Description
Light, airy, and delicately sweet, these classic vanilla French beignets are pillowy on the inside with a lightly crisp exterior. Finished with powdered sugar, they are perfect for breakfast, brunch, or dessert.
Ingredients
2 1/4 teaspoons active dry yeast
3/4 cup warm milk
1/4 cup granulated sugar
2 large eggs
1/4 cup unsalted butter, melted
1 tablespoon pure vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
Vegetable oil for frying
Powdered sugar for dusting
Instructions
- Dissolve the yeast in warm milk and let it sit for 5–10 minutes until frothy.
- In a large bowl, whisk together sugar, eggs, melted butter, and vanilla extract. Stir in the yeast mixture until combined.
- Gradually mix in flour and salt until a soft dough forms.
- Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for 1–2 hours until doubled in size.
- Roll the dough to 1/4-inch thickness and cut into 2-inch squares.
- Heat vegetable oil in a deep pot to 350°F (175°C).
- Fry beignets in batches for 1–2 minutes per side until puffed and golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Dust generously with powdered sugar and serve warm.
Notes
Add a pinch of cinnamon or nutmeg for a subtle spice variation.
Mix in lemon or orange zest for a citrus twist.
Fill with pastry cream, chocolate spread, or fruit jam after frying if desired.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Reheat in a 300°F (150°C) oven for 5–7 minutes to restore crispness.
Ensure oil stays at 350°F for proper puffing and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Deep Fry
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 9 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
