Description
Discover how to make delicious Vanilla French Beignets- Chasety naturally. Perfect for your next brunch!
Ingredients
Scale
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons active dry yeast
- ½ teaspoon salt
- 1 cup warm milk
- 1 tablespoon unsalted butter, melted
- 1 tablespoon pure vanilla extract
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- Step 1: Prepare Dry Ingredients: In a large bowl, combine the 2 ½ cups of all-purpose flour, ¼ cup granulated sugar, 2 teaspoons active dry yeast, and ½ teaspoon salt. Mix well to distribute the yeast and sugar evenly through the flour.
- Step 2: Mix Wet Ingredients: In a separate bowl, whisk together 1 cup of warm milk (about 110°F), 1 tablespoon melted unsalted butter, and 1 tablespoon pure vanilla extract. Ensure the mixture is warm to touch, not hot, to activate the yeast without killing it.
- Step 3: Combine Dry and Wet Ingredients: Gradually pour the wet ingredients into the dry ingredients while stirring with a wooden spoon until a dough begins to form. Continue to mix until all ingredients are thoroughly combined.
- Step 4: Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Step 5: First Rise: Place the kneaded dough into a greased bowl, turning it once to coat all sides with oil. Cover the bowl with a clean cloth and let it rise in a warm, draft-free area for about Step 1: 5 hours, or until it has doubled in size.
- Step 6: Shape the Beignets: Once risen, punch down the dough and roll it out on a floured surface to about 1/4 inch thickness. Cut the dough into 2×2 inch squares using a sharp knife or pizza cutter.
- Step 7: Heat the Oil: Pour about 2 inches of vegetable oil into a deep fryer or large pot. Heat the oil to 360°F, using a candy or deep-fry thermometer to ensure accuracy.
- Step 8: Fry the Beignets: Fry the beignets in batches, careful not to overcrowd the pot, for about 1 to 2 minutes on each side, or until they are puffed up and golden brown. Use a slotted spoon to remove them from the oil and drain on paper towels.
- Step 9: Serve: Dust the freshly fried beignets with powdered sugar and serve immediately.
- Step 10: Cooling: Allow the beignets to cool slightly on a wire rack if not served immediately. This helps to maintain their crispness.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg