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Nutrition Facts
Serving Size 67 g
(Approx. 24 Servings)
Amount Per Serving
Calories 220 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 290 mg 12%
Total Carbohydrate 30 g 10%
Dietary Fiber 1 g 4%
Sugars 10 g
Protein 4 g
Vitamin A 0% • Iron 8%
Vitamin C 0% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Homemade Vanilla Bean & Cinnamon Beignets

Prep Time
24 hours
Cook Time
12 minutes
Total Time
24 h 12 m
Serves
24  People

Ingredients

Recipe makes 24 Servings

1 3/4 cup(s) water
1 Tbsp dry active yeast
2 large egg yolks
1/2 cup(s) vegetable oil
5 cup(s) all purpose flour, plus more as needed for dusting
1/2 cup(s) dry milk powder
3 Tbsp Nielsen-Massey Vanilla Bean Paste
3 1/2 Tsp kosher salt
1/3 cup(s) sugar
1 1/2 Tsp ground cinnamon
2 cup(s) vegetable or canola oil, as needed for proper frying depth
3 cup(s) powdered sugar, as needed for coating and serving
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Instructions

1
In a stand mixer with dough hook attachment, add water, yeast, egg yolks, and oil. Whisk together with a fork to just combine.
2
Add flour, milk powder, vanilla paste, salt, sugar and cinnamon. Set mixer to medium low speed between setting 2 and 4 if using a Kitchenaid stand mixer.
3
Allow dough to come together, scraping down sides of bowl as needed to keep everything incorporated. Mix/knead for 10 minutes.
4
Dough should be fairly sticky and cling to dough hook. Sprinkle flour onto a work surface and use a little flour if needed to help scrape dough out of mixer onto work surface.
5
Sprinkle some flour on top of dough just enough and gently fold dough a few times until dough doesn't stick to surface of table any more.
6
Form dough into a ball and place into a well oiled large deep bowl or container. Spray a little non-stick spray over surface of dough to keep it moist.
7
Cover dough with plastic wrap tightly and refrigerate for 24 hours.
8
When ready to fry, remove dough from fridge and allow to sit for at least 45 minutes. Meanwhile, fill a large Dutch oven with enough oil to have at least 2 inches in bottom of pot. Set heat to medium low heat, target temperature to fry is 325°F to 350°F.
9
Sprinkle flour over a work surface and remove dough from bowl. Using a rolling pin, roll out dough into a rectangular shape until dough is approximately 1/4 inch thick.
10
Allow dough to sit and slowly rise again for about 15 to 20 minutes while oil is heating. Cut into diamond shapes or triangles; fry in batches flipping each to get them golden brown on each side.
11
Remove each finished beignet to a wire rack to drain. For serving completely coat each with lots of powdered sugar.
12
Chef's Note: This recipe will make between 2 to 4 dozen beignets depending on size cut.
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