Description
French Quarter delights come alive with these pillowy vanilla beignets dusted in powdered sugar. New Orleans street magic meets sweet indulgence in a crispy, airy pastry you’ll savor with pure culinary joy.
Ingredients
Scale
Main Ingredients:
- 2.5 cups (591 ml) all-purpose flour
- 1 cup (237 ml) warm milk
- 1 tablespoon (15 ml) unsalted butter, melted
Dry Ingredients:
- ¼ cup (50 g) granulated sugar
- 2 teaspoons active dry yeast
- ½ teaspoon salt
Flavoring and Finishing:
- 1 tablespoon (15 ml) pure vanilla extract
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- Gather all dry ingredients in a spacious mixing bowl, ensuring flour, sugar, active dry yeast, and salt are thoroughly blended using a whisk.
- In a separate container, gently warm milk to approximately 110°F (43°C), then incorporate melted unsalted butter and pure vanilla extract, whisking until harmoniously combined.
- Slowly introduce liquid mixture into dry ingredients, stirring consistently to create a cohesive, supple dough with no remaining dry patches.
- Transfer dough onto a lightly floured surface, then methodically knead for 8-10 minutes, developing gluten and achieving a smooth, elastic consistency.
- Lightly grease a large ceramic or glass bowl, place dough inside, and cover with a clean kitchen towel, allowing it to rise in a warm, draft-free environment until volume doubles (approximately 1.5 hours).
- Punch down risen dough and roll out on a floured surface to approximately 1/4 inch (0.6 centimeters) thickness, then precisely cut into 2×2 inch (5×5 centimeter) uniform squares.
- Fill a heavy-bottomed pot or deep fryer with vegetable oil, heating to precisely 360°F (182°C), monitoring temperature with a reliable kitchen thermometer.
- Carefully lower dough squares into hot oil, frying in small batches until achieving a golden-brown exterior, approximately 1-2 minutes per side, turning once for even coloration.
- Remove beignets using a slotted spoon, allowing excess oil to drain on clean paper towels, then generously dust with powdered sugar while still warm.
- Serve immediately for optimal texture and flavor, accompanied by additional powdered sugar for extra indulgence.
Notes
- Activate the yeast properly with warm milk to ensure soft, fluffy beignets that rise beautifully.
- Work quickly when rolling and cutting dough to maintain consistent thickness for even frying.
- Maintain precise oil temperature around 360°F for golden-brown exterior and perfectly cooked interior.
- Use fresh, high-quality vanilla extract to enhance the delicate flavor profile of these classic French pastries.
- Allow sufficient rising time to develop rich, tender texture and deep, complex taste in the dough.
- Serve beignets immediately after dusting with powdered sugar for maximum freshness and crisp texture.
- Prep Time: 2 hours
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 25 mg