Description
Light and fluffy French beignets with a hint of vanilla, fried to golden perfection and dusted with powdered sugar for a classic Parisian treat.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm milk (110°F / 43°C)
- 1/4 cup granulated sugar
- 3 1/4 cups all-purpose flour
- 2 large eggs
- 3 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- In a small bowl, dissolve yeast in warm milk with 1 tablespoon of the sugar. Let sit until foamy, about 5–10 minutes.
- In a large bowl, combine flour, remaining sugar, eggs, butter, vanilla extract, and salt. Add yeast mixture and mix until a dough forms.
- Knead dough on a floured surface for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1–2 hours, until doubled in size.
- Punch down dough and roll out to about 1/4-inch thickness. Cut into 2-inch squares.
- Heat oil in a deep pot to 350°F (175°C). Fry beignets in batches until golden brown, about 2–3 minutes per side.
- Remove with a slotted spoon and drain on paper towels.
- Dust generously with powdered sugar before serving.
Notes
- Best enjoyed warm and fresh out of the fryer.
- Serve with coffee or hot chocolate for a traditional French café experience.
- Dough can be made ahead and refrigerated overnight for convenience.
- Prep Time: 20 minutes (plus 1–2 hours rising time)
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French