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Vanilla French Beignets Recipe

Vanilla French Beignets Recipe
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★★★★★

4.8 from 21 reviews

Delightful and fluffy Vanilla French Beignets, light fried pastries dusted with powdered sugar, perfect for a sweet breakfast or dessert treat. This recipe walks you through making the classic New Orleans-style beignets with a hint of vanilla for extra flavor.

Ingredients

Scale

Wet Ingredients

  • 1 cup warm milk (105-115°F)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter, melted

Dry Ingredients

  • 1/4 ounce active dry yeast (about 2 1/4 teaspoons)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 3 1/2 to 4 cups all-purpose flour
  • Powdered sugar, for dusting

For Frying

  • Vegetable oil, for frying

Instructions

  1. Activate Yeast: In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let stand for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
  2. Mix Wet Ingredients: Whisk in the remaining granulated sugar, egg, vanilla extract, salt, and melted butter into the yeast mixture until well combined.
  3. Form Dough: Gradually add the all-purpose flour, mixing continuously until a soft dough forms. Transfer to a lightly floured surface and knead for 5-7 minutes until the dough is smooth and elastic.
  4. First Rise: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
  5. Shape Beignets: Punch down the dough to release air. Roll it out on a lightly floured surface to about 1/4 inch thickness. Cut it into 2-3 inch squares or rectangles using a knife or pizza cutter.
  6. Heat Oil & Fry: Heat vegetable oil in a deep fryer or large, heavy pot to 350°F (175°C). Fry the beignets a few at a time for 1-2 minutes per side until they puff up and turn golden brown.
  7. Drain & Dust: Remove the fried beignets using a slotted spoon and drain them on paper towels. While still warm, dust generously with powdered sugar before serving.

Notes

  • Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
  • Do not overcrowd the fryer; fry beignets in small batches to maintain oil temperature and prevent sogginess.
  • For best texture, serve beignets warm and fresh.
  • Leftover beignets can be reheated in the oven for a few minutes but are best enjoyed fresh.
  • You can substitute vegetable oil with peanut or canola oil for frying for different flavor nuances.

Nutrition

Keywords: Vanilla French Beignets, Beignets recipe, fried dough pastries, New Orleans beignets, powdered sugar beignets, breakfast pastries

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