Vanilla French Beignets
These delightful Vanilla French Beignets are light, fluffy, and dusted with a generous layer of powdered sugar. Perfect for a sweet treat or a special breakfast, they're surprisingly easy to make at home.
Equipment
- large bowl
- whisk
- wooden spoon
- stand mixer with a dough hook attachment
- plastic wrap
- clean kitchen towel
- pizza cutter or knife
- deep pot or Dutch oven
- slotted spoon
- paper towel-lined plate
- sifter or fine-mesh sieve
Ingredients
Dough
- 1 cup warm water (105-115°F / 40-46°C)
- 2 ¼ teaspoons active dry yeast (one packet)
- ¼ cup granulated sugar plus 1 teaspoon for yeast
- 1 large egg
- ½ cup evaporated milk
- 2 teaspoons pure vanilla extract (don't skimp on quality!)
- 3 ½ cups all-purpose flour plus more for dusting
- ½ teaspoon salt
Frying & Dusting
- 4-6 cups vegetable oil (or other neutral high smoke point oil) for deep frying
- 1 cup powdered sugar for dusting
Instructions
Preparation Steps
- In a large bowl, activate the yeast by combining warm water, yeast, and 1 teaspoon of granulated sugar; let it sit for 5-10 minutes until foamy.
- Whisk the egg, evaporated milk, and vanilla extract into the foamy yeast mixture until well combined.
- Gradually add the all-purpose flour and salt, mixing until a soft, shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead it for 5-7 minutes until smooth and elastic.
- Lightly oil a clean bowl, place the dough in it, turn to coat, cover, and let it rise in a warm place for 1-1.5 hours until doubled.
- After the dough has risen, gently punch it down, then roll it out to ¼-inch thickness on a lightly floured surface and cut into 2-inch squares.
Cooking
- Heat 2-3 inches of vegetable oil to 350-375°F (175-190°C) in a deep pot or Dutch oven.
- Carefully drop a few beignet squares into the hot oil, frying for 1-2 minutes per side until golden brown and puffed.
- Transfer fried beignets with a slotted spoon to a paper towel-lined plate to drain excess oil, then generously dust with powdered sugar while still warm and serve immediately.
Notes
Ensure your yeast is active for the best rise. Don't overcrowd the pot when frying to maintain oil temperature and achieve even cooking. Serve these warm for the best taste and texture!