Why You’ll Love This Recipe
Vanilla French beignets are a delightful pastry that brings a taste of Parisian charm straight to your kitchen. Light, airy, and dusted with powdered sugar, they’re a perfect indulgence for breakfast, brunch, or dessert. Unlike heavy doughnuts, beignets have a pillowy texture that almost melts in your mouth. The addition of vanilla enhances their flavor, making each bite subtly sweet and aromatic. I tried serving them with a warm cup of coffee, and it felt like a little café moment at home. Whether you’re looking to impress guests, satisfy a sweet craving, or enjoy a cozy baking project, these beignets are sure to hit the spot. They’re best eaten fresh from the fryer, when they’re golden, warm, and irresistibly fluffy. Simple yet elegant, vanilla French beignets are a recipe you’ll want to keep for special mornings or festive occasions.
Vanilla French Beignets – A Sweet and Fluffy Treat
- Total Time: 1 hour 35 minutes
- Yield: 24 beignets
- Diet: Vegetarian
Description
Light, fluffy French beignets flavored with vanilla and dusted with powdered sugar. These golden fried pastries are a delightful treat for breakfast or dessert.
Ingredients
- 2 1/4 tsp active dry yeast (1 packet)
- 3/4 cup warm milk (110°F/45°C)
- 1/4 cup granulated sugar
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3 cups all-purpose flour (plus extra for rolling)
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- In a small bowl, dissolve yeast in warm milk with 1 tablespoon of sugar. Let sit for 5–10 minutes until foamy.
- In a large mixing bowl, whisk together egg, melted butter, vanilla, remaining sugar, and salt. Stir in yeast mixture.
- Gradually add flour, mixing until a soft dough forms. Knead on a floured surface for 5–7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1–2 hours until doubled in size.
- Punch down dough and roll out to 1/4-inch thickness. Cut into 2-inch squares or desired shapes.
- Heat vegetable oil in a deep pot to 350°F (175°C). Fry beignets in batches for 1–2 minutes per side until golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Dust generously with powdered sugar before serving warm.
Notes
- Best enjoyed fresh, while still warm and fluffy.
- You can add a pinch of cinnamon or nutmeg to the dough for extra flavor.
- Serve with chocolate sauce, caramel, or fruit preserves for dipping.
- If desired, fill beignets with pastry cream or jam for a surprise center.
- Prep Time: 20 minutes (plus 1–2 hours rising)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour
The base of the dough, giving structure and softness to the beignets.
Granulated sugar
Adds sweetness and helps activate the yeast.
Active dry yeast
Leavens the dough, creating the light, airy texture beignets are known for.
Warm milk
Helps activate the yeast and enriches the dough with a soft, tender crumb.
Eggs
Provide richness, structure, and color to the pastry.
Butter
Adds flavor and keeps the dough tender.
Vanilla extract
Infuses the dough with a sweet, aromatic flavor that enhances the pastry.
Salt
Balances the sweetness and rounds out the flavors.
Vegetable oil
Used for frying, ensuring the beignets cook up golden and crisp on the outside.
Powdered sugar
For dusting the beignets once fried, giving them their iconic finish.
Directions
Begin by dissolving the yeast in warm milk with a teaspoon of sugar. Let it sit until foamy, about 5–10 minutes. In a large bowl, combine flour, remaining sugar, salt, and the yeast mixture. Add eggs, melted butter, and vanilla extract, mixing until a sticky dough forms.
Knead the dough on a floured surface for 5–7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size, about 1–2 hours.
Once risen, punch down the dough and roll it out to about ½-inch thickness. Cut into squares or rectangles using a sharp knife or pizza cutter. Place the cut dough pieces on a baking sheet, cover lightly, and let rise for another 30 minutes.
Heat vegetable oil in a deep pan to 350°F (175°C). Fry the beignets in small batches, turning once, until golden brown on both sides. Remove with a slotted spoon and drain on paper towels. While still warm, dust generously with powdered sugar. Serve immediately for the best texture and flavor.
Servings and timing
This recipe makes about 20–24 beignets. Preparation and rising time takes around 2 hours, while frying only takes 15 minutes.
Storage/reheating
Beignets are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for 1–2 days. Reheat in a 300°F (150°C) oven for 5–7 minutes. Avoid microwaving, as it can make them chewy. Freezing is not recommended as it affects the texture.
Variations and Customizations
Filled beignets
Pipe pastry cream, chocolate, or jam into the beignets after frying for a sweet surprise.
Cinnamon sugar coating
Instead of powdered sugar, toss warm beignets in cinnamon sugar for a spiced twist.
Glazed beignets
Dip in a simple vanilla or chocolate glaze for extra sweetness.
Nutty flavor
Add finely ground almonds or hazelnuts to the dough for a richer taste.
Mini beignets
Cut the dough smaller to make bite-sized versions, perfect for parties.
FAQs
Are beignets the same as doughnuts?
Not exactly—beignets are lighter and airier, with a distinct square shape.
Can I bake beignets instead of frying?
Traditionally, beignets are fried, but baking will yield a denser texture.
Why didn’t my dough rise?
Make sure the yeast is fresh and the milk is warm but not hot.
Can I make the dough ahead of time?
Yes, refrigerate the dough overnight and fry the next day.
What oil is best for frying?
Neutral oils like vegetable or canola work best.
Can I freeze the dough before frying?
Yes, freeze cut dough squares and fry from frozen, adding a minute or two to the cooking time.
How do I know the oil is hot enough?
Use a thermometer or drop in a small piece of dough—it should sizzle immediately.
Can I flavor the dough differently?
Yes, try almond extract, orange zest, or rum for unique variations.
Are beignets French or New Orleans style?
They originated in France but became famous in New Orleans cafés.
Can I double the recipe?
Yes, simply double the ingredients and split the dough into two batches for rising.
Conclusion
Vanilla French beignets are a sweet indulgence that combines classic pastry tradition with a hint of aromatic vanilla. Perfectly fluffy, golden, and generously dusted with powdered sugar, they make any morning or dessert table feel special. Whether you enjoy them plain, filled, or glazed, these beignets are sure to impress family and guests alike. Once you make them at home, you’ll discover just how rewarding—and delicious—this French-inspired treat can be.
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