Ingredients

1 cup warm water (105-115°F)

1/4 ounce (7 grams or 2 1/4 teaspoons) active dry yeast

1/4 cup granulated sugar

1 teaspoon salt

2 large eggs, lightly beaten

1/2 cup evaporated milk

1 teaspoon vanilla extract

4 cups all-purpose flour, plus more for dusting

1/4 cup (1/2 stick) unsalted butter, melted

Vegetable oil, for frying

Powdered sugar, for dusting

Instructions

Step 1: In a large bowl, pour warm water and sprinkle the active dry yeast over it with about 1/4 teaspoon of the granulated sugar. Let it sit for 5-10 minutes until the yeast is foamy and bubbly.

Step 2: Add the remaining granulated sugar, salt, beaten eggs, evaporated milk, melted butter, and vanilla extract to the yeast mixture. Whisk until well combined.

Step 3: Gradually add the flour one cup at a time, mixing thoroughly after each addition. Use a stand mixer with a dough hook on low speed or mix by hand with a sturdy spoon.

Step 4: Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Add more flour tablespoon by tablespoon if needed for the right consistency.

Step 5: Lightly grease a large bowl and place the dough inside, turning to coat all sides. Cover with plastic wrap or a kitchen towel and let rise in a warm spot for about 2 hours, or until doubled in size.

Step 6: Gently punch down the dough to release air once it has risen.

Step 7: Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours or overnight for better flavor.

Step 8: Prepare a deep, heavy-bottomed pot with 2-3 inches of vegetable oil. Heat the oil to 350-375°F (175-190°C) and have a slotted spoon and wire rack ready for draining.

Step 9: Roll the chilled dough out on a floured surface to about 1/4-inch thickness.

Step 10: Cut the dough into 2-3 inch squares or rectangles using a sharp knife or pizza cutter.

Step 11: Carefully fry a few beignets at a time in the hot oil for 2-3 minutes per side, until golden brown and puffed.

Step 12: Remove beignets with a slotted spoon and drain on the wire rack lined with paper towels.

Step 13: While still warm, dust generously with powdered sugar.

Step 14: Serve immediately for the best flavor and fluffy texture.

Tips & Variations

For a richer flavor, substitute half the evaporated milk with whole milk or cream.

Try adding a pinch of cinnamon or nutmeg to the dough for a warm spice variation.

If you don’t have a thermometer, test the oil by dropping a small piece of dough; it should sizzle and rise to the surface quickly without burning.

Use powdered sugar blended with a little cinnamon for dusting to add extra flavor.

FAQs

Can I make the dough ahead of time?

Yes, refrigerate the dough wrapped tightly for up to 24 hours after the first rise. This also enhances the flavor and texture when fried.

What oil is best for frying beignets?

Vegetable oil is ideal because it has a high smoke point and neutral flavor, ensuring the beignets fry evenly and taste light.

Dessert

Vanilla French Beignets: A Delicious & Easy Recipe

Introduction