Description
Classic Vanilla French Beignets are light, airy, and delightfully crispy fried dough squares dusted with powdered sugar. This traditional New Orleans-style treat is made with a yeast dough infused with vanilla, then deep-fried to golden perfection and perfect for breakfast, dessert, or a sweet snack.
Ingredients
Scale
Dough
- 2 1/4 tsp active dry yeast
- 1 1/2 cups warm water (110°F/45°C)
- 1/2 cup granulated sugar
- 1 tsp salt
- 2 large eggs
- 1 cup evaporated milk
- 1 tsp vanilla extract
- 7 cups all-purpose flour
- 1/4 cup unsalted butter, melted
For Frying
- Vegetable oil for frying
Topping
- Powdered sugar for dusting
Instructions
- Activate Yeast: In a large bowl, dissolve the yeast in warm water and let it sit until foamy, about 5 minutes, indicating the yeast is active and ready to use.
- Mix Wet Ingredients: Stir in the granulated sugar, salt, eggs, evaporated milk, and vanilla extract into the yeast mixture until combined and smooth.
- Form Dough: Gradually mix in 4 cups of flour until the batter is smooth. Then add the melted butter and the remaining 3 cups of flour, mixing well until a soft dough forms. The dough should be pliable but not sticky.
- Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours or overnight to develop flavor and texture.
- Heat Oil: Heat vegetable oil in a deep fryer or a large heavy-bottomed pot to 375°F (190°C), ensuring the oil is hot enough for frying but not smoking.
- Shape Beignets: On a floured surface, roll out the chilled dough to about 1/4-inch thickness. Use a knife or pastry cutter to cut the dough into 2-inch squares.
- Fry Beignets: Fry the dough squares in batches, being careful not to overcrowd the pot, for about 2 to 3 minutes per side or until golden brown and puffed up.
- Drain: Remove the fried beignets with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Dust the warm beignets generously with powdered sugar before serving for a classic finish.
Notes
- Make sure the oil temperature remains steady at 375°F to ensure crispy, non-greasy beignets.
- Dough can be refrigerated overnight to deepen flavor and make rolling easier.
- Use evaporated milk for richness, but whole milk may be substituted if needed.
- Be careful not to overcrowd the oil when frying to maintain temperature and proper cooking.
- Serve beignets immediately after frying for best texture and flavor.
