The Perfect French Beignets Recipe: Vanilla-Kissed Pillowy Treats
Sweet vanilla French beignets dance between pillowy softness and crisp golden edges, tempting every dessert enthusiast.
Pastry chefs in new orleans have perfected this delightful treat over generations.
Powdered sugar cascades like fresh snow across these delectable squares of pure comfort.
Fluffy dough becomes a canvas for culinary magic, rising and transforming in hot oil.
Each bite promises a sensory journey through traditional French bakery techniques.
Warm, fragrant, and irresistibly light, these beignets invite you to savor a moment of pure indulgence.
Let’s uncover the secrets behind creating these mouthwatering delights that will transport you straight to a charming parisian café.
Delicious Vanilla French Beignets Overview
Ingredients for Vanilla French Beignets
Dry Ingredients:Wet Ingredients:Leavening and Activation Ingredients:Frying and Finishing Ingredients:How to Make Vanilla French Beignets
Step 1: Awaken the Yeast
Grab a cozy bowl and mix warm milk, a sprinkle of sugar, and yeast.
Let this magical mixture sit and bubble for about 5 minutes until it looks wonderfully frothy.
Step 2: Create the Magical Dough
In a big mixing bowl, combine flour and a pinch of salt.
Pour in the activated yeast mixture, crack in some eggs, add a splash of vanilla extract, and drizzle melted butter.
Stir everything until you have a delightfully sticky dough.
Step 3: Knead with Love
Transfer your dough to a lightly floured surface.
Knead the dough with your hands, working it gently for about 5 minutes until it becomes smooth and silky.
Step 4: Let the Dough Rise
Place the dough in a lightly greased bowl.
Cover it with a soft towel and let it rest in a warm spot for 1-1.5 hours.
Watch it magically double in size.
Step 5: Prepare the Hot Oil Bath
Heat vegetable oil in a deep pan until it reaches 350°F.
The oil should be about 2 inches deep and ready for frying.
Step 6: Shape and Fry the Beignets
Roll out the dough on a floured surface until it’s about 1/2 inch thick.
Cut into playful squares or triangles.
Gently drop the dough pieces into the hot oil and fry for 2-3 minutes until they turn a gorgeous golden brown.
Step 7: Finish with a Sweet Touch
Rescue the beignets with a slotted spoon and let them rest on paper towels to drain excess oil.
While they’re still warm, shower them with a snowy layer of powdered sugar.
Tips for Perfect French Beignets
Storing and Reheating French Beignets
Serving Ideas for Vanilla French Beignets
Variations on Vanilla French Beignets
FAQs
The key ingredients include flour, warm milk, eggs, sugar, vanilla extract, butter, yeast, salt, and powdered sugar for dusting. The combination creates a light, fluffy pastry with rich flavor.
When you mix warm milk, sugar, and yeast, it should become frothy and foamy within 5 minutes. If no bubbles form, the yeast might be old or inactive, and you’ll need to replace it with fresh yeast.
Absolutely! You can use a deep pan or heavy-bottomed pot with about 2 inches of vegetable oil. The most important thing is maintaining a consistent oil temperature around 350F to ensure even cooking and a crispy exterior.
Kneading helps develop gluten, which gives the beignets their signature soft and stretchy texture. When you knead for about 5 minutes, you’re creating a smooth, elastic dough that will rise properly and result in light, airy pastries.
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Delicious Vanilla French Beignets Recipe
- Total Time: 30 minutes
- Yield: 8 1x
Description
French Quarter magic sparks with these vanilla beignets, delicate pillows of fried dough dusted with powdered sugar. Sweet memories of New Orleans dance on your palate, inviting warm comfort and pure culinary joy.
Ingredients
Main Ingredients:
- 2 cups (480 ml) all-purpose flour
- 2 large eggs
- 3/4 cup (180 ml) warm milk
Leavening and Sweetening Ingredients:
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup (50 grams) sugar
- 1/4 cup (30 grams) powdered sugar (for dusting)
Flavor and Binding Ingredients:
- 2 tablespoons (30 grams) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Vegetable oil (for frying)
Instructions
- Awaken the yeast by whisking warm milk, sugar, and yeast together in a vessel. Allow the mixture to bloom and become frothy for approximately 5 minutes.
- Create a soft dough by blending flour and salt in a spacious mixing container. Incorporate the activated yeast mixture, eggs, vanilla extract, and melted butter until a cohesive, slightly tacky texture emerges.
- Transfer the dough onto a lightly dusted work surface. Knead methodically for 5 minutes, developing a smooth and elastic consistency.
- Nestle the dough into a greased bowl, drape with a clean kitchen towel, and position in a warm environment. Allow the dough to expand and double in volume, requiring roughly 1-1.5 hours.
- Prepare a deep skillet by heating vegetable oil to 350F (175C). Ensure the oil depth reaches approximately two inches.
- Roll the risen dough on a flour-covered surface to a half-inch thickness. Slice into geometric shapes like squares or triangles. Gently lower the dough pieces into the sizzling oil, frying until they transform into a rich golden hue, approximately 2-3 minutes.
- Extract the beignets using a perforated spoon, transferring them onto absorbent paper towels to eliminate excess oil. While still warm, generously coat with a delicate veil of powdered sugar.
Notes
- Ensure milk is lukewarm, not hot, to activate yeast properly without killing it.
- Use fresh yeast for maximum rising and fluffier texture in beignets.
- Maintain consistent oil temperature around 350F to prevent soggy or burned pastries.
- Let dough rest and rise in a draft-free, warm area for optimal volume and softness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 210
- Sugar: 6 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg
Jack Sullivan
Founder & Culinary Storyteller
Expertise
Single-recipe development with a narrative approach, Culinary storytelling and food history, Seasonal and regional ingredient utilization, Home cooking techniques adapted for modern kitchens
Education
New England Culinary Institute (Montpelier, VT)
Certificate in Culinary Arts
Focused on farm-to-table cooking, sustainable practices, and modern plating techniques.
Asheville-Buncombe Technical Community College
Associate Degree in Culinary Arts
Emphasized Southern Appalachian cuisine and local ingredient sourcing.
Jack grew up surrounded by smoky skillets and handwritten recipes in the mountains of North Carolina. His roots in Appalachian cooking shaped the way he sees food – as something that connects people, tells a story, and holds meaning.
With hands-on training and a background in sustainable, regional cooking, Jack started Boil And Broil to make meaningful meals more accessible. He’s all about one-dish recipes that are simple to follow but rich with flavor and history.