Description
Classic French Vanilla Beignets are light, fluffy fried dough squares infused with pure vanilla extract and dusted generously with powdered sugar. This traditional dessert is perfect for breakfast or a sweet treat, boasting a delicate vanilla flavor and a crispy golden exterior.
Ingredients
Scale
Dough Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water (110°F)
- 3/4 cup warm milk
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 large egg
- 2 tablespoons unsalted butter, softened
- 2 1/2 cups all-purpose flour, plus more for rolling
Frying & Finishing
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- Activate Yeast: In a small bowl, dissolve the active dry yeast in 1/4 cup warm water (110°F) and let it sit for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Prepare Wet Ingredients: In a large mixing bowl, combine the warm milk, granulated sugar, salt, pure vanilla extract, beaten egg, and softened unsalted butter. Stir well to combine all the wet ingredients thoroughly.
- Combine Dough: Stir the foamy yeast mixture into the wet ingredients. Gradually add the 2 1/2 cups of all-purpose flour, mixing continuously until a sticky dough forms.
- Knead Dough: Transfer the dough onto a floured surface and knead it for about 5 to 6 minutes until it becomes smooth and elastic, adding more flour as needed to prevent sticking.
- First Rise: Place the kneaded dough into a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 2 hours or until it doubles in size.
- Shape Beignets: Punch down the risen dough and roll it out on a floured surface to approximately 1/4-inch thickness. Cut the dough into 2-inch squares using a knife or pastry cutter.
- Heat Oil: In a deep pot or fryer, heat 2 to 3 inches of vegetable oil to 350°F, using a thermometer to maintain the correct temperature for frying.
- Fry Beignets: Fry the cut dough squares in batches, being careful not to overcrowd the pot. Cook each side for 1 to 2 minutes or until golden brown and puffed. Turn with a slotted spoon to ensure even frying.
- Drain and Dust: Remove the fried beignets with a slotted spoon and drain them on paper towels. While still warm, dust them generously with powdered sugar.
- Serve: Serve the vanilla beignets warm for the best texture and flavor.
Notes
- For an extra vanilla flavor, incorporate vanilla bean seeds into the dough or use vanilla sugar for dusting instead of powdered sugar.
- Beignets are best enjoyed fresh but can be reheated in a 300°F oven for 5 to 7 minutes to refresh their crispiness.
- Use a deep pot with a thermometer to maintain proper oil temperature to avoid greasy or undercooked beignets.
- Handle the dough gently after the first rise to keep the air bubbles inside for a light and fluffy texture.
