Vanilla French Beignets (Printable Version)
Light, pillowy French pastries delicately flavored with vanilla and finished with powdered sugar dusting.
# What You Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast (1 packet)
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, lukewarm
06 - 1/4 cup warm water
07 - 2 large eggs, room temperature
08 - 1/4 cup unsalted butter, melted and cooled
09 - 2 tsp pure vanilla extract
→ For Frying
10 - 4 cups vegetable oil
→ Finishing
11 - 1 cup powdered sugar
# How To Make:
01 - Combine warm water and yeast in a small bowl. Let stand for 5 minutes until foamy.
02 - Whisk together flour, sugar, and salt in a stand mixer bowl.
03 - Add yeast mixture, lukewarm milk, eggs, melted butter, and vanilla to flour mixture. Mix with dough hook on medium speed for 5–7 minutes until smooth and slightly sticky.
04 - Transfer dough to lightly oiled bowl, cover with plastic wrap, and rise in warm place for 1–1.5 hours until doubled.
05 - Punch down dough and turn onto floured surface. Roll to 1/2 inch thickness and cut into 2-inch squares.
06 - Place squares on parchment-lined baking sheet, cover lightly, and rise 30 minutes.
07 - Heat vegetable oil in large heavy-bottomed pot to 350°F.
08 - Fry beignets in batches for 1–2 minutes per side until golden brown and puffed. Do not overcrowd pot.
09 - Remove with slotted spoon and drain on paper towels. Generously dust with powdered sugar while warm.
# Expert Advice:
01 -
- The vanilla infusion makes these taste like something from a French patisserie not just fried dough
- Theyre impossibly light inside thanks to the perfect ratio of butter to milk
02 -
- The dough will feel sticky and thats exactly right so resist adding more flour
- Letting them rise the second time is what creates that hollow pillowy center
03 -
- A splatter screen saves your stovetop from becoming an oil disaster zone
- The vanilla shines brightest when you use a high quality extract not imitation