Vanilla French Beignets (Print Version)
Light, pillowy French pastries delicately flavored with vanilla and dusted with powdered sugar — a classic treat perfect for breakfast or dessert.
# Recipe Ingredients:
→ 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
# Directions:
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 flour mixture. Mix with dough hook on medium speed for 5–7 minutes until smooth, slightly sticky dough forms.
04 - Transfer dough to lightly oiled bowl, cover with plastic wrap, and let rise in 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. Cut into 2-inch squares using sharp knife or pastry cutter.
06 - Place squares on parchment-lined baking sheet, cover lightly, and let rise another 30 minutes.
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 pot.
09 - Remove with slotted spoon and drain on paper towels. Generously dust with powdered sugar while still warm. Serve immediately.
# Expert Advice:
01 -
- These vanilla scented pillows are easier than you think, once you understand the dough
- The combination of crisp exterior and cloud like interior makes them irresistible warm from the oil
02 -
- Sticky dough is correct. Adding extra flour creates tough beignets that fry up like bread
- Oil temperature fluctuates constantly. Monitor it between batches or youll get uneven results
03 -
- Sift powdered sugar over the beignets from above for even, professional looking coverage
- Use a kitchen spider or slotted spoon with holes to drain oil efficiently