Vanilla French Beignets offer a delightful twist on the classic French pastry. Renowned for their light, fluffy texture and rich, indulgent flavor, these beignets are traditionally served warm with a generous dusting of powdered sugar. This version adds the sweet, aromatic essence of vanilla, transforming the simple dough into an even more luxurious treat.
Originally hailing from France, beignets made their way to Louisiana, where they became a beloved part of Creole cuisine. Today, they are cherished as a symbol of New Orleans’ culinary tradition, enjoyed by both locals and visitors, especially during Mardi Gras and throughout the year.
WHY YOU’LL LOVE VANILLA FRENCH BEIGNETS
Vanilla French Beignets are utterly irresistible, striking the perfect balance between simplicity and indulgence. The addition of vanilla enhances the dough’s natural sweetness, infusing each bite with a fragrant depth that transforms every mouthful into a heavenly treat. These beignets aren’t just pastries—they’re a sensory experience, capturing the vibrant spirit and allure of New Orleans.
Light and airy yet decadently rich, they’re perfect for breakfast, dessert, or a mid-day snack. Whether paired with a café au lait or enjoyed on their own, these beignets will transport you straight to the heart of the French Quarter.
INGREDIENTS
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons active dry yeast
- ½ teaspoon salt
- 1 cup warm milk
- 1 tablespoon unsalted butter, melted
- 1 tablespoon pure vanilla extract
- Vegetable oil, for frying
- Powdered sugar, for dusting
INSTRUCTIONS
- Prepare Dry Ingredients: In a large bowl, mix together 2 ½ cups all-purpose flour, ¼ cup granulated sugar, 2 teaspoons active dry yeast, and ½ teaspoon salt. Stir well to evenly distribute the yeast and sugar throughout the flour.
- Mix Wet Ingredients: In a separate bowl, whisk 1 cup of warm milk (about 110°F), 1 tablespoon melted unsalted butter, and 1 tablespoon pure vanilla extract. The mixture should be warm to the touch, not hot, to activate the yeast without killing it.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry mixture, stirring with a wooden spoon until the dough starts to come together. Continue mixing until all ingredients are well combined.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it’s smooth and elastic. If the dough feels too sticky, sprinkle in a little more flour as needed.
- First Rise: Place the kneaded dough into a greased bowl, turning it once to coat the dough in 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.
- Shape the Beignets: Once the dough has risen, punch it down and roll it out on a floured surface to about ¼ inch thick. Use a sharp knife or pizza cutter to cut the dough into 2×2 inch squares.
- 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 check the temperature.
- Fry the Beignets: Working in batches to avoid overcrowding, fry the beignets for 1-2 minutes on each side, or until they are puffed and golden brown. Remove them from the oil with a slotted spoon and drain on paper towels.
- Serve: Dust the hot beignets generously with powdered sugar and serve immediately.
- Cooling: If not serving immediately, allow the beignets to cool slightly on a wire rack to maintain their crisp texture.
