Description
Delight in these classic Vanilla French Beignets, soft and pillowy fried pastries dusted generously with powdered sugar. Perfect for breakfast, dessert, or a sweet snack, these homemade beignets feature a tender yeast dough enriched with vanilla and lightly fried to golden perfection.
Ingredients
Scale
Dough:
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water (110°F)
- 3/4 cup warm milk
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 cup unsalted butter (softened)
For Frying:
- Vegetable oil for frying
For Serving:
- Powdered sugar for dusting
Instructions
- Activate Yeast: In a small bowl, dissolve the active dry yeast in warm water (110°F) and let it sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
- Mix Wet Ingredients: In a large mixing bowl, combine the warm milk, granulated sugar, eggs, salt, and vanilla extract. Stir well to incorporate all ingredients.
- Combine Yeast Mixture and Flour: Add the foamy yeast mixture to the wet ingredients and stir to combine. Gradually add the all-purpose flour and mix until a soft dough forms.
- Knead Dough: Add the softened unsalted butter to the dough and knead for 5 to 7 minutes until the dough turns smooth and elastic, which helps develop the gluten for a tender beignet structure.
- First Rise: Cover the dough with a clean towel or plastic wrap and set it in a warm place to rise for about 1 to 1.5 hours, or until it doubles in size.
- Shape Beignets: Punch down the risen dough to release air. Roll it out on a lightly floured surface to about 1/4 inch thickness. Using a knife or pastry cutter, cut the dough into 2-inch squares and arrange them on a baking sheet.
- Second Rise: Cover the dough squares and let them rise again for 30 minutes to puff up slightly before frying.
- Heat Oil: Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C), ensuring the oil is hot enough for frying but not smoking.
- Fry Beignets: Fry the beignets in batches to avoid overcrowding. Cook for about 1 to 2 minutes per side, turning once, until they turn golden brown and puffed.
- Drain and Serve: Remove the fried beignets with a slotted spoon and drain on paper towels to remove excess oil. Dust generously with powdered sugar while still warm and serve immediately for best taste.
Notes
- For a more intense vanilla flavor, substitute vanilla extract with vanilla bean paste.
- Beignets are best eaten fresh but can be reheated briefly in a warm oven to regain some crispness.
- Do not overcrowd the fryer to maintain a consistent oil temperature and ensure even frying.
