Description
Delightful Vanilla French Beignets showcase New Orleans’ culinary magic with pillowy pastries dusted in powdered sugar. Light and crispy treats transport dessert enthusiasts straight to Louisiana’s sweet traditions.
Ingredients
Scale
- 2.5 cups / 300 g all-purpose flour
- ¾ cup / 180 ml warm milk (110°F / 45°C)
- 2.25 tsps / 1 packet active dry yeast
- ¼ cup / 50 g granulated sugar
- 1 large egg
- 3 tbsps / 45 g unsalted butter, melted
- ½ tsp salt
- 1 tsp vanilla extract
- Vegetable oil, for frying
- ½ cup / 60 g powdered sugar (for dusting)
- ½ tsp vanilla bean powder or cinnamon (optional, for extra flavor)
- Honey or chocolate sauce (optional, for dipping)
Instructions
- Yeast Activation: Whisk warm milk with yeast and sugar, allowing the mixture to develop a frothy texture and foam within 5-10 minutes.
- Dough Preparation: Sift flour into a mixing bowl, create a central well, and incorporate beaten eggs, melted butter, remaining sugar, salt, and vanilla extract.
- Kneading Process: Blend ingredients thoroughly, transitioning from a shaggy mixture to a smooth, elastic dough with consistent texture through vigorous hand-kneading.
- First Proofing: Transfer dough to a lightly oiled bowl, cover with a kitchen towel, and let rise in a warm location until volume doubles, approximately one hour.
- Dough Shaping: Punch down risen dough, roll out on a flour-dusted surface to quarter-inch thickness, and slice into uniform squares or diamond shapes.
- Frying Technique: Heat oil in a deep pot to 370°F, carefully lower dough pieces, and fry until golden brown and puffy, turning once to ensure even coloration.
- Finishing Touch: Remove beignets with a slotted spoon, drain excess oil on paper towels, and generously dust with powdered sugar while still warm.
Notes
- Check Yeast Freshness: Ensure your yeast is active by observing frothy bubbles; stale yeast will prevent proper dough rising.
- Maintain Precise Oil Temperature: Keep oil consistently at 370°F to achieve perfect golden-brown exterior without burning or undercooking.
- Rest Dough Completely: Allow full rise time in a warm, draft-free area to develop rich flavor and soft, pillowy texture.
- Handle Dough Gently: Knead softly to prevent gluten overdevelopment, which can make beignets tough instead of light and airy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 210
- Sugar: 7 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg