Vanilla French Beignets (Printable)
Light, pillowy vanilla beignets dusted with powdered sugar — a classic French treat perfect for breakfast or dessert.
# What You Need:
→ 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
# Steps:
01 - Combine warm water and yeast in a small bowl. Let stand for 5 minutes until mixture becomes foamy, indicating the yeast is active.
02 - In the bowl of a stand mixer, whisk together flour, sugar, and salt until evenly combined.
03 - Add the activated yeast mixture, lukewarm milk, eggs, melted butter, and vanilla extract to the dry ingredients. Mix with dough hook on medium speed for 5-7 minutes until a smooth, slightly sticky dough forms.
04 - Transfer dough to a lightly oiled bowl, cover with plastic wrap, and place in a warm area. Let rise for 1-1.5 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 - Arrange squares on a parchment-lined baking sheet, cover lightly, and let rise for 30 minutes until slightly puffed.
07 - In a large heavy-bottomed pot, heat vegetable oil to 350°F. Use a kitchen thermometer to maintain proper temperature.
08 - Fry beignets in batches for 1-2 minutes per side until golden brown and puffed. Avoid overcrowding the pot to maintain oil temperature.
09 - Remove beignets with a slotted spoon and drain on paper towels. While still warm, generously dust with powdered sugar and serve immediately.
# Expert Advice:
01 -
- The vanilla infusion transforms these from simple fried dough into something fragrant and special
- They fry up impossibly light inside while developing that perfect golden exterior
02 -
- Oil temperature that is too low creates greasy beignets while oil that is too high burns the outside before the inside cooks through
- The second 30 minute rise is essential for that signature pillow texture so do not skip it even if you are in a hurry
03 -
- Flour your rolling pin generously since this dough wants to stick more than you expect
- Pat the beignets gently with paper towels before dusting so the sugar clings instead of melting