Description
Vanilla French Beignets Recipe: Fluffy doughnuts fried to golden perfection, sprinkled with powdered sugar. A comforting crowd-pleaser.
Ingredients
Scale
- 2¼ teaspoons (7g) active dry yeast
- 1½ cups (355ml) warm water (110°F/43°C)
- ½ cup (100g) granulated sugar
- 1 teaspoon (5g) salt
- 2 large eggs, room temperature
- 1 cup (240ml) whole milk
- 7 cups (875g) all-purpose flour, plus more for dusting
- ¼ cup (57g) unsalted butter, softened
- 2 teaspoons (10ml) pure vanilla extract (use high-quality for best flavor)
- Vegetable or canola oil for frying (about 2-3 quarts/liters)
- 2 cups (240g) powdered sugar for dusting
Instructions
- Step 1: Activate the Yeast In a large mixing bowl, combine warm water (110°F/43°C) with a tablespoon of the sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until frothy and activated. This crucial first step ensures your Vanilla French Beignets will rise properly and achieve that signature light texture.
- Step 2: Form the Dough Whisk the eggs, milk, remaining sugar, salt, and vanilla extract in a separate bowl. Add this mixture to your activated yeast, stirring gently to combine. Begin incorporating the flour, one cup at a time, mixing after each addition. Once you’ve added about 5 cups, add the softened butter and continue adding the remaining flour until the dough comes together. It should feel slightly tacky but not overly sticky.
- Step 3: Knead and First Rise Turn the dough onto a floured surface and knead for 2-3 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm place for 1-1½ hours or until doubled in size. This patience-testing step is what gives Vanilla French Beignets their characteristic pillowy texture.
- Step 4: Roll and Cut After the first rise, gently punch down the dough and turn it onto a floured surface. Roll it into a rectangle about ¼-inch thick. Using a sharp knife or pizza cutter, cut the dough into 2½-inch squares. Don’t worry about perfect shapes – slightly irregular beignets have rustic charm!
- Step 5: Second Rise and Fry Place the cut squares on parchment-lined baking sheets, leaving space between each. Cover loosely and allow to rise for 30-40 minutes until puffy. Meanwhile, heat oil in a deep heavy-bottomed pot to 350°F (175°C). Working in small batches, carefully drop the beignets into the hot oil. They should puff immediately and float to the surface. Fry for about 1-2 minutes per side until golden brown.
- Step 6: Drain and Sugar Use a slotted spoon to transfer the fried beignets to a paper towel-lined plate to drain excess oil. While still warm, generously dust with powdered sugar using a fine-mesh sieve. Your homemade Vanilla French Beignets are best enjoyed immediately while still warm and fresh.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Americaine
Nutrition
- Serving Size: 1 beignet
- Calories: 220
- Sugar: 10g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: Vanilla French Beignets Recipe