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Vanilla French Beignets Recipe

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★★★★★

4.9 from 55 reviews

Delight in the classic French treat of Vanilla French Beignets, fluffy and golden fried dough squares infused with vanilla and dusted generously with sugar. Perfect for breakfast or an indulgent snack, these beignets offer a crispy exterior with a soft, airy interior that melts in your mouth.

Ingredients

Scale

Beignet Dough

  • 2 cups all-purpose flour
  • 1 packet (2 1/4 tsp) active dry yeast
  • 3/4 cup warm milk (about 110°F/43°C)
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For Frying and Finishing

  • Vegetable oil, for frying (about 2-3 cups)
  • Powdered sugar or granulated sugar, for dusting

Instructions

  1. Prepare the Yeast Mixture: In a small bowl, combine the warm milk, sugar, and active dry yeast. Stir gently and let it sit for about 5 to 10 minutes until frothy, indicating the yeast is activated.
  2. Make the Dough: In a large mixing bowl, whisk together the flour and salt. Add the frothy yeast mixture and vanilla extract to the dry ingredients. Stir to combine, forming a soft, slightly sticky dough.
  3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 5 to 7 minutes until smooth and elastic. Add small amounts of flour if the dough is too sticky, but keep it soft.
  4. First Rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 1 to 1.5 hours, until doubled in size.
  5. Shape the Beignets: Once risen, turn the dough onto a floured surface and roll it out to about 1/4 inch thickness. Cut into squares approximately 2.5 inches wide.
  6. Heat the Oil: In a deep heavy-bottomed pot or a deep fryer, heat vegetable oil to 350°F (175°C). Use a candy or deep-fry thermometer to maintain the temperature.
  7. Fry the Beignets: Carefully drop a few pieces of dough into the hot oil, making sure not to overcrowd the pot. Fry for about 2 to 3 minutes, turning once, until the beignets puff up and are golden brown on all sides.
  8. Drain and Sugar: Use a slotted spoon to remove the beignets, letting excess oil drip off, and place them on a paper towel-lined tray. Immediately dust with powdered sugar or granulated sugar while still warm.
  9. Serve: Enjoy your warm vanilla French beignets fresh for the best texture and flavor!

Notes

  • Maintain oil temperature at 350°F for even frying and to avoid greasy beignets.
  • Serve beignets immediately after frying and dusting for optimal texture.
  • Vanilla extract enhances flavor but can be substituted with almond extract for variation.
  • Can be kept warm in a low oven (200°F) for a short time but best fresh.
  • Use powdered sugar for traditional dusting; granulated sugar provides a slight crunch.

Keywords: Vanilla French Beignets, Fried Dough, French pastry, Dessert, Breakfast treat, Classic Beignets

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