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Ingredients
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Dough
Frying
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm milk (about 110°F or 43°C) and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, salt, and the frothy yeast mixture.
- 3
Combine Wet Ingredients
In a separate bowl, whisk the eggs, melted unsalted butter, and vanilla extract until well combined.
- 4
Form the Dough
Add the egg mixture to the flour mixture and mix until a soft dough forms. If the dough is too sticky, you can add a little more flour as needed.
- 5
Knead and Rise
Turn the dough out onto a floured surface and knead for about 5 minutes. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
Frying
- 6
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature for frying.
- 7
Shape the Beignets
Once the dough has risen, punch it down and roll it out on a floured surface to about 1/4-inch thickness. Cut the dough into 2-inch squares or desired shapes.
- 8
Fry the Beignets
Carefully drop a few pieces of dough into the hot oil at a time. Fry for about 2-3 minutes on each side or until they are golden brown. Remove with a slotted spoon and drain on paper towels.
- 9
Dust with Powdered Sugar
While the beignets are still warm, dust generously with powdered sugar. Serve immediately for the best taste.