Vanilla French Beignets Sweet (Printable Version)
# What You'll Need:
→ Dough
01 -
2.25 teaspoons active dry yeast
02 -
177 millilitres warm water
03 -
50 grams granulated sugar
04 -
2 large eggs
05 -
120 millilitres whole milk
06 -
43 grams unsalted butter, melted
07 -
1 teaspoon vanilla extract
08 -
500 grams all-purpose flour
09 -
Pinch of salt
→ For Frying and Finishing
10 -
Vegetable oil for deep frying
11 -
Powdered sugar for dusting
# Preparation Steps:
01 -
Combine active dry yeast and a pinch of sugar in warm water and let rest for 5 minutes until frothy.
02 -
In a large mixing bowl, whisk together granulated sugar, eggs, whole milk, melted butter, and vanilla extract until fully integrated.
03 -
Gradually incorporate all-purpose flour and salt into the wet mixture, stirring continuously to form a cohesive dough. Knead by hand or with a mixer until the dough is smooth and elastic.
04 -
Place dough in a lightly oiled bowl, cover, and allow to rise in a warm environment for 60 to 120 minutes or until doubled in volume.
05 -
Transfer dough to a floured work surface. Roll out to a thickness of 1.25 centimetres. Cut into even squares or rounds according to preference.
06 -
Heat vegetable oil in a deep fryer or heavy pot to 175°C. Fry beignets in batches, turning as needed, until golden brown on both sides, approximately 2 to 3 minutes per side.
07 -
Remove fried beignets with a slotted spoon and place on paper towels to drain excess oil. Dust generously with powdered sugar before serving.
# Additional Tips:
01 -
Ensure oil maintains a steady temperature for even frying results.
02 -
Beignets are best enjoyed fresh and warm; serve immediately after dusting with sugar.