Description
Fluffy, golden-brown beignets with a hint of vanilla, dusted generously with powdered sugar. These traditional French pastries are crispy on the outside and airy on the inside, perfect for a special breakfast or dessert treat.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons active dry yeast
- ½ teaspoon salt
- 1 cup warm milk
- 1 tablespoon unsalted butter, melted
- 1 tablespoon pure vanilla extract
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- Prepare Dry Ingredients
- In a large bowl, combine the 2 ½ cups of all-purpose flour, ¼ cup granulated sugar, 2 teaspoons active dry yeast, and ½ teaspoon salt. Mix well to distribute the yeast and sugar evenly through the flour.
- Mix Wet Ingredients
- In a separate bowl, whisk together 1 cup of warm milk (about 110°F), 1 tablespoon melted unsalted butter, and 1 tablespoon pure vanilla extract. Ensure the mixture is warm to touch, not hot, to activate the yeast without killing it.
- Combine Dry and Wet Ingredients
- Gradually pour the wet ingredients into the dry ingredients while stirring with a wooden spoon until a dough begins to form. Continue to mix until all ingredients are thoroughly combined.
- Knead the Dough
- Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- First Rise
- Place the kneaded dough into a greased bowl, turning it once to coat all sides with oil. Cover the bowl with a clean cloth and let it rise in a warm, draft-free area for about 1.5 hours, or until it has doubled in size.
- Shape the Beignets
- Once risen, punch down the dough and roll it out on a floured surface to about 1/4 inch thickness. Cut the dough into 2×2 inch squares using a sharp knife or pizza cutter.
- Heat the Oil
- Pour about 2 inches of vegetable oil into a deep fryer or large pot. Heat the oil to 360°F, using a candy or deep-fry thermometer to ensure accuracy.
- Fry the Beignets
- Fry the beignets in batches, careful not to overcrowd the pot, for about 1 to 2 minutes on each side, or until they are puffed up and golden brown. Use a slotted spoon to remove them from the oil and drain on paper towels.
- Serve
- Dust the freshly fried beignets with powdered sugar and serve immediately.
Notes
- Beignets are best enjoyed fresh and warm but can be stored in an airtight container for up to 2 days.
- The dough can be prepared the night before and refrigerated for the first rise overnight.
- Traditional New Orleans-style beignets use a slightly different recipe, often including eggs.
- Maintain oil temperature between 350-375°F for the crispiest results.
- For extra flavor, add 1/2 teaspoon of cinnamon to the flour mixture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 beignet
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg