Ingredients
Yeast Mixture
- ¾ cup warm water (100-110°F)
- 2¼ teaspoons active dry yeast (one 0.25-oz/7g packet)
- ¼ cup granulated sugar (50g) (half of total sugar)
Dough
- ½ cup granulated sugar (50g) (remaining half)
- 1 large egg (room temperature)
- ½ cup whole milk or evaporated milk (room temperature, 120ml)
- 2 teaspoons vanilla bean paste (10ml)
- 3¾ to 4 cups all-purpose flour (divided, 450-480g)
- 1 teaspoon salt
- 3 tablespoons unsalted butter (at room temperature, 42g)
For Frying and Finishing
- Vegetable oil or peanut oil (for deep frying, about 3 inches in a pot)
- ½ cup powdered sugar (60g) (for dusting)
Instructions
- Activate Yeast: Add the warm water to the bowl of a stand mixer or a large bowl if mixing by hand or with an electric mixer. Add the active dry yeast and half of the granulated sugar. Set aside for about 5 minutes or until the mixture becomes very foamy on top, indicating the yeast is activated.
- Mix Wet Ingredients: Once the yeast mixture is bubbly, pour in the milk, vanilla bean paste, remaining granulated sugar, and add the egg. Whisk everything together until smooth. Then add 1¾ cups (210g) of flour and whisk to combine into a smooth batter.
- Add Remaining Ingredients: Attach a dough hook to your mixer. Add the remaining 2 cups (240g) of flour and the salt to the mixture. Begin mixing on medium speed until the flour is fully incorporated into the dough. Then add the unsalted butter one tablespoon at a time while continuing to mix.
- Develop Dough: Scrape down the sides of the bowl after all the butter is added. Continue mixing on low speed until the dough is smooth and starts to pull away from the sides, about 4 minutes. The dough should be sticky but not stick to your finger when tapped; add up to an extra ¼ cup (30g) flour if too wet.
- First Rise: Transfer the dough to a large bowl lightly coated with oil. Cover it and let it rise in a warm place until doubled in size, approximately 2 hours. Alternatively, refrigerate the dough immediately for up to 48 hours and let it come to room temperature for about an hour before proceeding.
- Prepare for Frying: Pour about 3 inches of vegetable or peanut oil into a large, heavy-bottomed pot equipped with a candy thermometer. Heat the oil over medium-high heat to 360°F. Cover a wire cooling rack with several layers of paper towels and place it nearby to drain the fried beignets.
- Shape Dough: Once the dough has risen, turn it out onto a well-floured surface. Roll the dough into a half-inch thick rectangle. Using a pizza cutter, cut the dough into 2 to 2½-inch squares.
- Fry Beignets: When the oil reaches 360°F, carefully add 3-4 beignet squares at a time into the hot oil. Fry until the bottoms are golden and puffed, then flip to fry the other side until golden as well. Use a spider or slotted spoon to remove beignets from the oil and transfer them to the paper towel-lined rack to drain.
- Finish and Serve: Generously dust the warm beignets with powdered sugar. Serve immediately and enjoy their light, airy texture and sweet finish.
Notes
- If the dough feels too wet and sticky, add flour gradually until it is tacky but manageable.
- You can refrigerate the dough for up to 48 hours to develop flavor; just be sure to bring it to room temperature for about an hour before frying.
- Maintain oil temperature at 360°F to avoid greasy or undercooked beignets.
- Use a heavy-bottomed pot for even heat distribution during frying.
- Beignets are best enjoyed fresh and hot but can be kept for a few hours in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
