Description
Delightful French vanilla beignets bring New Orleans charm to your kitchen, offering a sweet escape from ordinary desserts. Powdered sugar-dusted and pillowy light, these treats promise a delectable journey you’ll savor with each heavenly bite.
Ingredients
Scale
Main Ingredients:
- 3.5 to 4 cups all-purpose flour
- 1 large egg
- 2.25 teaspoons (1 packet) active dry yeast
- 0.5 cup whole milk
- 0.75 cup warm water
Liquid and Flavoring Ingredients:
- 2 tablespoons unsalted butter
- 0.25 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Cooking and Finishing Ingredients:
- Vegetable oil (for frying)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
- Powdered sugar (for dusting)
Instructions
- Activate the yeast by dissolving it in warm water, allowing it to become frothy and bubbly for approximately 5 minutes.
- Create a foundational mixture by combining sugar, salt, milk, egg, and vanilla extract in a large mixing bowl, ensuring thorough incorporation.
- Gradually introduce flour to the liquid mixture, stirring consistently until a soft, cohesive dough begins to form.
- Incorporate softened butter into the dough, kneading vigorously on a lightly floured surface for 5-7 minutes until the texture becomes smooth and elastic.
- Transfer the dough to a greased bowl, covering it with a damp cloth, and allow it to rise in a warm environment for 1-1.5 hours until it doubles in volume.
- Deflate the risen dough and roll it out to a uniform 1/4 inch thickness on a floured surface.
- Slice the dough into precise 2-inch squares or rectangles using a sharp knife or pizza cutter.
- Arrange the cut dough pieces on a floured baking sheet, covering them with a cloth, and permit a second rise for 30 minutes.
- Heat vegetable oil to 350°F in a deep skillet or Dutch oven, preparing for frying.
- Carefully lower the dough pieces into the hot oil, frying in small batches for 2-3 minutes per side until they achieve a golden, puffy appearance.
- Remove the fried beignets using a slotted spoon, transferring them to a paper towel-lined plate to drain excess oil.
- Prepare a smooth glaze by whisking powdered sugar, milk, and vanilla extract until fully combined.
- While the beignets remain warm, either dip them in the glaze or drizzle the mixture over the top.
- Alternatively, generously dust the beignets with powdered sugar for a classic presentation.
- Serve immediately, offering additional powdered sugar for those desiring extra sweetness.
Notes
- Ensure yeast is fresh and active by checking its frothiness before starting the dough preparation.
- Use room temperature ingredients to help the dough rise evenly and develop a consistent texture.
- Maintain oil temperature around 350°F for perfectly crispy, golden-brown beignets without burning.
- Gluten-free option: Substitute all-purpose flour with a gluten-free blend and add xanthan gum for better dough structure.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 220
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg