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Classic Vanilla French Beignets

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These Classic Vanilla French Beignets are fluffy on the inside with a crispy exterior, dusted generously with powdered sugar. Perfect for a cozy breakfast or brunch, they bring the spirit of New Orleans to your kitchen.

Ingredients

Scale
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/2 cup warm water (110°F to 115°F)
  • 1/2 cup granulated sugar
  • 1/2 cup whole milk
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 4 cups all-purpose flour, plus more for dusting
  • 1/4 cup unsalted butter, softened
  • Vegetable oil (for frying)
  • Powdered sugar (for dusting)

Instructions

  1. In a small bowl, combine the warm water and active dry yeast. Let it sit for 5-10 minutes until foamy. This indicates that the yeast is active. If it doesn’t foam, your yeast may be dead, and you’ll need to start over.
  2. In a large mixing bowl, whisk together the granulated sugar, whole milk, large egg, pure vanilla extract, and salt until well combined.
  3. Once the yeast is foamy, add it to the sugar mixture and mix until blended.
  4. Gradually incorporate the all-purpose flour, one cup at a time, mixing until a sticky dough forms. You may need to use your hands to combine the flour thoroughly.
  5. Add the softened unsalted butter to the dough, kneading it in until fully incorporated. The dough should be slightly tacky but not overly sticky. Avoid adding too much flour at this stage.
  6. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 30-45 minutes, or until doubled in size. You can place it near a preheated oven (but not in it!) for a warm environment.
  7. After the dough has risen, punch it down gently to release the air. Roll it out on a floured surface to about 1/4-inch thickness. Use a sharp knife or dough cutter to cut into squares or triangles.
  8. In a deep skillet or heavy pot, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer for accuracy. If the oil is too hot, the beignets will burn; too cold, and they’ll absorb too much oil.
  9. Fry the beignets in batches, cooking for 2-3 minutes on each side until golden brown. Use a slotted spoon to flip them gently. Be careful not to overcrowd the pan, which can lower the oil temperature.
  10. Once golden brown, transfer the beignets to a paper towel-lined plate to drain excess oil, then dust generously with powdered sugar while they’re still warm. Serve immediately for the best texture and flavor.

Nutrition

Keywords: Be cautious with your oil temperature; too high will burn the beignets outside while leaving them raw inside. A common mistake is under-kneading the dough, which can lead to denser beignets.

Find it online: https://softtasty.com/heavenly-vanilla-sugar-dusted-beignets/