Description
Vanilla French Beignets are light, fluffy deep-fried pastries with a hint of pure vanilla. This classic French dessert, popularized in New Orleans, features a soft yeast dough fried to golden perfection and dusted with powdered sugar for a sweet, irresistible treat perfect for brunch or dessert.
Ingredients
Scale
Yeast Mixture
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¾ cup warm water (110°F)
Dough
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup whole milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 3 ½ cups all-purpose flour (plus more for rolling)
- ¼ cup unsalted butter (softened)
For Frying and Serving
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- Activate the yeast: In a large bowl, dissolve the active dry yeast in the warm water and let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Prepare the dough: Stir in the granulated sugar, eggs, whole milk, pure vanilla extract, and salt into the yeast mixture. Add 2 cups of all-purpose flour and mix until smooth. Then add the softened butter and the remaining flour, mixing until a soft dough forms.
- Knead the dough: On a floured surface, knead the dough for about 5–7 minutes until it becomes smooth and elastic, which develops the gluten structure necessary for a light beignet.
- First rise: Transfer the dough to a greased bowl, cover it with a clean towel, and let it rise in a warm place for 1–2 hours or until it doubles in size.
- Shape the beignets: Punch down the risen dough and roll it out on a lightly floured surface to about ½ inch thickness. Cut the dough into 2-inch squares, place them on a floured tray, then cover and allow the dough to rise again for 30 minutes.
- Heat oil: Heat vegetable oil in a deep pot or fryer to 350°F (175°C), which is the ideal temperature for frying to achieve a golden, crispy exterior without absorbing excess oil.
- Fry the beignets: Fry the dough squares in batches for 1–2 minutes per side until they puff up and turn golden brown. Use a slotted spoon to remove them from the oil and drain on paper towels to remove excess oil.
- Serve: Dust the warm beignets generously with powdered sugar and serve immediately for the best texture and flavor.
Notes
- For extra flavor, add a pinch of ground nutmeg to the dough before kneading.
- Beignets are best enjoyed fresh; however, you can reheat leftovers in the oven at 300°F for 5–7 minutes to refresh them.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
