Vanilla French Beignets (Printer-friendly)
Light, pillowy French pastries delicately flavored with vanilla and dusted with powdered sugar.
# What you'll need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast (1 packet)
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, lukewarm
06 - 1/4 cup warm water
07 - 2 large eggs, room temperature
08 - 1/4 cup unsalted butter, melted and cooled
09 - 2 tsp pure vanilla extract
→ For Frying
10 - 4 cups vegetable oil for deep frying
→ Finishing
11 - 1 cup powdered sugar for dusting
# Method:
01 - Combine warm water and yeast in a small bowl. Let stand for 5 minutes until foamy and activated.
02 - Whisk together flour, sugar, and salt in the bowl of a stand mixer until evenly combined.
03 - Add yeast mixture, lukewarm milk, eggs, melted butter, and vanilla extract to the dry ingredients. Mix with dough hook on medium speed for 5-7 minutes until smooth and slightly sticky.
04 - Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours until doubled in size.
05 - Punch down dough and turn onto floured surface. Roll to 1/2 inch thickness and cut into 2-inch squares using a sharp knife or pastry cutter.
06 - Place squares on parchment-lined baking sheet, cover lightly, and let rise for 30 minutes until puffy.
07 - Heat vegetable oil in large heavy-bottomed pot to 350°F.
08 - Fry beignets in batches for 1-2 minutes per side until golden brown and puffed. Do not overcrowd the pot.
09 - Remove with slotted spoon and drain on paper towels. Generously dust with powdered sugar while still warm. Serve immediately.
# Expert Tips:
01 -
- The vanilla adds this gorgeous aromatic depth you dont get in traditional beignets
- Theyre surprisingly forgiving, even if youve never worked with yeast dough before
02 -
- If your oil is too hot, the outside will burn before the inside cooks through
- Letting the dough rise twice is what creates that incredible airy texture
03 -
- Use a sharp knife or pastry cutter to cut clean squares that puff evenly
- Do not overcrowd the pot or the oil temperature will drop too much