Vanilla French Beignets (Print Version)
# Ingredients:
→ For the Beignet Dough
01 -
3 ½ cups all-purpose flour
02 -
¼ cup sugar
03 -
1 teaspoon active dry yeast
04 -
1 cup warm milk
05 -
2 large eggs
06 -
1 teaspoon vanilla extract
07 -
¼ cup unsalted butter
08 -
1 teaspoon salt
09 -
Vegetable oil (for frying)
→ For the Sugar Coating
10 -
1 cup powdered sugar
11 -
1 teaspoon vanilla extract
→ Optional Toppings and Dips
12 -
Chocolate sauce
13 -
Fresh berries
14 -
Whipped cream
# Instructions:
01 -
In a small bowl, warm the milk to about 110°F (43°C) – it should feel warm to the touch, but not hot. Sprinkle the active dry yeast and a pinch of sugar into the milk. Stir gently, then let the mixture sit for about 5-10 minutes until it becomes frothy.
02 -
In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, eggs, butter, and vanilla extract. Stir the ingredients together until a soft dough forms.
03 -
Transfer the dough to a lightly floured surface and knead for about 5-8 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time, until it's manageable.
04 -
Place the dough in a lightly oiled bowl, covering it with a clean towel. Let it rise in a warm place for about 1 hour, or until it has doubled in size. This is the yeast's magic at work, making the beignets light and fluffy.
05 -
Once the dough has risen, punch it down gently to release any air bubbles. Transfer the dough to a floured surface and roll it out to about ½-inch thick.
06 -
Using a sharp knife or a pastry cutter, cut the dough into squares, approximately 2 to 3 inches on each side. For a more traditional look, you can also cut the dough into triangles.
07 -
In a large, deep skillet or pot, heat about 2 inches of vegetable oil over medium-high heat. To test if the oil is ready, drop a small piece of dough into the oil – it should sizzle and float to the surface.
08 -
Carefully drop the dough squares or triangles into the hot oil, a few at a time, being careful not to overcrowd the pan. Fry the beignets for about 2-3 minutes per side, or until they are golden brown and puffed up. Use a slotted spoon to remove the beignets from the oil and place them on a paper towel-lined plate to drain any excess oil.
09 -
Continue frying the remaining beignets until they're all cooked. Keep an eye on the oil temperature, adjusting the heat as necessary to maintain a consistent frying temperature.
10 -
In a shallow bowl, combine the powdered sugar and vanilla extract. Once the beignets have cooled slightly, roll them in the sugar mixture until they are generously coated.
11 -
Arrange the beignets on a serving platter and dust them with any extra powdered sugar for a beautiful presentation. Serve them warm, with optional toppings like chocolate sauce, whipped cream, or fresh berries.
# Notes:
01 -
The dough can be prepared ahead of time and refrigerated overnight for a slow rise that enhances flavor.
02 -
Make sure the oil temperature stays between 350-360°F (175-182°C) for best results.
03 -
Beignets are best enjoyed fresh and warm, shortly after frying.
04 -
If you prefer a less sweet option, you can reduce the amount of powdered sugar used for coating.
05 -
For a different flavor profile, try adding a pinch of cinnamon or nutmeg to the sugar coating.