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Vanilla French Beignets recipe

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Vanilla French Beignets recipe

These Vanilla French Beignets are soft, pillowy, and lightly crisped on the outside, with a hint of vanilla and a generous dusting of powdered sugar. A classic New Orleans-style treat, these beignets are perfect for breakfast, brunch, or dessert!

Ingredients

  • All-Purpose Flour – Forms the base of the dough, creating a light texture.
  • Granulated Sugar – Adds sweetness and helps activate the yeast.
  • Active Dry Yeast – Gives the beignets their signature airy texture.
  • Salt – Enhances the flavor of the dough.
  • Warm Milk – Helps activate the yeast and gives a tender crumb.
  • Unsalted Butter (Melted) – Adds richness and a soft texture.
  • Pure Vanilla Extract – Infuses the dough with a warm, aromatic flavor.
  • Vegetable Oil – Used for deep frying, creating a crisp golden crust.
  • Powdered Sugar – For dusting and adding extra sweetness.

Note: Ingredient measurements can be found in the recipe card below.

Instructions

Step 1: Prepare Dry Ingredients

  1. In a large mixing bowl, combine flour, sugar, yeast, and salt.
  2. Stir well to evenly distribute the ingredients.

Step 2: Mix Wet Ingredients

  1. In a separate bowl, whisk together warm milk, melted butter, and vanilla extract.
  2. Ensure the milk is warm (about 110°F)—hotter milk can kill the yeast.

Step 3: Combine Dough

  1. Slowly pour the wet ingredients into the dry ingredients, stirring continuously with a wooden spoon.
  2. Continue mixing until a sticky dough forms.

Step 4: Knead the Dough

  1. Transfer the dough to a lightly floured surface.
  2. Knead for 8-10 minutes until it becomes smooth and elastic.
  3. If the dough is too sticky, sprinkle in a little extra flour as needed.

Step 5: First Rise

  1. Place the dough in a greased bowl, turning once to coat all sides.
  2. Cover with a clean kitchen towel and let it rise for 1.5 hours, or until doubled in size.

Step 6: Shape the Beignets

  1. Punch down the risen dough to remove air bubbles.
  2. Roll it out on a floured surface to ¼-inch thickness.
  3. Cut into 2×2 inch squares using a sharp knife or pizza cutter.

Step 7: Heat the Oil

  1. Pour 2 inches of vegetable oil into a deep fryer or heavy-bottomed pot.
  2. Heat to 360°F, using a candy or deep-fry thermometer to maintain the correct temperature.

Step 8: Fry the Beignets

  1. Carefully drop small batches of dough into the hot oil.
  2. Fry for 1-2 minutes per side, until puffed and golden brown.
  3. Use a slotted spoon to remove and drain on paper towels.

Step 9: Dust with Powdered Sugar & Serve

  1. While warm, generously dust with powdered sugar.
  2. Serve immediately for the best texture and flavor.
Vanilla French Beignets recipe this Recipe

How to Serve

These Vanilla French Beignets are best enjoyed:

  • With a cup of coffee, hot chocolate, or café au lait.
  • Dipped in chocolate sauce or fruit preserves.
  • Drizzled with honey for a sweet, rich twist.

Make Over

Make Ahead

  • Prepare the dough the night before and refrigerate.
  • Let it come to room temperature before rolling and frying.

Storing

  • Store cooled beignets in an airtight container at room temperature for up to 2 days.
  • Do not refrigerate, as this can make them dense.

Reheating

  • Oven: Warm at 300°F for 5-7 minutes.
  • Air Fryer: Heat at 325°F for 3-4 minutes.
Vanilla French Beignets recipe

Frequently Asked Questions

Can I bake these instead of frying?
Yes! Bake at 375°F for 12-15 minutes, then brush with melted butter and dust with powdered sugar.

What’s the best oil for frying beignets?
Use vegetable oil, canola oil, or peanut oil for best results.

How do I ensure my beignets are fluffy?
Let the dough rise properly and don’t overwork it when rolling.

These Vanilla French Beignets are crispy, airy, and irresistibly delicious—perfect for any occasion!

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Vanilla French Beignets recipe

Vanilla French Beignets recipe

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  • Author: Susan M. Garcia
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 12 servings 1x
  • Category: Breakfast
  • Method: Deep-Frying
  • Cuisine: French
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Description

These Vanilla French Beignets are a delicious take on the classic French pastry, featuring a light, airy texture and a delicate hint of vanilla. Fried to golden perfection and dusted with powdered sugar, they’re best enjoyed fresh and warm with a cup of coffee or hot chocolate!

Ingredients

Scale

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons active dry yeast
  • 1/2 teaspoon salt
  • 1 cup warm milk (about 110°F/43°C)
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon pure vanilla extract
  • Vegetable oil, for frying
  • Powdered sugar, for dusting

Instructions

  1. 1. Prepare the Dry Ingredients:
  • In a large mixing bowl, whisk together flour, sugar, yeast, and salt until evenly combined.
  1. 2. Mix the Wet Ingredients:
  • In a separate bowl, whisk together warm milk, melted butter, and vanilla extract.
  • Ensure the milk is warm but not hot to properly activate the yeast.
  1. 3. Combine and Knead:
  • Gradually pour the wet ingredients into the dry ingredients, stirring with a wooden spoon until a dough forms.
  • Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
  • If the dough is too sticky, sprinkle in a little more flour as needed.
  1. 4. First Rise:
  • Place the dough in a greased bowl, turning it once to coat all sides.
  • Cover with a clean cloth and let it rise in a warm, draft-free area for 1.5 hours, or until doubled in size.
  1. 5. Shape the Beignets:
  • Once risen, punch down the dough and roll it out to ¼-inch thickness on a floured surface.
  • Cut into 2×2-inch squares using a sharp knife or pizza cutter.
  1. 6. Heat the Oil:
  • Pour about 2 inches of vegetable oil into a deep fryer or large pot.
  • Heat the oil to 360°F (182°C) using a candy or deep-fry thermometer for accuracy.
  1. 7. Fry the Beignets:
  • Fry the dough squares in small batches, flipping after 1-2 minutes per side, or until golden brown.
  • Use a slotted spoon to transfer them to a plate lined with paper towels.
  1. 8. Dust & Serve:
  • Generously dust the warm beignets with powdered sugar and serve immediately.

Notes

  • Temperature Control: Maintain an oil temperature of 360°F for even frying. Too hot = burnt outside, raw inside; too cool = greasy beignets.
  • Proofing Tip: For optimal rising, place dough in a slightly warm oven (turned off) with a bowl of hot water to create a humid environment.
  • Serving Suggestion: Beignets are best served hot and fresh. To reheat leftovers, warm in a 300°F oven for a few minutes to restore texture.

Nutrition

  • Serving Size: 1 serving
  • Calories: 220kcal
  • Sugar: 10g
  • Sodium: 120mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 15mg
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