Vanilla French Beignets Recipe
Light, fluffy French beignets with a hint of vanilla, dusted in powdered sugar. These indulgent pastries are a New Orleans classic, offering a buttery, crisp exterior and soft interior. Perfect for dessert or brunch, they require simple ingredients and a bit of patience for a rewarding result.
- Prep Time: 20
- Cook Time: 15
- Total Time: 125
- Yield: 12-16 beignets
- Category: Breakfast & Brunch
- Method: Frying
- Cuisine: French/American
- Diet: Vegetarian
Ingredients
1 cup warm milk
1/4 ounce active dry yeast (approximately 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
Vegetable oil, for frying
Powdered sugar, for dusting
Instructions
In a large bowl, combine warm milk, active dry yeast, and a pinch of granulated sugar. Let sit until frothy.
Mix in egg, vanilla extract, salt, and melted butter. Gradually add flour, 1 cup at a time, until a soft dough forms.
Knead the dough on a floured surface until smooth and elastic.
Return the dough to a clean, oiled bowl, cover, and let rest for 1 hour 30 minutes until doubled in size.
Roll out the dough to 1/2-inch thickness and cut into 3-inch squares.
Heat vegetable oil in a deep fryer to 375°F. Fry each square until golden and puffy, about 30 seconds to 1 minute per side. Drain on paper towels.
Generously dust with powdered sugar while warm and serve immediately.
Notes
Use warm milk (105-115°F) to activate yeast properly.
Egg and butter should be at room temperature for optimal texture.
Adjust flour quantity slightly based on humidity; use 3 1/2 cups for drier climates or 4 cups for humid areas.
Use vegetable oil with a high smoke point for frying to maintain safe temperatures.
Allow dough to rest in a warm, draft-free area to help it rise.
Find it online: https://www.claricerecipes.com/vanilla-french-beignets-recipe/