Classic Vanilla French Beignets (Print version)
Soft, airy vanilla beignets fried until golden and finished with a generous dusting of powdered sugar.
# Ingredients:
For the dough
01 -
1/2 cup (120 ml) whole milk, lukewarm
02 -
1/2 cup (120 ml) water, lukewarm
03 -
2 tablespoons (28 g) unsalted butter, melted and cooled slightly
04 -
1 large egg, room temperature
05 -
1 tablespoon pure vanilla extract
06 -
1/4 cup (50 g) granulated sugar
07 -
1 1/2 teaspoons fine salt
08 -
4 cups (480 g) all-purpose flour, plus more for rolling
09 -
2 teaspoons instant yeast
For frying and finishing
10 -
6 cups (1.4 L) neutral oil, such as vegetable or canola, for frying
11 -
1 1/2 cups (180 g) powdered sugar, for dusting
# Instructions:
01 -
In a large bowl or stand mixer, combine the milk, water, melted butter, egg, vanilla, sugar, salt, flour, and yeast. Mix and knead for 6-8 minutes, until the dough is smooth, elastic, and still slightly tacky.
02 -
Place the dough in a lightly greased bowl, cover, and let rise at room temperature for about 1 hour, until puffy.
03 -
Gently deflate the dough, cover it well, and refrigerate for at least 4 hours or overnight. This improves flavor and makes the dough easier to roll.
04 -
Turn the cold dough onto a lightly floured surface. Roll into a rectangle about 1/4 inch thick, then cut into 2-inch squares with a sharp knife or pastry wheel.
05 -
Pour oil into a heavy pot to a depth of about 2 inches. Heat to 360°F and line a tray with paper towels.
06 -
Fry 5-6 dough squares at a time for about 1 minute per side, until puffed and golden brown. Adjust the heat as needed to keep the oil near 360°F.
07 -
Transfer the beignets to the lined tray for 30-60 seconds, then dust generously with powdered sugar while warm. Serve immediately.
# Good to know:
01 -
Best served hot, within minutes of frying.
02 -
The dough can chill overnight for easier rolling and better flavor.
03 -
Use a thermometer for steady frying oil and lighter beignets.