Description
Irresistible Vanilla French Beignets are fluffy, sugar-dusted pastries with a light and airy texture and a sweet vanilla essence, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon instant yeast
- 1/2 teaspoon salt
- 1/2 cup whole milk (warm)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter (melted)
- 2 to 4 cups vegetable oil (for frying)
- Powdered sugar (for dusting)
Instructions
- Combine Dry Ingredients: In a mixing bowl, whisk together the flour, granulated sugar, yeast, and salt.
- Mix Wet Ingredients: In a separate bowl, combine the warm milk, eggs, vanilla extract, and melted butter. Mix well.
- Combine Mixtures: Gradually pour the wet mixture into the dry ingredients, stirring until a soft dough forms.
- Knead the Dough: Transfer the dough to a floured work surface. Knead gently for about 5 minutes until smooth.
- Let It Rise: Place the dough in a lightly greased bowl, cover it with a damp cloth, and allow it to rise in a warm place for about 1 hour or until doubled in size.
- Roll Out the Dough: Once risen, punch down the dough and turn it onto a floured surface. Roll out to approximately 1/4 inch thickness.
- Cut the Beignets: With a sharp knife or a pizza cutter, slice the dough into squares (about 2 inches).
- Heat Oil: In a deep pot, heat the vegetable oil to 350°F (175°C).
- Fry the Beignets: Carefully drop a few dough squares into the hot oil. Fry for about 2-3 minutes on each side or until golden brown.
- Drain and Dust: Remove the beignets with a slotted spoon and drain on paper towels. Dust generously with powdered sugar before serving.
Notes
- Use fresh ingredients for best flavor.
- Cut beignets uniformly for even cooking.
- Maintain oil temperature at 350°F.
- Experiment with toppings like chocolate drizzle or cinnamon sugar.
- For filled beignets, add sweet cream cheese, fruit preserves, or chocolate before frying.
- Adapt for gluten-free with gluten-free flour.
- Add seasonal flavors like pumpkin spice or candy canes.
- Incorporate mashed bananas or chopped apples for fruity beignets.
- Store leftovers in an airtight container for up to 2 days.
- Freeze beignets for up to 2 months; thaw and reheat in the oven.
- Can be baked at 375°F for 15-20 minutes for a lighter option.
- Vanilla extract can be substituted with almond extract.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Pastries
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 beignet
- Calories: 150 kcal
- Sugar: Not specified
- Sodium: Not specified
- Fat: 8g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: 3g
- Cholesterol: Not specified
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