Vanilla French Beignets
These vanilla French beignets are light, golden, and wonderfully soft inside, with a delicate sweetness that makes them hard to resist. They are the kind of treat that turns an ordinary morning into something special, especially when served warm with a dusting of powdered sugar.
Equipment
- 1 Large bowl
- 1 Rolling Pin
- 1 Deep Fryer or Heavy Pot
- 1 Thermometer for oil temperature
- 1 Slotted spoon
- 1 Paper towels
Ingredients
Dough
- 2.25 tsp active dry yeast
- 1 cup warm milk
- 0.25 cup granulated sugar
- 2 large eggs
- 4 tbsp butter melted and cooled
- 1 tsp alcohol-free vanilla
- 0.75 tsp salt
- 3.5 cups all-purpose flour plus more for dusting
For Frying and Serving
- neutral oil for frying
- powdered sugar for dusting
Instructions
- In a large bowl, combine the warm milk, sugar, and yeast. Let it sit until the surface looks foamy and active. This step helps ensure the dough rises well and gives the beignets their airy texture.
- Stir in the eggs, melted butter, alcohol-free vanilla, salt, and flour. Mix until a soft dough forms, then knead until smooth and elastic. The dough should feel soft, slightly tacky, and easy to shape.
- Place the dough in a lightly greased bowl, cover it, and let it rise until doubled in size. A warm, draft-free spot will help the dough rise evenly.
- Roll out the dough on a lightly floured surface and cut it into small squares or rectangles. Keeping them similar in size helps them cook evenly.
- Heat the oil to a steady frying temperature, then fry the dough pieces in batches. Turn them once so both sides become evenly golden and puffed. Move them to a paper towel-lined plate when done.
- Dust the warm beignets generously with powdered sugar and serve right away. They taste best fresh from the fryer, when they are still light and fluffy.
Notes
Measure the flour carefully so the dough stays soft. If you add too much, the beignets can turn dense. Keep an eye on the oil temperature too, because oil that is too hot browns the outside before the inside cooks through.
It also helps to let the dough rise fully. That extra time creates a lighter texture and a more delicate bite. If the dough feels sticky, use just a light dusting of flour when rolling it out.