Description
Delectable vanilla French beignets bring New Orleans charm to homemade pastry delights. Sweet powdered sugar and light dough create a classic treat that transports dessert enthusiasts directly to Louisiana’s culinary heart.
Ingredients
Scale
Main Ingredients:
- 4 cups all-purpose flour
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted (113 grams)
Liquid and Flavor Ingredients:
- 1 cup warm water (237 milliliters)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Leavening and Sweetening Ingredients:
- 2 1/4 teaspoons active dry yeast
- 1/4 cup sugar
- Oil for frying
- Powdered sugar for dusting
Instructions
- Activate the yeast by combining it with tepid water and a pinch of sugar, allowing the mixture to bloom and become frothy for approximately 10 minutes.
- Incorporate salt, eggs, milk, melted butter, and vanilla extract into the yeast mixture, then gradually fold in flour until a cohesive, elastic dough develops.
- Transfer the dough to a lightly greased bowl, cover with a damp cloth, and let it rest in a warm environment until it expands to double its original volume, roughly 1-2 hours.
- Gently deflate the risen dough and roll it out on a floured surface to a uniform 1/4-inch thickness, using a sharp knife or pizza cutter to slice into uniform square shapes.
- Heat vegetable oil in a heavy-bottomed pot to 375°F, carefully lowering the dough squares into the hot oil and frying until they transform into a rich, golden-brown color, approximately 2-3 minutes per side.
- Remove the beignets using a slotted spoon, allowing excess oil to drain on a wire rack or absorbent paper towels.
- While still warm, generously dust the beignets with a soft shower of powdered sugar, creating a delicate, sweet coating that complements the crispy exterior.
Notes
- Use lukewarm water to activate yeast perfectly without killing it, ensuring a light and fluffy texture.
- Choose high-quality vanilla extract for a richer, more authentic flavor that elevates the entire beignet experience.
- Let dough rise in a warm, draft-free area to help it develop maximum volume and softness.
- Maintain oil temperature between 350-375°F for crispy exterior and soft interior without greasy residue.
- For gluten-free option, substitute all-purpose flour with a blend of rice and almond flour, adding xanthan gum for binding.
- Make ahead and refrigerate dough overnight to develop deeper flavor and more complex taste profile.
- Serve immediately after dusting with powdered sugar to enjoy maximum crispiness and warmth.
- Prep Time: 1 hour 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 260 kcal
- Sugar: 8 g
- Sodium: 160 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg