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Authentic Vanilla Bean French Beignets

A stack of golden brown vanilla french beignets generously dusted with powdered sugar, one piece cut open showing the fluffy interior.
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Make light, airy, yeast-raised French beignets flavored with real vanilla bean, perfect for a traditional breakfast treat.

Ingredients

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  • 1 cup whole milk
  • 1 teaspoon vanilla bean paste (or seeds scraped from 1 vanilla bean)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar, plus 1 tablespoon for sprinkling
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 3 cups all-purpose flour, plus more for dusting
  • 1/4 cup unsalted butter, melted
  • Vegetable oil, for deep frying
  • Confectioners’ sugar, for dusting

Instructions

  1. Warm the milk in a small saucepan until it is lukewarm, about 105 to 115 degrees Fahrenheit. Remove from heat and stir in the vanilla bean paste or seeds.
  2. In a large bowl, dissolve the yeast and 1 tablespoon of the granulated sugar in the warm vanilla milk. Let stand for 5 to 10 minutes until foamy.
  3. Stir in the remaining 1/4 cup of sugar, salt, melted butter, and the beaten egg into the yeast mixture.
  4. Gradually add the flour, mixing until a soft, slightly sticky dough forms.
  5. Turn the dough out onto a lightly floured surface and knead for about 5 to 7 minutes until the dough is smooth and elastic.
  6. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  7. Gently punch down the risen dough. On a lightly floured surface, roll the dough out to about 1/4-inch thickness.
  8. Use a sharp knife or a 3-inch square cutter to cut the dough into squares.
  9. Heat 2 to 3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 360 degrees Fahrenheit. Use a thermometer to maintain this temperature.
  10. Carefully drop 3 or 4 dough squares into the hot oil, being careful not to overcrowd the pot. Fry for about 1 to 2 minutes per side, until they puff up and turn golden brown.
  11. Use a slotted spoon to remove the beignets from the oil and place them on a wire rack lined with paper towels to drain excess oil.
  12. While still warm, dust the beignets generously with confectioners’ sugar. Serve immediately.

Notes

  • For the lightest texture, do not over-knead the dough once the flour is incorporated.
  • Maintain the oil temperature strictly between 355 and 365 degrees Fahrenheit; oil that is too cool results in greasy beignets, and oil that is too hot burns the outside before the inside cooks.
  • If you prefer a vanilla glaze instead of powdered sugar, mix 1 cup confectioners’ sugar with 2 tablespoons milk and 1/2 teaspoon vanilla extract, then drizzle over the cooled beignets.

Nutrition

Find it online: https://cookingbycarla.com/vanilla-french-beignets-recipe/