Description
Warm, pillowy vanilla French beignets are a delightful treat with a soft dough, light fry, and a dusting of powdered sugar.
Ingredients
Scale
- 2 1/4 teaspoons active dry yeast (one packet)
- 1 cup warm milk (about 105–115°F / 40–46°C)
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted and cooled slightly
- 1 teaspoon pure vanilla extract
- 3 to 3 1/2 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
- Vegetable oil or canola oil for frying (about 2–3 inches deep)
- 1 cup powdered sugar for dusting
- Optional: cinnamon sugar for a spiced finish
Instructions
- Proof the yeast: Pour warm milk into a small bowl, stir in the yeast and a pinch of sugar, and let it sit 5–8 minutes until foamy.
- Mix wet ingredients: In a large bowl, whisk the eggs, melted butter, sugar, and vanilla. Add the foamy yeast mixture and stir.
- Add dry ingredients: Stir in 2 cups of flour and the salt. Add more flour, a little at a time, until the dough comes together and feels slightly sticky but workable.
- Knead briefly: Turn dough onto a floured surface and knead 4–5 minutes until smooth. Place in a lightly oiled bowl, cover with a towel, and let rise in a warm spot until doubled, about 1 hour.
- Roll and cut: Punch down the dough and roll it to about 1/4-inch thickness. Cut into 2- to 3-inch squares or rounds.
- Heat oil: Pour oil into a deep skillet or pot to a depth of 2–3 inches. Heat to 350°F (175°C).
- Fry in batches: Fry beignets 2–3 minutes per side, turning once, until golden brown and puffed. Drain on paper towels.
- Dust and serve: Generously dust warm beignets with powdered sugar or cinnamon sugar. Serve right away while they are warm and pillowy.
Notes
Use unsalted butter to control the salt content. Warm milk should feel warm but not hot to the touch. Keep oil temperature steady around 350°F.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 beignet
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg