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.

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.

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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