Description
Lavender Vanilla Bean French Beignets are a delicate twist on the classic French pastry. These light, fluffy doughnuts are infused with the subtle floral notes of lavender and the warm, aromatic essence of vanilla bean, creating a truly decadent treat. Each beignet is deep-fried to perfection, with a golden, crispy exterior that gives way to a soft, airy interior. Sprinkled with powdered sugar and served warm, these beignets are the perfect indulgence for breakfast, dessert, or any special occasion.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon salt
- 2 ½ teaspoons active dry yeast
- 1 teaspoon dried lavender buds
- 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
- ¾ cup warm milk (about 110°F)
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon lemon zest (optional)
- Vegetable oil for frying
- Powdered sugar, for dusting
Ingredient Highlights
- Lavender: The addition of dried lavender buds imparts a subtle floral fragrance and flavor that elevates the beignets, making them a unique treat.
- Vanilla Bean: Using the seeds from a vanilla bean pod adds an intense, natural vanilla flavor that’s more aromatic than extract.
- Yeast: The yeast gives the beignets their characteristic fluffy texture, making them soft and airy once fried.
- Butter: Melted butter adds richness to the dough, creating a tender crumb.
Instructions
Prepare the Dough:
- Activate the Yeast: In a small bowl, combine the warm milk, granulated sugar, and yeast. Stir to dissolve and let it sit for 5-10 minutes, until the mixture becomes frothy.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, and dried lavender buds.
- Add Wet Ingredients: Add the activated yeast mixture, vanilla bean seeds (or vanilla extract), eggs, melted butter, and lemon zest (if using) to the dry ingredients. Stir until the dough begins to come together.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
- Let the Dough Rise: Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm place for 1 hour, or until it has doubled in size.
Shape and Fry the Beignets:
- Roll Out the Dough: Once the dough has risen, punch it down to release the air. Transfer it to a floured surface and roll it out to about ½ inch thickness.
- Cut the Beignets: Use a sharp knife or pizza cutter to cut the dough into squares or rectangles, about 2 inches wide.
- Heat the Oil: In a large pot or deep-fryer, heat about 2 inches of vegetable oil to 375°F (190°C). Use a thermometer to ensure the oil is at the correct temperature.
- Fry the Beignets: Carefully drop a few beignet squares into the hot oil at a time, making sure not to overcrowd the pot. Fry for about 2-3 minutes on each side, or until golden brown. Use a slotted spoon to remove the beignets and transfer them to a paper towel-lined plate to drain.
- Dust with Powdered Sugar: While the beignets are still warm, dust them generously with powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 150-180 kcal
- Fat: 7g
- Carbohydrates: 28g
- Protein: 3g