Description
These light and airy vanilla French beignets are a simple yet stunning dessert, perfect for any occasion. Delight in their pillowy texture and delicate vanilla flavor, generously dusted with powdered sugar.
Ingredients
- 1 cup (240ml) warm milk (105-115°F / 40-46°C)
- 1/4 cup (50g) granulated sugar, plus 1 tsp for yeast
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 large egg
- 1/4 cup (56g) unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 3 1/2 cups (420g) all-purpose flour, plus more for dusting
- Vegetable oil, for frying (about 6-8 cups)
- 2 cups (200g) powdered sugar, for dusting
Instructions
- 1. Activate Yeast: In a large bowl, combine warm milk, 1 tsp granulated sugar, and active dry yeast. Stir and let sit for 5-10 minutes until foamy.
- 2. Mix Dough: Add melted butter, egg, vanilla, and salt to the yeast mixture. Gradually add flour, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
- 3. First Rise: Place dough in a lightly oiled bowl, turn to coat, cover, and let rise in a warm place for 1.5-2 hours, or until doubled.
- 4. Roll & Cut: Gently punch down dough. Roll on a lightly floured surface to 1/4-inch thickness. Cut into 2-inch squares or rectangles.
- 5. Optional Second Rise: Transfer cut beignets to a lightly floured baking sheet, cover loosely, and let rise for 20-30 minutes.
- 6. Fry Beignets: Heat 2-3 inches of vegetable oil in a heavy-bottomed pot to 350-360°F (175-182°C). Fry 3-4 beignets at a time for 1-2 minutes per side until golden brown. Transfer to a paper towel-lined plate to drain.
- 7. Dust & Serve: While warm, generously dust beignets with powdered sugar. Serve immediately.
- Prep Time: 25 mins
- Cook Time: 15 mins