Description
Soft and airy Vanilla French Beignets with a lightly crisp golden exterior and a delicate vanilla aroma. Fried to perfection and generously dusted with powdered sugar, these classic treats are perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- 3 1/2 cups all purpose flour
- 1/4 cup granulated sugar
- 1 cup whole milk, warmed
- 2 1/4 teaspoons active dry yeast
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 cup powdered sugar, for dusting
- About 3 cups vegetable oil, for frying
Instructions
- Warm the milk until it is warm but not hot to the touch.
- In a small bowl, combine the warm milk, yeast, and a pinch of the granulated sugar. Let sit for 5 to 10 minutes until foamy.
- In a large mixing bowl, combine the flour, remaining granulated sugar, and salt.
- Add the eggs, melted butter, vanilla extract, and the yeast mixture to the dry ingredients. Mix until a soft dough forms.
- Knead the dough on a lightly floured surface for about 8 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise for 1 to 2 hours until doubled in size.
- Roll the dough to about 1/4 inch thickness and cut into squares.
- Heat vegetable oil in a deep pot to 350 degrees Fahrenheit.
- Fry the dough squares in small batches for 1 to 2 minutes per side until golden brown and puffed.
- Remove with a slotted spoon and drain briefly on paper towels.
- Dust generously with powdered sugar and serve warm.
Notes
- Make sure the oil stays around 350 degrees Fahrenheit for even frying.
- Do not overcrowd the pot to maintain proper temperature.
- Allow the dough to rise fully for a light and airy texture.
- Store leftovers in an airtight container for up to 2 days and reheat gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 14g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg