Ingredients
Scale
- For the Beignet Dough:
- 4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups warm milk (110°F)
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 2 teaspoons vanilla extract
- For Frying and Topping:
- Vegetable oil for frying (canola or peanut oil recommended)
- 1/2 cup powdered sugar
- 1 teaspoon cinnamon (optional)
Instructions
- Prepare the Dough:
- In a small bowl, mix the yeast with warm milk and 1 tablespoon of sugar. Let it sit for 5 minutes until frothy.
- In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and add the eggs, melted butter, vanilla extract, and the yeast mixture.
- Mix until a soft dough forms, then knead on a floured surface for 6-8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm spot for 1-2 hours, or until doubled in size.
- Shape the Beignets:
- Punch down the risen dough and roll it out on a floured surface to about 1/4-inch thickness.
- Cut the dough into 2×2-inch squares or desired shapes. Arrange them on a baking sheet and cover lightly with a cloth while you heat the oil.
- Fry the Beignets:
- Heat 3 inches of vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Fry the beignet squares in batches, cooking for 2-3 minutes on each side, or until golden brown. Avoid overcrowding the pan to maintain oil temperature.
- Use a slotted spoon to remove the beignets and drain them on a paper towel-lined plate.
- Add the Topping:
- In a bowl, mix powdered sugar and cinnamon (if using). While the beignets are still warm, dust them generously with the powdered sugar mixture.
Notes
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 2 hours (including rise time)
Kcal: ~150 kcal per beignet
Servings: ~24 beignets
