Description
This classic Vanilla French Beignets recipe features light, fluffy fried dough squares infused with vanilla and topped with a sweet vanilla glaze or powdered sugar. Perfectly crisp on the outside and tender inside, these delightful treats are ideal for breakfast, brunch, or dessert and serve 24 people.
Ingredients
Scale
Dough Ingredients
- 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)
Frying
- Vegetable oil (for frying)
Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
For Dusting
- Powdered sugar (as needed)
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 sugar, salt, milk, beaten egg, and vanilla extract. Add 2 cups of flour and the yeast mixture, stirring until combined. Gradually add more flour, 1/2 cup at a time, until a soft dough forms. Add softened butter and knead on a lightly floured surface for 5-7 minutes until smooth and elastic, or use a stand mixer with a dough hook.
- First Rise: Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm, draft-free area for 1 to 1.5 hours until doubled in size.
- Shape the Beignets: Punch down the dough and turn it onto a floured surface. Roll out to 1/4 inch thickness and cut into 2-inch squares or rectangles with a sharp knife or pizza cutter.
- Second Rise: Arrange cut dough pieces on a lightly floured baking sheet, cover with a cloth, and let 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 about 2-3 minutes per side until puffed and golden brown. Use a slotted spoon to transfer 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.
- Glaze and Dust: While still warm, dip the beignets in the vanilla glaze or drizzle it over them. Alternatively, dust generously with powdered sugar.
- Serve: Serve the beignets warm, optionally dusted with extra powdered sugar for added sweetness and presentation.
Notes
- Ensure the water is the correct temperature (about 110°F/45°C) to activate the yeast without killing it.
- Knead the dough thoroughly for the best texture; it should be smooth and elastic.
- Maintain oil temperature at 350°F to ensure even frying without greasy beignets.
- If preferred, the glaze can be skipped for a traditional powdered sugar coating.
- Work in batches when frying to avoid overcrowding the pan, which can lower oil temperature.
- Use a candy thermometer to monitor oil temperature accurately for optimal frying results.
- Beignets are best enjoyed fresh and warm for the lightest texture and flavor.
