Description
A classic Vanilla French Beignets recipe featuring light, fluffy fried dough squares dusted with powdered sugar. Perfect as a sweet treat for breakfast, dessert, or any occasion where you want a delightful, homemade indulgence.
Ingredients
Scale
For the Dough:
- 1 1/4 cups (300 ml) whole milk, warmed to 110°F (43°C)
- 2 teaspoons granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3 1/2 cups (440 g) all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons (28 g) unsalted butter, softened
For Frying and Topping:
- Vegetable or canola oil, for frying (enough to fill 2 inches deep in the pot)
- Powdered sugar, for dusting
Instructions
- Activate the Yeast: Warm the milk to about 110°F (43°C). Stir in the granulated sugar and active dry yeast. Let the mixture sit for 5–10 minutes until frothy, indicating the yeast is active.
- Mix the Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, egg, vanilla extract, and softened butter. Stir until the ingredients come together into a dough.
- Knead the Dough: Transfer the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic, or use a stand mixer fitted with a dough hook for about 5 minutes.
- Let the Dough Rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1–2 hours, or until doubled in size.
- Shape the Beignets: Punch down the risen dough and roll it out on a floured surface to about 1/4-inch thickness. Cut the dough into 2×2-inch squares using a knife or pastry cutter.
- Heat the Oil: In a large pot or deep fryer, heat 2 inches of vegetable or canola oil to 350°F (175°C). Use a candy thermometer to carefully maintain this temperature.
- Fry the Beignets: Fry a few dough squares at a time, cooking each side for 1–2 minutes until golden brown and puffed. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
- Serve: While still warm, dust the beignets generously with powdered sugar. Serve immediately and enjoy the fresh, fluffy treat!
Notes
- Ensure the milk is not too hot when activating the yeast to avoid killing it.
- Maintaining the oil temperature is key for perfectly cooked beignets; too hot and they burn, too cool and they absorb oil and become greasy.
- Beignets are best served fresh but can be reheated briefly in an oven to restore crispiness.
- Use a deep, heavy pot or a dedicated deep fryer for safety and even heat distribution during frying.
