Classic Vanilla French Beignets
These classic vanilla French beignets are light, fluffy, and dusted with a generous amount of powdered sugar, making them a perfect sweet treat for any occasion.
Equipment
- large bowl
- whisk
- wooden spoon or hands
- plastic wrap or kitchen towel
- rolling pin
- sharp knife or pizza cutter
- large, heavy-bottomed pot or Dutch oven
- slotted spoon or spider skimmer
- plate
- paper towels
- sieve
Ingredients
Dough
- 3 cups all-purpose flour plus more for dusting
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (one packet)
- 1 cup warm water (105-115°F / 40-46°C)
- 1/2 cup milk warmed
- 1 large egg
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Frying & Dusting
- 4-6 cups vegetable oil or canola oil for frying
- Powdered sugar for generous dusting
Instructions
Activate the Yeast
- Combine warm water, a pinch of sugar, and yeast in a large bowl, then let it sit for 5-10 minutes until foamy.
Mix the Dough
- Add remaining sugar, warm milk, egg, melted butter, vanilla extract, and salt to the yeast mixture, then gradually mix in the flour until a soft, slightly sticky dough forms.
Knead and Rise
- Knead the dough on a floured surface for 5-7 minutes, then place it in an oiled bowl, cover, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
Roll and Cut
- Punch down the dough, roll it to 1/4 inch thick on a floured surface, and then cut it into 2-inch squares.
Heat the Oil
- Pour 2-3 inches of vegetable oil into a large pot and heat it to 350-360°F (175-180°C).
Fry the Beignets
- Carefully place a few beignet squares in the hot oil and fry for 1-2 minutes per side until golden brown and puffed, flipping with a slotted spoon.
Drain and Dust
- Remove fried beignets to a paper towel-lined plate to drain excess oil.
Serve Immediately
- Generously dust the warm beignets with powdered sugar through a sieve and serve immediately.
Notes
For best results, make sure your yeast is active. If your kitchen is cold, you can create a warm environment for the dough to rise by placing it in an oven that's been turned off but was preheated for a minute or two.