Description
There’s something undeniably magical about a warm beignet. Light as air, dusted in snowy powdered sugar, and infused with the scent of vanilla, these Vanilla French Beignets deliver everything I love about slow, sweet mornings or late-afternoon treats. Inspired by the classic French pastry with a comforting homemade twist, they puff up like little golden pillows the moment they hit hot oil transforming simple ingredients into something truly transcendent.
Ingredients
Units
Scale
- 1 cup warm milk (105-115°F)
- 1/4 ounce active dry yeast (about 2 1/4 teaspoons)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 3 1/2 to 4 cups all-purpose flour
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- In a large bowl, combine the warm milk, yeast, and a pinch of the sugar. Let sit for 5–10 minutes until foamy.
- Whisk in the rest of the sugar, egg, vanilla extract, salt, and melted butter until smooth.
- Gradually stir in the flour, 1 cup at a time, until a soft dough forms. It should be tacky but not sticky.
- Turn the dough onto a floured surface and knead for 5–7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm spot for 1 to 1.5 hours or until doubled in size.
- Punch down the dough, roll it to 1/4-inch thickness, and cut into 2–3 inch squares or rectangles.
- Heat oil to 350°F (175°C) in a deep pot. Fry a few beignets at a time for 1–2 minutes per side until puffed and golden brown.
- Use a slotted spoon to transfer beignets to paper towels. Dust generously with powdered sugar and serve warm.
Notes
Nutrition
- Serving Size: 1 beignet
- Calories: 180
- Sugar: 7g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
