Vanilla French Beignets (Printable)
Light, pillowy French doughnuts infused with vanilla and coated in powdered sugar for the perfect breakfast or dessert treat.
# What You Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast (1 packet)
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, lukewarm
06 - 1/4 cup warm water
07 - 2 large eggs, room temperature
08 - 1/4 cup unsalted butter, melted and cooled
09 - 2 tsp pure vanilla extract
→ For Frying
10 - 4 cups vegetable oil for deep frying
→ Finishing
11 - 1 cup powdered sugar for dusting
# Steps:
01 - Combine warm water and yeast in a small bowl. Let stand for 5 minutes until foamy and activated.
02 - Whisk together flour, sugar, and salt in the bowl of a stand mixer until evenly combined.
03 - Add the yeast mixture, lukewarm milk, eggs, melted butter, and vanilla extract to the dry ingredients. Mix with dough hook on medium speed for 5-7 minutes until smooth and slightly sticky dough forms.
04 - Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours until doubled in size.
05 - Punch down dough and turn onto a floured surface. Roll out to 1/2 inch thickness and cut into 2-inch squares using a sharp knife or pastry cutter.
06 - Place squares on a parchment-lined baking sheet, cover lightly, and let rise for 30 minutes until puffy.
07 - Heat vegetable oil in a large heavy-bottomed pot to 350°F.
08 - Fry beignets in batches for 1-2 minutes per side until golden brown and puffed. Do not overcrowd the pot. Remove with a slotted spoon and drain on paper towels.
09 - Generously dust warm beignets with powdered sugar and serve immediately.
# Expert Advice:
01 -
- These vanilla kissed beignets transform ordinary mornings into something reminiscent of a Parisian café without requiring a plane ticket or professional training
- The dough comes together with ingredients you probably already have and the rising time does most of the work for you
02 -
- Hot oil can be dangerous so never leave it unattended and keep a safe distance when dropping the dough in
- The temperature drops when you add cold dough so let the oil come back up between batches
03 -
- Dust the beignets with sugar inside a paper bag to minimize mess and ensure even coating
- The dough should feel slightly sticky after mixing resist the urge to add too much extra flour