Description
Sweet dreams of New Orleans come alive with Vanilla French Beignets, a delicate pastry dusted with powdered sugar that whispers classic French culinary tradition. Crisp exterior and pillowy center promise a delightful escape into pure indulgence you’ll savor with every heavenly bite.
Ingredients
Scale
Dry Ingredients:
- 2 1/2 cups (300 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 2 teaspoons active dry yeast
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup (240 milliliters) warm milk
- 1 tablespoon (15 milliliters) unsalted butter, melted
- 1 tablespoon (15 milliliters) pure vanilla extract
Cooking and Finishing:
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- Combine flour, sugar, yeast, and salt in a large mixing bowl, whisking thoroughly to distribute ingredients evenly and ensure consistent flavor development.
- In a separate container, blend warm milk (110F), melted butter, and vanilla extract until smoothly integrated, creating an aromatic liquid foundation for the dough.
- Gradually merge wet ingredients into dry components, stirring with a wooden spoon until a cohesive, slightly tacky dough forms.
- Transfer dough to a floured surface and knead energetically for 8-10 minutes, developing elasticity and smoothness. Add minimal flour if dough becomes excessively sticky.
- Place kneaded dough in a greased bowl, rotating to coat with oil. Cover with a cloth and allow to rise in a warm environment for approximately 1.5 hours, or until volume doubles.
- Deflate risen dough by gently pressing down. Roll out on a floured surface to 1/4 inch thickness, then slice into precise 2×2 inch squares using a sharp knife.
- Heat vegetable oil in a deep fryer or large pot to 360F, monitoring temperature carefully with a thermometer to achieve optimal frying conditions.
- Carefully lower dough squares into hot oil in small batches, frying 1-2 minutes per side until they transform into puffy, golden-brown delicacies.
- Extract beignets with a slotted spoon, allowing excess oil to drain on paper towels. Once slightly cooled, generously dust with powdered sugar for a classic finish.
- Serve immediately for maximum crispness and flavor, or allow to cool briefly on a wire rack to maintain textural integrity.
Notes
- Activate yeast precisely by using warm milk at the right temperature, around 110°F, to ensure optimal dough rising without killing the yeast.
- Keep dough consistency slightly sticky for lighter, fluffier beignets, adding flour sparingly to prevent dense texture.
- Use a candy thermometer for accurate oil temperature, maintaining 360°F to achieve perfectly crispy exterior and soft interior without absorbing excess grease.
- Dust beignets with powdered sugar immediately after frying for maximum sweetness and classic New Orleans-style presentation.
- Prep Time: 1 hour 45 minutes
- Cook Time: 4 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg