Description
Sweet, pillowy vanilla French beignets transport taste buds straight to New Orleans’ charming streets. Powdered sugar-dusted delights promise a delectable escape that welcomes dessert enthusiasts to savor pure culinary magic.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter
Leavening and Liquid:
- 1 packet active dry yeast
- 1/2 cup warm milk
- 1/4 cup water
Flavoring and Finishing:
- 2 tsp vanilla extract
- 1/4 tsp salt
- 2 cups vegetable oil (for frying)
- 1/2 cup powdered sugar (for dusting)
Instructions
- Activate the yeast by dissolving it in warm milk and water, allowing it to become frothy and aromatic for about 5-7 minutes.
- In a large mixing bowl, combine flour, granulated sugar, and salt, creating a soft, dry foundation for the beignet dough.
- Create a well in the center of the dry ingredients and crack eggs into it, then pour in the activated yeast mixture and vanilla extract.
- Gradually incorporate melted butter into the mixture, kneading until a smooth, elastic dough forms with a silky texture.
- Cover the dough with a clean kitchen towel and let it rest in a warm, draft-free area for approximately 1 hour, allowing it to rise and develop flavor.
- After rising, punch down the dough and roll it out on a lightly floured surface to about 1/4-inch thickness.
- Cut the dough into small square or rectangular shapes, approximately 2-3 inches wide.
- Heat vegetable oil in a deep skillet or fryer to 375°F, ensuring consistent temperature for even cooking.
- Carefully lower the dough pieces into the hot oil, frying each side until golden brown and puffy, about 1-2 minutes per side.
- Remove beignets with a slotted spoon, letting excess oil drain on paper towels.
- While still warm, generously dust the beignets with powdered sugar, creating a sweet, delicate coating.
- Serve immediately for the most delightful, crisp, and warm french pastry experience.
Notes
- Activate yeast precisely in lukewarm liquid between 100-110°F to ensure proper fermentation without killing the active cultures.
- Use fresh, high-quality vanilla extract or scrape vanilla bean seeds for a more robust, authentic flavor profile that elevates the entire pastry.
- Maintain consistent oil temperature around 375°F while frying to prevent soggy or greasy beignets, using a deep-fry thermometer for accuracy.
- For gluten-sensitive individuals, substitute all-purpose flour with a combination of rice flour and almond flour to create a lighter, gluten-free version without compromising texture.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 305
- Sugar: 15 g
- Sodium: 89 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 47 mg