Vanilla French Beignets Treats (Printable Version)
Light and airy vanilla-flavored french beignets fried to golden perfection and dusted with powdered sugar.
# Ingredients Required:
→ Dry Ingredients
01 -
313 grams all-purpose flour
02 -
50 grams granulated sugar
03 -
2 teaspoons active dry yeast
04 -
0.5 teaspoon salt
→ Wet Ingredients
05 -
240 milliliters warm milk (approximately 43°C)
06 -
15 grams unsalted butter, melted
07 -
15 milliliters pure vanilla extract
→ For Frying and Finishing
08 -
Vegetable oil for deep frying
09 -
Powdered sugar for dusting
# Guide to Cooking:
01 -
In a large mixing bowl, whisk together flour, granulated sugar, active dry yeast, and salt until evenly distributed.
02 -
In a separate bowl, combine the warm milk, melted butter, and vanilla extract; ensure the temperature is warm to the touch but not hot to preserve yeast activity.
03 -
Gradually add the wet mixture to the dry ingredients while stirring with a wooden spoon until a cohesive dough forms.
04 -
Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic, adding flour sparingly if sticky.
05 -
Place the dough in a greased bowl, turning to coat all sides; cover with a clean cloth and let rise in a warm, draft-free environment for 90 minutes or until doubled in volume.
06 -
Punch down the dough, roll it out to a thickness of approximately 6 mm, and cut into 5x5 cm squares.
07 -
Fill a deep fryer or heavy pot with vegetable oil to a depth of 5 cm and heat to 182°C, monitoring with an accurate thermometer.
08 -
Fry the dough squares in batches, avoiding overcrowding; cook each side for 1 to 2 minutes until puffed and golden brown. Remove with a slotted spoon and drain on paper towels.
09 -
Dust the hot beignets generously with powdered sugar and serve immediately for optimal texture and flavor.
10 -
If not consumed immediately, cool beignets on a wire rack to preserve crispness before serving.
# Extra Suggestions:
01 -
Maintain consistent oil temperature to ensure even cooking and prevent sogginess.
02 -
Serve beignets while warm for the best taste and texture.