Vanilla French Beignets: The Ultimate Beignet Recipe
Introduction to Vanilla French Beignets
Are you looking for a delightful treat that transports you straight to the streets of New Orleans? Look no further than these mouthwatering vanilla French beignets! Soft, pillowy, and dusted with powdered sugar, these beignets are perfect for breakfast, dessert, or a sweet afternoon snack. Making them at home may seem daunting, but with this step-by-step guide, you’ll be enjoying these delicious pastries in no time.
A Personal Story Behind My Vanilla French Beignets Journey
My love for beignets began during a trip to New Orleans, where I first experienced the joy of biting into a warm, fluffy beignet. The sweet aroma and the soft texture left an indelible mark on my taste buds. Since then, I have made it my mission to recreate this delightful experience in my own kitchen. Every time I whip up a batch, I’m reminded of that enchanting city and the happiness these treats bring to those who indulge in them.
What Makes This Vanilla French Beignets Recipe Special?
This recipe stands out because it combines simplicity with rich flavors. The use of vanilla enhances the sweetness, making each bite a burst of flavor. Additionally, the dough can be prepared ahead of time, allowing you the flexibility to enjoy fresh beignets whenever the craving strikes. Plus, the option to customize with cinnamon or lemon zest keeps things interesting!
The Full Vanilla French Beignets Recipe
Ingredients
- 3/4 cup warm water
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 large egg, room temperature
- 1/2 cup milk or evaporated milk, room temperature
- 3 3/4 cups all-purpose flour
- 1 teaspoon salt
- 3 tablespoons unsalted butter, room temperature
- Vegetable oil or peanut oil for deep frying
- 1/2 cup powdered sugar
Instructions
- In a stand mixer bowl or a large bowl, combine warm water, yeast, and half of the sugar. Let it sit for about 5 minutes until the yeast activates. Tip: The mixture should be bubbly when ready, indicating that the yeast is active.
- In a separate bowl, mix 3 3/4 cups of flour with salt and set aside.
- Once the yeast mixture is bubbly, add the milk, vanilla, remaining sugar, and egg. Whisk together, then add half of the flour mixture and whisk until smooth.
- Attach a dough hook and add the remaining flour, mixing on medium speed. When the dough forms, add the butter and continue mixing until the dough is smooth and pulls away from the bowl, about 4 minutes. Tip: If the dough is too wet, add an extra 1/4 cup of flour.
- Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place for at least two hours, or refrigerate for up to 48 hours for added flavor.
- Heat about 3 inches of oil in a large pot to 360°F. Place a wire cooling rack lined with paper towels nearby to drain excess oil.
- Roll the risen dough on a floured surface into a 1/2-inch thick rectangle. Cut into 2-2 1/2 inch squares using a pizza cutter.
- Fry the beignets in batches of 3-4 at a time until golden on both sides. Remove with a spider or slotted spoon onto the paper towels. Tip: Be careful not to overcrowd the pot, as it can lower the oil temperature.
- Dust the warm beignets with powdered sugar and enjoy! Tip: For extra flavor, consider adding cinnamon or lemon zest to the powdered sugar before dusting.
Serving Suggestions and Variations for Vanilla French Beignets
These beignets are perfect served warm with a cup of coffee or tea. You can also pair them with fresh fruit, chocolate sauce, or a fruit compote for added sweetness. To customize, consider adding a touch of cinnamon or lemon zest to the powdered sugar for a unique twist. If you’re feeling adventurous, try stuffing them with chocolate or pastry cream before frying!
Frequently Asked Questions About Vanilla French Beignets
Can I freeze beignets? Yes! You can freeze the un-fried dough or the cooked beignets. Simply freeze them in a single layer, then transfer to an airtight container. Fry them straight from the freezer, adding a minute or two to the cooking time.
How do I store leftover beignets? Store any leftovers in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh but can be reheated in a microwave or oven.
Can I use whole wheat flour instead of all-purpose flour? Yes, you can use whole wheat flour, but it may alter the texture slightly. You might need to adjust the liquid in the recipe for best results.
Vanilla French Beignets
Equipment
- Stand mixer or large bowl For mixing the dough.
- Deep frying pot For frying beignets.
- Wire cooling rack To drain excess oil.
Ingredients
Main Ingredients
- 3.75 cup all-purpose flour
- 0.75 cup warm water
- 0.5 cup granulated sugar
- 2.25 teaspoons active dry yeast
- 1 large egg room temperature
- 0.5 cup milk or evaporated milk, room temperature
- 1 teaspoon salt
- 3 tablespoons unsalted butter room temperature
- 0.5 cup powdered sugar
- 3 inches vegetable oil for deep frying
Instructions
- In a stand mixer bowl or a large bowl, combine warm water, yeast, and half of the sugar. Let it sit for about 5 minutes until the yeast activates.
- In a separate bowl, mix 3 3/4 cups of flour with salt and set aside.
- Once the yeast mixture is bubbly, add the milk, vanilla, remaining sugar, and egg. Whisk together, then add half of the flour mixture and whisk until smooth.
- Attach a dough hook and add the remaining flour, mixing on medium speed. When the dough forms, add the butter and continue mixing until the dough is smooth and pulls away from the bowl, about 4 minutes. If the dough is too wet, add an extra 1/4 cup of flour.
- Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place for at least two hours, or refrigerate for up to 48 hours for added flavor.
- Heat about 3 inches of oil in a large pot to 360°F. Place a wire cooling rack lined with paper towels nearby to drain excess oil.
- Roll the risen dough on a floured surface into a 1/2-inch thick rectangle. Cut into 2-2 1/2 inch squares using a pizza cutter.
- Fry the beignets in batches of 3-4 at a time until golden on both sides. Remove with a spider or slotted spoon onto the paper towels. Be careful not to overcrowd the pot, as it can lower the oil temperature.
- Dust the warm beignets with powdered sugar and enjoy! For extra flavor, consider adding cinnamon or lemon zest to the powdered sugar before dusting.