Description
These Vanilla French Beignets are light, airy, and perfectly golden fried pastries infused with a subtle vanilla flavor. Made from a soft yeast dough and finished with a vanilla-glazed or powdered sugar topping, these classic New Orleans treats are ideal for breakfast, brunch, or a sweet snack.
Ingredients
Scale
Dough
- 2 1/4 teaspoons (1 packet) active dry yeast
- 3/4 cup warm water (about 110°F / 45°C)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup whole milk (at room temperature)
- 1 large egg (beaten)
- 1 teaspoon vanilla extract
- 3 1/2 to 4 cups all-purpose flour
- 2 tablespoons unsalted butter (softened)
For Frying
- Vegetable oil (for frying, enough for deep frying, about 2-3 inches deep)
Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
For Dusting
- Powdered sugar (for dusting)
Instructions
- Prepare the Dough: In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy. In a large mixing bowl, combine the sugar, salt, milk, beaten egg, and vanilla extract and mix well. Add 2 cups of the flour and the yeast mixture, stirring until combined. Gradually add the remaining flour 1/2 cup at a time until a soft dough forms. Add the softened butter and knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for kneading.
- First Rise: Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area for 1 to 1.5 hours, or until the dough has doubled in size.
- Shape the Beignets: Punch down the risen dough and turn it out onto a floured surface. Roll the dough out to approximately 1/4 inch thickness. Cut the dough into 2-inch squares or rectangles using a sharp knife or pizza cutter.
- Second Rise: Arrange the cut dough pieces on a lightly floured baking sheet. Cover with a cloth and let rise for another 30 minutes to puff up slightly.
- Fry the Beignets: Heat vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). Fry the beignets in batches, cooking each side for about 2-3 minutes, or until puffed and golden brown. Use a slotted spoon to transfer fried beignets to a paper towel-lined plate to drain excess oil.
- Prepare the Vanilla Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until the glaze is smooth and lump-free.
- Glaze and Dust: While the beignets are still warm, either dip them into the vanilla glaze or drizzle the glaze over them. Alternatively, dust generously with powdered sugar if you prefer a lighter coating.
- Serve: Serve the beignets warm with extra powdered sugar if desired. Enjoy immediately for the best texture and flavor.
Notes
- Ensure the water used to activate the yeast is warm but not hot to avoid killing the yeast.
- Kneading the dough well is important for developing gluten, resulting in fluffy beignets.
- Maintain the oil temperature at 350°F (175°C) for even frying and to avoid greasy beignets.
- Use a thermometer to accurately check oil temperature.
- If you don’t want to glaze the beignets, powdered sugar alone provides a classic sweet finish.
- Beignets are best eaten fresh and warm for the lightest texture.
- Store leftovers in an airtight container and reheat briefly in a hot oven to freshen.
