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Authentic Vanilla French Beignets: A Step-by-Step Guide to Perfectly Puffy Dough

A close-up of several fluffy, golden-brown vanilla french beignets generously dusted with white powdered sugar on a white plate.
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Make light, airy, and pillowy fried dough squares with a strong vanilla flavor. This recipe provides clear instructions for yeast dough and proper deep-frying to achieve classic French beignets at home.

Ingredients

Scale
  • 1 cup warm milk (about 105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted and cooled slightly
  • 1 teaspoon pure vanilla extract
  • 3 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • Vegetable oil, for deep frying
  • Powdered sugar, for dusting

Instructions

  1. Activate the yeast: Pour the warm milk into a large bowl. Sprinkle the yeast over the milk and add 1 teaspoon of the sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix wet ingredients: Whisk the remaining sugar, the egg, melted butter, and vanilla extract into the yeast mixture until combined.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour and salt.
  4. Form the dough: Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
  5. Knead: Knead the dough for 5 to 7 minutes until it is smooth and elastic. It will be slightly sticky.
  6. First proof: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  7. Roll out: Gently punch down the risen dough. On a lightly floured surface, roll the dough out to a uniform thickness of about 1/4 inch.
  8. Cut the beignets: Use a sharp knife or pizza cutter to cut the dough into 3-inch squares.
  9. Second proof (optional but recommended for airiness): Place the cut squares on parchment-lined baking sheets, cover loosely, and let rest for 20 minutes.
  10. Heat the oil: Pour 2 to 3 inches of vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil to 375°F (190°C). Use a thermometer to monitor the temperature.
  11. Fry the beignets: Carefully drop 3 to 4 squares into the hot oil, ensuring you do not overcrowd the pot. Fry for 1 to 2 minutes per side, flipping once, until they are puffed and golden brown.
  12. Drain: Remove the beignets with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  13. Serve immediately: While still warm, generously dust the beignets with powdered sugar. Serve with coffee or chicory coffee.

Notes

  • For the best rise, ensure your milk is warm, not hot, to avoid killing the yeast.
  • Maintain the oil temperature between 365°F and 375°F. If the oil is too cool, the beignets will absorb too much grease and be flat; if too hot, they will brown before puffing.
  • If you prefer a stronger vanilla flavor, you can add 1/2 teaspoon of vanilla bean paste to the dough mixture.

Nutrition

Find it online: https://cookingbyjade.com/vanilla-french-beignets-recipe-puffy-dough/