Description
Sweet Louisiana magic comes alive with classic French Quarter Vanilla Beignets, delicate pillows of fried dough dusted with powdered sugar. Crisp exterior and tender interior invite passionate pastry lovers to experience New Orleans culinary charm.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups all-purpose flour
- 1 large egg
- ¾ cup warm milk (110°F / 45°C)
Leavening and Sweetening:
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup granulated sugar
- ½ teaspoon salt
Additional Ingredients:
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- ½ cup powdered sugar (for dusting)
- ½ teaspoon vanilla bean powder or cinnamon (optional, for extra flavor)
- Honey or chocolate sauce (optional, for dipping)
Instructions
- Activate the yeast mixture by whisking warm milk with yeast and a touch of sugar, allowing the blend to rest and develop a frothy texture.
- Inspect the mixture for telltale bubbles and a cloud-like foam; if no reaction occurs, discard and restart with fresh yeast components.
- Gently sift flour into a spacious mixing bowl, creating a soft, pristine landscape for your dough preparation.
- Craft a central well in the flour mound, then carefully introduce beaten eggs, melted butter, remaining sugar, salt, and vanilla extract.
- Merge the liquid ingredients with the flour using a wooden spoon, transforming the mixture into a shaggy, preliminary dough.
- Transition to hand-kneading, working the components together until a smooth, elastic dough emerges with a silky, cohesive texture.
- Transfer the dough to a lightly oiled bowl, draping a clean kitchen towel over the top to shield it from drafts.
- Allow the dough to rise in a warm, draft-free environment until it doubles in volume, approximately one hour.
- After rising, punch down the dough to release accumulated air and redistribute yeast activity.
- Roll out the dough on a flour-dusted surface to roughly quarter-inch thickness, ensuring an even, consistent layer.
- Slice the dough into precise squares or diamond shapes using a sharp knife or pastry wheel.
- Heat oil in a deep, heavy-bottomed pot to 370°F, maintaining a consistent temperature for optimal frying.
- Carefully lower dough pieces into the hot oil, frying until golden brown and puffy, turning once to ensure even coloration.
- Remove beignets with a slotted spoon, allowing excess oil to drain on layered paper towels.
- Generously dust the warm beignets with powdered sugar, creating a delicate, sweet blanket that melts slightly upon contact.
Notes
- Select high-quality vanilla extract for richer, more authentic flavor in your beignets.
- Rest the dough overnight in the refrigerator to develop deeper, more complex taste and improve texture.
- Maintain oil temperature between 350-360°F for perfectly crispy, golden-brown beignets without absorbing excess grease.
- Dust powdered sugar immediately after frying while beignets are still warm to help sugar adhere better and create a delightful sweet coating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg