Name: Vanilla French Beignets
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: French
Ingredients: 2½ 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; For Topping: Powdered sugar, for dusting

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

Classic Delight: Experience the traditional taste of French beignets with a hint of vanilla.
Simple Ingredients: Made with pantry staples, making them accessible and easy to prepare.
Versatile Treat: Enjoy them fresh for breakfast, as a dessert, or with a cup of coffee.

Ingredients

2½ 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Dough:
- In a large bowl, combine the flour, sugar, yeast, and salt.
- In a separate bowl, mix the warm milk, melted butter, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
Knead the Dough:
- Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.
First Rise:
- Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm, draft-free area for about 1.5 hours, or until doubled in size.
Shape the Beignets:
- Punch down the risen dough and roll it out on a floured surface to about ¼ inch thickness.
- Cut the dough into 2×2 inch squares using a sharp knife or pizza cutter.
Heat the Oil:
- Pour about 2 inches of vegetable oil into a deep fryer or large pot.
- Heat the oil to 360°F, using a candy or deep-fry thermometer to ensure accuracy.
Fry the Beignets:
- Fry the beignets in batches, careful not to overcrowd the pot, for about 1 to 2 minutes on each side, or until they are puffed up and golden brown.
- Use a slotted spoon to remove them from the oil and drain on paper towels.
Serve:
- Dust the freshly fried beignets with powdered sugar and serve immediately.

Servings and Timing

Servings: Approximately 12 beignets
Preparation Time: 1 hour 30 minutes
Cooking Time: 30 minutes
Total Time: 2 hours

Variations

Flavor Twists: Add a hint of cinnamon or nutmeg to the dough for a warm spice flavor. For a citrusy note, incorporate lemon or orange zest.
Chocolate Chips: Fold mini chocolate chips into the dough before frying for a sweet surprise in every bite.
Whole Wheat: Replace half of the all-purpose flour with whole wheat flour for a heartier texture and a nutritional boost.

Storage/Reheating

Storage: Beignets are best enjoyed fresh. However, you can store leftovers in an airtight container at room temperature for up to 2 days.
Reheating: To reheat, place them in a preheated 350°F oven for about 5 minutes until warmed through. Avoid microwaving, as it can make them soggy.

FAQs

1. Can I make the dough ahead of time?

Yes, you can prepare the dough in advance. After kneading, cover it tightly and refrigerate overnight. Let it come to room temperature before proceeding with rolling and frying.

2. What type of oil is best for frying beignets?

A neutral oil with a high smoke point, such as vegetable, canola, or peanut oil, is ideal for frying beignets.

3. How can I ensure my beignets are light and airy?

Proper kneading and allowing the dough to rise until doubled in size are crucial steps. Additionally, maintaining the oil temperature at 360°F ensures they puff up correctly without becoming greasy.

4. Can I bake beignets instead of frying them?

Traditional beignets are fried to achieve their characteristic texture. Baking them will result in a different texture and is not recommended for authentic beignets.

5. Is it necessary to use a thermometer for frying?

While not absolutely necessary, using a thermometer helps maintain the correct oil temperature, ensuring the beignets cook evenly and absorb minimal oil.

6. Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast in equal amounts. Instant yeast may reduce the rising time slightly.

7. How do I prevent the beignets from becoming greasy?

Ensure the oil is at the correct temperature (360°F) before frying. If the oil is too cool, the beignets will absorb more oil and become greasy.

8. Can I add fillings to the beignets?

Traditional beign