IRRESISTIBLE VANILLA BEIGNETS

I’ll never forget the first time I tasted a beignet; it was at a small cafe during a family trip, and the cloud-like, powdered sugar-covered delight left an unforgettable impression – so much so that I immediately wanted to recreate them, but with a touch of vanilla! These homemade Vanilla Beignets are surprisingly simple to make, and I promise you’ll be biting into warm, pillowy perfection in no time.

Let’s Make Vanilla Beignets!

Alright, friend, let’s dive into the wonderful world of beignets! I know, I know, deep-frying can seem a bit intimidating, but trust me, this recipe is totally doable. I’ve broken it down into easy-to-follow steps, and I’ll be right here to guide you through the whole process. We’re aiming for those light, airy, melt-in-your-mouth beignets that are just begging to be devoured. Plus, the hint of vanilla just elevates them to a whole new level of deliciousness.

What Exactly *Is* A Beignet?

For the uninitiated, a beignet is essentially a square-shaped doughnut, deep-fried to golden perfection and then generously dusted with powdered sugar. Think of it as a fluffy, sweet pillow that’s guaranteed to bring a smile to your face. It’s a classic New Orleans treat, and now, it’s about to become a classic in your kitchen too!

Ingredients You’ll Need

Before we get started, let’s gather our ingredients. Don’t worry, you probably have most of these in your pantry already!

• All-Purpose Flour: 3 1/2 cups (plus extra for dusting) – This is the base of our beignets, providing structure and that delightful chew.
• Granulated Sugar: 1/4 cup – For a touch of sweetness, of course!
• Active Dry Yeast: 2 1/4 teaspoons (1 packet) – This is what makes our beignets light and airy.
• Salt: 1/2 teaspoon – Enhances the flavors and balances the sweetness.
• Evaporated Milk: 1/2 cup – Adds richness and moisture. You can substitute with regular milk, but evaporated milk gives a slightly creamier texture.
• Water: 1/4 cup, warm (105-115°F) – Activates the yeast. Make sure it’s not too hot, or it will kill the yeast!
• Eggs: 1 large – Provides structure and richness.
• Butter: 1/4 cup (4 tablespoons), melted – Adds flavor and tenderness.
• Vanilla Extract: 2 teaspoons – The star of the show! Use good quality vanilla extract for the best flavor.
• Vegetable Oil: For frying – We need a neutral oil with a high smoke point.
• Powdered Sugar: For dusting – And lots of it!

Step-by-Step Instructions

Okay, let’s get cooking! Follow these steps carefully, and you’ll be enjoying fresh, warm Vanilla Beignets in no time.

Step 1: Activate the Yeast

In a small bowl, dissolve the yeast and a pinch of sugar in the warm water. Let it sit for 5-10 minutes, or until it becomes foamy. This means the yeast is alive and kicking, ready to do its job!

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, and salt. This ensures that everything is evenly distributed.

Step 3: Add Wet Ingredients

Add the foamy yeast mixture, evaporated milk, egg, melted butter, and vanilla extract to the dry ingredients. Mix until a shaggy dough forms. Don’t worry if it seems a bit sticky at this point, that’s perfectly normal.

Step 4: Knead the Dough

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. You can also use a stand mixer with a dough hook for this step. The dough should be slightly tacky, but not so sticky that it’s unmanageable. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.

Troubleshooting Tip: If your dough is too dry, add a teaspoon of water at a time until it comes together.

Step 5: First Rise

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size. This is where the magic happens! The yeast is working its wonders, creating those air pockets that make our beignets so light and fluffy.

Pro Tip: To create a warm place for rising, you can preheat your oven to 200°F, then turn it off. Place the bowl of dough in the warm oven to rise.

Step 6: Punch Down the Dough

Gently punch down the dough to release the air. This helps to redistribute the yeast and create a more even texture.

Step 7: Roll and Cut

Turn the dough out onto a lightly floured surface and roll it out to about 1/4-inch thickness. Use a sharp knife or pizza cutter to cut the dough into 2-inch squares. Don’t worry about making them perfectly uniform; a little bit of imperfection adds to the charm!

Step 8: Second Rise

Place the cut squares on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let them rise for another 30-45 minutes. This second rise is crucial for achieving that light, airy texture. While you wait, you could consider making a batch of Apple Cinnamon Rolls for tomorrow’s breakfast!

Step 9: Heat the Oil

While the beignets are rising, heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350-375°F (175-190°C). Use a deep-fry thermometer to monitor the temperature. Maintaining the correct temperature is key to achieving perfectly golden and evenly cooked beignets.

Safety First! Never leave hot oil unattended. Keep a close eye on the temperature and have a fire extinguisher nearby just in case.

Step 10: Fry the Beignets

Carefully drop a few beignets at a time into the hot oil. Do not overcrowd the pot, as this will lower the oil temperature and result in greasy beignets. Fry for 2-3 minutes per side, or until golden brown. Flip them gently with a slotted spoon or spider.

Troubleshooting Tip: If the beignets are browning too quickly, lower the oil temperature. If they’re not browning enough, raise the oil temperature slightly.

Step 11: Drain and Cool

Remove the fried beignets with a slotted spoon and place them on a wire rack lined with paper towels to drain the excess oil.

Step 12: Dust with Powdered Sugar

While the beignets are still warm, generously dust them with powdered sugar. The warmth will help the sugar adhere better. Don’t be shy, the more powdered sugar, the better!

Step 13: Serve and Enjoy!

Serve the Vanilla Beignets immediately while they’re still warm and fluffy. They’re best enjoyed fresh, but if you have any leftovers (which I highly doubt!), you can store them in an airtight container at room temperature for a day or two. However, they’re never quite as good as when they’re freshly made.

Tips for Perfect Vanilla Beignets

Here are a few extra tips to help you achieve beignet perfection:

• Use Fresh Yeast: Make sure your yeast is still active by checking the expiration date.
• Don’t Overcrowd the Pot: Fry the beignets in batches to maintain the oil temperature.
• Maintain Oil Temperature: Use a deep-fry thermometer to ensure the oil stays between 350-375°F (175-190°C).
• Dust Generously: Don’t skimp on the powdered sugar!
• Serve Immediately: Beignets are best enjoyed fresh and warm.

Variations and Adaptations

Want to get creative with your beignets? Here are a few ideas:

• Chocolate Beignets: Add 1/4 cup of cocoa powder to the dry ingredients.
• Cinnamon Sugar Beignets: Instead of powdered sugar, toss the warm beignets in a mixture of cinnamon and sugar.
• Filled Beignets: Before frying, use a pastry bag to fill the beignets with your favorite jam, cream, or chocolate ganache.

Other Delicious Breakfast Ideas

If you’re in the mood for more breakfast treats, why not try some Pumpkin Spice French Toast? Or perhaps you’d enjoy the cozy comfort of Weekend Vibes Breakfast Pure Comfort Irresistible. And for a quick and easy dessert-like treat, consider whipping up some Air Fryer Churro Bites!

Vanilla Beignet Recipe

Here’s the full recipe for your convenience:

Yields:

About 24 beignets

Prep time:

30 minutes

Rise time:

2-2.75 hours

Cook time:

5-10 minutes

Ingredients:

• 3 1/2 cups all-purpose flour, plus more for dusting
• 1/4 cup granulated sugar
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/2 teaspoon salt
• 1/2 cup evaporated milk
• 1/4 cup warm water (105-115°F)
• 1 large egg
• 1/4 cup (4 tablespoons) melted butter
• 2 teaspoons vanilla extract
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions:

1. In a small bowl, dissolve the yeast and a pinch of sugar in the warm water. Let sit for 5-10 minutes until foamy.
2. In a large bowl, whisk together the flour, sugar, and salt.
3. Add the foamy yeast mixture, evaporated milk, egg, melted butter, and vanilla extract to the dry ingredients. Mix until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
5. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
6. Punch down the dough to release the air.
7. Turn the dough out onto a lightly floured surface and roll out to about 1/4-inch thickness. Cut into 2-inch squares.
8. Place the cut squares on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for 30-45 minutes.
9. Heat about 2-3 inches of vegetable oil in a large pot or Dutch oven to 350-375°F (175-190°C).
10. Carefully drop a few beignets at a time into the hot oil. Fry for 2-3 minutes per side, or until golden brown.
11. Remove the fried beignets with a slotted spoon and place on a wire rack lined with paper towels to drain.
12. While still warm, generously dust with powdered sugar.
13. Serve immediately and enjoy!

Enjoy Your Homemade Vanilla Beignets!

There you have it! A simple yet satisfying recipe for Vanilla Beignets that you can make right in your own kitchen. Don’t be afraid to experiment with different flavors and toppings to create your own signature beignet. Happy baking, my friend!

Irresistible Vanilla Beignets

These homemade Vanilla Beignets are surprisingly simple to make, resulting in warm, pillowy, vanilla-infused doughnuts. Deep-fried to golden perfection and dusted with powdered sugar, they are a classic New Orleans treat perfect for a delightful breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course: Breakfast, Dessert

Cuisine: American, French

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 3 1/2 cups all-purpose flour, plus more for dusting
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast 1 packet
• 1/2 teaspoon salt
• 1/2 cup evaporated milk
• 1/4 cup warm water 105-115°F
• 1 large egg
• 2 teaspoons vanilla extract
• Vegetable oil, for frying
• Powdered sugar, for dusting

Equipment

• Small bowl
• Large bowl
• Whisk
• Measuring cups and spoons
• Lightly oiled bowl
• Plastic wrap
• Lightly floured surface
• Sharp knife or pizza cutter
• Baking sheet
• Parchment paper
• Large heavy-bottomed pot or Dutch oven
• Deep-fry thermometer
• Slotted spoon or spider
• Wire rack
• Paper towels

Method

 

1. In a small bowl, dissolve the yeast and a pinch of sugar in the warm water. Let sit for 5-10 minutes until foamy.
2. In a large bowl, whisk together the flour, sugar, and salt.
3. Add the foamy yeast mixture, evaporated milk, egg, melted butter, and vanilla extract to the dry ingredients. Mix until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
5. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
6. Punch down the dough to release the air.
7. Turn the dough out onto a lightly floured surface and roll out to about 1/4-inch thickness. Cut into 2-inch squares.
8. Place the cut squares on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for 30-45 minutes.
9. Heat about 2-3 inches of vegetable oil in a large pot or Dutch oven to 350-375°F (175-190°C).
10. Carefully drop a few beignets at a time into the hot oil. Fry for 2-3 minutes per side, or until golden brown.
11. Remove the fried beignets with a slotted spoon and place on a wire rack lined with paper towels to drain.
12. While still warm, generously dust with powdered sugar.
13. Serve immediately and enjoy!

Notes

Use fresh yeast. Fry the beignets in batches to maintain the oil temperature. Maintain the oil temperature between 350-375°F (175-190°C). Dust generously with powdered sugar. Beignets are best enjoyed fresh and warm. For chocolate beignets, add 1/4 cup of cocoa powder to the dry ingredients. For cinnamon sugar beignets, toss the warm beignets in a mixture of cinnamon and sugar instead of powdered sugar. You can also fill the beignets with your favorite jam, cream, or chocolate ganache before frying.