Vanilla French Beignets 

Vanilla French Beignets are light, airy pastries that offer a delightful twist on the classic donut. Originating from France and popularized in New Orleans, these square or round treats are deep-fried to golden perfection and dusted with powdered sugar. Infused with vanilla, they provide a fragrant sweetness that enhances their melt-in-your-mouth texture. Ideal for breakfast, brunch, or as a sweet snack, these beignets are sure to impress with their simplicity and flavor.

Ingredients

• 1 cup warm water (approximately 110°F)

• 2¼ teaspoons active dry yeast (1 packet)

• ¼ cup granulated sugar

• 1 large egg

• ½ cup evaporated milk

• 1 teaspoon pure vanilla extract

• 3½ cups all-purpose flour (plus extra for dusting)

• 2 tablespoons unsalted butter, melted

• ¼ teaspoon salt

• Vegetable oil (for frying)

• Powdered sugar (for dusting)

Directions

1. Activate the Yeast: In a small bowl, combine the warm water, yeast, and a pinch of sugar. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active and ready to use.

2. Mix Wet Ingredients: In a large mixing bowl, whisk together the egg, evaporated milk, vanilla extract, and melted butter until well-combined. Ensure the melted butter is not too hot to prevent cooking the egg.

3. Combine Dry Ingredients: In another bowl, mix the flour, sugar, and salt. Gradually add the dry ingredients into the wet mixture, stirring as you go. You can use a stand mixer fitted with a dough hook attachment or knead the dough by hand.

4. Knead the Dough: Once all ingredients are combined, knead the dough for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a bit more flour, one tablespoon at a time.

5. First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and allow it to rise in a warm place for about 1½ to 2 hours, or until it doubles in size.

6. Roll Out the Dough: Once the dough has risen, transfer it to a floured surface and roll it out to about ¼ inch thickness. Use a sharp knife or a pizza cutter to cut the dough into 2-inch squares.

7. Heat the Oil: In a large, deep pot or deep fryer, heat the vegetable oil to 350°F (175°C). Ensure the oil is at the right temperature, as too hot or too cold oil will result in unevenly cooked beignets.

8. Fry the Beignets: Carefully drop a few pieces of dough into the hot oil. Fry them in batches to avoid overcrowding the pot. Fry for about 1-2 minutes on each side, or until they are golden brown and puffed up.

9. Drain and Dust: Using a slotted spoon, remove the beignets from the oil and place them on a paper towel-lined plate to drain excess oil.

10. Serve: While still warm, dust the beignets generously with powdered sugar. Serve immediately for the best taste and texture

Nutritional Information (approximate per serving)

• Calories: Approximately 150 kcal

• Carbohydrates: 20 g

• Protein: 2 g

• Fat: 7 g

• Saturated Fat: 1 g

• Cholesterol: 15 mg

• Sodium: 50 mg

• Potassium: 50 mg

• Fiber: 0 g

• Sugar: 5 g

• Vitamin A: 50 IU

• Vitamin C: 0 mg

• Calcium: 20 mg

• Iron: 1 mg