Ingredients
- All-purpose flour: 2 1/4 cups
- Granulated sugar: 1/4 cup
- Active dry yeast: 2 1/4 teaspoons (1 packet)
- Salt: 1/2 teaspoon
- Warm milk (110-115°F): 3/4 cup
- Large egg: 1
- Vanilla extract: 1 teaspoon
- Vegetable oil, for frying: 4 cups
Instructions
- Step 1: In a large bowl, whisk together flour, sugar, yeast, and salt. In a separate bowl, combine warm milk, egg, and vanilla extract.
- Step 2: Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. The dough will be slightly sticky.
- Step 3: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 4: Gently punch down the dough to release the air. Roll the dough out to about 1/4-inch thickness on a lightly floured surface. Cut into 2-inch squares or diamonds.
- Step 5: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully drop the beignets into the hot oil, a few at a time, and fry for 2-3 minutes per side, until golden brown and puffed up.
- Step 6: Remove the beignets from the oil and drain on paper towels. Dust generously with powdered sugar and serve immediately.
Notes
- Store leftover beignets in an airtight container at room temperature for up to 2 days, though they are best enjoyed fresh.
- To revive day-old beignets, briefly microwave them (about 10-15 seconds each) to soften them up.
- Serve these beignets with a side of warm chocolate sauce or a dusting of cinnamon sugar for an extra indulgent treat.
- For a truly light and airy beignet, ensure your milk is within the specified temperature range (110-115°F) to properly activate the yeast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American