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Vanilla French Beignets

Vanilla French Beignets
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Vanilla French Beignets are crispy on the outside, airy and fluffy inside, infused with rich vanilla flavor. This easy-to-follow recipe guides you in making classic café-style beignets at home, perfect for breakfast, dessert, or a special snack. Enjoy golden, vanilla-kissed pastries with minimal hands-on time and endless customization options.

Ingredients

Scale

Dough Ingredients

  • 2 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tsp active dry yeast
  • 1 cup warm milk (about 110°F)
  • 2 large eggs
  • 4 tbsp unsalted butter, melted
  • 1 tsp pure vanilla extract
  • ½ tsp salt

For Frying and Finishing

  • Vegetable oil (for frying, amount as needed to fill fryer or pan about 2-3 inches deep)
  • Powdered sugar (for dusting)

Instructions

  1. Activate the Yeast: Warm the milk until about 110°F, sprinkle in the active dry yeast with a pinch of sugar, and let it sit for 5 to 10 minutes until foamy and smelling yeasty, indicating the yeast is active.
  2. Prepare the Dough: In a large bowl, combine all-purpose flour, granulated sugar, and salt. Add the warm milk and yeast mixture, beaten eggs, melted butter, and vanilla extract. Mix until a sticky dough forms.
  3. Knead the Dough: Turn the dough onto a lightly floured surface and knead for 5 to 8 minutes until smooth, elastic, and slightly soft. Alternatively, use a stand mixer with a dough hook.
  4. Let the Dough Rise: Place dough in a greased bowl, cover with a kitchen towel or plastic wrap, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  5. Shape the Beignets: Punch down the dough to release air bubbles. Roll out on floured surface to ¼ inch thickness. Cut into 3-inch squares or rectangles.
  6. Fry Until Golden: Heat vegetable oil to 350°F in a deep fryer or heavy pan. Fry beignets in small batches, turning occasionally for 2 to 3 minutes until puffed and golden brown.
  7. Drain and Dust with Sugar: Remove beignets with a slotted spoon to paper towel-lined tray. Once slightly cooled, dust generously with powdered sugar before serving.

Notes

  • Use fresh yeast for best rise and flavor; check expiry before use.
  • Do not overcrowd the frying pan; fry in small batches to keep oil temperature steady.
  • Maintain oil temperature at 350°F using a kitchen thermometer for even cooking and crispiness.
  • Roll dough evenly to ensure consistent cooking and avoid doughy centers.
  • Serve beignets immediately for the best texture and taste.

Nutrition

Keywords: Vanilla French Beignets, Beignets recipe, French dessert, fried dough, vanilla pastry, classic beignets

Find it online: https://marygourmet.com/vanilla-french-beignets/