Why Make This Recipe
Vanilla French Beignets are a delightful treat, perfect for breakfast or dessert. These fluffy, sweet pastries bring a taste of New Orleans right to your kitchen. Each bite is soft and slightly chewy, with a touch of vanilla that makes them irresistible. Plus, they’re fun to make!
How to Make Vanilla French Beignets
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 1/2 cup milk, warmed
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Oil for frying
- Powdered sugar for dusting
Directions
- In a mixing bowl, combine warm milk and yeast. Let it sit for about 5 minutes until foamy.
- In a large bowl, mix flour, sugar, and salt. Make a well in the center and add the yeast mixture, eggs, butter, and vanilla.
- Mix until a dough forms, then knead for about 5 minutes until smooth.
- Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
- Roll out the dough to about 1/4 inch thick and cut it into squares.
- Heat oil in a deep skillet to 350°F (175°C).
- Fry the beignets until golden brown, about 2-3 minutes per side.
- Remove and drain on paper towels, then dust with powdered sugar.
- Serve warm and enjoy!
How to Serve Vanilla French Beignets
Serve Vanilla French Beignets warm, dusted with powdered sugar for a sweet touch. They pair beautifully with coffee or hot chocolate for a wonderful breakfast or afternoon treat. You can also add a side of jam or chocolate sauce for dipping.
How to Store Vanilla French Beignets
If you have leftovers, store the beignets in an airtight container at room temperature. They are best enjoyed fresh but can be kept for up to two days. To reheat, place them in a preheated oven for a few minutes until warm.
Tips to Make Vanilla French Beignets
- Ensure the milk is warm (not hot) to activate the yeast properly.
- Don’t skip the rising time! It helps the dough become light and fluffy.
- Fry in small batches to avoid overcrowding, which can lower the oil temperature.
- For a twist, try adding spices like cinnamon or nutmeg to the dough.
Variation
You can also try flavored beignets by adding citrus zest or different extracts, like almond or coconut, for a unique taste.
FAQs
CAN I MAKE THE DOUGH IN ADVANCE?
YES! YOU CAN MAKE THE DOUGH AHEAD OF TIME AND REFRIGERATE IT TO SAVE TIME. AFTER MIXING AND KNEADING, COVER THE BOWL TIGHTLY AND CHILL FOR UP TO 24 HOURS. WHEN YOU’RE READY TO FRY, LET THE DOUGH COME BACK TO ROOM TEMPERATURE AND RISE UNTIL PUFFY BEFORE ROLLING AND CUTTING. THIS EXTRA REST TIME CAN EVEN HELP DEVELOP FLAVOR WHILE STILL GIVING YOU LIGHT, AIRY BEIGNETS.
WHAT KIND OF OIL IS BEST FOR FRYING?
USE A NEUTRAL OIL WITH A HIGH SMOKE POINT, SUCH AS VEGETABLE OIL, CANOLA OIL, OR SUNFLOWER OIL. THESE OILS WON’T COMPETE WITH THE VANILLA FLAVOR OR MAKE THE BEIGNETS TASTE HEAVY. TRY TO KEEP THE OIL AROUND 350°F (175°C) WHILE FRYING—IF IT’S TOO COOL, THE BEIGNETS ABSORB OIL AND GET GREASY, AND IF IT’S TOO HOT, THEY BROWN TOO QUICKLY ON THE OUTSIDE BEFORE COOKING THROUGH.
CAN I FREEZE THE BEIGNETS?
YES, YOU CAN FREEZE BEIGNETS AFTER THEY HAVE COOLED COMPLETELY. PLACE THEM IN A SINGLE LAYER ON A BAKING SHEET TO FREEZE, THEN TRANSFER THEM TO A FREEZER-SAFE BAG OR CONTAINER. THEY CAN LAST IN THE FREEZER FOR UP TO A MONTH. WHEN YOU’RE READY TO ENJOY THEM, REHEAT IN A PREHEATED OVEN UNTIL WARM AND SLIGHTLY CRISP AGAIN, THEN ADD A FRESH DUSTING OF POWDERED SUGAR BEFORE SERVING.
Vanilla French Beignets
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1/2 teaspoon salt
- 1/2 cup milk, warmed Ensure it's warm, not hot.
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Frying Ingredients
- Oil for frying Use a neutral oil with a high smoke point.
- Powdered sugar for dusting
Instructions
Preparation
- In a mixing bowl, combine warm milk and yeast. Let it sit for about 5 minutes until foamy.
- In a large bowl, mix flour, sugar, and salt. Make a well in the center and add the yeast mixture, eggs, butter, and vanilla.
- Mix until a dough forms, then knead for about 5 minutes until smooth.
- Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
- Roll out the dough to about 1/4 inch thick and cut it into squares.
Cooking
- Heat oil in a deep skillet to 350°F (175°C).
- Fry the beignets until golden brown, about 2-3 minutes per side.
- Remove and drain on paper towels, then dust with powdered sugar.