Description
Classic Vanilla French Beignets are fluffy, golden deep-fried pastries dusted with powdered sugar or dipped in a vanilla glaze. This recipe features a soft yeast dough, double rising for perfect texture, and a simple vanilla glaze to add a sweet finish, making them an irresistible treat perfect for breakfast or dessert.
Ingredients
Scale
Dough:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 3/4 cup warm water (about 110°F/45°C)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup whole milk (at room temperature)
- 1 large egg (beaten)
- 1 teaspoon vanilla extract
- 3 1/2 to 4 cups all-purpose flour
- 2 tablespoons unsalted butter (softened)
- Vegetable oil (for frying)
Vanilla Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
For Dusting:
- Powdered sugar (as needed)
Instructions
- Prepare the Dough: In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy. In a large mixing bowl, combine the sugar, salt, milk, beaten egg, and vanilla extract, mixing well. Add 2 cups of flour and the yeast mixture, stirring until combined. Gradually add more flour, 1/2 cup at a time, until a soft dough forms. Add softened butter and knead the dough on a floured surface for 5-7 minutes until smooth and elastic, or use a stand mixer with a dough hook.
- First Rise: Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.
- Shape the Beignets: Punch down the dough and turn it out onto a floured surface. Roll it out to about 1/4 inch thickness. Cut into 2-inch squares or rectangles using a sharp knife or pizza cutter.
- Second Rise: Place cut dough pieces on a lightly floured baking sheet, cover with a cloth, and allow them to rise for another 30 minutes.
- Fry the Beignets: Heat vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). Fry beignets in batches for about 2-3 minutes per side until puffed and golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
- Prepare the Vanilla Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Glaze and Dust: While beignets are still warm, dip them in the vanilla glaze or drizzle the glaze over each piece. Alternatively, generously dust them with powdered sugar.
- Serve: Serve the beignets warm with extra powdered sugar if desired.
Notes
- Ensure the water temperature is around 110°F to activate yeast without killing it.
- You can adjust the flour quantity slightly depending on humidity for the perfect dough consistency.
- Maintain oil temperature to avoid soggy or burnt beignets—use a thermometer if possible.
- Beignets are best served fresh and warm for optimal texture.
- Leftover beignets can be reheated briefly in a hot oven to regain crispness.
