Description
Learn how to make delicious Vanilla French Beignets- Chasety naturally. Discover the perfect recipe for a sweet treat.
Ingredients
Scale
- 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)
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg