Vanilla French Beignets
Delightful deep-fried pastries with a pillowy texture and sweet vanilla flavor, perfect for any occasion.
Ingredients
For the dough
- 1 cup warm milk (105-115 degrees F) You can use almond or coconut milk for a dairy-free option.
- ¼ ounce active dry yeast (about 2 1/4 teaspoons)
- ¼ cup granulated sugar
- 1 large egg For a vegan version, substitute with flaxseed meal or applesauce.
- 1 teaspoon vanilla extract Feel free to substitute with almond or orange extract.
- ½ teaspoon salt
- ¼ cup unsalted butter, melted
- 3 ½ to 4 cups all-purpose flour Whole wheat flour can be used for a healthier option.
- as needed Vegetable oil, for frying
- as needed Powdered sugar, for dusting
Instructions
Preparation
- In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let it stand for about 5-10 minutes until it becomes foamy.
- Whisk in the remaining granulated sugar, egg, vanilla extract, salt, and melted butter into the yeast mixture.
- Gradually add the flour, mixing until a soft dough forms. Knead this dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours or until the dough has doubled in size.
- Once the dough has risen, punch it down to remove excess air. Roll it out to about 1/4 inch thickness and cut into 2-3 inch squares or rectangles.
- Heat vegetable oil in a deep fryer or large pot to 350 degrees F (175 degrees C). Fry the beignets a few at a time for about 1-2 minutes per side until they are golden brown and puffed up.
- Remove the beignets with a slotted spoon and drain them on paper towels. Dust generously with powdered sugar before serving warm.
Notes
Serve warm with dipping sauces like chocolate or caramel. Store leftovers in an airtight container for up to two days. To reheat, place in the oven at 350°F for 5-10 minutes.
