Vanilla French Beignets Recipe

Introduction

Vanilla French Beignets are light, airy fried pastries perfect for a sweet breakfast or dessert. Crispy on the outside and soft inside, they are dusted with powdered sugar for a classic touch. This recipe guides you through making these delightful treats from scratch.

Ingredients

• 2 ¼ teaspoons active dry yeast
• ¾ cup warm water
• ¼ cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• Pinch of salt
• Oil for frying (vegetable or canola oil recommended)
• Powdered sugar for dusting

Instructions

1. Step 1: In a small bowl, mix warm water, yeast, and a pinch of sugar. Let it sit for 5–10 minutes until foamy and bubbly, indicating the yeast is active.
2. Step 2: In a large mixing bowl, whisk together the sugar, eggs, milk, melted butter, and vanilla extract. Ensure the butter is cooled slightly before adding.
3. Step 3: Gradually add flour and a pinch of salt to the wet mixture while stirring. Once combined, knead the dough by hand or with a dough hook for 5–7 minutes until smooth and elastic. Add extra flour one tablespoon at a time if sticky.
4. Step 4: Place the dough in a greased bowl. Cover with a clean towel or plastic wrap and let it rise in a warm spot for 1–2 hours, or until doubled in size.
5. Step 5: On a lightly floured surface, roll out the dough to about ½-inch thickness. Cut into 2-inch squares or your preferred shape.
6. Step 6: Heat oil in a deep pot or fryer to 350°F (175°C). Use a thermometer to maintain the correct temperature.
7. Step 7: Fry a few dough squares at a time without overcrowding for 2–3 minutes per side until golden brown and puffed. Transfer to paper towels to drain excess oil.
8. Step 8: Let beignets cool slightly, then dust generously with powdered sugar before serving.

Tips & Variations

• For extra flavor, add a pinch of cinnamon to the dough or sprinkle cinnamon sugar on top along with the powdered sugar.
• If you prefer, substitute half of the all-purpose flour with bread flour for chewier beignets.
• Always maintain the oil temperature to ensure even frying without greasiness.

Storage

Store any leftover beignets in an airtight container at room temperature for up to 2 days. Reheat briefly in a warm oven (around 300°F) or toaster oven to restore crispiness. They are best enjoyed fresh but can also be frozen before frying; thaw before frying as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. If using instant yeast, you can skip the activation step and mix it directly with the dry ingredients.

What oil is best for frying beignets?

Neutral oils with high smoke points like vegetable or canola oil work best for frying beignets to achieve a crispy texture without affecting flavor.

Vanilla French Beignets Recipe

Print Recipe

★★★★★

4.6 from 69 reviews

This classic Vanilla French Beignets recipe produces light, fluffy, and perfectly golden fried dough squares dusted with powdered sugar. These delightful treats are made with a yeast-leavened dough enriched with eggs, milk, butter, and vanilla extract, making them irresistibly tender and aromatic. Ideal for breakfast, dessert, or a special snack, these beignets delight with their airy texture and sweet finish.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: Approximately 25–30 beignets 1x
• Category: Dessert
• Method: Frying
• Cuisine: French

Ingredients

Scale 1x2x3x

Yeast Mixture

• 2 ¼ teaspoons active dry yeast
• ¾ cup warm water
• Pinch of granulated sugar (for activating yeast)

Wet Ingredients

• ¼ cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• 3 tablespoons unsalted butter, melted and cooled
• 1 teaspoon vanilla extract

Dry Ingredients

• 4 cups all-purpose flour
• Pinch of salt

Frying

• Oil for frying (vegetable or canola oil recommended)

Finishing

• Powdered sugar for dusting

Instructions

1. Activate the Yeast: In a small bowl, combine warm water, yeast, and a pinch of sugar. Let sit for 5 to 10 minutes until it becomes foamy and bubbly, indicating the yeast is active and ready to use.
2. Prepare Wet Mixture: In a large mixing bowl, whisk together granulated sugar, eggs, whole milk, melted butter (slightly cooled), and vanilla extract until evenly combined to create a rich and flavorful base for the dough.
3. Form the Dough: Gradually add all-purpose flour and a pinch of salt to the wet mixture, stirring continuously. Once combined, knead the dough by hand or with a dough hook attachment for 5 to 7 minutes until the dough becomes smooth and elastic. If sticky, add flour one tablespoon at a time while kneading.
4. First Rise: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm area for 1 to 2 hours or until the dough doubles in size, allowing the yeast to ferment and create a light texture.
5. Shape the Beignets: Transfer the dough to a lightly floured surface and roll it out to about ½-inch thickness. Cut into 2-inch squares or preferred shapes using a knife or pastry cutter for uniform pieces.
6. Heat the Oil: Heat oil in a deep pot or fryer to 350°F (175°C). Use a thermometer to ensure proper frying temperature for even cooking and a crispy golden exterior.
7. Fry the Beignets: Carefully lower a few dough squares into the hot oil, avoiding overcrowding. Fry for 2 to 3 minutes per side until golden brown and puffed. Remove with a slotted spoon and place on paper towels to drain excess oil.
8. Dust and Serve: Allow beignets to cool slightly, then generously dust with powdered sugar before serving warm for the best flavor and texture experience.

Notes

• Make sure the melted butter is cooled before mixing with eggs to prevent curdling.
• Maintain a steady oil temperature of 350°F for perfect frying; too hot will burn the outsides while leaving the insides undercooked.
• Do not overcrowd the frying pot; this lowers oil temperature and leads to greasy beignets.
• Use a thermometer to monitor oil temperature for consistent results.
• Beignets are best enjoyed fresh and warm but can be reheated briefly in the oven to regain crispness.
• If dough is too sticky to handle, add flour sparingly while kneading to avoid dense beignets.

Keywords: vanilla beignets, French beignets, fried dough, classic beignets, yeast doughnuts, powdered sugar beignets