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Vanilla French Beignets with Vanilla Bean Glaze

Three golden brown Vanilla French Beignets stacked on a white plate, drizzled with white vanilla glaze and dusted heavily with powdered sugar.
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Make light, airy, square-shaped French Beignets from scratch, featuring a rich vanilla flavor in both the dough and a simple glaze.

Ingredients

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  • 2 teaspoons active dry yeast
  • 1/2 cup warm water (105-115°F)
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • Vegetable oil, for frying
  • 2 cups powdered sugar, for dusting
  • For the Glaze: 1 cup powdered sugar
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla bean paste or extract
  • 1-2 tablespoons milk or water

Instructions

  1. Activate the yeast: In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in the warm water. Let stand for 5-10 minutes until foamy.
  2. Mix wet ingredients: In a large bowl, whisk together the remaining sugar, egg, milk, and vanilla extract. Add the yeast mixture and stir to combine.
  3. Make the dough: Gradually add the flour and salt to the wet ingredients. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
  4. First proof: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Shape the beignets: Gently punch down the dough. On a lightly floured surface, roll the dough out to about 1/4-inch thickness. Cut the dough into 3-inch squares.
  6. Second proof: Place the squares on parchment-lined baking sheets, leaving space between them. Cover loosely and let them rest for 30 minutes.
  7. Heat the oil: Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2 inches. Heat the oil to 360°F (182°C). Use a thermometer to maintain this temperature.
  8. Fry the beignets: Carefully drop 3-4 squares into the hot oil, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, until puffed and golden brown. They should puff up significantly.
  9. Drain: Remove the beignets with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  10. Make the glaze: While the beignets are cooling slightly, whisk together the glaze ingredients (powdered sugar, melted butter, vanilla paste, and milk/water) until smooth. Add milk/water slowly to reach a thin, drizzly consistency.
  11. Serve: Dust the warm beignets heavily with plain powdered sugar, or drizzle with the vanilla bean glaze, or both. Serve immediately.

Notes

  • Maintain the oil temperature strictly at 360°F; if the oil is too cool, the beignets will absorb too much oil and become heavy. If the oil is too hot, they will brown too quickly before puffing fully.
  • For the lightest texture, handle the dough as little as possible after the first rise.
  • If you do not have vanilla bean paste, use 1 teaspoon of high-quality vanilla extract in the glaze.

Nutrition

Find it online: https://flavorvista.com/vanilla-french-beignets-recipe-easy-fried-dough/