If you're looking for a delightful dessert that's sure to impress, Vanilla French Beignets are the way to go. These light and fluffy pastries are perfect for breakfast, dessert, or a special snack, and they're easier to make than you might think. Imagine biting into a warm beignet dusted with powdered sugar, with a hint of vanilla flavor that melts in your mouth. It's a treat that's worth every minute of preparation.
Making beignets at home might sound intimidating, but with the right ingredients and a bit of patience, you'll find it's a fun and rewarding process. The key to perfect beignets is in the dough – you'll want to make sure it's well-kneaded and given plenty of time to rise. This ensures that your beignets will be light, airy, and delicious. Plus, with the addition of vanilla, these beignets have a unique and irresistible flavor.
Whether you're making these for a weekend brunch, a special occasion, or just because, beignets are a wonderful way to bring a touch of French pastry into your kitchen. So, let's get started on this delightful dessert adventure!
Ingredients
- Dry Ingredients:
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons active dry yeast
- ½ teaspoon salt
- Wet Ingredients:
- 1 cup warm milk (about 110°F)
- 1 tablespoon unsalted butter, melted
- 1 tablespoon pure vanilla extract
- For Frying:
- Vegetable oil
- For Dusting:
- Powdered sugar
Instructions
1. Prepare Dry Ingredients:
- In a large bowl, combine the flour, granulated sugar, active dry yeast, and salt. Mix well to distribute the yeast and sugar evenly through the flour.
2. Mix Wet Ingredients:
- In a separate bowl, whisk together the warm milk (about 110°F), melted unsalted butter, and pure vanilla extract. Ensure the mixture is warm to the touch, not hot, to activate the yeast without killing it.
3. Combine Dry and Wet Ingredients:
- Gradually pour the wet ingredients into the dry ingredients while stirring with a wooden spoon until a dough begins to form. Continue to mix until all ingredients are thoroughly combined.
4. Knead the Dough:
- Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
5. First Rise:
- Place the kneaded dough into a greased bowl, turning it once to coat all sides with oil. Cover the bowl with a clean cloth and let it rise in a warm, draft-free area for about 1.5 hours, or until it has doubled in size.
6. Shape the Beignets:
- Once risen, punch down the dough and roll it out on a floured surface to about 1/4 inch thickness. Cut the dough into 2×2 inch squares using a sharp knife or pizza cutter.
7. Heat the Oil:
- Pour about 2 inches of vegetable oil into a deep fryer or large pot. Heat the oil to 360°F, using a candy or deep-fry thermometer to ensure accuracy.
8. Fry the Beignets:
- Fry the beignets in batches, careful not to overcrowd the pot, for about 1 to 2 minutes on each side, or until they are puffed up and golden brown. Use a slotted spoon to remove them from the oil and drain on paper towels.
9. Serve:
- Dust the freshly fried beignets with powdered sugar and serve immediately.
10. Cooling:
- Allow the beignets to cool slightly on a wire rack if not served immediately. This helps to maintain their crispness.
Notes
- Temperature Control: Maintaining the correct oil temperature is key. If the oil is too hot, the outside of the beignets will burn before the inside is cooked; if it’s too cool, the beignets will absorb too much oil and become greasy.
- Proofing Spot: For an ideal rising environment, place your dough in a slightly warm oven (turned off) with a bowl of hot water placed on the bottom rack. This creates a warm, moist atmosphere that helps the dough rise.
- Serving Suggestion: Beignets are best served hot. If you have leftovers, reheat them in an oven at 300°F for a few minutes to refresh their texture.