Print

Vanilla French Beignets

A stack of four golden-brown Vanilla French Beignets generously dusted with powdered sugar on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for making light, airy, and classic French beignets flavored with vanilla, deep-fried, and dusted with powdered sugar.

Ingredients

Scale
  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour, plus more for dusting
  • Vegetable oil, for frying
  • Powdered sugar, for dusting

Instructions

  1. Combine the warm milk and yeast in a large bowl. Let stand for 5 minutes until foamy.
  2. Stir in the granulated sugar, egg, vanilla extract, and salt into the yeast mixture.
  3. Gradually add the flour, mixing until a soft, slightly sticky dough forms.
  4. Knead the dough on a lightly floured surface for about 5 to 7 minutes until smooth. The dough should be soft but manageable.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Gently punch down the risen dough. On a well-floured surface, roll the dough out to about 1/4 inch thickness.
  7. Cut the dough into 3-inch squares or irregular shapes.
  8. Heat 2 to 3 inches of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 375°F (190°C). Use a thermometer to maintain this temperature.
  9. Carefully drop 3 or 4 pieces of dough into the hot oil, being careful not to overcrowd the pot.
  10. Fry for about 1 to 2 minutes per side, turning once, until they puff up and are golden brown. They should puff significantly if the oil temperature is correct.
  11. Remove the beignets with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  12. While still warm, generously dust the beignets with powdered sugar before serving.

Notes

  • For the best puff, ensure your oil temperature stays consistently at 375°F. If the oil is too cool, the beignets will absorb too much oil and become dense.
  • If you prefer a stronger vanilla flavor, scrape the seeds from half a vanilla bean and add them to the wet ingredients along with the extract.
  • If the dough seems too sticky to handle, add flour one tablespoon at a time during kneading, but avoid adding too much, as this leads to dense beignets.

Nutrition

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