Vanilla French Beignets
Nothing beats the sweet satisfaction of biting into a fluffy, golden beignet fresh from the fryer. This New Orleans-style treat will delight you with its light, airy texture and a generous dusting of powdered sugar. Whether you’re indulging in them for breakfast, dessert, or a special occasion, these beignets are guaranteed to satisfy your cravings.
Beignets are a beloved staple in French cuisine, and their pillowy softness makes them an irresistible addition to any meal. Ready to whip up your batch? Follow this simple yet rewarding recipe.
Essential Ingredients for Perfect Beignets
- Active dry yeast – Helps the dough rise, giving beignets their signature light and airy texture.
- Warm water – Activates the yeast for a perfect rise.
- Granulated sugar – Adds sweetness and helps the dough develop a nice golden color when fried.
- All-purpose flour – The base that brings everything together, yielding a soft yet structured dough.
- Unsalted butter – Adds richness and a tender bite to the dough.
- Milk (or evaporated milk) – Provides moisture and softness to the dough.
- Vanilla extract – Enhances the sweetness with a subtle aromatic flavor.
- Egg – Binds the ingredients and adds fluffiness.
- Vegetable or peanut oil – For deep-frying to achieve that crispy, golden exterior.
- Powdered sugar – The essential topping that makes each bite of beignet sweet and irresistible.
Simple Steps to Create Fluffy Beignets
To make these pillowy delights, start by activating the yeast with warm water and sugar. Once it’s foamy, combine the wet ingredients, including milk, egg, and vanilla extract, for a smooth mixture. Gradually mix in flour to form a soft dough, adding butter for extra tenderness.
Allow the dough to rise for a couple of hours until it doubles in size. Roll it out and cut into square shapes. Then, fry the beignets until both sides turn golden brown. Finish by dusting them with a generous amount of powdered sugar.
Expert Tips for the Best Beignets
For perfectly fluffy beignets, make sure your dough rises well. You can let it sit in a warm place, or refrigerate it overnight to develop more flavor. Using a candy thermometer to monitor the oil’s temperature ensures that your beignets fry evenly without getting too greasy. Keep the oil at 360°F for a perfect fry.
Cutting the dough into uniform squares will help them puff up evenly in the oil, creating that characteristic fluffy interior and golden exterior.
Storing Your Beignets
Beignets are best enjoyed fresh and warm, but if you have leftovers, store them in an airtight container for up to 2 days. Reheat in an oven or air fryer to regain their crisp texture. Alternatively, you can refrigerate the dough for up to 48 hours before frying, making it easier to prepare fresh beignets on demand.
Enjoy your homemade beignets with a steaming cup of coffee or a drizzle of chocolate sauce for an indulgent treat!
Beignets Recipe
Ingredients
- 1 large egg room temperature
- 2 1/4 teaspoons active dry yeast 1 envelope
- 3/4 cup warm water 110°F
- 1 teaspoon salt
- 2 teaspoons vanilla extract 10ml
- 1/2 cup milk or evaporated milk room temperature (120ml)
- 3 3/4 cups all-purpose flour 450g
- 1/2 cup powdered sugar 60g
- 1/2 cup granulated sugar 100g
- 3 tablespoons unsalted butter room temperature (42g)
- Vegetable oil or peanut oil for deep frying
Instructions
- In a large mixing bowl or the bowl of a stand mixer, combine the warm water, yeast, and half of the granulated sugar. Set aside for 5 minutes until the yeast becomes foamy.
- In a separate bowl, mix together the flour and salt, and set aside.
- Once the yeast mixture is bubbly, stir in the milk, vanilla extract, remaining sugar, and the egg. Whisk until the mixture is smooth.
- Add half of the flour mixture to the wet ingredients and whisk until well combined and smooth.
- Using a dough hook attachment, gradually add the remaining flour while mixing on medium speed. Once the dough begins to form, incorporate the softened butter. Continue kneading for about 4 minutes until the dough is smooth and pulls away from the sides of the bowl. If the dough is too sticky, mix in an additional 1/4 cup of flour.
- Transfer the dough to a lightly oiled bowl, cover it, and allow it to rise in a warm place for at least 2 hours. Alternatively, you can refrigerate the dough for up to 48 hours.
- Heat about 3 inches of vegetable or peanut oil in a large pot over medium-high heat, using a candy thermometer to monitor the temperature. The oil should reach 360°F.
- Roll the risen dough out on a well-floured surface to a 1/2-inch thickness. Cut the dough into 2 to 2 1/2 inch squares using a pizza cutter.
- Fry 3-4 beignets at a time in the hot oil. Cook until one side is golden and puffed, then flip them over to fry the other side. Remove with a slotted spoon or spider tool once both sides are golden.
- Place the fried beignets on paper towels to drain any excess oil, then dust generously with powdered sugar before serving.