If you have ever dreamed of biting into a cloud-like treat that melts in your mouth with sweet vanilla notes, then this Vanilla French Beignets Recipe is your new best friend. These airy, golden pillows of dough are fried to perfection, then lovingly coated in a luscious vanilla-infused glaze or a snowy dusting of powdered sugar. Perfect for breakfast, afternoon tea, or an anytime indulgence, these beignets bring a touch of French café charm right into your kitchen. Trust me, once you try this Vanilla French Beignets Recipe, it will quickly become your go-to for a delightfully cozy and irresistible treat.
Ingredients You’ll Need
At its heart, this Vanilla French Beignets Recipe uses simple, wholesome ingredients that come together to create a magical treat. Each one plays a crucial role in developing the beignets’ tender crumb, delicate sweetness, and golden color.
- Active dry yeast (2 1/4 teaspoons): The essential leavening agent that makes the dough rise beautifully and become airy.
- Warm water (3/4 cup): Activates the yeast and creates the perfect environment for fermentation.
- Granulated sugar (1/4 cup): Adds sweetness and helps with browning as the beignets fry.
- Salt (1/2 teaspoon): Balances the sweetness and enhances the overall flavor complexity.
- Whole milk (1/2 cup): Enriches the dough and adds moisture for softness.
- Egg (1 large, beaten): Provides structure and richness to the dough.
- Vanilla extract (1 teaspoon): Infuses that signature warm, aromatic flavor that defines this recipe.
- All-purpose flour (3 1/2 to 4 cups): The backbone of the dough, giving it the right texture and strength.
- Unsalted butter (2 tablespoons, softened): Adds tenderness and a subtle buttery note.
- Vegetable oil (for frying): The neutral oil used to create that irresistible golden crust.
- Powdered sugar (1 cup plus extra for dusting): For the glaze and final dusting, adding sweetness and a beautiful finish.
- Milk (2 tablespoons): Combined with powdered sugar and vanilla to make a smooth glaze.
- Vanilla extract (1 teaspoon for glaze): Enhances the glaze with lovely vanilla flavor to complement the beignets.
How to Make Vanilla French Beignets Recipe
Step 1: Prepare the Dough
Start by waking up the yeast in warm water until it’s frothy and lively—that’s the sign it’s ready to work its magic. Then, mix together the sugar, salt, room temperature milk, beaten egg, and vanilla extract. Adding flour bit by bit creates a soft dough ready for kneading. Don’t forget the butter; kneading it in gives the dough a silky, tender texture that’s essential for those dreamy beignets.
Step 2: First Rise
Cover the dough and let it rest in a warm, draft-free nook until it doubles in size. This rise usually takes about an hour to an hour and a half, and it’s where the yeast really starts transforming your dough into light, fluffy perfection.
Step 3: Shape the Beignets
After gently punching down the risen dough, roll it out to a quarter-inch thickness on a floured surface. Cut the dough into 2-inch squares or rectangles—this size lets each beignet puff up beautifully while frying.
Step 4: Second Rise
Place your cut pieces on a lightly floured baking sheet, cover them, and give them a half-hour to puff up again. This second rise ensures your beignets will be extra airy and tender when fried.
Step 5: Fry the Beignets
Heat vegetable oil to the perfect 350°F (175°C) temperature. Fry the beignets in batches, watching them puff and turn a rich golden brown as they bubble gently in the oil. This step is truly magic—each beignet inflates into a light, hollow cloud that’s crispy on the outside and soft inside.
Step 6: Prepare the Vanilla Glaze
Whisk together powdered sugar, milk, and an extra teaspoon of vanilla extract until smooth and creamy. This glaze adds a luscious vanilla sweetness that is handmade perfection for the warm beignets.
Step 7: Glaze and Dust
While the beignets are still warm, dip them into the glaze or drizzle it on top. For a classic approach, a generous dusting of powdered sugar is equally divine and creates that iconic, snowy finish everyone loves.
Step 8: Serve
Enjoy these delightful beignets fresh and warm with extra powdered sugar if you like—because when it comes to Vanilla French Beignets Recipe, more sweetness means more happiness!
How to Serve Vanilla French Beignets Recipe
Garnishes
Vanilla French beignets shine with a dusting of powdered sugar or a drizzle of vanilla glaze for extra indulgence. You can also sprinkle cinnamon or cocoa powder for a subtle flavor twist that adds a warm touch to each bite.
Side Dishes
These beignets pair beautifully with a cup of hot coffee, rich hot chocolate, or a creamy latte. For a light meal, serve with fresh berries or a bowl of fruit salad to balance the sweetness and add freshness.
Creative Ways to Present
Try stacking the beignets in a pretty pyramid on a cake stand for a festive centerpiece. You can also serve them with small pots of flavored syrups like chocolate, caramel, or berry coulis for dipping. For a brunch spread, arrange alongside jams, whipped cream, and sliced bananas for a playful, customizable treat.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra beignets, store them in an airtight container at room temperature for up to two days. They’re best enjoyed fresh, so plan to eat them quickly because the crispy exterior softens over time.
Freezing
You can freeze leftover beignets by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. They’ll keep well for up to a month and are perfect for quick treats whenever the craving strikes.
Reheating
To reheat, pop frozen or day-old beignets in a preheated oven at 350°F (175°C) for about 5-7 minutes. This revives their crispy exterior and warm, fluffy inside. Avoid microwaving if you want to maintain that delightful texture.
FAQs
Can I make this recipe without yeast?
Yeast is essential in this Vanilla French Beignets Recipe for that characteristic light and airy texture, so unfortunately, skipping it will result in a denser dough. If you’re after a quicker treat, other doughnut recipes using baking powder might work better.
What oil is best for frying beignets?
A neutral oil with a high smoke point like vegetable oil is perfect. It fries the beignets evenly without imparting any unwanted flavors. Avoid olive oil as it has a lower smoke point and stronger flavor.
Can I make the dough ahead of time?
Absolutely! The dough can be prepared the day before and kept in the refrigerator after the first rise. Just bring it to room temperature before shaping and allowing the second rise for best results.
How do I know when the oil is at the right temperature?
If you don’t have a thermometer, drop a small piece of dough into the oil—it should bubble and rise to the surface fairly quickly without browning too fast. Maintaining a consistent 350°F is key for perfect golden beignets.
What can I use instead of powdered sugar for dusting?
If powdered sugar isn’t available, you can use a light dusting of granulated sugar mixed with cinnamon for a different but delicious coating, or try dusting with cocoa powder or finely ground nuts for creative variations.
Final Thoughts
There’s something utterly joyful about making and sharing a batch of these Vanilla French Beignets Recipe beauties. From the moment you smell that sweet vanilla in the dough to the satisfying crunch followed by a pillowy bite, it’s pure happiness. So go ahead, dive into this recipe and bring a touch of French magic to your kitchen and your taste buds. You won’t regret it!
Print
Vanilla French Beignets Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Frying
- Cuisine: French
Description
Delight in these classic Vanilla French Beignets, light and airy deep-fried dough squares coated with a luscious vanilla glaze and a dusting of powdered sugar. Perfectly crispy on the outside and tender inside, these beignets make an irresistible treat for breakfast or dessert.
Ingredients
Dough
- 2 1/4 teaspoons (1 packet) active dry yeast
- 3/4 cup warm water (about 110°F / 45°C)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup whole milk (at room temperature)
- 1 large egg (beaten)
- 1 teaspoon vanilla extract
- 3 1/2 to 4 cups all-purpose flour
- 2 tablespoons unsalted butter (softened)
- Vegetable oil (for frying)
Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
For Dusting
- Powdered sugar
Instructions
- Prepare the Dough: In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy. In a large mixing bowl, combine the sugar, salt, milk, beaten egg, and vanilla extract, mixing well. Add 2 cups of the flour and the yeast mixture, stirring until combined. Gradually add more flour, 1/2 cup at a time, until a soft dough forms. Incorporate the softened butter and knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic, or use a stand mixer with a dough hook.
- First Rise: Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.
- Shape the Beignets: Punch down the risen dough and turn it out onto a floured surface. Roll it out to about 1/4 inch thickness. Cut the dough into 2-inch squares or rectangles using a sharp knife or pizza cutter.
- Second Rise: Arrange the cut dough pieces on a lightly floured baking sheet, cover with a cloth, and allow them to rise for another 30 minutes.
- Fry the Beignets: Heat vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). Fry the beignets in batches for about 2-3 minutes per side until puffed and golden brown. Remove with a slotted spoon and drain on paper towels.
- Prepare the Vanilla Glaze: Whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Glaze and Dust: While the beignets are still warm, dip them into the vanilla glaze or drizzle the glaze over them. Alternatively, generously dust them with powdered sugar.
- Serve: Serve the beignets warm with extra powdered sugar if desired, enjoying their crisp exterior and soft, fluffy interior.
Notes
- The dough should be soft but not sticky; add flour gradually to achieve the right consistency.
- Maintaining the oil temperature at 350°F (175°C) is crucial for even frying without greasy beignets.
- You can substitute whole milk with 2% milk, but whole milk gives richer flavor.
- For a dairy-free version, use a plant-based milk and margarine alternative.
- Be careful not to overcrowd the pan when frying to prevent temperature drops and soggy beignets.
