If you’ve ever dreamed of wandering the Parisian streets, powdered sugar clinging to your lips and the scent of vanilla wafting through the air, Vanilla French Beignets are your ticket to that magic—no passport required! These pillowy, golden bites are crisp on the outside, soft and airy within, and kissed with just enough sweetness to make every bite pure joy. Whether you’re looking for an inviting brunch treat, an afternoon pick-me-up, or a dazzling dessert to impress, Vanilla French Beignets are guaranteed to become your new go-to recipe. Let’s dive right in and bring a little piece of French café culture straight to your kitchen!

Vanilla French Beignets Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Vanilla French Beignets is that they rely on simple pantry staples, yet each ingredient plays a starring role in building flavor, texture, and that irresistible golden finish. Here’s what you’ll need—and why each one matters:

  • Active dry yeast: This is what gives the beignets their signature airy lift and delicate crumb. Make sure it’s fresh for the best rise.
  • Warm milk: Milk not only activates the yeast but also adds tenderness and a subtle richness to the dough.
  • Granulated sugar: Sweetens the dough just enough and helps feed the yeast for that perfect rise.
  • Large egg: Binds everything together and gives the beignets a soft, fluffy interior.
  • Vanilla extract: The secret to the beignets’ fragrant, warm flavor. Use pure vanilla for the best taste.
  • Salt: A pinch sharpens and balances the sweetness, making each bite pop.
  • Unsalted butter: Softened butter brings a silky, rich mouthfeel to the dough.
  • All-purpose flour: The backbone of the dough, giving structure while keeping things light and tender.
  • Vegetable oil: Perfect for frying, as it allows the beignets to puff up beautifully without imparting any strong flavors.
  • Powdered sugar: No French beignet is complete without a blizzard of powdered sugar to finish!

How to Make Vanilla French Beignets

Step 1: Activate the Yeast

Begin by combining the warm milk, active dry yeast, and just a pinch of your measured sugar in a large mixing bowl. Give it a gentle stir, then let it sit undisturbed for 5 to 10 minutes. You’re looking for a foamy layer to develop—this not only proves your yeast is alive and kicking, but it also sets you up for those signature puffy Vanilla French Beignets.

Step 2: Mix the Dough

Once the yeast is bubbly and aromatic, stir in the remaining sugar, egg, vanilla extract, salt, and softened butter. Gradually add in the all-purpose flour, mixing as you go, until a soft, slightly sticky dough forms. It should easily pull away from the sides of the bowl but still feel supple to the touch.

Step 3: Knead and First Rise

Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes. You’ll notice the dough become smooth and elastic under your hands. Place it in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for about 1 to 1 ½ hours, or until it has doubled in size. This is when the real magic happens!

Step 4: Shape the Beignets

Punch down the risen dough to release air bubbles, then roll it out to about ½-inch thickness on a floured surface. Use a sharp knife or pizza cutter to slice the dough into 2 to 3 inch squares or rectangles. Don’t worry about perfect shapes—rustic edges just add to their homemade charm.

Step 5: Fry to Golden Perfection

Pour about 2 inches of vegetable oil into a deep skillet or heavy-bottomed pot, and heat it to 350°F (175°C). Carefully lower a few beignets at a time into the hot oil, frying for 1 to 2 minutes per side until puffed and deeply golden. Turn them gently with a slotted spoon and transfer to paper towels to drain.

Step 6: The Final Touch

While still warm, shower your Vanilla French Beignets with a generous layer of powdered sugar. This snowy finish is what makes them absolutely irresistible and instantly recognizable.

How to Serve Vanilla French Beignets

Vanilla French Beignets Recipe - Recipe Image

Garnishes

A snowfall of powdered sugar is the classic way to finish Vanilla French Beignets, but you can get playful! Try a sprinkle of citrus zest, a drizzle of honey, or even a dusting of cinnamon for a flavor twist. For truly decadent mornings, serve with chocolate sauce or fresh berries on the side.

Side Dishes

These treats shine with a cup of strong French press coffee or a creamy café au lait. If you’re making them for brunch, pair with fresh fruit salad, yogurt, or even a simple green salad to balance out the sweetness. Vanilla French Beignets are delightfully versatile and fit in just about anywhere!

Creative Ways to Present

Turn your table into a Parisian patisserie by stacking the beignets on a cake stand, dusting with extra powdered sugar tableside, or serving them in a paper cone for a street-food vibe. For parties, set up a DIY dipping bar with sauces like raspberry coulis, caramel, and melted chocolate—everyone will love customizing their Vanilla French Beignets.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers (it’s rare!), store your Vanilla French Beignets in an airtight container at room temperature for up to one day. They’re best enjoyed fresh, but a quick warm-up can revive them beautifully.

Freezing

To keep beignets for longer, freeze them after they’ve cooled completely. Arrange in a single layer on a baking sheet until firm, then transfer to a freezer bag. They’ll keep for up to two months—just be sure to dust them with fresh powdered sugar after reheating.

Reheating

To bring back that just-fried taste, pop beignets in a preheated 300°F (150°C) oven for 5 to 7 minutes. Avoid microwaving, as it can make them chewy rather than crisp. If reheating from frozen, give them a few extra minutes in the oven.

FAQs

Can I make Vanilla French Beignets without a deep fryer?

Absolutely! A heavy-bottomed pot or deep skillet works perfectly—just keep an eye on the oil temperature and fry in small batches for the best results.

Why didn’t my beignets puff up?

This usually means your yeast was inactive or the oil wasn’t hot enough. Make sure to proof the yeast until foamy and use a thermometer to keep the oil at 350°F for perfectly puffy Vanilla French Beignets.

Is there a dairy-free version of this recipe?

Yes! Substitute warm unsweetened almond or oat milk for the dairy milk, and use a plant-based butter. The result is still light, fluffy, and packed with vanilla flavor.

Can I add fillings to Vanilla French Beignets?

Definitely! Once fried, you can pipe in raspberry jam, chocolate, or vanilla pastry cream for a bakery-style treat. Just make a small slit and use a piping bag for easy filling.

What’s the best way to keep beignets warm for a crowd?

Place cooked Vanilla French Beignets on a baking sheet in a 200°F (95°C) oven while you finish frying the rest. This keeps them warm and fresh until you’re ready to serve everyone at once.

Final Thoughts

There’s something truly magical about making Vanilla French Beignets from scratch—watching the dough rise, smelling that sweet vanilla, and sharing warm, sugary bites with friends and family. Give this recipe a try and let your kitchen become everyone’s favorite Parisian café!

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Vanilla French Beignets Recipe

Vanilla French Beignets Recipe


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4.9 from 23 reviews

  • Author: admin
  • Total Time: 1 hour 45 minutes
  • Yield: 2024 beignets 1x
  • Diet: Vegetarian

Description

Delight in these classic Vanilla French Beignets, light and fluffy fried dough squares dusted generously with powdered sugar. Perfect for dessert or a special breakfast treat, these beignets combine the delicate flavor of vanilla with a soft, airy texture achieved through yeast-leavened dough and frying to golden perfection.


Ingredients

Scale

Dough Ingredients

  • 2 ¼ teaspoons active dry yeast (1 packet)
  • ¾ cup warm milk (110°F/43°C)
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 tablespoons unsalted butter, softened
  • 2 ½ cups all-purpose flour (plus more for rolling)

For Frying and Serving

  • Vegetable oil (for frying, about 2 inches deep)
  • Powdered sugar (for dusting)

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm milk, yeast, and a pinch of the sugar. Let sit for 5–10 minutes until foamy to ensure the yeast is active.
  2. Make the dough: Stir in the remaining sugar, egg, vanilla extract, salt, and softened butter into the yeast mixture. Gradually add the all-purpose flour, mixing continuously until a soft dough forms.
  3. Knead the dough: Transfer the dough onto a floured surface and knead for 5–7 minutes until smooth and elastic, which develops the gluten and creates the right structure.
  4. Let dough rise: Place the kneaded dough into a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 to 1 ½ hours or until it doubles in size.
  5. Shape the beignets: Punch down the risen dough to release air. Roll it out on a lightly floured surface to about ½-inch thickness, then cut into 2 to 3 inch squares or rectangles.
  6. Heat oil and fry: Heat approximately 2 inches of vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Fry the beignets in batches, turning once, until they are golden brown on both sides, about 1–2 minutes per side.
  7. Drain and serve: Remove the fried beignets and drain on paper towels to remove excess oil. Dust them generously with powdered sugar and serve warm for the best taste.

Notes

  • Beignets are best enjoyed fresh but can be reheated in a warm oven to regain their crispness.
  • Add a little lemon or orange zest to the dough for a refreshing citrus twist that brightens the flavor.
  • For an indulgent treat, serve with chocolate sauce or a fruit-based dipping sauce like raspberry or strawberry.
  • Prep Time: 20 minutes (plus 1 to 1 ½ hours rising time)
  • Cook Time: 15 minutes
  • Category: Dessert, Breakfast
  • Method: Frying
  • Cuisine: French

Nutrition

  • Serving Size: 1 beignet
  • Calories: 140
  • Sugar: 5g
  • Sodium: 65mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 15mg

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