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Vanilla French Beignets Recipe

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★★★★★

4.6 from 58 reviews

Vanilla French Beignets are light, airy, and fluffy deep-fried dough squares infused with rich vanilla flavor. Coated with powdered sugar, these classic New Orleans-style treats are perfect for breakfast or dessert, offering a delightful balance of sweet, crisp exterior and soft, pillowy interior.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons active dry yeast
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup warm milk (about 110°F)
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon pure vanilla extract

For Frying and Serving

  • Vegetable oil, for frying (about 2 inches deep)
  • Powdered sugar, for dusting

Instructions

  1. Prepare Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, active dry yeast, and salt. Mix thoroughly to distribute the yeast and sugar evenly throughout the flour.
  2. Mix Wet Ingredients: In a separate bowl, whisk together the warm milk (110°F), melted unsalted butter, and pure vanilla extract. Ensure the milk is warm but not hot to activate the yeast without killing it.
  3. Combine Dry and Wet Ingredients: Gradually pour the wet mixture into the dry ingredients while stirring with a wooden spoon until a dough begins to form. Continue mixing until all ingredients are fully incorporated.
  4. Knead the Dough: Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic. Add a little flour as needed if the dough is sticky.
  5. First Rise: Place the kneaded dough into a greased bowl, turning once to coat all sides with oil. Cover with a clean cloth and let rise in a warm, draft-free place for about 1.5 hours, or until doubled in size.
  6. Shape the Beignets: Punch down the risen dough and roll it out on a floured surface to about ¼ inch thickness. Cut into 2×2 inch squares using a sharp knife or pizza cutter.
  7. Heat the Oil: Pour about 2 inches of vegetable oil into a deep fryer or large heavy pot. Heat to 360°F using a candy or deep-fry thermometer to ensure proper temperature.
  8. Fry the Beignets: Fry the beignets in batches, avoiding overcrowding, for 1-2 minutes per side until puffed and golden brown. Use a slotted spoon to remove and drain on paper towels.
  9. Serve: Dust the warm beignets generously with powdered sugar and serve immediately for the best taste and texture.
  10. Cooling: If not serving immediately, place beignets on a wire rack to cool slightly. This helps maintain their crisp exterior.

Notes

  • Maintain the oil temperature at 360°F for even frying and to avoid greasy beignets.
  • Do not overcrowd the frying pot; this helps keep the oil temperature steady and ensures crispy beignets.
  • Use a candy or deep-fry thermometer for accurate oil temperature control.
  • Beignets are best enjoyed fresh but can be reheated briefly in the oven to re-crisp.
  • Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
  • If you prefer, you can substitute all-purpose flour with bread flour for a slightly chewier texture.

Keywords: vanilla beignets, French doughnuts, deep fried pastry, powdered sugar beignets, New Orleans dessert

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