Vanilla French Beignets
Light, airy pillows made with yeasted vanilla dough, fried until golden brown and generously dusted with powdered sugar. Perfect for breakfast, dessert, or Mardi Gras parties.
Ingredients
For the Dough
- 2 cups all-purpose flour, spooned and leveled Make sure to spoon flour into the measuring cup.
- 2 tbsp granulated sugar
- 1 packet active dry yeast (2 1/4 tsp) Use fresh yeast for best results.
- ½ tsp salt
- ½ cup warm milk (110°F) Ensure milk temperature is correct to activate yeast.
- 2 large eggs, room temperature
- 2 tbsp unsalted butter, melted
- 1 tsp pure vanilla extract Use pure vanilla for best flavor.
- Vegetable oil for frying, 3 inches deep Oil should be heated to 350°F.
- 1 cup powdered sugar, for dusting Dust while warm for better adherence.
Instructions
Activate Yeast
- Combine warm milk and yeast in a small bowl, let sit for 5 minutes until foamy and bubbly.
- In a large bowl, whisk flour, sugar, and salt.
- Ensure foam appears; if not, the yeast is dead and needs to be replaced.
Make Dough
- Make a well in the flour mixture, add yeast mixture, eggs, melted butter, and vanilla.
- Mix until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
- Cover the bowl with a towel and let rise for 1 hour until doubled.
Fry Golden
- Roll dough to 1/4-inch thick, cut into 2-inch squares using a pizza cutter.
- Heat oil to 350°F using a thermometer.
- Fry in batches for 2-3 minutes per side until deep golden brown and puffed.
- Drain on a wire rack for 30 seconds to keep bottoms crisp.
Dust and Serve
- Dust heavily with powdered sugar while warm using a sifter.
- Serve immediately with hot coffee or chocolate sauce for dipping.
Notes
Store leftovers airtight at room temperature for 1-2 days. Reheat in the oven at 350°F for 5 minutes. Fry cut dough from frozen, adding 1 minute per side.