Description
Classic Vanilla French Beignets are light, airy fried pastries dusted generously with powdered sugar. Made from a yeast-raised dough infused with vanilla and evaporated milk, these beignets are perfect for a sweet breakfast treat or dessert, offering a crispy exterior and fluffy interior that melts in your mouth.
Ingredients
Scale
Dough
- 2 1/4 tsp active dry yeast
- 1 1/2 cups warm water (110°F/45°C)
- 1/2 cup granulated sugar
- 1 tsp salt
- 2 large eggs
- 1 cup evaporated milk
- 1 tsp vanilla extract
- 7 cups all-purpose flour
- 1/4 cup unsalted butter, melted
For frying & serving
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- Activate Yeast: In a large bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
- Combine Wet Ingredients: Stir granulated sugar, salt, eggs, evaporated milk, and vanilla extract into the yeast mixture until fully incorporated.
- Form Dough: Mix in 4 cups of all-purpose flour gradually until smooth. Then add the melted butter and the remaining flour, mixing until a soft, pliable dough forms.
- Refrigerate Dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours or overnight to allow the dough to chill and the flavors to develop.
- Heat Oil: In a deep fryer or heavy-bottomed pot, heat vegetable oil to 375°F (190°C) to prepare for frying.
- Shape Beignets: On a floured surface, roll out the chilled dough to a 1/4-inch thickness and cut into 2-inch squares.
- Fry Beignets: Fry the dough squares in batches, cooking for about 2-3 minutes on each side until they puff up and achieve a golden brown color.
- Drain Excess Oil: Remove beignets from the oil using a slotted spoon and place them on paper towels to drain excess oil.
- Serve: Dust the warm beignets generously with powdered sugar and serve immediately for the best texture and flavor.
Notes
- Ensure the water temperature for activating yeast is not too hot to avoid killing the yeast.
- Refrigerating the dough overnight improves texture and flavor.
- Use a deep-frying thermometer to maintain the oil temperature at 375°F for even cooking.
- Serve beignets fresh to enjoy their crisp exterior and fluffy interior.
- Can be paired with coffee or hot chocolate for a classic New Orleans-style treat.
