Vanilla French Beignets Recipe
Introduction
Vanilla French Beignets are light, airy pastries with a delicate vanilla flavor. These delightful treats are perfect for a sweet breakfast or an indulgent snack, dusted generously with sugar for a classic finish.
Ingredients
- 2 cups all-purpose flour
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 3/4 cup warm milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
Instructions
- Step 1: In a bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.
- Step 2: Mix the flour, remaining sugar, and vanilla extract into the yeast mixture to form a soft dough. Knead briefly until smooth.
- Step 3: Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
- Step 4: Heat vegetable oil in a deep pan to 350°F (175°C). Cut the dough into small pieces and carefully fry until puffed and golden, about 2–3 minutes per side.
- Step 5: Remove beignets with a slotted spoon and drain on paper towels. Dust generously with sugar while still warm.
Tips & Variations
- For extra flavor, add a pinch of cinnamon or nutmeg to the dough.
- Use powdered sugar instead of granulated sugar for a finer dusting.
- Serve with fruit preserves or chocolate sauce for a delicious twist.
Storage
Store cooled beignets in an airtight container at room temperature for up to 1 day. They are best enjoyed fresh but can be reheated in a warm oven for a few minutes to regain crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Bring it to room temperature before frying.
What oil is best for frying beignets?
Vegetable oil or canola oil are ideal due to their neutral flavor and high smoke point, making them perfect for deep frying.
PrintVanilla French Beignets Recipe
Delight in the classic French treat with these light and airy Vanilla French Beignets. Crispy on the outside and soft on the inside, these fried dough pillows flavored with vanilla are perfect dusted generously with sugar for a sweet breakfast or dessert treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: Approximately 20 beignets 1x
- Category: Dessert
- Method: Frying
- Cuisine: French
Ingredients
Beignet Dough
- 2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 3/4 cup warm milk (about 110°F/43°C)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Frying and Finishing
- Vegetable oil, for frying (about 4 cups)
- Powdered sugar or granulated sugar, for dusting
Instructions
- Prepare the yeast mixture. In a small bowl, combine the warm milk with the sugar and yeast. Let it sit for about 5-10 minutes until it becomes foamy, indicating the yeast is activated.
- Make the dough. In a large mixing bowl, whisk together the flour and salt. Add the vanilla extract and foamy yeast mixture. Stir until a sticky dough forms. Knead lightly on a floured surface until smooth and elastic, about 5-7 minutes.
- Let the dough rise. Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and allow it to rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Heat the oil. Pour vegetable oil into a deep frying pan or pot to a depth of about 2 inches. Heat the oil to 360°F (182°C) using a thermometer to maintain the temperature during frying.
- Shape and fry the beignets. Roll the dough out to about 1/4 inch thickness on a floured surface. Cut dough into 2-inch squares or rectangles. Carefully drop a few pieces at a time into the hot oil, frying until puffed and golden brown on all sides, about 2-3 minutes per batch. Use a slotted spoon to remove and drain on paper towels.
- Dust with sugar and serve. While still warm, dust the beignets liberally with powdered or granulated sugar. Serve immediately for the best light and airy texture.
Notes
- Ensure oil temperature stays consistent at 360°F to avoid greasy or undercooked beignets.
- The dough should be sticky but manageable; add flour sparingly to keep beignets light.
- For a more authentic touch, use powdered sugar for dusting instead of granulated sugar.
- Beignets are best enjoyed fresh and warm but can be reheated briefly in a toaster oven.
- You may substitute whole milk with any other milk type but results may vary slightly in texture.
Keywords: French beignets, fried dough, vanilla beignets, breakfast pastries, classic French dessert
