If you’ve ever dreamed of treating yourself to a warm, pillowy delight that melts in your mouth, this Vanilla French Beignets Recipe is your new go-to indulgence. These golden, airy doughnuts infused with rich vanilla essence and dusted generously with powdered sugar are pure comfort on a plate. Whether you’re entertaining guests or just craving a special homemade treat, this recipe delivers beignets that perfectly balance crispiness on the outside and a soft, tender crumb inside. Get ready to fill your kitchen with irresistible aromas and create moments that taste like a little piece of Parisian heaven.
Ingredients You’ll Need
This Vanilla French Beignets Recipe calls for a handful of simple, pantry-friendly ingredients that each play a crucial role in bringing this classic French dessert to life. From the lively yeast that gives the dough its delightful rise to the fragrant vanilla that adds warm sweetness, every component contributes to the perfect texture, flavor, and color of your beignets.
- 2 1/4 teaspoons active dry yeast (1 packet): Essential for that airy, fluffy rise that makes beignets so special.
- 3/4 cup warm milk (about 110°F): Activates the yeast and adds moisture for a tender dough.
- 1/4 cup granulated sugar: Balances the flavors with subtle sweetness, enhancing the vanilla’s warmth.
- 1 large egg: Binds ingredients and enriches the dough’s texture for softness.
- 1 egg yolk: Adds extra richness and helps with the dough’s golden color.
- 1 teaspoon vanilla extract: Infuses the beignets with that unmistakable, aromatic vanilla flavor.
- 1/4 teaspoon salt: Contrasts the sweetness and highlights the other flavors.
- 2 1/4 cups all-purpose flour: The structure of your beignets, providing that tender chew.
- 3 tablespoons unsalted butter, softened: Brings a buttery richness and tender crumb to the dough.
- Vegetable oil for frying: The perfect medium for achieving that golden, crisp exterior.
- Powdered sugar for dusting: Adds a snowy, sweet finish that melts on contact.
How to Make Vanilla French Beignets Recipe
Step 1: Activate the Yeast
Start by dissolving the active dry yeast in the warm milk. This crucial step wakes up the yeast so it can work its magic in the dough. Let it sit for 5 to 10 minutes until the mixture becomes foamy, signaling that the yeast is alive and ready.
Step 2: Combine the Wet Ingredients
Once your yeast is foaming, stir in the sugar, whole egg, egg yolk, vanilla extract, and salt. This blend creates a flavorful, smooth base that will feed into your dough’s delightful vanilla essence while balancing sweetness and a touch of saltiness.
Step 3: Form the Dough
Gradually add the all-purpose flour to your wet mixture and stir until a soft dough starts to come together. Then add the softened butter, kneading the dough well for about 6 to 8 minutes until it’s smooth and elastic. If you’re using a stand mixer with a dough hook, this is the time to let it do the heavy lifting.
Step 4: First Rise
Place your dough in a greased bowl, cover it with a clean towel, and let it rest in a warm spot for about 1 to 1.5 hours. During this time, the dough should double in size. This rise is what gives your beignets their perfect airy structure.
Step 5: Shape the Beignets
After the dough has risen, gently punch it down to release air bubbles. Roll it out on a floured surface to about 1/2-inch thickness and cut it into 2-inch squares. Lay them out on a parchment-lined baking sheet, cover lightly, and let them rise again for 30 minutes. This second rise creates even fluffier beignets that puff beautifully when fried.
Step 6: Fry to Golden Perfection
Heat 2 to 3 inches of vegetable oil in a heavy pot or deep fryer to 350°F. Fry the beignets in batches, about 1 to 2 minutes per side, until they puff up and develop a mouthwatering golden brown crust. Remove them carefully and drain on paper towels to keep them crisp and light.
Step 7: Dust and Serve
While the beignets are still warm, dust them generously with powdered sugar. This final touch transforms them into delicate morsels of pure sweetness that are best enjoyed fresh and warm.
How to Serve Vanilla French Beignets Recipe
Garnishes
While classic powdered sugar works wonders, try adding a sprinkle of cinnamon or a drizzle of honey for a fragrant twist. Fresh berries or a dusting of cocoa powder can also add color and complexity to these lovely treats.
Side Dishes
Serve your Vanilla French Beignets Recipe alongside a rich, creamy café au lait or a refreshing fruit compote to balance sweetness with a little brightness. A cup of hot chocolate or a chilled glass of fresh milk also pairs beautifully for a cozy, satisfying snack or dessert.
Creative Ways to Present
Transform your beignets into a dessert experience by layering them in a large glass with whipped cream and berries for a French-style trifle. Alternatively, stuff each beignet with jam or chocolate before frying for a luscious surprise inside. Presentation is all about making this indulgence feel like a special celebration!
Make Ahead and Storage
Storing Leftovers
Vanilla French Beignets Recipe is best enjoyed fresh, but if you do have leftovers, keep them in an airtight container at room temperature for up to 2 days. Avoid refrigerating as it can dry them out and cause the exterior to lose its crispness.
Freezing
For longer storage, freeze cooled beignets in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They will stay fresh for up to 1 month. When you’re ready to indulge, thaw briefly at room temperature.
Reheating
To reheat, place your beignets on a baking sheet and warm them in a preheated oven at 300°F for about 5 to 7 minutes. This method helps maintain their crispy exterior while warming the fluffy interior. Avoid microwaving as it can make them soggy.
FAQs
Can I make this Vanilla French Beignets Recipe vegan?
You can adapt the recipe by substituting dairy milk with plant-based milk and replacing eggs with flax or chia egg alternatives, but keep in mind that classic beignets rely on eggs for their texture, so results may vary slightly.
What is the best oil to fry beignets?
Vegetable oil is ideal because it has a neutral flavor and a high smoke point, making it perfect for achieving that golden, crispy crust without overpowering the beignets’ delicate vanilla taste.
Why do my beignets sometimes turn out dense?
If your beignets are dense, it could be due to under-kneading, insufficient rising time, or using water that’s too hot or too cold to activate the yeast. Make sure the yeast is foamy before proceeding, and allow the dough to rise fully.
Can I add other flavors to this Vanilla French Beignets Recipe?
Absolutely! Adding a pinch of cinnamon, nutmeg, or even orange zest to the dough can give your beignets a lovely aromatic twist that complements the vanilla beautifully.
How do I know when the oil is at the right temperature?
The oil should be heated to about 350°F. Using a candy or deep-fry thermometer is best, but if you don’t have one, drop a small piece of dough into the oil—it should sizzle and rise to the surface quickly without browning immediately.
Final Thoughts
There is truly nothing quite like homemade Vanilla French Beignets Recipe to bring joy to your kitchen and smiles to your table. This recipe is straightforward, rewarding, and the kind of treat that feels like a warm embrace. Whether you’re making them for a quiet Sunday morning or a spirited gathering with friends, these beignets promise to become a cherished favorite. So don your apron, heat up that oil, and let the magic of these golden pillows of vanilla sweetness brighten your day!
Print
Vanilla French Beignets Recipe
- Total Time: 2 hours 5 minutes
- Yield: 20–24 beignets 1x
- Diet: Vegetarian
Description
Vanilla French Beignets are light, fluffy, deep-fried pastries dusted generously with powdered sugar. This traditional French dessert combines a soft yeast dough infused with vanilla, fried to golden perfection, creating an irresistible treat best enjoyed fresh and warm.
Ingredients
Yeast Mixture
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3/4 cup warm milk (about 110°F)
Dough
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 1/4 cups all-purpose flour
- 3 tablespoons unsalted butter, softened
Frying and Topping
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- Activate Yeast: In a large bowl, dissolve the yeast in the warm milk and let it sit for 5–10 minutes until foamy, indicating the yeast is active and ready for use.
- Mix Dough Ingredients: Stir in the granulated sugar, whole egg, egg yolk, vanilla extract, and salt into the yeast mixture. Gradually add the all-purpose flour and mix until a soft dough forms.
- Knead Dough: Add the softened unsalted butter to the dough and knead for 6–8 minutes until the dough is smooth and elastic. You can knead by hand or use a stand mixer fitted with a dough hook.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 to 1.5 hours until doubled in size.
- Shape Beignets: Punch down the risen dough and roll it out on a floured surface to about 1/2-inch thickness. Cut the dough into 2-inch squares and place them on a parchment-lined baking sheet. Cover lightly and let them rise again for 30 minutes.
- Heat Oil: Pour 2–3 inches of vegetable oil into a heavy pot or deep fryer and heat it to 350°F (175°C).
- Fry Beignets: Fry the beignets in batches, cooking each side for 1–2 minutes until they are golden brown and puffed up. Avoid overcrowding the frying vessel to maintain oil temperature.
- Drain and Dust: Remove the beignets with a slotted spoon, drain on paper towels to remove excess oil, and while still warm, dust generously with powdered sugar.
- Serve: Serve the beignets immediately for the best texture and flavor.
Notes
- For added flavor, incorporate a pinch of cinnamon or nutmeg into the dough before kneading.
- Beignets are best enjoyed fresh but can be reheated in a warm oven for a few minutes to regain their softness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
