Easiest Ever Vanilla Beignets
Craving pillowy, melt-in-your-mouth beignets without the fuss of complicated yeast doughs? This easy recipe delivers authentic flavor and that signature airy texture with minimal effort. Get ready to whip up a batch of these irresistible treats and shower them with powdered sugar!
Equipment
- Large bowl
- Whisk
- Small bowl
- Plastic Wrap
- Large, heavy-bottomed pot or Dutch oven
- candy thermometer
- Clean work surface
- Pizza cutter or sharp knife
- Slotted spoon
- Wire rack
- Paper towels
- Fine-mesh sieve (optional)
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- ¼ cup granulated sugar, plus more for dusting
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, vegetable oil, vanilla extract, and egg until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Cover the bowl with plastic wrap and let the dough rest for 15 minutes.
- While the dough rests, heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a candy thermometer to monitor the temperature.
- Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently pat it into a 1/2-inch thick rectangle.
- Use a pizza cutter or sharp knife to cut the dough into approximately 2-inch squares.
- Carefully drop a few beignets at a time into the hot oil. Do not overcrowd the pot.
- Fry for about 2-3 minutes per side, or until golden brown and puffed up.
- Remove the beignets with a slotted spoon and transfer them to a wire rack lined with paper towels to drain excess oil.
- While the beignets are still warm, generously dust them with powdered sugar. Use a fine-mesh sieve for even coverage.
- Serve immediately and enjoy.
Notes
For best results, maintain a consistent oil temperature of 350°F. Overcrowding the pot will lower the oil temperature and result in greasy beignets. Ensure your baking powder is fresh for optimal puffiness. Beignets are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature and briefly reheated. For a cinnamon sugar variation, toss the warm beignets in a mixture of cinnamon and sugar instead of powdered sugar. A pinch of nutmeg or lemon zest can also be added to the dough for different flavor profiles.