Vanilla French Beignets- Chasety

Imagine biting into a pillowy cloud of fried dough, dusted with powdered sugar that gently snows down with each bite. These Vanilla French Beignets- Chasety are the epitome of Parisian street food elegance brought straight to your kitchen. With a delicate vanilla-infused dough that puffs into airy squares of golden perfection, these authentic French pastries offer a taste of New Orleans and Paris in one heavenly bite. Whether served for breakfast with coffee or as a sophisticated dessert, Vanilla French Beignets- Chasety will transport your taste buds straight to a charming French café. You’ll learn how to create these irresistible treats with a foolproof method that guarantees light, fluffy beignets every time.

Why You’ll Love This Recipe

These Vanilla French Beignets- Chasety strike the perfect balance between simplicity and indulgence. The exterior forms a delicate golden crust that gives way to a tender, airy interior with each bite—creating that magical textural contrast that defines a perfect beignet. Unlike some dense donut recipes, these French treats are remarkably light, allowing you to enjoy more than one without feeling overwhelmed.

What makes this Vanilla French Beignets recipe special is the subtle vanilla infusion that permeates the dough. It’s not overpowering but adds a sophisticated flavor profile that elevates them beyond ordinary fried dough. The recipe is surprisingly forgiving for beginners, requiring no special equipment beyond basic kitchen tools.

Perhaps most impressive is how these beignets maintain their freshness. Even hours after cooking, the texture remains delightful—not greasy or heavy like some fried pastries. Perfect for entertaining, these can be prepared ahead of time and finished just before serving for maximum impact with minimal stress.

Ingredients

For these authentic Vanilla French Beignets- Chasety, gather the following:

• 3½ cups (440g) all-purpose flour, plus more for dusting
• ¼ cup (50g) granulated sugar
• 1 package (2¼ teaspoons/7g) active dry yeast
• ½ teaspoon salt
• ¾ cup (180ml) whole milk, warmed to 110°F (43°C)
• ½ cup (120ml) water, room temperature
• 2 large eggs, room temperature
• 2 tablespoons (30g) unsalted butter, melted
• 2 teaspoons pure vanilla extract (preferably Madagascar bourbon vanilla)
• 1 teaspoon vanilla bean paste (optional, for enhanced flavor)
• 2 quarts (1.9L) vegetable oil for frying
• 2 cups (240g) powdered sugar for dusting
• ¼ teaspoon ground cinnamon (optional, for dusting)

Pro Tips

Achieving the perfect Vanilla French Beignets- Chasety requires attention to a few critical details. First, temperature control is essential when working with yeast dough. Your milk should be warm (110°F/43°C) but never hot, which would kill the yeast. Use a thermometer if you’re unsure—this precision makes the difference between pillowy beignets and dense disappointments.

Handling the dough properly is your second key to success. Unlike bread dough, beignet dough should remain slightly tacky. Resist the urge to add too much flour during kneading, as this creates tough beignets. Instead, use a well-floured surface and dough scraper to manage the soft dough. The slight tackiness ensures your French beignets will have those characteristic air pockets when fried.

Finally, maintain strict oil temperature control during frying. Use a candy or deep-fry thermometer to keep your oil at a steady 350-360°F (175-182°C). Too cool, and your beignets absorb excess oil becoming greasy; too hot, and the outside browns before the inside cooks. For perfectly golden Vanilla French Beignets, fry only 3-4 pieces at a time to prevent temperature drops that affect texture and appearance.

Instructions

Step 1: Prepare the Dough

In a large mixing bowl, combine 2 cups of flour, sugar, yeast, and salt. Whisk together until well incorporated. In a separate bowl, combine the warm milk, room temperature water, eggs, melted butter, vanilla extract, and vanilla bean paste if using. Whisk the wet ingredients until smooth, then pour into the dry ingredients. Mix with a wooden spoon until a shaggy dough forms. Gradually add the remaining 1½ cups of flour, mixing until the dough comes together. The dough for your Vanilla French Beignets- Chasety should be soft and slightly sticky.

Step 2: Knead and First Rise

Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should spring back slightly when poked but still feel soft. Form into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free spot for 1 hour, or until doubled in size. If your kitchen is cool, create a warm environment by placing the bowl near (not on) a warm oven.

Step 3: Roll and Cut

After the dough has doubled, punch it down gently to release air bubbles. Transfer to a floured surface and roll into a rectangle approximately ¼-inch thick. Using a sharp knife or pizza cutter, cut the dough into 2-inch squares. Don’t worry about perfect shapes—the rustic quality is part of the charm of homemade Vanilla French Beignets. Place the cut squares on parchment-lined baking sheets, leaving space between each piece. Cover loosely with a kitchen towel and let rest for 30 minutes while you heat the oil.

Step 4: Fry to Golden Perfection

Heat oil in a Dutch oven or heavy-bottomed pot to 350°F (175°C). Working in small batches of 3-4 beignets at a time, carefully lower squares into the hot oil. They will sink briefly then rise to the surface. Fry for 1-2 minutes per side until golden brown, using a slotted spoon to flip them once. Remove to a paper towel-lined plate to drain excess oil. Monitor your oil temperature between batches, adjusting heat as needed to maintain the optimal temperature for perfectly fried Vanilla French Beignets- Chasety.

Step 5: Dust and Serve

While still warm, generously dust the beignets with powdered sugar using a fine-mesh sieve. For the authentic French beignet experience, be liberal with the powdered sugar—they should look like they’ve been caught in a sweet snowstorm. Serve immediately for the most authentic experience, preferably with café au lait or hot chocolate. The contrast of the warm, fluffy interior with the sweet, powdery exterior is what makes Vanilla French Beignets truly irresistible.

Variations

For chocolate lovers, transform these Vanilla French Beignets- Chasety into decadent chocolate versions by adding 3 tablespoons of cocoa powder to the dry ingredients. Adjust by reducing the flour by the same amount to maintain dough consistency. For an extra indulgence, serve with a warm chocolate dipping sauce made from equal parts heavy cream and dark chocolate, gently heated together.

Create citrus-infused beignets by adding 1 tablespoon of orange or lemon zest to the dough. This bright variation complements the vanilla beautifully and offers a refreshing twist on the classic French pastry. For special occasions, consider filling your Vanilla French Beignets with pastry cream or jam. Simply use the handle end of a wooden spoon to create a small hole in the side of each freshly fried beignet, then pipe in your filling of choice using a pastry bag.

For those with dietary restrictions, these traditional French beignets can be adapted. Use plant-based milk and a vegan butter substitute for dairy-free versions. While not identical to traditional Vanilla French Beignets- Chasety, the result is still delightfully satisfying for those avoiding dairy.

Storage and Serving

Vanilla French Beignets- Chasety are at their absolute best when served immediately after frying and dusting. However, if you need to prepare ahead, store cooled beignets in an airtight container at room temperature for up to 24 hours. Reheat briefly in a 300°F (150°C) oven for 3-5 minutes to restore some of their freshness before dusting again with powdered sugar.

For the most authentic presentation, serve your Vanilla French Beignets alongside a strong café au lait or chicory coffee. The bitter notes of the coffee perfectly balance the sweetness of the beignets. For a delightful breakfast spread, pair with fresh seasonal berries and a dollop of crème fraîche to cut through the sweetness.

Create an elegant dessert by serving warm beignets with a scoop of vanilla bean ice cream and a drizzle of salted caramel sauce. The temperature contrast between the warm beignets and cold ice cream creates a memorable dessert experience worthy of the finest French pastry shops, while maintaining the homey comfort that makes Vanilla French Beignets- Chasety so beloved.

FAQs

Can I make the dough for Vanilla French Beignets ahead of time?
Absolutely! You can prepare the dough and let it rise overnight in the refrigerator. This slow fermentation actually enhances the flavor. Just bring the dough to room temperature for about 30 minutes before rolling and cutting.

Why didn’t my beignets puff up properly?
Insufficient puffing usually results from either inactive yeast, dough that’s too dense from excess flour, or oil that’s not hot enough. Make sure your yeast is fresh, your dough remains slightly tacky, and maintain a consistent oil temperature of 350-360°F (175-182°C).

Can I bake these beignets instead of frying them?
While traditional Vanilla French Beignets- Chasety are fried, you can bake them at 375°F (190°C) for about 12-15 minutes. The texture will be different—more like soft dinner rolls than authentic beignets—but still delicious.

How do I know when the oil is at the right temperature without a thermometer?
Drop a small piece of dough into the oil. If it sinks briefly then rises to the surface with bubbles forming around it, the oil is ready. If it browns too quickly, the oil is too hot. If it remains at the bottom, the oil is too cool.

Can I freeze leftover beignets?
Yes, cooled beignets can be frozen for up to 1 month. Freeze them without powdered sugar in an airtight container. Thaw at room temperature, then reheat in a 300°F (150°C) oven for 5-7 minutes and dust with fresh powdered sugar before serving.

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