If you have ever dreamed of biting into pillowy, golden fried dough kissed with the delicate warmth of vanilla, then this Vanilla French Beignets Recipe is exactly what you need. These light, airy treats, dusted generously with powdered sugar, bring a little Parisian café magic right into your kitchen. The blend of simple ingredients effortlessly turns into a decadent experience that’s perfect for breakfast, dessert, or any time you want a soulful homemade indulgence that feels both classic and comforting.
Ingredients You’ll Need
Getting the perfect batch of beignets starts with a handful of simple, quality ingredients. Each one plays a special role—from the yeast that gives the dough its signature puffiness to the vanilla extract that infuses a subtle, aromatic touch.
- 2 1/4 teaspoons active dry yeast (1 packet): This is the magical leavening agent that makes your dough rise beautifully and become wonderfully airy.
- 3/4 cup warm water (110°F): The perfect temperature to awaken the yeast and help it activate without killing it.
- 1/4 cup granulated sugar: Adds sweetness to the dough, balancing the vanilla and complementing the fried crust.
- 1/2 teaspoon salt: Enhances all the flavors and keeps the dough from tasting flat.
- 1 teaspoon vanilla extract: This is the heart of the recipe—imparting that unmistakable, fragrant vanilla warmth.
- 1 large egg: Helps bind the dough and adds richness.
- 1/2 cup whole milk: Contributes moisture and tenderness to the dough’s crumb.
- 3 tablespoons unsalted butter, melted: For a silky texture and slight buttery flavor in every bite.
- 3 1/2 cups all-purpose flour (plus more for rolling): The backbone that shapes and supports the dough.
- Vegetable oil for frying: Choose a neutral oil that can reach 350°F to get those perfectly crisp and golden beignets.
- Powdered sugar for dusting: A snowy dusting that provides that classic beignet finish and a sweet first kiss to your palate.
How to Make Vanilla French Beignets Recipe
Step 1: Activate the Yeast
Start by dissolving the active dry yeast in your warm water. It’s key that the water is just warm, not hot, to coax the yeast into action gently. Let this mixture sit for about 5 to 10 minutes until it becomes foamy and bubbly—that’s how you know the yeast is alive and ready to work its magic.
Step 2: Mix the Dough Ingredients
Next, add sugar, salt, vanilla extract, egg, whole milk, and melted butter into the yeast mixture. Give it a good stir to combine all those flavors and ingredients. Gradually sprinkle in the flour, stirring as you go, until a soft, slightly sticky dough starts to form. This dough will be just tacky enough to work with but smooth in texture.
Step 3: Knead to Perfection
Turn your dough out onto a generously floured surface and knead for about 5 to 7 minutes. This step transforms the dough into a silky, elastic ball that will rise and puff in all the right places. Don’t rush—this gentle work helps develop gluten, which gives your beignets their signature chew and softness.
Step 4: Let the Dough Rise
Place the kneaded dough into a lightly greased bowl—cover it loosely with a clean kitchen towel or plastic wrap—and set it somewhere warm and draft-free. Allow it to rise for 1 to 1.5 hours, or until it has doubled in size. You’ll notice the lovely transformation as the dough swells with trapped air, promising lightness in every bite.
Step 5: Shape the Beignets
Once risen, gently punch down the dough to release any large air pockets, then roll it out to about 1/4 inch thick on a floured surface. Use a sharp knife or pizza cutter to cut the dough into 2-inch squares—classic little pillows ready for frying.
Step 6: Fry Until Golden
Heat about 2 inches of vegetable oil in a heavy deep pot to 350°F (175°C). Fry the beignets in batches, giving them a turn after 1 to 2 minutes per side. They should puff up beautifully and turn a deep golden brown, signaling that crispy exterior and soft interior you’re aiming for. Use a slotted spoon to transfer the cooked beignets onto paper towels to drain excess oil.
Step 7: Dust and Serve
While they are still warm, dust your beignets generously with powdered sugar. This final touch melts slightly into the warm surface, creating the perfect balance of sweet and airy. Enjoy them fresh for the ultimate treat!
How to Serve Vanilla French Beignets Recipe
Garnishes
Powdered sugar is a timeless finishing touch for beignets, but you can get creative! Try a light sprinkle of cinnamon or a drizzle of honey or chocolate sauce for a delightful twist. Fresh berries on the side add color and a hint of tartness that balances the sweetness beautifully.
Side Dishes
Vanilla French Beignets pair wonderfully with a steaming mug of coffee or a cup of rich hot chocolate. For brunch, consider serving with fresh fruit salad or a dollop of whipped cream to turn your treat into a more complete experience. Their lightness makes them an excellent companion to both simple and indulgent flavors.
Creative Ways to Present
Think beyond the classic square shapes and try cutting your dough into rectangles or hearts for special occasions. Stack the beignets in a pyramid dusted with powdered sugar for a festive centerpiece, or serve them on elegant trays lined with parchment for a charming party presentation. You could even stuff them with a dollop of jam or custard before frying to surprise your guests!
Make Ahead and Storage
Storing Leftovers
If you’re lucky to have leftovers, store them in an airtight container at room temperature for up to two days. Because beignets are best fresh, they may lose some of their lightness, but you can still enjoy them warmed up for a tasty treat.
Freezing
For longer storage, freeze your cooled beignets on a baking sheet, spaced apart, until solid. Then transfer them to a freezer-safe bag or container. They will keep well for up to one month. This way, you can savor your Vanilla French Beignets Recipe anytime you crave them, no matter the season.
Reheating
Reheat frozen or leftover beignets in a preheated oven at 300°F for 5 to 7 minutes, or until warmed through. This method helps regain some crispiness without drying them out. Avoid microwaving as it can make the texture rubbery.
FAQs
Can I make the dough ahead of time?
Absolutely! You can prepare the dough the night before and let it rise slowly in the refrigerator. Just bring it to room temperature before rolling and frying.
What type of oil is best for frying beignets?
Neutral oils with a high smoke point like vegetable, canola, or peanut oil work best. They allow the beignets to crisp up nicely without altering the flavor.
Why are my beignets not puffing up?
This usually happens if the yeast is not active, the oil temperature is too low, or the dough was rolled too thin. Make sure your yeast is fresh and the frying oil is properly heated for best results.
Can I add other flavors to this Vanilla French Beignets Recipe?
Yes! Adding a pinch of ground nutmeg or cinnamon to the dough adds a lovely twist. You can also try lemon zest or almond extract for subtle variations.
Are Vanilla French Beignets Recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it contains no meat products. Just ensure your frying oil is plant-based to keep it fully vegetarian.
Final Thoughts
You really can’t go wrong with this Vanilla French Beignets Recipe. It’s a beautiful blend of easy-to-find ingredients, simple steps, and incredible flavors that come together to create a little moment of joy with every bite. Whether you’re sharing with family, impressing friends, or treating yourself, these beignets are guaranteed to bring smiles and warm hearts. So roll up your sleeves, heat that oil, and get ready to fall in love with your new favorite homemade indulgence.
Print
Vanilla French Beignets Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours
- Yield: 24 beignets
- Category: Dessert
- Method: Frying
- Cuisine: French
- Diet: Vegetarian
Description
Classic French vanilla beignets are light, fluffy, and perfectly fried pastries dusted with powdered sugar. These homemade treats feature a soft yeast dough infused with vanilla and fried to golden perfection, making them an irresistible dessert or sweet snack.
Ingredients
Yeast Mixture
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3/4 cup warm water (110°F)
Dough
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup whole milk
- 3 tablespoons unsalted butter, melted
- 3 1/2 cups all-purpose flour (plus more for rolling)
For Frying and Serving
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- Activate Yeast: In a large bowl, dissolve the yeast in warm water and let it sit for 5–10 minutes until foamy to ensure the yeast is active.
- Mix Dough Ingredients: Add the sugar, salt, vanilla extract, egg, milk, and melted butter to the yeast mixture. Mix well to combine all ingredients evenly.
- Add Flour and Knead: Gradually stir in the flour until a soft and slightly sticky dough forms. Turn the dough out onto a floured surface and knead for 5–7 minutes until smooth and elastic.
- First Rise: Place the kneaded dough in a lightly greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Shape Beignets: Punch down the risen dough and roll it out to about 1/4-inch thickness. Use a knife or cutter to cut the dough into 2-inch squares.
- Heat Oil: In a deep pot, heat 2 inches of vegetable oil to 350°F (175°C) to prepare for frying.
- Fry Beignets: Fry the beignets in batches, turning once, for 1–2 minutes per side or until they puff up and turn golden brown.
- Drain and Serve: Remove the beignets with a slotted spoon and place them on paper towels to drain excess oil. Dust generously with powdered sugar and serve warm.
Notes
- For extra flavor, add 1/2 teaspoon of ground nutmeg to the dough.
- Beignets are best served fresh but can be reheated in the oven at 300°F for 5–7 minutes.
