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Vanilla French Beignets Recipe

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★★★★★

4.7 from 385 reviews

Delight in the classic French treat of Vanilla French Beignets—light, fluffy, and perfectly fried doughnuts dusted generously with powdered sugar. This recipe combines warm milk, yeast, and a touch of vanilla to create an irresistible breakfast or dessert pastry that’s crispy on the outside and soft inside.

Ingredients

Scale

Beignet Dough

  • 1 cup warm milk (105-115°F)
  • 1/4 ounce active dry yeast (about 2 1/4 teaspoons)
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 3 1/2 to 4 cups all-purpose flour

For Frying & Serving

  • Vegetable oil, for frying
  • Powdered sugar, for dusting

Instructions

  1. Activate Yeast: In a large mixing bowl, combine the warm milk and active dry yeast. Let it sit for 5-10 minutes until the mixture is foamy and bubbly, indicating the yeast is active.
  2. Mix Wet Ingredients: Add the granulated sugar, egg, and vanilla extract to the yeast mixture. Whisk until well combined.
  3. Add Butter and Salt: Stir in the melted unsalted butter and salt thoroughly into the wet mixture.
  4. Incorporate Flour: Gradually add 3 1/2 cups of all-purpose flour into the wet ingredients, mixing continuously. Add more flour, a little at a time, until a soft dough that is slightly sticky but manageable forms.
  5. Knead Dough: Turn the dough onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Add flour as necessary to prevent sticking but avoid over-flouring.
  6. Let Dough Rise: Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
  7. Prepare for Frying: Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). While the oil heats, punch down the dough and roll it out on a floured surface to about 1/4 inch thickness.
  8. Cut and Fry Beignets: Cut the dough into 2 to 3 inch squares or rectangles. Carefully drop a few pieces at a time into the hot oil, frying until golden brown and puffed, about 2-3 minutes per side. Use tongs or a slotted spoon to turn and remove them.
  9. Drain and Dust: Place the fried beignets on a paper towel-lined plate to drain excess oil. While still warm, dust liberally with powdered sugar.
  10. Serve: Serve the beignets fresh and warm for best taste and texture. Enjoy with coffee or your favorite beverage.

Notes

  • Make sure the milk is warm, not hot, to prevent killing the yeast.
  • Be careful not to overcrowd the frying pot to keep the oil temperature consistent.
  • Use a thermometer to maintain oil temperature at 350°F for perfect frying.
  • Beignets are best enjoyed fresh as they lose their crispiness quickly.
  • The dough can be refrigerated overnight for delayed frying, but allow it to come to room temperature before frying.

Keywords: French beignets, vanilla beignets recipe, fried doughnuts, classic french pastry, powdered sugar beignets

Find it online: https://mjrecipe.com/vanilla-french-beignets-recipe/