Description
Delectable Beignets from France showcase classic pastry craftsmanship with pillowy fried dough. Powdered sugar dusting and rich vanilla notes create a sweet Parisian street treat you’ll savor with pure culinary delight.
Ingredients
Scale
- 1 tbsp (15 ml) pure vanilla extract
- 2.5 cups (591 ml) all-purpose flour
- 1 cup (237 ml) warm milk
- 1 tbsp (15 ml) unsalted butter, melted
- ¼ cup (50 g) granulated sugar
- 2 tsp active dry yeast
- ½ tsp salt
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- Prepare Dry Mixture: Blend flour, sugar, active dry yeast, and salt thoroughly in a large mixing bowl, ensuring even distribution using a whisk.
- Create Liquid Base: Warm milk to 110°F, then merge with melted butter and vanilla extract, whisking until perfectly integrated.
- Form Dough: Gradually combine liquid ingredients with dry mixture, stirring consistently to develop a smooth, pliable dough without dry spots.
- Develop Texture: Knead dough on a floured surface for 8-10 minutes, transforming it into a silky, elastic consistency with well-developed gluten structure.
- First Fermentation: Transfer dough to a greased bowl, cover with a towel, and let rise in a warm location until volume doubles (roughly 1.5 hours).
- Shape and Prepare: Roll out dough to 1/4 inch thickness, cut into uniform 2×2 inch squares, and prepare for frying by heating vegetable oil to 360°F.
- Fry to Perfection: Gently lower dough squares into hot oil, cooking in small batches until achieving a uniform golden-brown color, about 1-2 minutes per side.
- Final Touch: Drain beignets on paper towels, then lavishly coat with powdered sugar while still warm, ensuring complete coverage.
Notes
- Precise Temperature Control: Maintain exact 360°F oil temperature for perfect golden-brown exterior without burning or undercooking beignets.
- Dough Hydration Technique: Ensure consistent moisture by gradually incorporating liquid ingredients, preventing dry patches or uneven texture.
- Kneading for Gluten Development: Methodically knead dough for 8-10 minutes to create smooth, elastic consistency crucial for light, airy beignets.
- Resting and Rising Strategy: Allow dough to rise in warm, draft-free area until volume doubles, developing rich flavor and tender texture.
- Prep Time: 2 hours
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 300
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 15 mg