Ingredients
Scale
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon active dry yeast
- 1 cup warm milk (about 110°F)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter, melted
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- Activate the yeast by combining warm milk and yeast in a small bowl. Let it sit until frothy (5-10 minutes).
- In a large bowl, mix flour, sugar, and salt. Create a well in the center; add the yeast mixture, eggs, melted butter, and vanilla extract.
- Stir until a sticky dough forms. Knead on a floured surface for about 5-7 minutes until smooth.
- Place dough in a greased bowl and cover with a towel. Let rise in a warm area until doubled in size (1-1.5 hours).
- Punch down the dough and roll out to about ½ inch thick; cut into squares.
- Heat vegetable oil to 350°F (175°C) in a deep pot or skillet.
- Fry beignets in batches for 1-2 minutes per side until golden brown; drain on paper towels.
- Dust with powdered sugar before serving warm.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: New Orleans
Nutrition
- Serving Size: 1 beignet (45g)
- Calories: 150
- Sugar: 4g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg