Description
Deliciously soft and fluffy Vanilla French Beignets, perfect for satisfying your sweet tooth in no time without turning your kitchen into a bakery.
Ingredients
Dough Ingredients
- 1 cup warm milk (Helps the yeast wake up and keeps the dough soft.)
- 2 teaspoons active dry yeast (Provides the fluffy lift.)
- 1/4 cup sugar (Feeds the yeast and lightly sweetens the dough.)
- 2 large eggs (Adds richness and tenderness.)
- 1/4 cup butter, melted (Enhances texture and flavor.)
- 1 tablespoon vanilla extract (Use a good quality for the best flavor.)
- 3 cups all-purpose flour (Keeps it easy; bread flour can also be used.)
- 1 teaspoon salt (Improves sweetness.)
For Frying
- 2 cups oil for frying (Use neutral oil like canola or vegetable.)
- 1 cup powdered sugar (Generously dust the beignets while warm.)
Instructions
Preparation
- Wake up the yeast: In a large bowl, stir together warm milk, a pinch of sugar, and the yeast. Let it sit for 5 to 10 minutes until foamy.
- Mix in the wet ingredients: Stir in the eggs, melted butter, vanilla extract, and the remaining sugar. Add salt.
- Add flour gradually: Incorporate the flour little by little until a soft dough forms. Knead for a few minutes until the dough looks smooth.
- First rise: Place the dough in a greased bowl, cover, and let rise until doubled in size, about 1 to 2 hours.
- Roll and cut the dough: Roll the dough to about 1/4 to 1/2 inch thick and cut into squares or rectangles.
Frying
- Heat the oil to about 350°F.
- Fry the beignets in batches; add a few pieces at a time, cooking for 1 to 2 minutes per side until puffed and golden.
- Remove and drain: Use a slotted spoon to drain them on paper towels and dust heavily with powdered sugar while warm.
Notes
Best served warm. Beignets can be made ahead and stored properly. Keep the oil temperature steady for the best results.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Cuisine: American, French