Vanilla French Beignets

Imagine sinking your teeth into a warm, pillowy cloud of fried dough, coated in a generous dusting of powdered sugar. That’s the magic of a French beignet, a New Orleans staple that’s surprisingly easy to make at home. This recipe brings that authentic flavor to your kitchen, filling your home with the sweet scent of vanilla and the promise of a delightful treat.

Description of this recipe

This recipe provides a detailed, step-by-step guide to creating authentic Vanilla French Beignets from scratch. It takes you from activating the yeast to the final dusting of powdered sugar, ensuring that even novice bakers can achieve perfect, golden-brown results. The recipe focuses on achieving a light, airy texture with a subtle vanilla flavor that’s sure to impress.

Why you will love this recipe

You’ll fall in love with this Vanilla French Beignets recipe because it’s more than just a dessert – it’s an experience. Here’s why:

Authentic Taste: This recipe captures the true essence of New Orleans-style beignets, delivering that signature soft, airy texture and delicate vanilla flavor that you crave.
Surprisingly Easy: Despite their impressive appearance, these beignets are surprisingly straightforward to make, even for beginner bakers.
Crowd-Pleaser: Perfect for brunch, dessert, or a special occasion, these beignets are guaranteed to delight family and friends of all ages.
Customizable: The recipe provides suggestions for substitutions and variations, allowing you to tailor the flavors to your own preferences and dietary needs.
Comfort Food at Its Best: There’s nothing quite like the warm, comforting feeling of biting into a freshly made beignet, dusted with powdered sugar. It’s a little bit of happiness in every bite.

Introduction

Beignets, those iconic square-shaped doughnuts, are synonymous with New Orleans. While often enjoyed with a cup of café au lait at the famous Café du Monde, these delectable treats can be easily recreated in your own kitchen. This recipe focuses on a vanilla-infused dough that results in light, airy, and irresistibly delicious beignets. We’ll walk you through each step, from activating the yeast to achieving that perfect golden-brown color, ensuring you can confidently whip up a batch of these sweet delights whenever the craving strikes. Whether you’re a seasoned baker or just starting out, this recipe is designed to be accessible and rewarding. Get ready to transport your taste buds to the heart of the French Quarter with these homemade Vanilla French Beignets!

Ingredients:

1 cup warm water (around 110°F)
2 ¼ teaspoons active dry yeast (1 packet)
¼ cup granulated sugar
1 large egg
½ cup evaporated milk
1 teaspoon pure vanilla extract
3 ½ cups all-purpose flour (plus more for dusting)
2 tablespoons unsalted butter, melted
¼ teaspoon salt
Vegetable oil (for frying)
Powdered sugar (for dusting)

Preparation:

Step 1: Activate the Yeast

Begin by gently waking up the yeast. In a small bowl, combine the warm water (it should feel comfortably warm to the touch, not scalding) with the yeast and a pinch of sugar. The sugar provides the yeast with a little food to get them going. Stir gently to dissolve the yeast and sugar. Let the mixture sit undisturbed for about 5 minutes. You’ll know the yeast is active when it becomes frothy and bubbly, resembling a light foam on top of the water. This step is crucial as it ensures that your beignets will rise properly and have that signature airy texture. If the yeast doesn’t bubble, it might be old or the water might have been too hot, killing the yeast. If this happens, start over with fresh yeast.

Step 2: Mix Wet Ingredients

In a large mixing bowl, prepare the wet ingredients. Whisk together the egg, evaporated milk, vanilla extract, and melted butter until everything is thoroughly combined. Ensure the melted butter has cooled slightly before adding it to the mixture. Hot butter can cook the egg and create scrambled bits, which we definitely want to avoid. The vanilla extract adds a beautiful aroma and complements the sweetness of the beignets perfectly. The evaporated milk contributes to a richer flavor and a tender crumb.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the dry ingredients: flour, the remaining sugar, and salt. Whisking is important as it helps to evenly distribute the salt throughout the flour, preventing any overly salty pockets in the dough. The sugar adds sweetness, while the salt balances the flavors and enhances the yeast’s activity. Gradually add the dry ingredients to the wet ingredients, stirring constantly as you go. You can use a stand mixer fitted with a dough hook attachment, which will make the kneading process much easier, or you can knead the dough by hand.

Step 4: Knead the Dough

Now comes the essential step of kneading the dough. If using a stand mixer, knead the dough on medium speed for about 5-7 minutes with the dough hook. If kneading by hand, turn the dough out onto a lightly floured surface and knead for the same amount of time. The dough should transform from a shaggy, sticky mass into a smooth and elastic ball. If the dough is too sticky and difficult to handle, add a tablespoon of flour at a time until it reaches the right consistency. Be careful not to add too much flour, as this can make the beignets tough. The key is to have a dough that is slightly tacky but not sticking excessively to your hands or the work surface. Kneading develops the gluten in the flour, which gives the beignets their characteristic structure and chewiness.

Step 5: First Rise

Once the dough is smooth and elastic, it’s time for the first rise. Lightly grease a large bowl with oil or cooking spray. Place the dough in the bowl, turning it to coat all sides with the grease. This prevents the dough from drying out as it rises. Cover the bowl tightly with a clean kitchen towel or plastic wrap. Place the bowl in a warm, draft-free location. A warm oven (turned off), a sunny windowsill, or a proofing drawer are all good options. Let the dough rise for about 1 ½ to 2 hours, or until it has doubled in size. The rising time will depend on the temperature of your kitchen. Patience is key during this step. As the dough rises, the yeast produces carbon dioxide, which creates air pockets within the dough, resulting in the light and airy texture we’re looking for.

Step 6: Roll Out the Dough

After the dough has doubled, gently punch it down to release any excess air. This helps to even out the dough’s texture. Transfer the dough to a lightly floured surface. Using a rolling pin, roll the dough out to about ¼ inch thickness. Try to maintain a rectangular shape as you roll. Use a sharp knife or a pizza cutter to cut the dough into approximately 2-inch squares. You can make them slightly larger or smaller depending on your preference. Arrange the cut squares on a baking sheet lined with parchment paper, being careful not to overcrowd them. Let the squares rest for about 15-20 minutes before frying. This allows them to relax slightly and puff up even more during frying.

Step 7: Heat the Oil

In a large, deep pot or deep fryer, pour in enough vegetable oil to reach a depth of about 2-3 inches. Heat the oil over medium heat to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature accurately. Maintaining the correct oil temperature is crucial for achieving perfectly cooked beignets. If the oil is too hot, the beignets will brown too quickly on the outside and remain raw on the inside. If the oil is too cold, they will absorb too much oil and become greasy.

Step 8: Fry the Beignets

Carefully drop a few beignet squares into the hot oil. Avoid overcrowding the pot, as this can lower the oil temperature and cause the beignets to stick together. Fry the beignets for about 1-2 minutes on each side, or until they are golden brown and puffed up. Use a slotted spoon or spider strainer to carefully remove the beignets from the oil and place them on a plate lined with paper towels to drain any excess oil.

Step 9: Dust with Powdered Sugar

While the beignets are still warm, generously dust them with powdered sugar. You can use a sifter or a fine-mesh sieve to ensure an even coating. For an extra touch of flavor, you can mix a pinch of cinnamon into the powdered sugar before dusting. The warmth of the beignets will help the powdered sugar adhere better.

COOKING Rating:

Easy to Moderate

Serving Suggestions:

Serve warm with a generous dusting of powdered sugar.
Enjoy with a cup of café au lait for an authentic New Orleans experience.
Pair with fresh fruit, such as berries or bananas.
Serve with a chocolate dipping sauce or a berry compote for an extra indulgent treat.

Tips:

Make sure your yeast is fresh and active for the best results.
Don’t overcrowd the pot when frying the beignets, as this can lower the oil temperature.
Use a deep-fry thermometer to ensure the oil is at the correct temperature.
Dust the beignets with powdered sugar while they are still warm so the sugar adheres properly.
If you don’t have evaporated milk, you can substitute with whole milk.
For a chocolatey twist, add cocoa powder to the dry ingredients.

Prep Time:

30 minutes

Cook Time:

15 minutes

Total Time:

2 hours 45 minutes (includes rising time)

Nutritional Information:

(Approximate, per beignet)

Calories:

200-250

Protein:

3-4 grams

Sodium:

50-75 mg

Conclusion

Congratulations! You’ve successfully created your own batch of Vanilla French Beignets. These little squares of fried dough are a delightful treat that can transport you to the heart of New Orleans with every bite. Whether you’re enjoying them as a weekend brunch, a special dessert, or simply a sweet snack, these beignets are sure to bring a smile to your face. Experiment with different flavors and toppings to create your own signature beignet creations!

Questions and Answers about this Recipe

Q1: Can I make the dough ahead of time and fry the beignets later?

A: Absolutely! This is a great way to break up the preparation process. After the first rise, you can wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 24 hours. When you’re ready to fry the beignets, remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes to take the chill off. Then, proceed with rolling out the dough and frying as directed in the recipe. Just keep in mind that the dough might rise a bit more in the refrigerator, so punch it down gently before rolling it out.

Q2: What’s the best way to keep the beignets warm if I’m making them for a party?

A: To keep your beignets warm for a party, preheat your oven to a very low temperature, around 200°F (93°C). Place the fried beignets on a baking sheet lined with parchment paper and keep them in the oven until you’re ready to serve them. This will help to keep them warm without drying them out. You can also dust them with powdered sugar just before serving to prevent the sugar from melting. Another option is to use a warming tray or a chafing dish to keep them warm on a buffet table.

Q3: Can I bake these beignets instead of frying them?

A: While the texture won’t be quite the same as fried beignets, you can bake them for a healthier alternative. Preheat your oven to 375°F (190°C). Place the cut beignet squares on a baking sheet lined with parchment paper. Brush the tops with melted butter or oil and bake for about 12-15 minutes, or until they are golden brown. Keep in mind that baked beignets will be denser and less airy than fried beignets, but they will still be delicious.

Q4: What can I do if I don’t have active dry yeast? Can I use instant yeast instead?

A: Yes, you can substitute instant yeast for active dry yeast in this recipe. However, the process is slightly different. With instant yeast, you don’t need to activate it in warm water first. Instead, you can add the instant yeast directly to the dry ingredients. Then, add the warm water and other wet ingredients and proceed with the recipe as directed. Keep in mind that instant yeast may cause the dough to rise slightly faster than active dry yeast.

Q5: How do I prevent the beignets from becoming greasy?

A: The key to preventing greasy beignets is to maintain the correct oil temperature. Make sure the oil is at 350°F (175°C) before you start frying. Also, avoid overcrowding the pot, as this can lower the oil temperature and cause the beignets to absorb more oil. Use a slotted spoon or spider strainer to remove the beignets from the oil and place them on a plate lined with paper towels to drain any excess oil. Finally, don’t overcook the beignets, as this can also cause them to absorb more oil. Fry them until they are golden brown and puffed up, but no longer.