Ingredients
- All-purpose flour: 2 1/4 cups
- Granulated sugar: 1/4 cup, plus more for dusting
- Active dry yeast: 2 1/4 teaspoons
- Salt: 1/2 teaspoon
- Warm milk (110-115°F): 3/4 cup
- Melted unsalted butter: 2 tablespoons
- Vanilla extract: 1 teaspoon
- Egg: 1 large
Instructions
- Step 1: In a large bowl, whisk together flour, sugar, yeast, and salt. In a separate bowl, combine warm milk, melted butter, vanilla extract, and egg.
- Step 2: Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Step 3: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 4: Gently punch down the dough and turn it out onto a lightly floured surface. Roll the dough out to a 1/4-inch thickness. Cut into 2-inch squares.
- Step 5: Heat 2-3 inches of oil in a heavy-bottomed pot to 350-375°F (175-190°C). Carefully drop the beignets into the hot oil, a few at a time, and fry for 2-3 minutes per side, or until golden brown and puffed up.
- Step 6: Remove the beignets with a slotted spoon and place them on a wire rack lined with paper towels to drain. Dust generously with powdered sugar while still warm. Serve immediately.
Notes
- Store leftover beignets in an airtight container at room temperature, but they are best enjoyed fresh.
- To quickly revive slightly stale beignets, microwave them for 10-15 seconds.
- Serve these light beignets alongside a cup of rich, dark coffee for a truly indulgent morning treat.
- For extra puffy beignets, be sure your oil temperature stays consistent during frying and don't overcrowd the pot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American