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Vanilla French Beignets

A stack of golden brown Vanilla French Beignets heavily dusted with white powdered sugar, served on a white plate.
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Make light, airy French beignets flavored with real vanilla, deep-fried until golden, and heavily dusted with powdered sugar.

Ingredients

Scale
  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour, plus more for dusting
  • Vegetable oil, for frying
  • Powdered sugar, for dusting

Instructions

  1. In a large bowl, combine the warm milk and yeast. Let stand for 5 minutes until foamy.
  2. Stir in the granulated sugar, egg, vanilla extract, and salt into the yeast mixture.
  3. Gradually add the flour, mixing until a soft, slightly sticky dough forms.
  4. Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Gently punch down the risen dough. On a lightly floured surface, roll the dough out to about 1/4-inch thickness.
  7. Cut the dough into 3-inch squares.
  8. Heat 2 to 3 inches of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 365°F (185°C). Use a thermometer to maintain the temperature.
  9. Carefully drop 3 or 4 squares of dough into the hot oil, being careful not to overcrowd the pot.
  10. Fry for 1 to 2 minutes per side, turning once, until they puff up and are golden brown.
  11. Remove the beignets with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  12. While still warm, generously dust the beignets with powdered sugar before serving immediately.

Notes

  • Use high-quality vanilla extract or 1 teaspoon of vanilla bean paste for the best flavor.
  • Maintain the oil temperature strictly between 360°F and 370°F; if the oil is too cool, the beignets will absorb too much oil and become greasy.
  • If you prefer a richer dough, substitute 1/4 cup of the milk with melted, cooled butter.

Nutrition

Find it online: https://delishdiarist.com/vanilla-french-beignets-recipe-guide/