Fluffy, golden, and gloriously dusted with powdered sugar, Vanilla French Beignets are pure joy on a plate. Every bite melts in your mouth, thanks to their pillowy texture and fragrant vanilla notes woven through the dough. Just close your eyes, take a bite, and you’ll be instantly transported to a sunlit café terrace in Paris or the lively streets of New Orleans. These dreamy treats use simple ingredients but deliver an elegance and warmth that simply begs to be shared.
Ingredients You’ll Need
Making Vanilla French Beignets is all about bringing together pantry staples in just the right way. Each ingredient has a special job to do, from creating a light, airy crumb to infusing irresistible flavor and color into every square.
- Warm water (1/2 cup, 110°F): The perfect temperature for waking up yeast and getting the dough off to a strong start.
- Active dry yeast (1 packet, 2 1/4 teaspoons): The bubbling magic behind that signature beignet rise and puff.
- Granulated sugar (1/4 cup): Adds gentle sweetness and helps the yeast do its work.
- Large eggs (2): For richness, structure, and a beautiful golden hue.
- Whole milk (1/2 cup): Softens the crumb and adds depth for a plush, tender bite.
- Unsalted butter (1/4 cup, melted): Lends moisture and that subtle, irresistible richness.
- Pure vanilla extract (1 teaspoon): The star of the show, infusing classic vanilla flavor throughout.
- Salt (1/2 teaspoon): Enhances all the sweet notes and keeps the flavor balanced.
- All-purpose flour (3 1/2 cups, plus more for dusting): The foundation for soft, yet sturdy beignets.
- Vegetable oil (for frying): Essential for achieving that golden-brown, crispy exterior.
- Powdered sugar (for dusting): The crowning touch—sweet, snowy, and utterly classic.
How to Make Vanilla French Beignets
Step 1: Activate the Yeast
Start by combining your warm water and yeast in a large bowl or the bowl of a stand mixer. Let the mixture sit for about 5 minutes, just until it turns foamy. This not only tells you your yeast is alive and kicking, but it also lays the foundation for those wonderfully airy Vanilla French Beignets we all crave.
Step 2: Mix Wet Ingredients
Stir in the sugar, eggs, milk, melted butter, vanilla extract, and salt right into the yeast mixture. Whisk everything together until it’s blended and rich, letting the vanilla and butter create a fragrant base for your dough.
Step 3: Add Flour and Knead
Gradually add your all-purpose flour, mixing until a soft, sticky dough forms. Switch to kneading—either by hand or with a dough hook on your mixer—for about 5 to 6 minutes. The dough should turn smooth, elastic, and just slightly tacky to the touch. This important step ensures your Vanilla French Beignets will be soft and perfectly chewy.
Step 4: First Rise
Cover the bowl with a towel or plastic wrap, then let your dough rise in a warm, cozy spot for 1 to 1.5 hours. You’ll know it’s ready when the dough is doubled in size, filled with little bubbles, and looks invitingly puffy.
Step 5: Roll and Cut
Punch down your raised dough, tip it out on a floured surface, and roll it to about 1/4-inch thickness. Using a sharp knife or pastry cutter, trim the dough into 2-inch squares. Each little square will soon become a golden beignet!
Step 6: Second Rise
Arrange the cut squares on a parchment-lined tray, leaving plenty of space between each. Cover them loosely and let them rise again for 30 minutes. This second rise guarantees the famous lightness of Vanilla French Beignets.
Step 7: Fry the Beignets
In a deep pot, heat 2 to 3 inches of vegetable oil to 350°F. Working carefully in batches, add the beignets and fry for 1 to 2 minutes per side. Watch as they puff and turn irresistible shades of golden brown. Remove them using a slotted spoon and drain on a paper towel-lined tray.
Step 8: Finish with Powdered Sugar
While your Vanilla French Beignets are still warm, shower them with a generous dusting of powdered sugar. This classic flourish is what transforms these humble pastries into pure celebration.
How to Serve Vanilla French Beignets
Garnishes
For a classic finish, heap powdered sugar over your Vanilla French Beignets just before serving. If you want to play with extra flavor, try a light drizzle of chocolate sauce, caramel, or even a tiny scoop of your favorite jam on the side. For an elegant hint of vanilla, sprinkle a few real vanilla bean seeds over the top—it’s both pretty and aromatic.
Side Dishes
These beignets shine alongside a rich café au lait, fresh berries, or even a little dish of whipped cream or mascarpone for dipping. At brunch, pair them with citrus fruit salad or something savory—like scrambled eggs—to balance the sweetness.
Creative Ways to Present
Pile Vanilla French Beignets into a paper cone for a charming street-food vibe, or stack them high on a cake stand for a dramatic, powdered-sugar-dusted centerpiece. For parties, offer them in mini paper bags or teacups with little shakers of extra powdered sugar so guests can “sweeten” to taste.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Vanilla French Beignets in an airtight container at room temperature for up to one day. They’ll soften a bit but will still taste delightful, especially with a quick warm-up.
Freezing
Allow the beignets to cool completely, then layer them in a freezer-safe container with parchment between layers. They’ll keep well in the freezer for up to one month. When you’re ready, just thaw at room temperature for an hour or so.
Reheating
Refresh day-old or thawed beignets by placing them in a 300°F oven for 5 to 7 minutes. A quick dusting of extra powdered sugar afterwards will make them taste newly made.
FAQs
How can I add even more vanilla flavor?
To boost the vanilla notes, scrape the seeds from half a vanilla bean into the dough, or use a teaspoon of vanilla bean paste in place of extract. You could also add a touch of vanilla extract to your powdered sugar for an aromatic dusting.
Can I make the dough ahead of time?
Absolutely! Prepare the dough through the first rise, then cover and refrigerate it overnight. Bring it back to room temperature, roll, cut, and continue as directed. This can actually deepen the flavor and make morning beignet-making a breeze.
Why did my beignets turn out dense or oily?
If your beignets are dense, it might be that the dough didn’t rise long enough or your yeast wasn’t active. If they’re oily, the frying oil may not have been hot enough. Always let the dough double in size, and check your oil temperature before frying for the best Vanilla French Beignets texture.
Can I bake these instead of frying?
Vanilla French Beignets are traditionally fried for their signature texture, but you can bake them at 375°F on a lined baking sheet for 10 to 12 minutes. They won’t be quite as airy or crispy but will still taste delicious and make for a lighter treat.
What’s the best way to cut uniform squares?
Use a ruler to measure out and lightly mark your dough before cutting for perfectly even 2-inch squares. A pizza cutter or a sharp chef’s knife makes quick, clean cuts for beautifully shaped Vanilla French Beignets every time.
Final Thoughts
There’s so much joy packed into each fluffy, sugar-dusted Vanilla French Beignet. Whether you’re whipping them up for a special brunch or just because you feel like treating yourself, these sweet pillows of happiness always turn an ordinary day into something unforgettable. Give them a try—you’ll fall in love with every warm, vanilla-scented bite.
Print
Vanilla French Beignets Recipe
- Total Time: 2 hours
- Yield: 24 beignets 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of Vanilla French Beignets – light and airy fried dough dusted with sweet powdered sugar. These homemade treats will transport you to the streets of New Orleans with their rich vanilla flavor and irresistible texture.
Ingredients
Dough:
- 1/2 cup warm water (110°F)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup unsalted butter (melted)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 3 1/2 cups all-purpose flour (plus more for dusting)
Other:
- vegetable oil (for frying)
- powdered sugar (for dusting)
Instructions
- Making the Dough: In a large bowl or stand mixer, combine warm water and yeast. Let sit for 5 minutes until foamy. Stir in the sugar, eggs, milk, melted butter, vanilla extract, and salt. Gradually mix in the flour until a soft, sticky dough forms. Knead for 5–6 minutes, until smooth and elastic.
- Rising: Cover the bowl and let the dough rise in a warm place for 1–1.5 hours, or until doubled in size.
- Shaping: Punch down the dough and turn it out onto a floured surface. Roll to about 1/4-inch thickness and cut into 2-inch squares using a knife or pastry cutter. Place on a parchment-lined tray, cover loosely, and let rise for another 30 minutes.
- Frying: Heat 2–3 inches of vegetable oil in a deep pot to 350°F (175°C). Fry beignets in batches for 1–2 minutes per side, or until golden brown and puffed. Remove with a slotted spoon and drain on paper towels.
- Serving: While still warm, generously dust with powdered sugar. Serve immediately.
Notes
- For added vanilla flavor, scrape in the seeds of a vanilla bean or add a touch of vanilla bean paste.
- Beignets are best enjoyed fresh but can be reheated briefly in the oven.
- Prep Time: 20 minutes (plus rising time)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 beignet
- Calories: 160
- Sugar: 6g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
