Description
If you love warm, pillowy pastries with a hint of vanilla and a dusting of powdered sugar, these Vanilla French Beignets are a must-try! These deep-fried, golden delights are crispy on the outside, soft and airy on the inside, and absolutely irresistible. Perfect for breakfast, dessert, or a sweet afternoon treat!
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Ingredients
- All-Purpose Flour (2½ cups) – The base for soft, airy beignets.
- Granulated Sugar (¼ cup) – Adds sweetness.
- Active Dry Yeast (2¼ tsp or 1 packet) – Helps the dough rise.
- Warm Milk (¾ cup, around 110°F/43°C) – Activates the yeast.
- Unsalted Butter (3 tbsp, melted) – Adds richness.
- Vanilla Extract (1½ tsp) – Brings a warm, sweet aroma.
- Egg (1 large) – Binds the dough together.
- Salt (½ tsp) – Balances the sweetness.
- Vegetable Oil (for frying) – Creates a crispy, golden texture.
- Powdered Sugar (for dusting) – A classic finishing touch.
Instructions
In a small bowl, combine warm milk, yeast, and 1 teaspoon of sugar. Let sit for 5–10 minutes until foamy.
In a large bowl, whisk together flour, remaining sugar, and salt. Add the yeast mixture, melted butter, vanilla extract, and egg. Mix until a sticky dough forms.
Transfer the dough to a floured surface and knead for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1½ hours or until doubled in size.
Punch down the dough and roll it out to about ½-inch thickness. Cut into 2-inch squares or circles.
Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry beignets in batches for 1–2 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels.
Generously dust with powdered sugar while warm. Serve immediately and enjoy!
Notes
- Don’t Overwork the Dough – Knead just until smooth.
- Maintain Oil Temperature – Too hot, and they burn; too cool, and they absorb oil.
- Dust with Sugar While Warm – Helps it stick better.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Cuisine: American