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Vanilla French Beignets Recipe

Vanilla French Beignets Recipe
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★★★★★

5 from 16 reviews

This Vanilla French Beignets recipe features light, airy, and fluffy fried dough squares infused with vanilla flavor, dusted generously with powdered sugar. Perfect as a classic New Orleans-style treat, these beignets are crispy on the outside and soft on the inside, ideal for breakfast or dessert.

Ingredients

Scale

Wet Ingredients

  • 1 cup warm milk (105-115°F)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter, melted

Dry Ingredients

  • 1/4 ounce active dry yeast (about 2 1/4 teaspoons)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 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 warm milk, active dry yeast, and a pinch of sugar. Let the mixture stand for 5-10 minutes until it becomes foamy, indicating the yeast is active.
  2. Mix Wet Ingredients: Whisk in the remaining granulated sugar, egg, vanilla extract, salt, and melted butter into the yeast mixture until well combined.
  3. Make Dough: Gradually add the all-purpose flour to the wet mixture, stirring continuously until a soft dough forms. Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
  4. Let Dough Rise: Place the dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Shape Beignets: Punch down the risen dough to release air. Roll it out on a lightly floured surface to about 1/4 inch thickness. Cut the dough into 2-3 inch squares or rectangles using a knife or pizza cutter.
  6. Heat Oil and Fry: Heat vegetable oil in a deep fryer or a heavy large pot to 350°F (175°C). Fry the beignets a few at a time for 1-2 minutes per side until they turn golden brown and puff up.
  7. Drain and Dust: Use a slotted spoon to remove the fried beignets and place them on paper towels to drain excess oil. While still warm, dust generously with powdered sugar before serving.

Notes

  • Make sure the milk is warm but not hot to avoid killing the yeast.
  • Do not overcrowd the fryer; fry beignets in small batches for even cooking.
  • Use a candy or deep-frying thermometer to maintain consistent oil temperature.
  • Serve beignets immediately after frying for best texture and flavor.
  • For a richer flavor, use half butter and half vegetable shortening for frying.
  • Leftover beignets can be reheated in an oven but are best fresh.

Nutrition

Keywords: vanilla beignets, French beignets, fried dough, New Orleans dessert, powdered sugar beignets

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