Vanilla French Beignets (Print Version)

# Ingredients:

→ For the Beignet Dough

01 - 2½ cups all-purpose flour
02 - ¼ cup granulated sugar
03 - 2 teaspoons active dry yeast
04 - ½ teaspoon salt
05 - 1 cup warm milk (about 110°F)
06 - 1 tablespoon unsalted butter, melted
07 - 1 tablespoon pure vanilla extract

→ For Frying & Finishing

08 - Vegetable oil, enough for 2 inches in your pot
09 - Powdered sugar, generous amount for dusting

# Instructions:

01 - In a large bowl, whisk together the flour, sugar, yeast, and salt. Give everything a good mix to make sure the yeast and sugar are evenly distributed throughout the flour.
02 - In a separate bowl, combine the warm milk, melted butter, and vanilla extract. The milk should feel warm to the touch but not hot - think of the temperature of a nice warm bath. This is important because if it's too hot, it'll kill the yeast, but if it's too cool, the yeast won't activate properly.
03 - Pour the wet ingredients into the dry ingredients while stirring with a wooden spoon. Keep mixing until everything comes together and forms a shaggy dough. It might look a bit messy at this stage, but that's perfectly normal.
04 - Turn the dough out onto a lightly floured surface. Now comes the fun part - kneading! Work the dough with your hands for about 8-10 minutes until it becomes smooth and elastic. If it sticks to your fingers too much, just dust it with a little more flour. You'll know it's ready when it springs back when you poke it gently.
05 - Lightly oil a clean bowl and place your dough ball inside, turning it once to coat it with oil. Cover the bowl with a clean kitchen towel and find a warm, draft-free spot in your kitchen. Let the dough rest and rise until it doubles in size, which takes about 1½ hours. This is a good time to catch up on a TV episode or do some light chores.
06 - Once the dough has doubled, gently punch it down to release the air bubbles. Transfer it to a floured surface and roll it out to about ¼-inch thickness. Using a sharp knife or pizza cutter, cut the dough into 2×2 inch squares. Don't worry if they're not perfectly even - homemade charm is part of the appeal!
07 - Pour about 2 inches of vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil to 360°F, using a thermometer to check the temperature. Getting the oil temperature right is crucial for perfect beignets - too hot and they'll burn, too cool and they'll be greasy.
08 - Carefully lower a few dough squares into the hot oil, being careful not to overcrowd the pot (which would lower the oil temperature). Fry them for about 1-2 minutes per side until they puff up and turn a beautiful golden brown. They cook quickly, so keep a close eye on them!
09 - Use a slotted spoon to remove the golden beignets from the oil and place them on paper towels to drain excess oil. While they're still warm, give them a very generous dusting of powdered sugar - and I mean generous! Traditional beignets are practically buried in sugar.
10 - These vanilla beignets are at their absolute best when served immediately while still warm. If you need to make them slightly ahead of time, keep them on a wire rack so they don't get soggy, and give them a fresh dusting of powdered sugar just before serving.

# Notes:

01 - For the perfect rising environment, place your covered dough in a slightly warm (but turned off) oven with a bowl of hot water on the bottom rack to create some humidity.
02 - You can tell when the oil is ready without a thermometer by dropping a small piece of dough in - it should sizzle immediately and float to the top.
03 - These beignets are best enjoyed fresh, but you can reheat leftovers in a 300°F oven for a few minutes to crisp them up again.
04 - For a fun variation, try adding a teaspoon of cinnamon to the powdered sugar for dusting.

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