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Vanilla French Beignets Recipe

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★★★★★

4.6 from 69 reviews

This classic Vanilla French Beignets recipe produces light, fluffy, and perfectly golden fried dough squares dusted with powdered sugar. These delightful treats are made with a yeast-leavened dough enriched with eggs, milk, butter, and vanilla extract, making them irresistibly tender and aromatic. Ideal for breakfast, dessert, or a special snack, these beignets delight with their airy texture and sweet finish.

Ingredients

Scale

Yeast Mixture

  • 2 ¼ teaspoons active dry yeast
  • ¾ cup warm water
  • Pinch of granulated sugar (for activating yeast)

Wet Ingredients

  • ¼ cup granulated sugar
  • 2 large eggs
  • ½ cup whole milk
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 4 cups all-purpose flour
  • Pinch of salt

Frying

  • Oil for frying (vegetable or canola oil recommended)

Finishing

  • Powdered sugar for dusting

Instructions

  1. Activate the Yeast: In a small bowl, combine warm water, yeast, and a pinch of sugar. Let sit for 5 to 10 minutes until it becomes foamy and bubbly, indicating the yeast is active and ready to use.
  2. Prepare Wet Mixture: In a large mixing bowl, whisk together granulated sugar, eggs, whole milk, melted butter (slightly cooled), and vanilla extract until evenly combined to create a rich and flavorful base for the dough.
  3. Form the Dough: Gradually add all-purpose flour and a pinch of salt to the wet mixture, stirring continuously. Once combined, knead the dough by hand or with a dough hook attachment for 5 to 7 minutes until the dough becomes smooth and elastic. If sticky, add flour one tablespoon at a time while kneading.
  4. First Rise: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm area for 1 to 2 hours or until the dough doubles in size, allowing the yeast to ferment and create a light texture.
  5. Shape the Beignets: Transfer the dough to a lightly floured surface and roll it out to about ½-inch thickness. Cut into 2-inch squares or preferred shapes using a knife or pastry cutter for uniform pieces.
  6. Heat the Oil: Heat oil in a deep pot or fryer to 350°F (175°C). Use a thermometer to ensure proper frying temperature for even cooking and a crispy golden exterior.
  7. Fry the Beignets: Carefully lower a few dough squares into the hot oil, avoiding overcrowding. Fry for 2 to 3 minutes per side until golden brown and puffed. Remove with a slotted spoon and place on paper towels to drain excess oil.
  8. Dust and Serve: Allow beignets to cool slightly, then generously dust with powdered sugar before serving warm for the best flavor and texture experience.

Notes

  • Make sure the melted butter is cooled before mixing with eggs to prevent curdling.
  • Maintain a steady oil temperature of 350°F for perfect frying; too hot will burn the outsides while leaving the insides undercooked.
  • Do not overcrowd the frying pot; this lowers oil temperature and leads to greasy beignets.
  • Use a thermometer to monitor oil temperature for consistent results.
  • Beignets are best enjoyed fresh and warm but can be reheated briefly in the oven to regain crispness.
  • If dough is too sticky to handle, add flour sparingly while kneading to avoid dense beignets.

Keywords: vanilla beignets, French beignets, fried dough, classic beignets, yeast doughnuts, powdered sugar beignets

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