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Vanilla French Beignets

Vanilla French Beignets
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Delight in fluffy, golden Vanilla French Beignets with a dusting of powdered sugar—perfect for a sweet, homemade treat that brings a touch of Parisian charm to your kitchen. These light, pillowy pastries feature a crisp exterior and soft inside, infused with subtle vanilla flavor that makes every bite irresistible. Ideal for breakfast, dessert, or an afternoon snack, this simple recipe yields impressive, delicious beignets with minimal effort.

Ingredients

Scale

Dough Ingredients

  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 cup warm milk (about 110°F/43°C)
  • 1/4 cup granulated sugar
  • 3 1/2 cups all-purpose flour (or gluten-free baking blend for GF variation)
  • 1/2 tsp salt
  • 2 large eggs, beaten
  • 1/4 cup unsalted butter, melted
  • 1 tsp vanilla extract

For Frying

  • Vegetable oil (enough for deep frying, about 3 cups)

Topping

  • Powdered sugar for dusting

Instructions

  1. Activate the Yeast: Dissolve the active dry yeast in warm milk with a pinch of sugar. Let sit for 5-10 minutes until frothy, indicating the yeast is active and ready to leaven the dough.
  2. Mix the Dough Ingredients: In a large bowl, combine the flour, granulated sugar, and salt. Add the yeast mixture, beaten eggs, melted butter, and vanilla extract. Stir until a sticky dough forms, then knead gently on a floured surface until smooth and elastic, about 5-7 minutes.
  3. Let the Dough Rise: Place the dough in a greased bowl and cover with a damp cloth. Let it rise in a warm spot for 1 to 1.5 hours or until doubled in size.
  4. Roll and Cut the Dough: Turn the risen dough onto a floured surface. Roll it out to approximately 1/4 inch thickness. Using a sharp knife or pizza cutter, cut into 2-3 inch squares or rectangles.
  5. Fry to Golden Perfection: Heat vegetable oil in a deep saucepan to 350°F (175°C). Fry dough pieces in batches for 2-3 minutes per side until puffed and golden brown. Use a slotted spoon to transfer beignets onto paper towels to drain excess oil.
  6. Dust and Serve: While still warm, generously dust the beignets with powdered sugar. Serve immediately for the best texture and flavor.

Notes

  • Maintain oil temperature at 350°F for crispy, non-greasy beignets.
  • Knead dough just enough to combine; overworking can result in tough pastries.
  • Use fresh, active yeast for optimal rise and fluffiness.
  • Roll dough evenly for uniform cooking and puffing.
  • Serve beignets hot and fresh to enjoy their perfect texture.

Nutrition

Keywords: vanilla beignets, French pastries, deep fried dough, sweet treat, breakfast pastry, homemade beignets

Find it online: https://mealsbylina.com/vanilla-french-beignets/