl, combine the warm milk, active dry yeast, and a pinch of sugar. Let this mixture stand for 5 to 10 minutes until foamy, indicating the yeast is active and ready to use.
  2. Mix wet ingredients: Whisk the remaining granulated sugar, egg, vanilla extract, salt, and melted butter into the foamy yeast mixture until well combined.
  3. Form the dough: Gradually add the all-purpose flour to the wet ingredients while mixing until a soft dough forms. Transfer the dough to a lightly floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic.
  4. First rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
  5. Shape beignets: Once risen, punch down the dough to release air. Roll the dough out on a lightly floured surface to about 1/4 inch thickness. Cut the dough into 2-3 inch squares or rectangles using a sharp knife or pizza cutter.
  6. Heat oil and fry: Heat vegetable oil in a deep fryer or heavy large pot to 350°F (175°C). Fry the cut dough pieces in batches, for 1 to 2 minutes on each side, or until puffed and golden brown.
  7. Drain and serve: Remove the beignets with a slotted spoon and drain on paper towels. While still warm, dust generously with powdered sugar. Serve immediately for best taste and texture.

Notes

  • Make sure the milk is warm but not hot to avoid killing the yeast.
  • You can use a thermometer to maintain the oil temperature at 350°F for even frying.
  • Beignets are best enjoyed fresh and warm; leftovers may be reheated briefly but are best consumed the day made.
  • Adjust the amount of flour slightly as needed for dough consistency—it should be soft but not sticky.
  • Use a neutral vegetable oil with a high smoke point for frying to avoid off flavors.

Nutrition

Keywords: vanilla beignets, french beignets, fried dough, powdered sugar beignets, classic beignets recipe

Find it online: https://ellaeatsdaily.com/vanilla-french-beignets-recipe-3/