Description
Indulge in classic Vanilla French Beignets with this easy-to-follow recipe! These golden, crispy, and pillowy pastries are lightly sweetened, infused with warm vanilla flavor, and dusted with powdered sugar for the perfect bite. Whether served with café au lait for breakfast or as a delicious dessert, these homemade beignets will transport you to a Parisian café or the heart of New Orleans.
Ingredients
For the Beignet Dough:
- All-purpose flour – The base for a soft and airy beignet texture.
- Granulated sugar – Adds a slight sweetness to the dough.
- Instant yeast – Ensures a light, puffy texture.
- Warm milk (110°F/43°C) – Activates the yeast and enhances softness.
- Eggs – Adds moisture, structure, and richness.
- Unsalted butter (melted) – Gives the dough a tender crumb.
- Pure vanilla extract – Infuses warm and aromatic vanilla flavor.
- Salt – Balances sweetness and enhances overall flavor.
For Frying & Finishing:
- Vegetable oil – Used for deep-frying until golden brown.
- Powdered sugar – The signature topping for classic beignets.
Instructions
Step 1: Prepare the Dough
- In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- In a large bowl, whisk together flour and salt.
- In another bowl, beat eggs, melted butter, and vanilla extract.
- Gradually mix wet ingredients into dry ingredients, then add the yeast mixture. Stir until a dough forms.
- Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
Step 2: Shape & Cut the Beignets
- Once risen, punch down the dough and roll it out to ½-inch thickness.
- Cut the dough into 2×2-inch squares using a knife or pizza cutter.
- Cover the dough squares with a clean towel and let them rest for 30 minutes for the second rise.
Step 3: Fry the Beignets
- Heat 2 inches of vegetable oil in a deep pan to 350°F (175°C).
- Carefully drop a few dough squares into the hot oil, frying for 2–3 minutes per side until golden brown.
- Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil.
Step 4: Finish & Serve
- Dust warm beignets generously with powdered sugar using a fine-mesh sieve.
- Serve immediately and enjoy the crispy, airy, and lightly sweetened pastries.
Notes
- Check Yeast Freshness: Ensure your yeast is active for the best beignet rise.
- Maintain Oil Temperature: Keep oil between 350°F–375°F for even frying.
- For Fluffier Texture: Let the dough rise overnight in the fridge for enhanced flavor.
- Baking Option: For a healthier alternative, bake at 375°F (190°C) for 12–15 minutes.
- Storage: Beignets taste best fresh but can be stored in an airtight container for 1 day.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Breakfast, Snacks
- Method: Deep-Frying
- Cuisine: French, New Orleans
Nutrition
- Serving Size: 1 beignet
- Calories: 180 kcal
- Sugar: 5g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg