Description
Classic Vanilla French Beignets made with soft yeast dough, fried until golden and airy, then generously dusted with powdered sugar for a light, café-style treat.
Ingredients
2 1/2 teaspoons (1 packet) active dry yeast
3/4 cup warm water (about 110°F)
1/4 cup granulated sugar
1 large egg
1/2 cup whole milk
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons unsalted butter, softened
Vegetable oil, for frying
Powdered sugar, for dusting
Instructions
- In a small bowl, dissolve the active dry yeast in warm water (about 110°F). Let sit for 5–10 minutes until foamy.
- In a large bowl, whisk together sugar, egg, milk, and vanilla extract until smooth. Stir in the activated yeast mixture.
- In a separate bowl, whisk together flour and salt. Gradually add dry ingredients to wet ingredients, stirring until a soft dough forms.
- Knead in the softened butter until fully incorporated. The dough should be soft and slightly sticky.
- Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
- Turn dough onto a lightly floured surface and roll to 1/4-inch thickness. Cut into 2–3 inch squares using a knife or pizza cutter.
- Place squares on a floured baking sheet, cover, and let rise again for 30–45 minutes until puffy.
- Heat vegetable oil in a heavy-bottomed pot to 350°F.
- Fry 3–4 beignets at a time for 1–2 minutes per side until golden brown and puffed.
- Transfer to a paper towel-lined plate to drain. Dust generously with powdered sugar while still warm and serve.
Notes
Ensure yeast is active and oil temperature stays at 350°F for proper puffing.
Do not overcrowd the pot while frying to maintain even cooking.
Beignets are best served fresh and warm.
Store leftovers in an airtight container at room temperature for up to 2 days.
Reheat in a 350°F oven for 2–3 minutes and dust with fresh powdered sugar before serving.
Dough can be refrigerated after first rise for up to 24 hours.
Freeze cut, unbaked beignets and thaw with extra rising time before frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 beignet
- Calories: 180
- Sugar: 6g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
