Description
These crispy vanilla beignets are a delightful treat that combines a crunchy exterior with a fluffy, warm interior and a luscious cream filling. Perfect for impressing guests or enjoying a sweet moment of joy, they are sure to bring nostalgia to your kitchen.
Ingredients
Scale
- For the Beignets:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup whole milk, warmed (about 110°F/43°C)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 tablespoons unsalted butter, melted
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
- For the Cream Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon gelatin (optional, for stability)
Instructions
- In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon (if using). Ensure the mixture is well-combined and there are no lumps, which will take about 1 minute.
- In another bowl, combine 1/2 cup warmed whole milk, 2 large eggs, 1 teaspoon pure vanilla extract, and 3 tablespoons melted unsalted butter. Whisk until smooth. This should take about 1-2 minutes.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Avoid overmixing; the batter should be slightly lumpy. This takes about 30 seconds.
- Heat vegetable oil in a deep frying pan over medium heat (about 350°F/175°C). Use a thermometer for accurate temperature; this is crucial as oil that’s too hot will burn the beignets, while too cool will make them greasy. It should take about 5-7 minutes to reach the right temperature.
- Using a cookie scoop, carefully drop 2-3 tablespoons of batter into the hot oil, making sure not to overcrowd the pan. Fry the beignets for about 3-4 minutes on each side, or until golden brown. Use a slotted spoon to flip them halfway through cooking. They should puff up and turn a beautiful golden color.
- Once cooked, transfer the beignets to a paper towel-lined plate to drain excess oil. Dust generously with powdered sugar while they are still warm, allowing it to stick better.
- For the cream filling, in a separate bowl, beat 1 cup of heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form, about 3-4 minutes. If using, sprinkle in the gelatin at the end for added stability.
- Using a piping bag or a small knife, create a small hole in each beignet and fill with the whipped cream mixture. Ensure not to overfill, or it may ooze out when you take a bite.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 beignet
- Calories: 250
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: Be mindful of the oil temperature. If the oil is too hot, the beignets will cook too quickly on the outside while remaining raw inside. Use a thermometer to keep it at a steady 350°F.