Vanilla French Beignets (Printable)
Light, pillowy vanilla French beignets delicately fried and dusted with powdered sugar for the perfect breakfast or dessert treat.
# 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
# Step-by-step:
01 - Combine warm water and yeast in a small bowl. Let stand for 5 minutes until foamy.
02 - Whisk together flour, sugar, and salt in a stand mixer bowl.
03 - Add yeast mixture, lukewarm milk, eggs, melted butter, and vanilla extract to the flour mixture. Mix with a dough hook on medium speed for 5–7 minutes until a smooth, slightly sticky dough forms.
04 - Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
05 - Punch down dough and turn onto a floured surface. Roll out to 1/2 inch thickness. Cut into 2-inch squares using a sharp knife or pastry cutter.
06 - Place squares on a parchment-lined baking sheet, cover lightly, and let rise another 30 minutes.
07 - Heat vegetable oil to 350°F in a large, heavy-bottomed pot.
08 - Fry beignets in batches for 1–2 minutes per side, until golden brown and puffed. Do not overcrowd the pot.
09 - Remove with a slotted spoon and drain on paper towels. Generously dust beignets with powdered sugar while still warm. Serve immediately.
# Expert Advice:
01 -
- The vanilla infusion creates a delicate aroma that fills your entire home while they fry
- These beignets stay pillowy soft for hours unlike other fried doughs that turn tough
02 -
- Crowding the oil drops the temperature fast and results in greasy sad beignets
- The dough must be slightly sticky after kneading because adding more flour makes them tough
- Room temperature ingredients prevent the butter from seizing when they hit the warm dough
03 -
- Keep paper towels nearby but drain briefly because they dry out fast
- The vanilla bloom technique works wonders here bloom it in the warm milk first