Description
Classic French Beignets are delicate, airy fried pastries dusted with powdered sugar, perfect for a sweet breakfast or dessert. This recipe features a yeast-based dough enriched with eggs, butter, and vanilla, fried golden and served warm for an irresistibly light and fluffy treat.
Ingredients
Yeast Mixture
- 2.25 tsp active dry yeast
- 3/4 cup milk, warmed to 105°F
Dough
- 1 whole egg
- 1 egg yolk
- 3/4 cup granulated sugar
- 2 tbsp unsalted butter, softened
- 1.5 tsp vanilla bean paste
- 1/2 tsp kosher salt
- 3 cups all-purpose flour, plus more for dusting
For Frying
- 2 cups vegetable oil, for frying
To Serve
- Powdered sugar, for sprinkling on top
Instructions
- Activate Yeast: In a small bowl, combine the active dry yeast with the warm milk (105°F). Stir lightly and let it sit for 10 minutes until foamy, indicating the yeast is activated.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and granulated sugar together on medium speed for about 2 minutes until the mixture is light and fluffy.
- Combine Wet Ingredients: Add the activated yeast mixture, whole egg, egg yolk, kosher salt, and vanilla bean paste to the butter and sugar mixture. Turn the mixer to low speed to combine gently.
- Add Flour and Form Dough: Gradually add the all-purpose flour while the mixer runs on low, mixing until a smooth dough forms. Shape the dough into a smooth ball, place it in a greased large bowl, and cover with plastic wrap. Let it rest in a warm place for approximately 1 hour until it slightly expands.
- Roll and Cut Dough: Turn the risen dough out onto a lightly floured surface. Roll it into a 1/4” thick oval or rectangle. Using a 3-inch biscuit cutter, cut rounds from the dough. Place the dough rounds on a baking sheet lined with parchment paper. Loosely cover with plastic wrap and let rest for 30 minutes to puff slightly.
- Heat Oil and Fry Beignets: Heat vegetable oil in a saucepan to 350°F or until a scrap of dough bubbles immediately when dropped in. Fry 2-3 dough rounds at a time, cooking each side until golden brown. Remove and drain on paper towels to remove excess oil.
- Serve: Once the beignets are warm but not hot, dust them generously with powdered sugar and serve immediately for the best texture and flavor.
Notes
- Ensure milk is warmed to about 105°F to properly activate the yeast without killing it.
- Do not overcrowd the frying pan to maintain oil temperature and even cooking.
- Serve beignets fresh and warm to enjoy their characteristic airy texture.
- Use a thermometer to maintain the oil temperature precisely for perfect frying.
- Leftover beignets can be reheated briefly in a low oven but are best enjoyed fresh.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
