These classic beignets are soft, airy, and perfectly golden, offering the ideal balance of lightness and sweetness. Made with a simple yeast dough that incorporates both sugar and vanilla sugar, they have a subtle sweetness that is enhanced by their pillowy texture. After frying, they can be dusted with powdered sugar for an extra touch of indulgence. These beignets are perfect for breakfast, brunch, or as a delicious snack, offering a taste of classic French-inspired fried dough. Whether you’re new to frying or an experienced baker, these beignets are fun to make and even more fun to eat!
Why You’ll Love This:
You’ll love these beignets for their irresistible combination of crisp golden exteriors and soft, fluffy interiors. The dough is simple to prepare, and the slow rise ensures a light and airy texture once fried. The touch of vanilla and sugar makes them perfectly sweet without being too heavy. Whether enjoyed fresh out of the fryer or dusted with powdered sugar, these beignets are a delightful treat that’s sure to please everyone. They’re a versatile snack that can be served plain or paired with sweet sauces like chocolate or caramel for added indulgence.
Perfect Occasion:
These beignets are perfect for weekend breakfasts, brunch with friends, or as a fun, sweet snack during holidays and special gatherings. They’re ideal for a cozy morning treat with a cup of coffee or as part of a dessert spread. These treats are also wonderful for sharing—imagine surprising your family or friends with a plate of fresh, warm beignets dusted in powdered sugar. Whether for a festive occasion or a simple weekend indulgence, these beignets are a fantastic choice for any time you want to serve something sweet and satisfying.
Decoration Tips:
For a classic look, generously dust the beignets with powdered sugar once they’ve cooled slightly. If you want to get creative, consider drizzling them with melted chocolate or caramel sauce for an extra indulgent touch. You can also serve them with a side of fruit compote, whipped cream, or dipping sauces to elevate their flavor and presentation. For a special twist, add a little cinnamon to the powdered sugar for a spiced version. These small enhancements can make your beignets even more enticing and visually appealing.
Ingredients:
- 625 grams of all-purpose flour (T45)
- 8 grams of dry yeast
- 6 grams of salt
- 306 ml of water (adjust as needed depending on the type of flour)
- 100 grams of sugar
- 1 packet of vanilla sugar
Instructions:
- Prepare the Yeast Mixture:
In the 306 ml of cold water, take a small amount of water and mix it with the dry yeast. Let the mixture sit for about 10 minutes until it starts to foam. If it takes longer, don’t worry—it’s normal since the water is cold. - Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, sugar, vanilla sugar, and salt. Stir the ingredients together until evenly distributed. - Add Water Gradually:
Slowly pour the remaining water into the dry mixture, stirring with a wooden spoon (or your hands if you prefer). Keep mixing until the dough starts to come together. - Incorporate the Yeast Mixture:
Pour the yeast mixture into the dough and knead the dough thoroughly until it is smooth and well combined. This might take a few minutes, but keep kneading until everything is fully incorporated. - Let the Dough Rise:
Cover the mixing bowl with plastic wrap. Let the dough rise in a warm place for about 1.5 hours, or until it has doubled in size. The dough will become quite puffy. - Shape the Beignets:
Once the dough has risen, dip your hand in water, then grab portions of the dough with your wet hand to form small balls. These will be the beignets. Carefully shape them and place them directly into hot oil for frying. - Fry the Beignets:
Heat a pot of oil for frying to about 170-180°C (340-360°F). Fry the beignets in batches, making sure not to overcrowd the pot. Fry each side until golden brown, about 2-3 minutes per side. Be prepared for the first few batches to be a little tricky, but with practice, the shape will improve. - Cool and Serve:
Once fried, remove the beignets from the oil and let them drain on a paper towel. Serve warm, dusted generously with powdered sugar.
Enjoy!
