Description
These Vanilla French Beignets are a delicious take on the classic French pastry, featuring a light, airy texture and a delicate hint of vanilla. Fried to golden perfection and dusted with powdered sugar, they’re best enjoyed fresh and warm with a cup of coffee or hot chocolate!
Ingredients
Scale
Ingredients:
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1 cup warm milk (about 110°F/43°C)
- 1 tablespoon unsalted butter, melted
- 1 tablespoon pure vanilla extract
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- 1. Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together flour, sugar, yeast, and salt until evenly combined.
- 2. Mix the Wet Ingredients:
- In a separate bowl, whisk together warm milk, melted butter, and vanilla extract.
- Ensure the milk is warm but not hot to properly activate the yeast.
- 3. Combine and Knead:
- Gradually pour the wet ingredients into the dry ingredients, stirring with a wooden spoon until a dough forms.
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- If the dough is too sticky, sprinkle in a little more flour as needed.
- 4. First Rise:
- Place the dough in a greased bowl, turning it once to coat all sides.
- Cover with a clean cloth and let it rise in a warm, draft-free area for 1.5 hours, or until doubled in size.
- 5. Shape the Beignets:
- Once risen, punch down the dough and roll it out to ¼-inch thickness on a floured surface.
- Cut into 2×2-inch squares using a sharp knife or pizza cutter.
- 6. Heat the Oil:
- Pour about 2 inches of vegetable oil into a deep fryer or large pot.
- Heat the oil to 360°F (182°C) using a candy or deep-fry thermometer for accuracy.
- 7. Fry the Beignets:
- Fry the dough squares in small batches, flipping after 1-2 minutes per side, or until golden brown.
- Use a slotted spoon to transfer them to a plate lined with paper towels.
- 8. Dust & Serve:
- Generously dust the warm beignets with powdered sugar and serve immediately.
Notes
- Temperature Control: Maintain an oil temperature of 360°F for even frying. Too hot = burnt outside, raw inside; too cool = greasy beignets.
- Proofing Tip: For optimal rising, place dough in a slightly warm oven (turned off) with a bowl of hot water to create a humid environment.
- Serving Suggestion: Beignets are best served hot and fresh. To reheat leftovers, warm in a 300°F oven for a few minutes to restore texture.
Nutrition
- Serving Size: 1 serving
- Calories: 220kcal
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg