Fluffy Vanilla French Beignets

Ingredients:

Directions:

Begin by activating the yeast: in a small bowl, mix the warm milk with the instant yeast. Allow it to sit for about 5 minutes, or until it looks creamy and bubbly.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. Create a well in the center.
Add the beaten egg, softened butter, vanilla extract, and the activated yeast mixture into the well. Gently mix with a wooden spoon or a spatula until a sticky dough begins to form.
Transfer the dough onto a lightly floured surface. Knead it for about 8-10 minutes until smooth and elastic. If the dough feels too sticky, sprinkle a little more flour, but avoid adding too much.
Once kneaded, place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free area for about 1.5 to 2 hours, or until it doubles in size.
Roll the risen dough onto a floured surface to a thickness of about 1/4 inch. Using a sharp knife or a dough cutter, cut the dough into 2-inch squares.
In a heavy-bottomed pot or fryer, heat the vegetable oil to 350°F (175°C). Fry the beignets in batches, turning them occasionally, until both sides are golden brown, approximately 2-3 minutes per side.
Use a slotted spoon to drain the beignets and place them on paper towels to remove excess oil.
Generously dust the warm beignets with confectioners’ sugar before serving.
Tips:

Ensure the milk is not too hot when activating the yeast, as this can kill the yeast cells.
Be patient with the dough rising time, as proper rising is key to achieving fluffy beignets.
For an extra touch, try adding a pinch of cinnamon to the confectioners’ sugar for dusting.
Prep Time: Approximately 20 minutes (excluding rising time)
Calories: Approximately 340 per serving

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