Unlocking Café du Monde Magic: Your Ultimate Vanilla French Beignets Recipe
Indulge in the classic taste of New Orleans with these light, airy French beignets. Infused with sweet vanilla and dusted generously with powdered sugar, they’re perfect for breakfast, brunch, or dessert. Crispy on the outside, soft and fluffy inside, they’re a treat you’ll want to enjoy fresh and warm!
Ingredients
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1 cup warm milk (105–115°F / 40–46°C)
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1/4 oz active dry yeast (about 2 1/4 tsp)
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1/4 cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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1/2 tsp salt
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1/4 cup unsalted butter, melted
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3 1/2 to 4 cups all-purpose flour
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Vegetable oil, for frying
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Powdered sugar, for dusting
Instructions
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Activate Yeast:
In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy. -
Mix Wet Ingredients:
Whisk in remaining sugar, egg, vanilla extract, salt, and melted butter into the yeast mixture. -
Make Dough:
Gradually add flour, mixing until a soft dough forms. Knead on a lightly floured surface for 5–7 minutes until smooth and elastic. -
First Rise:
Place dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, until doubled in size. -
Shape Beignets:
Punch down the dough. Roll out to 1/4-inch thickness. Cut into 2–3 inch squares or rectangles. -
Heat Oil & Fry:
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry a few beignets at a time for 1–2 minutes per side until golden brown and puffed. -
Drain & Dust:
Remove with a slotted spoon and drain on paper towels. Dust generously with powdered sugar. Serve warm.
Notes
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Warm milk: Make sure it’s not too hot, or it will kill the yeast.
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Day-old flour tip: Slightly older flour can help create a lighter, airier dough.
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Oil temperature: Maintain 350°F; too hot will brown outside before inside cooks, too cool will make them greasy.
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Serving suggestion: Serve immediately for best texture; leftovers can be reheated in a warm oven.