Vanilla French Beignets
Light, bakery-style Vanilla French Beignets with a tender, airy crumb and a shower of powdered sugar.
Ingredients
Ingredients
- 1 cup warm water 110°F
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast
- 2 large eggs beaten
- 1/2 cup evaporated milk
- 1 tsp vanilla bean paste
- 1 tsp salt
- 4 cups all-purpose flour
- 1/4 cup unsalted butter melted
- Vegetable oil for frying
- 1 cup powdered sugar for dusting
Instructions
- In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast, then stir until the sugar dissolves and let stand for 10 minutes until foamy.
- In a separate bowl, whisk together the beaten eggs, evaporated milk, vanilla bean paste, and salt until smooth.
- Pour the egg mixture into the foamy yeast mixture and stir to combine.
- Add the all-purpose flour in 2 to 3 additions, stirring with a wooden spoon until a soft, slightly sticky dough forms.
- Pour in the melted butter and knead in the bowl or on a lightly floured surface for 5 to 7 minutes until the dough is smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 2 hours, or until doubled in size.
- Punch down the risen dough, then turn it out onto a lightly floured surface and gently press it into a rectangle.
- Roll the dough to 1/4 inch thickness, dusting lightly with flour as needed to prevent sticking.
- Using a sharp knife or pizza cutter, cut the dough into 2 inch squares and transfer them to a parchment lined baking sheet.
- Cover the cut dough lightly with a towel and let rest for 15 minutes to relax and puff slightly.
- While the dough rests, heat 2 to 3 inches of vegetable oil in a deep, heavy-bottomed pot to 350°F, using a thermometer to maintain the temperature.
- Fry a few beignets at a time for 1 to 2 minutes per side, turning with a slotted spoon, until puffed and golden brown.
- Transfer the fried beignets to a wire rack set over a baking sheet to drain excess oil.
- While still warm, generously dust the beignets with powdered sugar on all sides.
- Serve the Vanilla French Beignets warm and enjoy immediately.
Notes
- If the yeast mixture does not become foamy after 10 minutes, discard it and start again with fresh yeast.
- Do not overcrowd the pot when frying, or the oil temperature will drop and the beignets can become greasy.
- Do not overcrowd the pot when frying, or the oil temperature will drop and the beignets can become greasy.