why make this recipe
Vanilla French Beignets are light, soft, and sweet. They cook fast and please a crowd. You can make them at home with simple ingredients. They taste best warm with powdered sugar.
introduction
These beignets use vanilla for a mild, sweet flavor. The dough is quick to mix and easy to cut. Fry them until golden and dust them with powdered sugar. Kids and adults like them for breakfast or dessert.
how to make Vanilla French Beignets
Make the dough, roll it thin, cut shapes, and fry until golden brown. Work with a hot but controlled oil temperature so the beignets cook through and stay light. Drain on paper towels and dust with powdered sugar before serving.
Ingredients :
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Oil for frying
- Powdered sugar for dusting
Directions :
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, eggs, and vanilla until combined.
- Gradually add the wet ingredients to the dry ingredients and mix until a dough forms.
- Turn the dough out onto a floured surface and roll to about 1/4 inch thick.
- Cut the dough into squares or desired shapes.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Carefully drop the beignet dough into the hot oil and fry until golden brown, about 2-3 minutes on each side.
- Remove with a slotted spoon and drain on paper towels.
- Dust with powdered sugar and serve warm.
how to serve Vanilla French Beignets
Serve beignets warm the same day you fry them. Dust with powdered sugar just before serving. You can also serve with jam, chocolate sauce, or a simple fruit compote for dipping.
how to store Vanilla French Beignets
Store cooled beignets in an airtight container at room temperature for up to 1 day. They lose their crispness quickly. To keep longer, freeze in a single layer on a tray, then move to a sealed bag for up to 1 month. Reheat in a hot oven or toaster oven to crisp before serving.
tips to make Vanilla French Beignets
- Keep the oil at 350°F (175°C) for even frying.
- Do not overcrowd the pot. Fry in small batches.
- Roll the dough evenly to about 1/4 inch for uniform cooking.
- Use a slotted spoon to drain well and keep them light.
- Dust with powdered sugar right before serving so it does not melt away.
variation (if any)
- Add a pinch of cinnamon to the dough for warm spice.
- Fold in a little lemon or orange zest for a citrus note.
- Make smaller or larger shapes for bite-size treats or big pastries.
- For a richer dough, replace 1/4 cup of milk with cream.
FAQs
Q: Can I bake these instead of frying?
A: You can bake them, but texture will change. Baked beignets are less airy and not as crisp.
Q: How do I know the oil is the right temperature?
A: Use a thermometer. If you do not have one, drop a small piece of dough; it should rise and turn golden in about 2 minutes.
Q: Can I make the dough ahead of time?
A: You can mix the dough and keep it refrigerated for a few hours. Bring it back to near room temperature before rolling and frying.
Q: Why are my beignets greasy?
A: Oil may be too cool or dough too wet. Make sure oil is hot enough and drain beignets on paper towels.
Q: Can I use a different flour?
A: All-purpose flour works best. Using other flours may change texture and need recipe adjustments.
Conclusion
For another clear beignet recipe and extra tips, see this Beignets – Preppy Kitchen: Beignets – Preppy Kitchen.
Vanilla French Beignets
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Frying Ingredients
- Oil for frying Heat to 350°F (175°C)
- Powdered sugar for dusting Dust just before serving
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, eggs, and vanilla until combined.
- Gradually add the wet ingredients to the dry ingredients and mix until a dough forms.
- Turn the dough out onto a floured surface and roll to about 1/4 inch thick.
- Cut the dough into squares or desired shapes.
Cooking
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Carefully drop the beignet dough into the hot oil and fry until golden brown, about 2-3 minutes on each side.
- Remove with a slotted spoon and drain on paper towels.
- Dust with powdered sugar and serve warm.