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vanilla french beignets

Vanilla French Beignets

Vanilla French beignets are a delightful treat that combines history, flavor, and a touch of elegance. Whether enjoyed plain or with creative twists, they offer a comforting, indulgent experience that's hard to beat.
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Prep Time 30 minutes
Cook Time 15 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Breakfast, Dessert, Snack
Cuisine French
Servings 24 Beignets
Calories 164 kcal

Ingredients
  

For the Beignets:

  • 2 ¼ teaspoons 1 packet active dry yeast
  • ¾ cup warm water about 110°F/45°C
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ½ cup whole milk at room temperature
  • 1 large egg beaten
  • 1 teaspoon vanilla extract
  • 3 ½ to 4 cups all-purpose flour
  • 2 tablespoons unsalted butter softened
  • Vegetable oil for frying

For the Vanilla Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

For Dusting:

  • Powdered sugar

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. Mix well.
    Add 2 cups of the flour and the yeast mixture to the bowl. Stir until combined.
    Gradually add more 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 about 5-7 minutes until smooth and elastic. You can also use a stand mixer with a dough hook attachment.
  • 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 about 1 to 1.5 hours, or until doubled in size.
  • Shape the Beignets:
    Punch down the dough and turn it out onto a floured surface.
    Roll the dough out to about 1/4 inch thickness.
    Cut the dough into 2-inch squares or rectangles using a sharp knife or pizza cutter.
  • Second Rise:
    Place the cut dough pieces on a lightly floured baking sheet, cover with a cloth, and let them rise for another 30 minutes.
  • Fry the Beignets:
    In a large, deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C).
    Fry the beignets in batches, about 2-3 minutes per side, until they are puffed and golden brown.
    Use a slotted spoon to transfer the fried beignets to a paper towel-lined plate to drain.
  • Prepare the Vanilla Glaze:
    In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
  • Glaze and Dust:
    While the beignets are still warm, dip them in the vanilla glaze or drizzle the glaze over them.
    Alternatively, dust the beignets generously with powdered sugar.
  • Serve:
    Serve the beignets warm, dusted with extra powdered sugar if desired.

Notes

Tips:

  • Warm Water: Ensure the water for the yeast is warm but not hot, as hot water can kill the yeast.
  • Frying Temperature: Use a thermometer to maintain the oil temperature at 350°F (175°C) to ensure the beignets cook evenly and don’t absorb too much oil.
  • Freshness: Beignets are best enjoyed fresh and warm. If you need to reheat them, do so in a preheated oven at 350°F (175°C) for a few minutes.
Keyword French Beignets, Vanilla French Beignets