Description
This classic Beignet recipe yields light, airy, and fluffy French-style doughnuts dusted generously with powdered sugar. Perfect as a sweet treat or breakfast delight, these deep-fried dough pillows boast a tender crumb and subtle vanilla flavor.
Ingredients
Scale
Dough
- 3/4 cup warm water (105-110°F)
- 2 1/4 teaspoons active dry yeast (one standard packet)
- 1/3 cup granulated sugar
- 2 eggs (room temperature)
- 1/2 cup whole milk (room temperature)
- 1/2 teaspoon vanilla extract
- 4 cups all-purpose flour (plus extra for rolling)
- 3 tablespoons salted butter (melted)
For Frying
- 4-8 cups vegetable oil (for frying)
For Serving
- 2 cups powdered sugar (for dusting)
Instructions
- Activate the Yeast: In a large mixing bowl, combine the warm water (105-110°F) with the active dry yeast and a pinch of granulated sugar. Stir gently and let sit for about 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix the Wet Ingredients: In a separate bowl, whisk together the remaining sugar, eggs, whole milk, and vanilla extract until smooth and well combined.
- Combine Ingredients: Add the wet mixture to the activated yeast mixture. Gradually incorporate the flour and melted butter into the bowl, mixing continuously until the dough starts to come together.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 5-8 minutes until the dough is smooth, elastic, and slightly sticky. Alternatively, use a stand mixer with a dough hook for kneading.
- First Rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours until it doubles in size.
- Shape the Beignets: Punch down the risen dough and turn it onto a floured surface. Roll the dough out to about 1/4-inch thickness. Using a sharp knife or pizza cutter, cut the dough into 2×2 inch squares.
- Heat Oil and Fry: Heat vegetable oil in a deep fryer or large heavy pot to 360°F (182°C). Fry the dough squares a few at a time, turning occasionally, until they puff up and are golden brown on all sides, about 2-3 minutes per batch. Use a slotted spoon to remove and drain on paper towels.
- Serve: Generously dust the hot beignets with powdered sugar and serve immediately for the best fluffy, sweet taste experience.
Notes
- Ensure the water temperature is between 105-110°F to properly activate the yeast without killing it.
- Maintain oil temperature at 360°F to achieve perfectly crisp and golden beignets without absorbing excess oil.
- Roll dough to 1/4 inch thickness for ideal puffing during frying.
- Use fresh yeast for the best rise and texture.
- Beignets are best enjoyed warm on the day they are made.
- If dough becomes too sticky, lightly flour your hands and surface during shaping to handle easily.
