French Market Beignets
Transport your kitchen straight to the lively streets of New Orleans with these irresistibly fluffy and golden French Market Beignets! Perfectly fried to a light crisp and dusted generously with powdered sugar, these classic French-inspired pastries are a delightful treat for breakfast, dessert, or an indulgent snack. Made from a soft, lightly sweetened yeast dough enriched with milk, butter, and a hint of vanilla, these homemade beignets puff up beautifully as they fry, creating an airy interior and a satisfyingly delicate exterior. Whether served alongside a steaming cup of coffee or enjoyed on their own, these crowd-pleasing beignets are easy to make and bring the magic of the French Quarter to any occasion.
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Recipe Information
Ingredients
- 0.25 cups warm water
- 2.25 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 cups whole milk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoons vanilla extract
- 3.5 cups all-purpose flour
- 0.5 teaspoons salt
- 4 cups vegetable oil (for frying)
- 1 cups powdered sugar (for dusting)
Instructions
In a small bowl, combine the warm water, active dry yeast, and 1 tablespoon of the sugar. Let it sit for 5-10 minutes until the mixture becomes frothy and activates.
In a large mixing bowl, whisk together the milk, melted butter, egg, vanilla extract, and the remaining sugar.
Add the activated yeast mixture to the wet ingredients and whisk to combine.
Gradually stir in the all-purpose flour and salt. Mix until the dough comes together and becomes slightly sticky but manageable.
Transfer the dough to a clean, lightly floured surface. Knead the dough for about 5 minutes until it becomes smooth and elastic.
Place the dough into a lightly greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place for 1.5-2 hours, or until it doubles in size.
Once the dough has risen, punch it down and transfer it back to the floured surface. Roll the dough out to about 1/4-inch thickness.
Using a sharp knife or pizza cutter, cut the dough into 2-inch squares. You should get about 24 pieces.
In a deep pot or skillet, heat the vegetable oil to 375°F (190°C). Ensure the oil is hot enough by using a candy thermometer or testing with a small piece of dough—it should sizzle immediately.
Carefully lower a few pieces of dough into the hot oil, being cautious not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown and puffed.
Remove the beignets with a slotted spoon and drain them on a paper towel-lined plate.
Dust the warm beignets generously with powdered sugar before serving. Serve immediately for the best taste and texture.
Nutrition Facts
Calories |
1347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 145 mg | 6% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 20.6 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 110 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
