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Vanilla French Beignets Recipe

Vanilla French Beignets Recipe
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★★★★★

5.1 from 7 reviews

Classic Vanilla French Beignets are light, fluffy, and golden-fried dough squares dusted with powdered sugar. These iconic Parisian-inspired treats feature a hint of vanilla and a tender interior, perfect for a breakfast indulgence or a delightful dessert.

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 & Finishing

  • 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 well to ensure the yeast and sugar are evenly distributed throughout the flour.
  2. Mix Wet Ingredients: In a separate bowl, whisk together warm milk (about 110°F), melted unsalted butter, and pure vanilla extract. Make sure the milk is warm but not hot to safely 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. Continue mixing until a dough begins to form and all ingredients are well combined.
  4. Knead the Dough: Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add a little flour if the dough is sticky, but avoid adding too much to keep it soft.
  5. First Rise: Place the kneaded dough in a greased bowl, turning to coat all sides with oil. Cover with a clean cloth and let it rise in a warm, draft-free place for about 1.5 hours, or until doubled in size.
  6. Shape the Beignets: Once risen, punch down the 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 vegetable oil into a deep fryer or large pot to a depth of about 2 inches. Heat the oil to 360°F, using a thermometer to maintain the temperature.
  8. Fry the Beignets: Fry the dough squares in batches to avoid overcrowding, about 1 to 2 minutes per side or until puffed and golden brown. Remove with a slotted spoon and drain on paper towels.
  9. Serve: Dust the warm beignets generously with powdered sugar and serve immediately for best texture and flavor.
  10. Cooling: If not serving immediately, allow beignets to cool slightly on a wire rack to retain their crispness.

Notes

  • Ensure the milk is warm, not hot, to properly activate the yeast.
  • You can substitute active dry yeast with instant yeast using the same quantity.
  • Kneading is key to develop gluten, which provides structure.
  • Maintain oil temperature between batches for even cooking and to avoid greasy beignets.
  • Serve beignets fresh; they lose their crispness as they cool.

Nutrition

Keywords: Vanilla beignets, French pastry, fried dough, breakfast treat, powdered sugar beignets

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