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Irresistible Vanilla French Beignets Recipe – Light & Fluffy

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Experience the magic of light-as-air Vanilla French Beignets, delicately crisp on the outside and pillowy soft on the inside. Dusted with powdered sugar, these treats are a delightful indulgence perfect for any occasion.

Ingredients

Scale
  • 4 cups All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 2 1/4 teaspoons Active Dry Yeast
  • 1 cup Whole Milk
  • 1/4 cup Unsalted Butter, melted
  • 2 Large Eggs
  • 2 teaspoons Vanilla Extract
  • 1/2 teaspoon Salt
  • Vegetable Oil (for frying)
  • Powdered Sugar (for dusting)

Instructions

  1. In a small bowl, gently warm your whole milk (to about 105-115°F or 40-46°C). Sprinkle the active dry yeast and a tablespoon of the granulated sugar over the milk. Stir gently and let it sit for about 5-10 minutes until it becomes foamy.
  2. In a large mixing bowl, combine the remaining granulated sugar, melted unsalted butter, and large eggs. Whisk them together until well combined.
  3. To the egg mixture, pour in the activated yeast mixture and the vanilla extract. Stir well. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  4. If using a stand mixer, increase the speed to medium-low and knead for 8-10 minutes until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-15 minutes until it reaches the desired texture.
  5. Lightly grease a clean large bowl. Transfer the kneaded dough to the bowl, cover it tightly with plastic wrap or a clean kitchen towel, and place it in a warm, draft-free place for 1 to 1.5 hours, or until the dough has doubled in size.
  6. Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it to about ¼ to ½ inch thickness. Cut the dough into 2-inch squares or rectangles.
  7. Carefully transfer the cut dough squares to parchment-lined baking sheets, leaving space between each. Loosely cover them and let them rise again in a warm place for another 30-45 minutes.
  8. Pour enough vegetable oil into a large pot to reach a depth of 2-3 inches. Heat the oil over medium-high heat until it reaches 350-360°F (175-180°C).
  9. Once the oil is at temperature, carefully drop 3-4 beignets into the hot oil at a time. Fry for 1-2 minutes per side until they are puffed up and golden brown.
  10. Remove the beignets from the oil and transfer them to a plate lined with paper towels to drain excess oil. Immediately dust them with powdered sugar while they are still warm.
  11. Serve the beignets immediately for the best experience.

Nutrition

Keywords: Allow the dough to complete both rises fully for the best texture. Monitor oil temperature closely to avoid greasy beignets. Dust with powdered sugar while warm for the best adherence.

Find it online: https://mamablueberry.com/irresistible-vanilla-french-beignets-recipe-light-fluffy/