Vanilla French Beignets (Printable Version)
Light, pillowy French treats with vanilla essence and sweet powdered sugar coating
# Ingredient List:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast (1 packet)
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, lukewarm
06 - 1/4 cup warm water
07 - 2 large eggs, room temperature
08 - 1/4 cup unsalted butter, melted and cooled
09 - 2 tsp pure vanilla extract
→ For Frying
10 - 4 cups vegetable oil for deep frying
→ Finishing
11 - 1 cup powdered sugar for dusting
# Directions:
01 - Combine warm water and yeast in a small bowl. Let stand for 5 minutes until foamy and activated.
02 - Whisk together flour, sugar, and salt in the bowl of a stand mixer until thoroughly combined.
03 - Add yeast mixture, lukewarm milk, eggs, melted butter, and vanilla extract to the dry ingredients. Mix on medium speed with dough hook for 5–7 minutes until smooth and slightly sticky.
04 - Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
05 - Punch down risen dough and turn onto a floured surface. Roll out to 1/2 inch thickness. Cut into 2-inch squares using a sharp knife or pastry cutter.
06 - Place squares on a parchment-lined baking sheet, cover lightly, and let rise for 30 minutes until puffy.
07 - Heat vegetable oil in a large, heavy-bottomed pot to 350°F. Maintain temperature throughout frying.
08 - Fry beignets in batches for 1–2 minutes per side until golden brown and puffed. Avoid overcrowding the pot to ensure even cooking.
09 - Remove beignets with a slotted spoon and drain on paper towels. Generously dust with powdered sugar while still warm and serve immediately.
# Expert Tips:
01 -
- They transform simple ingredients into something that feels like a special occasion
- The vanilla adds a delicate perfume that makes them feel elegant despite being fried dough
- Perfect for lazy weekends when you want breakfast to feel like an event
02 -
- Oil that is too hot makes beignets dark outside and raw inside
- Letting them rise twice is what creates that signature cloud-like texture
03 -
- Keep dough covered with a damp towel while rolling to prevent drying
- Fry in small batches since overcrowding drops the oil temperature