Vanilla-Scented Beignets recipe

Vanilla-Scented Beignets recipe

Fried donuts that are sweet, tender, and light and have a delightful vanilla and icing sugar flavor. It's quite difficult to avoid beignets because they are so wonderful. 


  • 1/2 cup of granulated sugar (100g),  
  • 3/4 cup of heated water between 110 (F), 
  • 1 packet of active dry yeast, 2 1/4 teaspoons 
  • 1 big egg, room temperature 
  • 1/2 cup room temperature milk or evaporated milk (120 ml). 
  • 2 teaspoons (10 ml) of Vanilla extract
  • 3 3/4 cups all-purpose flour (450g),  
  • 1 teaspoon salt,  
  • 3 tablespoons room-temperature unsalted butter 
  • peanut oil or vegetable oil for deep-frying;  
  • 1/2 cup (60g) of powdered sugar 


  1. If you're making this by hand or with an electric mixer, pour the warm water into a big basin or bowl of a stand mixer. Set aside for about five minutes to give the yeast time to begin working after adding the yeast and half the sugar. 
  2. 3 3/4 cups of flour should be measured out, combined with the teaspoon of salt, and placed aside. 
  3. Pour the milk, Vanilla extract, remaining sugar, and egg into the bubbling yeast mixture. Once everything is smooth, add half of the flour mixture and stir again. 
  4. Once the mixture comes together, attach a dough hook, add the remaining flour, and mix on medium speed for about 4 minutes, or until the dough is smooth and begins to pull away from the bowl. This dough is thick and sticky, but you can add an additional 1/4 cup of flour if it looks too wet. 
  5. You can either refrigerate the dough in the refrigerator for up to 48 hours (about 2 days) or transfer it to a sizable, lightly oiled bowl, cover it, and let it rise in a warm location for at least two hours. 
  6. A big saucepan with a candy thermometer attached should have about 3 inches of oil in it. Set the pot over medium-high heat. Several layers of paper towels should be placed over a wire cooling rack. 
  7. The dough should be rolled out into a rectangle that is 12 inches thick once it has risen. Make use of a pizza cutter to cut into 2-2 1/2-inch squares. 
  8. Beignets should be added to the oil when it reaches 360°F, three to four at a time. Fry until golden and puffy on the bottom, then flip over and remove using a spider or slotted spoon once the bottom is also golden.  
  9. Place onto the paper towels, sprinkle with confectioner's sugar, and then savor! 


As a final piece of advice, I can say that beignets are best served warm or hot right away after frying because they don't taste nearly as nice the next day. 


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