Name: Vanilla French Beignets
Ingredients: Flour – for structure and light, airy texture; Yeast – to make the dough rise and puff; Sugar – adds sweetness; Vanilla extract – for fragrance and flavor; Milk – warm for mixing the dough; Butter – melted, for smooth dough texture; Vegetable oil – for frying the beignets; Salt – for balance in the dough; Powdered sugar – for coating the fried beignets

Ingredients

Flour – for structure and light, airy texture
Yeast – to make the dough rise and puff
Sugar – adds sweetness
Vanilla extract – for fragrance and flavor
Milk – warm for mixing the dough
Butter – melted, for smooth dough texture
Vegetable oil – for frying the beignets
Salt – for balance in the dough
Powdered sugar – for coating the fried beignets

Instructions

Mix Dry Ingredients
In a large bowl, combine flour, sugar, yeast, and salt.
Prepare Wet Ingredients
Warm the milk and melt the butter in a pan. Gradually add to the dry ingredients to form a shaggy dough.
Knead the Dough
Turn the dough onto a floured surface. Knead for 5-7 minutes until smooth and elastic.
First Rise
Place the dough in a greased bowl, cover it, and let it rise in a warm, draft-free area for about 1 hour, or until doubled in size.
Shape the Dough
Punch down the dough to release air bubbles. Roll it out on a floured surface to about 1/4-inch thickness. Use a knife or cutter to cut it into squares or rectangles.
Fry the Beignets
Heat oil to 350°F-375°F. Gently drop the dough pieces into the hot oil. Fry 2-3 minutes per side until golden brown. Ensure even cooking by turning the dough.
Coat with Powdered Sugar
While still warm, dust the beignets generously with powdered sugar using a fine-mesh sieve.

Notes

Oil Temperature: Monitor oil carefully (350°F-375°F) to avoid greasy or uneven beignets.
Powdered Sugar Coating: Apply while the beignets are still warm for the best result. Adjust sweetness as desired.
Flavor Twists: Add ground cinnamon or vanilla sugar to powdered sugar for extra flavor.
Storage: Store beignets in an airtight container for up to 2 days. Reheat in the oven for a few minutes to restore crispness.