Let’s dive into the detailed preparation of these delightful vanilla French beignets. Follow these steps closely to ensure your beignets turn out perfectly every time.

1. Preparing the Dough: Combining Dry and Wet Ingredients

Start by preparing your dry ingredients. In a large bowl, combine the all-purpose flour, granulated sugar, active dry yeast, and salt. Mix well to ensure the yeast and sugar are evenly distributed throughout the flour.

Next, in a separate bowl, whisk together the warm milk (about 110°F), melted unsalted butter, and pure vanilla extract. Make sure the milk is warm but not too hot; it should be warm to the touch to activate the yeast without killing it.

2. Kneading and Proofing: How to Knead the Dough and Let It Rise Properly

Gradually pour the wet ingredients into the dry mixture while stirring with a wooden spoon until a dough begins to form. Continue mixing until all ingredients are thoroughly combined.

Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky. If the dough feels too sticky, sprinkle a little more flour as needed. Place the kneaded dough in a greased bowl, turning it once to coat all sides with oil. Cover with a clean cloth and let it rise in a warm, draft-free area for about 1.5 hours, or until it has doubled in size.

3. Shaping and Cutting the Beignets: Tips for Perfectly Shaped Beignets Every Time

Once the dough has risen, punch it down to release the air. Transfer the dough back to a floured surface and roll it out to about 1/4 inch thickness. Using a sharp knife or a pizza cutter, cut the dough into 2×2 inch squares. Ensure each square is evenly cut to guarantee uniform frying.

4. Frying the Beignets: Best Practices for Frying

Pour about 2 inches of vegetable oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil to 360°F (182°C) and use a candy or deep-fry thermometer to monitor the temperature closely.

Carefully place a few pieces of dough into the hot oil, being careful not to overcrowd the pot. Fry the beignets for 1 to 2 minutes on each side or until they puff up and turn golden brown. Use a slotted spoon to remove them from the oil and place them on paper towels to drain any excess oil.