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
Scale
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