Description
Vanilla French Beignets are light, airy, and fluffy fried pastries infused with a delicate vanilla flavor. These classic New Orleans-style treats are perfectly golden on the outside and soft inside, coated with powdered sugar or a smooth vanilla glaze for an irresistible dessert or breakfast indulgence.
Ingredients
Scale
For the Dough
- 2 1/4 teaspoons (1 packet) active dry yeast
- 3/4 cup warm water (about 110°F / 45°C)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup whole milk (at room temperature)
- 1 large egg (beaten)
- 1 teaspoon vanilla extract
- 3 1/2 to 4 cups all-purpose flour
- 2 tablespoons unsalted butter (softened)
- Vegetable oil (for frying)
For the Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
For Serving
- Powdered sugar (for dusting)
Instructions
- Prepare the Dough: In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy. In a large mixing bowl, combine the sugar, salt, milk, beaten egg, and vanilla extract, mixing well. Add 2 cups of the flour and the yeast mixture to the bowl and stir until combined. Gradually add more flour, 1/2 cup at a time, until a soft dough forms. Add the softened butter and knead the dough on a lightly floured surface for about 5 to 7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment.
- First Rise: Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.
- Shape the Beignets: Punch down the risen dough and turn it out onto a floured surface. Roll the dough out to about 1/4 inch thickness. Cut into 2-inch squares or rectangles using a sharp knife or pizza cutter.
- Second Rise: Arrange the cut dough pieces on a lightly floured baking sheet, cover with a cloth, and let them rise for another 30 minutes.
- Fry the Beignets: Heat vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). Fry the beignets in batches for 2 to 3 minutes per side until they are puffed and golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
- Prepare the Vanilla Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and well combined.
- Glaze and Dust: While the beignets are still warm, either dip them into the vanilla glaze or drizzle it over them. Alternatively, dust generously with powdered sugar for a classic finish.
- Serve: Serve the beignets warm with extra powdered sugar on top if desired for an indulgent treat.
Notes
- The dough can be made a day ahead. After the first rise, punch it down, wrap tightly, and refrigerate overnight. Bring to room temperature before shaping and frying.
- Maintain the oil temperature at 350°F for crispy and evenly cooked beignets.
- Do not overcrowd the skillet while frying; this ensures even cooking and prevents the oil temperature from dropping.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Beignets are best enjoyed fresh and warm but can be reheated briefly in the oven or air fryer to restore crispness.
