Name: Vanilla French Beignets Recipe
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: French
Ingredients: 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

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Experience the magic of Vanilla French Beignets, a delightful twist on the classic fried dough that has become a favorite treat for many. Light, airy, and infused with the warm aroma of vanilla, these beignets are the perfect indulgence for breakfast, dessert, or a mid-day snack.

Dusted generously with powdered sugar, they offer a melt-in-your-mouth experience that is nothing short of heavenly. With this easy-to-follow recipe, you can recreate the charm of a Parisian café right in your own kitchen.

Why Vanilla French Beignets Are So Special

Beignets are a beloved pastry with roots in French cuisine, known for their soft and fluffy texture. While the traditional version is simple and delicious, adding vanilla elevates the flavor profile to a whole new level. The subtle sweetness of vanilla complements the rich, fried dough, creating a treat that is both comforting and decadent. Whether you’re serving them at a brunch gathering or enjoying them with a cup of coffee, Vanilla French Beignets are guaranteed to impress.

Ingredients You’ll Need

Before diving into the recipe, gather these simple yet essential ingredients:

2 ½ cups all-purpose flour
¼ cup granulated sugar
2 teaspoons active dry yeast
½ teaspoon salt
1 cup warm milk (about 110°F)
1 tablespoon unsalted butter, melted
1 tablespoon pure vanilla extract
Vegetable oil for frying
Powdered sugar for dusting

These pantry staples come together to create a magical dough that will transform into golden, pillowy beignets.

Step-by-Step Recipe for Vanilla French Beignets

1. Prepare the Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, granulated sugar, active dry yeast, and salt. Mix well to ensure even distribution of the yeast and sugar throughout the flour.

2. Mix the Wet Ingredients

In a separate bowl, whisk together the warm milk (about 110°F), melted unsalted butter, and pure vanilla extract. The milk should be warm to the touch but not hot—this is crucial for activating the yeast without killing it.

3. Combine Wet and Dry Ingredients

Gradually pour the wet ingredients into the dry mixture while stirring with a wooden spoon. Continue mixing until the dough starts to come together.

4. Knead the Dough

Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. If the dough feels too sticky, sprinkle a bit more flour as needed.

5. First Rise

Place the kneaded dough into a greased bowl, turning it 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 doubles in size.

6. Shape the Beignets

Once the dough has risen, punch it down to release any air bubbles. Roll it out on a floured surface to about ¼ inch thickness. Using a sharp knife or pizza cutter, cut the dough into 2×2 inch squares.

7. 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. Maintaining the correct temperature is key to achieving perfectly golden beignets.

8. Fry the Beignets

Fry the dough squares in batches to avoid overcrowding the pot. Cook each batch for about 1-2 minutes per side, or until they puff up and turn golden brown. Remove them carefully with a slotted spoon and drain on paper towels to absorb excess oil.

9. Dust with Powdered Sugar

Generously dust the freshly fried beignets with powdered sugar while they’re still warm. This final touch adds sweetness and gives them their iconic look.

Tips for Perfect Beignets

Temperature Control

Maintaining consistent oil temperature is critical when frying beignets. If the oil is too hot, the outside will cook too quickly while leaving the inside undercooked. Conversely, if the oil is too cool, the beignets will absorb excess oil and become greasy. Use a thermometer to keep the temperature steady at 360°F.

Proofing Spot

For optimal rising conditions, place your dough in a slightly warm oven (turned off) with a bowl of hot water on the bottom rack. This creates a warm, moist environment that encourages even proofing.

Serving Suggestions

Vanilla French Beignets are best served fresh and hot, straight from the fryer. If you have leftovers, reheat them in an oven at 300°F for a few minutes to restore their crispness and fluffiness.

A Sweet Treat Worth Every Bite

Vanilla French Beignets are more than just fried dough—they’re an experience of indulgence and joy. With their light texture, fragrant vanilla aroma, and sugary coating, they’re bound to become a favorite in your household. Whether you’re treating yourself on a lazy Sunday morning or impressing guests at brunch, these beignets are sure to delight everyone who tries them.

So why wait? Gather your ingredients and bring a little taste of France into your home today! Bon appétit!

Vanilla French Beignets Recipe

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Experience the magic of Vanilla French Beignets, a delectable twist on the classic fried dough. These pillowy treats are infused with fragrant vanilla and dusted with a generous layer of powdered sugar. Our easy recipe will guide you through creating these heavenly beignets in your own kitchen.

Author: Noura
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Yield: 12 servings 1x
Category: Dessert
Method: Frying
Cuisine: French
Diet: Vegetarian

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.

Cooling: Allow the beignets to cool slightly on a wire rack if not served immediately. This helps to maintain their crispness.

Notes

Temperature Control: Maintaining the correct oil temperature is key. If the oil is too hot, the outside of the beignets will burn before the inside is cooked; if it’s too cool, the beignets will absorb too much oil and become greasy.

Proofing Spot: For an ideal rising environment, place your dough in a slightly warm oven (turned off) with a bowl of hot water placed on the bottom rack. This creates a warm, moist atmosphere that helps the dough rise.

Serving Suggestion: Beignets are best served hot. If you have leftovers, reheat them in an oven at 300°F for a few minutes to refresh their texture.