Ingredients
- All-purpose flour: 2 1/2 cups
- Lukewarm whole milk (105-115°F): 1 cup
- Active dry yeast: 2 1/4 teaspoons (1 packet)
- Granulated sugar: 1/4 cup
- Large egg: 1
- Melted unsalted butter: 2 tablespoons
- Pure vanilla bean paste: 1 tablespoon
- Vegetable oil (for frying), plus more for bowl: 4 cups
Instructions
- Step 1: Activate the yeast and mix wet ingredients. In a large bowl, whisk together the lukewarm milk, yeast, and a pinch of sugar. Let stand for 5-10 minutes until frothy. Then, beat in the egg, melted butter, vanilla powder, and remaining granulated sugar.
- Step 2: Form and knead the dough. Gradually add the flour and 1/2 teaspoon of salt to the wet mixture, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.
- Step 3: Proof the dough until doubled. Lightly grease a clean bowl with oil. Place the dough inside, turning it once to coat. Cover the bowl tightly with plastic wrap or a kitchen towel and let it rise in a warm place for 1.5 to 2 hours, or until the dough has doubled in size.
- Step 4: Shape the beignets. Punch the dough down gently and roll it out onto a lightly floured surface until it is approximately 1/4 inch thick. Use a sharp knife or pizza cutter to cut the dough into 2-inch squares (they do not need to be perfect).
- Step 5: Fry and finish the beignets. Heat the vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Carefully drop 4-5 dough squares into the hot oil, ensuring not to overcrowd the pot. Fry for 1 minute per side until they are golden brown and puffed. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Serve immediately, generously dusted with powdered sugar.
Notes
- Store leftover, unfrosted beignets in an airtight container at room temperature for a single day, but note they are significantly better when eaten immediately after frying.
- To revive day-old beignets, warm them uncovered in a preheated 350°F oven for about 3-5 minutes to restore their heat and a hint of crispiness.
- While a generous dusting of powdered sugar is traditional, try serving these warm vanilla treats alongside a simple raspberry jam or lemon curd dipping sauce.
- To guarantee a successful rise, make sure the lukewarm whole milk is precisely 105-115°F, as too hot or too cold will hinder or kill the active dry yeast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 medium beignets (Approx. 80g)
- Calories: 420
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 6g
- Trans Fat: 0.1g
- Protein: 18g