Description
Classic French beignets with a delightful vanilla twist, these melt-in-your-mouth treats are perfectly fluffy, golden-fried pastries dusted with powdered sugar. Ideal as a sweet breakfast or dessert, their tender interior and crispy exterior make them irresistible.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 2 large eggs, beaten
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Frying and Garnish
- Vegetable oil, for frying (use a high smoke point oil)
- Powdered sugar, for dusting
Instructions
- Activate the yeast: In a small bowl, combine warm milk and yeast. Let it sit for about 5 minutes until frothy, indicating the yeast is active and ready to use.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt. Create a well in the center to incorporate wet ingredients easily.
- Combine ingredients: Pour the frothy yeast mixture into the flour well. Add melted butter, beaten eggs, and vanilla extract. Stir gently until a sticky dough forms.
- Knead the dough: Transfer the dough onto a floured surface and knead for about 5 minutes until it becomes smooth and elastic, which develops the gluten for structure.
- First rise: Place the dough in a lightly greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Shape the beignets: Punch down the risen dough to release air. Roll it out to about 1/2 inch thick and cut into squares or circles as preferred.
- Heat oil: In a large pot, heat vegetable oil over medium-high heat to approximately 350°F, ensuring it’s hot enough for frying without absorbing excess oil.
- Fry beignets: Carefully drop 2-3 dough pieces at a time into the hot oil. Fry for about 2-3 minutes per side until golden brown and puffed, flipping as needed.
- Drain and serve: Use a slotted spoon to remove beignets and place them on paper towels to drain excess oil. While still warm, generously dust with powdered sugar and serve immediately.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Do not overcrowd the frying pot to maintain oil temperature and even cooking.
- Beignets are best enjoyed fresh and warm as they lose their crispness over time.
- You can substitute vanilla extract with a splash of orange blossom water for a unique flavor twist.
- Adjust sugar quantity if you prefer a sweeter or less sweet pastry.
