Description
Vanilla French Beignets are fluffy, golden fried dough squares infused with pure vanilla extract and generously dusted with powdered sugar. This classic French treat offers a delightful contrast of crisp exterior and pillowy interior, perfect for breakfast, dessert, or a sweet snack. Through careful steps of mixing, kneading, proofing, and frying, these beignets bring authentic café-style indulgence right to your kitchen within 120 minutes.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons active dry yeast
- ½ teaspoon salt
Wet Ingredients
- 1 cup warm milk (about 110°F)
- 1 tablespoon unsalted butter, melted
- 1 tablespoon pure vanilla extract
For Frying and Finishing
- Vegetable oil, for frying (about 2 inches depth)
- Powdered sugar, for dusting
Instructions
- Prepare Dry Ingredients: In a large bowl, thoroughly combine 2 ½ cups of all-purpose flour, ¼ cup granulated sugar, 2 teaspoons active dry yeast, and ½ teaspoon salt to evenly distribute the yeast and sugar throughout the flour.
- Mix Wet Ingredients: In a separate bowl, whisk together 1 cup warm milk (around 110°F), 1 tablespoon melted unsalted butter, and 1 tablespoon pure vanilla extract, ensuring the mixture is warm enough to activate the yeast but not hot enough to kill it.
- Combine Dry and Wet Ingredients: Gradually pour the wet mixture into the dry ingredients while stirring continuously with a wooden spoon until a dough begins to form and all ingredients are well incorporated.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. If the dough is sticky, sprinkle additional flour as needed to maintain manageability.
- First Rise: Place the kneaded dough into a greased bowl, turning it 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.
- Shape the Beignets: Once doubled, punch down the dough and roll it out on a floured surface to approximately ¼ inch thickness. Cut the dough into 2×2 inch squares using a sharp knife or pizza cutter.
- Heat the Oil: Pour about 2 inches of vegetable oil into a deep fryer or large heavy pot and heat to 360°F. Use a candy or deep-fry thermometer to ensure the correct temperature before frying.
- Fry the Beignets: Fry the beignets in batches, avoiding overcrowding, for 1 to 2 minutes per side until they puff up and turn golden brown. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Generously dust the freshly fried beignets with powdered sugar and serve immediately for the best texture and flavor.
- Cooling: If not serving right away, place the beignets on a wire rack to cool slightly, which helps keep them crisp and prevents sogginess.
Notes
- Temperature Control: Keeping the oil at a consistent 360°F is crucial; too hot will burn the exterior without cooking the inside, and too cool will result in greasy beignets.
- Proofing Spot: For optimal rising, place the dough in a slightly warm, turned-off oven with a bowl of hot water on the bottom rack to create a warm, humid environment.
- Serving Suggestion: Beignets are best served hot. Leftovers can be reheated in a 300°F oven for a few minutes to refresh their crispness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Keywords: Vanilla French Beignets, Fried dough, French dessert, Classic beignets recipe, Powdered sugar beignets
