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Vanilla French Beignets

Vanilla French Beignets
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Light, fluffy Vanilla French Beignets that are crispy on the outside with a delicate hint of vanilla, perfect for brunch or dessert. This easy recipe uses simple pantry ingredients to create classic French pastries with a warm, sweet aroma and pillowy texture.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon active dry yeast

Wet Ingredients

  • 3/4 cup warm milk (about 110°F)
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

For Frying and Finishing

  • Vegetable oil (for frying)
  • Powdered sugar (for dusting)

Instructions

  1. Activate the Yeast: Warm the milk until comfortably warm (about 110°F). Stir in the active dry yeast with a pinch of sugar and let it sit for 5 to 10 minutes until frothy and bubbly, confirming the yeast is active.
  2. Prepare the Dough: In a large mixing bowl, combine the flour, sugar, and salt. Add vanilla extract, eggs, melted butter, and the frothy yeast mixture. Mix thoroughly until a soft dough forms. If too sticky, sprinkle a little more flour carefully.
  3. Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth, slightly tacky but not sticky, developing gluten for elasticity.
  4. Let the Dough Rise: Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
  5. Roll Out and Cut: Punch down the risen dough to release air. Roll out on a floured surface to 1/4-inch thickness. Cut into 2 to 3 inch squares or rectangles using a sharp knife or pizza cutter.
  6. Heat the Oil and Fry: Heat vegetable oil in a deep pot to 350°F (175°C). Fry a few pieces at a time for 2 to 3 minutes per side, until puffed and golden brown.
  7. Drain and Dust: Remove beignets with a slotted spoon onto paper towels to drain excess oil. While warm, generously dust with powdered sugar.

Notes

  • Keep oil temperature steady at 350°F for even frying and golden crust.
  • Use just enough flour to prevent dough from sticking – too much will make beignets dense.
  • Always proof yeast before use to ensure it’s active and avoid flat beignets.
  • Use enough oil for beignets to float freely during frying to prevent sticking.
  • Serve beignets warm fresh from the fryer for best fluffiness and flavor.
  • Dough can be refrigerated overnight but fry fresh for optimal texture.
  • Reheat leftovers in a 350°F oven for 5 to 7 minutes to revive crispness; avoid microwaving.

Nutrition

Keywords: Vanilla French Beignets, French pastries, fried dough, classic beignets, vanilla extract, dessert, brunch pastries

Find it online: https://gourmetglazing.com/vanilla-french-beignets/