Vanilla French Beignets

Sharing is caring!

If you’re looking for a melt-in-your-mouth dessert that combines a crispy exterior with a soft, pillowy interior, look no further than Vanilla French Beignets. These little fried dough squares are perfectly light, airy, and dusted with a cloud of powdered sugar, making them an irresistible treat. The subtle vanilla flavor adds a delightful twist to this classic French pastry. Whether you’re serving them for breakfast, as an afternoon snack, or as a decadent dessert, these beignets will surely impress your guests and satisfy your sweet cravings.

Print

Ingredients:

• 2 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 2 teaspoons active dry yeast
• ½ teaspoon salt
• 1 cup warm milk (about 110°F)
• 1 tablespoon unsalted butter, melted
• 1 tablespoon pure vanilla extract
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions:

1. Prepare the Dry Ingredients:

• In a large bowl, combine the all-purpose flour, granulated sugar, active dry yeast, and salt. Stir them together until evenly mixed. These dry ingredients form the base of your dough and help create that fluffy texture we all love in beignets.

2. Mix the Wet Ingredients:

• In a separate bowl, whisk together the warm milk, melted butter, and pure vanilla extract. The milk should be warm, not hot, as it helps activate the yeast, leading to a light and airy dough. Vanilla extract adds that sweet, aromatic flavor that makes these beignets truly special.

3. Combine Wet and Dry Ingredients:

• Gradually pour the wet ingredients into the dry ingredients while stirring to combine. Keep mixing until a dough begins to form. The dough will be slightly sticky at first, but this is normal. Once combined, you’re ready to knead.

4. Knead the Dough:

• Transfer the dough to a lightly floured surface. Knead it for 8-10 minutes until smooth and elastic. This step is crucial for developing the dough’s texture, helping it rise properly and creating that pillowy interior. If the dough is too sticky, add small amounts of flour as needed, but be careful not to add too much.

5. First Rise:

• Once the dough is smooth and elastic, form it into a ball and place it in a greased bowl. Cover the bowl with a cloth or plastic wrap and let the dough rise in a warm place for about 1.5 hours, or until it has doubled in size. This rise gives the beignets their light, airy texture.

6. Shape the Beignets:

• After the dough has risen, punch it down gently to release any air bubbles. Turn the dough out onto a floured surface and roll it out to about 1/4-inch thickness. Use a sharp knife or pastry cutter to cut the dough into 2×2 inch squares. You can also make them slightly larger if you prefer, but these bite-sized pieces are perfect for indulging without feeling too guilty!

7. Heat the Oil:

• Heat vegetable oil in a deep fryer or large pot to 360°F. If you don’t have a thermometer, drop a small piece of dough into the oil to test; it should bubble and rise to the surface immediately. If the oil is too hot, the beignets will brown too quickly on the outside while staying raw on the inside. The perfect temperature ensures an even fry.

8. Fry the Beignets:

• Carefully drop the dough squares into the hot oil, frying in batches to avoid overcrowding. Fry each batch for 1-2 minutes on each side, or until they are golden brown and crispy. The beignets will puff up as they fry, creating that irresistible light texture. Use a slotted spoon to remove the beignets from the oil, letting them drain on paper towels to remove any excess oil.

9. Serve:

• Once the beignets have cooled slightly, dust them generously with powdered sugar. The sugar will melt slightly on the warm beignets, creating a sweet, delicate coating that complements the soft dough inside. Serve immediately for the best flavor and texture.

Tips for Perfect Vanilla French Beignets:

• Temperature is Key: Make sure your oil is at the right temperature (360°F). Too hot and the beignets will cook too quickly on the outside, while the inside remains raw. Too cool, and the beignets will absorb too much oil and become greasy.
• Don’t Overcrowd the Pan: Fry in batches to avoid lowering the oil temperature. This ensures that each beignet gets evenly fried and crispy.
• Keep It Light: Be careful not to overwork the dough. The key to light, airy beignets is a gentle hand during kneading and handling.

Why You’ll Love Vanilla French Beignets:

• Crispy on the Outside, Soft on the Inside: The contrast between the crispy exterior and pillowy interior is one of the things that makes beignets so irresistible.
• Perfectly Sweet: The vanilla extract adds just the right amount of sweetness without overpowering the delicate dough, and the powdered sugar finish adds the perfect touch.
• Quick to Make: While the dough needs some time to rise, the actual process of shaping and frying these beignets is quick and simple, making them perfect for last-minute cravings or an easy brunch treat.

Conclusion:

Vanilla French Beignets are a delightful treat that combines the best of French pastry with a sweet vanilla twist. Whether served at a special occasion or enjoyed as a sweet snack, these beignets are guaranteed to impress. Their crispy, sugary exterior and soft, fluffy interior create the perfect indulgence for any occasion. With just a few simple ingredients, you can bring a little taste of France into your home and enjoy these melt-in-your-mouth bites anytime!