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Vanilla French Beignets: A Delicious & Easy Recipe | Vanilla French Beignets: A Delicious & Easy Recipe Print
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Vanilla French Beignets: A Delicious & Easy Recipe

  • Total Time: 180 minutes
  • Yield: 24 beignets 1x

Description

Light, airy vanilla French beignets, deep-fried to golden perfection and dusted with powdered sugar. Best enjoyed warm with coffee.

Ingredients

Scale
  • 1 cup warm water (105-115°F)
  • 1/4 ounce (7 grams or 2 1/4 teaspoons) active dry yeast
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1/4 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour, plus more for dusting
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • Vegetable oil, for frying (about 4-6 cups)
  • Powdered sugar, for dusting

Instructions

  1. Activate the Yeast: In a large bowl (or the bowl of your stand mixer), combine the warm water, yeast, and granulated sugar. Let it stand for 5-10 minutes, or until the yeast is foamy.
  2. Combine Wet Ingredients: Once the yeast is foamy, add the salt, eggs, evaporated milk, and vanilla extract to the bowl. Whisk everything together until well combined.
  3. Add Flour and Butter: Gradually add the flour, one cup at a time, to the wet ingredients. If using a stand mixer, use the dough hook attachment and mix on low speed. If mixing by hand, use a wooden spoon or your hands to combine the ingredients. After the first two cups of flour are incorporated, add the melted butter. Continue adding the remaining flour, mixing until a shaggy dough forms.
  4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for 5-7 minutes, or until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook for 5-7 minutes on medium speed. The dough should be slightly sticky but not overly so. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
  5. First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
  6. Punch Down the Dough: After the dough has doubled in size, gently punch it down to release the air.
  7. Roll Out the Dough: Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough out to about 1/4-inch thickness.
  8. Cut the Beignets: Use a sharp knife or a pizza cutter to cut the dough into 2-inch squares.
  9. Second Rise: Place the cut beignets on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap or a clean kitchen towel. Let them rise for another 30-45 minutes.
  10. Heat the Oil: Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat to 350-375°F (175-190°C). Use a deep-fry thermometer to monitor the temperature of the oil.
  11. Fry the Beignets: Carefully place a few beignets at a time into the hot oil. Do not overcrowd the pot. Fry the beignets for 2-3 minutes per side, or until they are golden brown and puffed up.
  12. Drain the Beignets: Use a slotted spoon or spider to remove the beignets from the oil. Place them on a wire rack lined with paper towels to drain excess oil.
  13. Dust with Powdered Sugar: While the beignets are still warm, generously dust them with powdered sugar.
  14. Serve Immediately: Serve the beignets immediately while they are still warm and fresh.

Notes

  • Yeast Activation: Always check the expiration date of your yeast and make sure the water is at the correct temperature (105-115°F). Too hot, and you’ll kill the yeast; too cold, and it won’t activate.
  • Dough Consistency: The dough should be slightly sticky but manageable. Don’t add too much flour, or the beignets will be tough.
  • Oil Temperature: Maintaining the correct oil temperature is crucial for achieving perfectly cooked beignets. Use a deep-fry thermometer to monitor the temperature.
  • Don’t Overcrowd: Fry the beignets in batches to avoid lowering the oil temperature.
  • Freshness: Beignets are best enjoyed fresh, so plan to serve them immediately after frying.
  • Variations:
    • Chocolate Beignets: Add 1/4 cup of cocoa powder to the flour mixture for chocolate beignets.
    • Cinnamon Sugar Beignets: Toss the fried beignets in cinnamon sugar instead of powdered sugar.
    • Filled Beignets: Before frying, cut a small slit in the side of each beignet and fill with your favorite jam, Nutella, or pastry cream.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes

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