Vanilla French Beignets Delight (Print-Friendly Version)
Light, airy French beignets with fragrant vanilla and a sweet powdered sugar coating.
# What You'll Need:
→ Dough
01 -
315 g all-purpose flour
02 -
50 g granulated sugar
03 -
2 teaspoons active dry yeast
04 -
0.5 teaspoon fine sea salt
→ Wet ingredients
05 -
240 ml warm milk (about 43°C)
06 -
1 tablespoon unsalted butter, melted
07 -
1 tablespoon pure vanilla extract
→ For frying and finishing
08 -
Vegetable oil, for deep frying
09 -
Powdered sugar, for dusting
# How to Make It:
01 -
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, active dry yeast, and salt until thoroughly combined.
02 -
In a separate bowl, whisk the warm milk with melted butter and vanilla extract until fully blended. Ensure the milk is warm but not hot to properly activate the yeast.
03 -
Gradually add the wet mixture to the dry ingredients, stirring continuously with a wooden spoon until a shaggy dough forms. Mix until no dry pockets remain.
04 -
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic, adding a small amount of flour if the dough feels overly sticky.
05 -
Place the dough into a lightly oiled bowl, turning to coat all sides. Cover with a clean cloth and let rise in a warm, draft-free place for 90 minutes or until doubled in volume.
06 -
Punch down the dough and roll it out on a floured work surface to approximately 6 mm thickness. Slice into 5 cm x 5 cm squares using a sharp knife or pizza cutter.
07 -
Pour vegetable oil into a deep saucepan or fryer to a depth of 5 cm and preheat to 182°C, checking with a thermometer for precision.
08 -
Fry dough squares in batches for 1–2 minutes per side, turning once, until puffed and golden brown. With a slotted spoon, remove beignets and drain on kitchen paper.
09 -
Dust the warm beignets generously with powdered sugar and serve immediately while still hot.
10 -
If beignets will not be served at once, let them cool slightly on a wire rack to preserve their crisp exterior.
# Additional Tips:
01 -
Maintaining correct oil temperature is crucial for even frying; if oil becomes too hot, beignets will brown too quickly and remain undercooked inside.
02 -
To create an ideal environment for dough rising, place the covered bowl in a slightly warm oven with a bowl of hot water beneath.
03 -
Beignets are best enjoyed freshly made. To revive leftovers, warm them briefly in a 150°C oven to restore their texture.