Description
Vanilla French Beignets are light, fluffy, and pillowy fried pastries sprinkled generously with powdered sugar. This classic French dessert uses active dry yeast to create a tender dough flavored with pure vanilla extract, resulting in irresistible, melt-in-your-mouth treats perfect for breakfast, dessert, or a sweet snack.
Ingredients
Scale
Yeast Mixture
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water (about 110°F)
Wet Ingredients
- 3/4 cup whole milk, warmed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 4 tablespoons unsalted butter, softened
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For Frying and Garnish
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- Activate yeast: In a small bowl, dissolve the active dry yeast in warm water (about 110°F) and let it sit for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active and ready to use.
- Prepare dough base: In a large mixing bowl, combine the warmed whole milk, granulated sugar, eggs, and vanilla extract. Stir in the foamy yeast mixture thoroughly to blend all the wet ingredients evenly.
- Add dry ingredients and mix: Add the all-purpose flour and salt to the wet mixture and stir until a dough begins to form. Then add the softened unsalted butter and knead the dough either by hand for 6–8 minutes or using a stand mixer with a dough hook for 4–5 minutes until smooth and elastic.
- First rise: Transfer the kneaded dough to a greased bowl, cover it, and let it rise in a warm place for 1 to 2 hours until it has doubled in size.
- Shape the beignets: Once risen, punch down the dough and roll it out on a lightly floured surface to about 1/4 inch thickness. Cut the dough into 2-inch squares or your preferred shape. Place the cut pieces on a parchment-lined baking sheet, cover lightly with a towel, and let them rise again for 30 to 45 minutes.
- Heat oil and fry: In a deep pot, heat at least 2 inches of vegetable oil to 350°F. Fry the beignets in batches, turning once, until golden brown on both sides, about 1 to 2 minutes per side.
- Drain and serve: Use a slotted spoon to transfer the fried beignets to a paper towel-lined plate to drain excess oil. While still warm, generously dust with powdered sugar and serve immediately for the best taste and texture.
Notes
- For an enhanced vanilla flavor, sprinkle the beignets with vanilla sugar instead of powdered sugar.
- Beignets are best enjoyed fresh but can be briefly reheated in a warm oven to restore softness.
- For a decadent twist, fill the beignets with vanilla pastry cream after frying.
