Vanilla French Beignets Pastries (Print-Friendly Version)
Soft French beignets, infused with vanilla, fried golden, and covered in sweet powdered sugar.
# What You’ll Need to Make This:
→ Beignet Dough
01 -
2 1/4 teaspoons active dry yeast
02 -
180 millilitres warm water
03 -
50 grams granulated sugar
04 -
2 large eggs
05 -
120 millilitres whole milk
06 -
45 grams unsalted butter, melted
07 -
1 teaspoon vanilla extract
08 -
500 grams all-purpose flour
09 -
1 pinch salt
→ For Frying and Topping
10 -
Vegetable oil, for deep frying
11 -
Powdered sugar, for dusting
# How to Prepare:
01 -
Combine active dry yeast with warm water and a pinch of sugar in a bowl. Allow to stand for 5 minutes until frothy.
02 -
In a large bowl, whisk together granulated sugar, eggs, whole milk, melted unsalted butter, and vanilla extract until well blended.
03 -
Gradually incorporate all-purpose flour and salt into the wet mixture, stirring until a dough forms. Knead until smooth and elastic.
04 -
Place the dough in a greased bowl, cover, and let rise in a warm environment for 1 to 2 hours or until doubled in size.
05 -
Roll the dough onto a lightly floured surface to a thickness of about 1.3 centimetres. Cut into squares or circles as desired.
06 -
Heat vegetable oil in a deep fryer or heavy pot to 175°C. Fry beignets in batches for 2 to 3 minutes per side until golden brown. Remove and drain on paper towels.
07 -
While still warm, dust generously with powdered sugar and serve immediately.
# Extra Tips:
01 -
Prepare the dough in advance and refrigerate overnight for a slower rise and improved flavour.
02 -
Enhance depth by adding a hint of nutmeg or extra vanilla extract to the dough.