Vanilla French Beignets Recipe

Experience the magic of Vanilla French Beignets! These light and pillowy treats are infused with fragrant vanilla and dusted with powdered sugar for the ultimate indulgence. This easy recipe will guide you through creating these heavenly delights right in your kitchen.

Yield: 12 servings
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours

Ingredients:

• 2 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 2 teaspoons active dry yeast
• ½ teaspoon salt
• 1 cup warm milk (about 110°F)
• 1 tablespoon unsalted butter, melted
• 1 tablespoon pure vanilla extract
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions:

1. Prepare the Dry Ingredients:
   • In a large mixing bowl, combine the flour, granulated sugar, yeast, and salt. Stir to evenly distribute.
2. Mix the Wet Ingredients:
   • In a separate bowl, whisk together warm milk, melted butter, and vanilla extract. Ensure the milk is warm (not hot) to activate the yeast without killing it.
3. Combine Ingredients:
   • Gradually pour the wet mixture into the dry ingredients while stirring with a wooden spoon. Mix until a sticky dough forms.
4. Knead the Dough:
   • Transfer the dough to a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. Add small amounts of flour if the dough is too sticky.
5. First Rise:
   • Place the dough in a greased bowl, turning to coat all sides. Cover with a clean cloth and let rise in a warm, draft-free area for 1.5 hours, or until doubled in size.
6. Shape the Beignets:
   • Punch down the risen dough. Roll it out on a floured surface to ¼-inch thickness. Cut into 2×2-inch squares using a sharp knife or pizza cutter.
7. Heat the Oil:
   • Pour 2 inches of vegetable oil into a deep pot or fryer and heat to 360°F. Use a candy or deep-fry thermometer to maintain an accurate temperature.
8. Fry the Beignets:
   • Fry in batches, taking care not to overcrowd the pot. Cook each beignet for 1–2 minutes per side, or until puffed and golden brown. Remove with a slotted spoon and drain on paper towels.
9. Serve:
   • Dust generously with powdered sugar and serve warm for the best flavor and texture.
10. Cooling:
    • If not serving immediately, cool beignets slightly on a wire rack to keep them crisp.

Notes:

• Temperature Control: Keep oil at a consistent 360°F. Overheated oil burns the exterior while leaving the interior undercooked; cooler oil makes beignets greasy.
• Proofing Tip: For an optimal rising environment, place dough in a slightly warm oven (turned off) with a bowl of hot water on the bottom rack.
• Serving Suggestion: Beignets are best served fresh and warm. Reheat leftovers in a 300°F oven for a few minutes to refresh their texture.