Name: Vanilla French Beignets Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: 2 ½ cups all-purpose flour; ¼ cup granulated sugar; 2 teaspoons active dry yeast; ½ teaspoon salt; 1 cup warm milk (about 110°F); 1 tablespoon unsalted butter, melted; 1 tablespoon pure vanilla extract; Vegetable oil, for frying (about 2 inches depth); Powdered sugar, for dusting

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Introduction

Experience the magic of Vanilla French Beignets, a delightful twist on classic fried dough. These pillowy treats are infused with fragrant vanilla and topped with a generous dusting of powdered sugar, making them perfect for any occasion.

A white plate holds five golden brown beignets stacked in a small pile, each piece square-shaped with a slightly puffy texture and crispy edges. The beignets are generously covered with white powdered sugar, which is also scattered lightly on the white marbled surface around the plate. In the background, there is a blurred beige cup and saucer, along with a soft folded beige cloth. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour
¼ cup granulated sugar

2 teaspoons active dry yeast
½ teaspoon salt

1 cup warm milk (about 110°F)
1 tablespoon unsalted butter, melted

1 tablespoon pure vanilla extract
Vegetable oil, for frying
Powdered sugar, for dusting

Instructions

Step 1: In a large bowl, combine the flour, granulated sugar, active dry yeast, and salt. Mix well to evenly distribute the yeast and sugar.
Step 2: In a separate bowl, whisk together the warm milk, melted butter, and vanilla extract. Make sure the mixture is warm to the touch but not hot, to avoid killing the yeast.
Step 3: Gradually pour the wet ingredients into the dry ingredients, stirring with a wooden spoon until a dough forms. Mix until thoroughly combined.

Step 4: 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 feels too sticky.
Step 5: Place the dough in a greased bowl, turning to coat all sides with oil. Cover with a clean cloth and let rise in a warm, draft-free spot for about 1.5 hours, or until doubled in size.
Step 6: Punch down the risen dough and roll it out to about ¼ inch thickness on a floured surface. Cut into 2×2 inch squares.

Step 7: Heat about 2 inches of vegetable oil in a deep fryer or large pot to 360°F, using a thermometer for accuracy.
Step 8: Fry the beignets in batches without overcrowding for 1 to 2 minutes per side, until puffed and golden brown. Remove with a slotted spoon and drain on paper towels.
Step 9: Dust the warm beignets generously with powdered sugar and serve immediately for best taste and texture.

Tips & Variations

Maintain the oil temperature at 360°F to prevent greasy or burnt beignets.
For a perfect rise, place the dough in a warm oven (turned off) with a bowl of hot water inside to create a moist environment.
Reheat leftover beignets in a 300°F oven for a few minutes to restore crispness.

Storage

Store leftover beignets in an airtight container at room temperature for up to 2 days. To refresh their texture, warm them briefly in a 300°F oven before serving. Avoid refrigerating as it can dry them out.

How to Serve

A close-up of three square fried pastries stacked on top of each other, each one golden brown with a soft, crispy texture. The pastries are dusted generously with white powdered sugar, which also lightly decorates the surrounding area. They rest on a piece of crumpled parchment paper and are placed on a dark surface with a white marbled texture blurred in the background. In the top left corner, a white ramekin filled with more powdered sugar is partially visible. The overall scene feels warm and inviting, focused on the rich texture and powdered sugar highlight. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast, but use about 25% less and mix it directly with the dry ingredients before adding the wet ingredients.

What if I don’t have a deep-fry thermometer?

You can test the oil temperature by dropping a small piece of dough into the oil. If it bubbles and rises to the surface quickly without burning, the oil is ready for frying.