There’s nothing quite like the pillowy, cloud-like bite of a freshly fried Vanilla French Beignets Recipe to brighten a slow morning — warm, soft interiors with crisp, golden edges and a dusting of snowy powdered sugar that melts into each crevice. This Vanilla French Beignets Recipe is forgiving for beginners and rewards patience with an irresistible vanilla aroma and melt-in-your-mouth texture.
Why You’ll Love This1.1 Recipe
- Quick and straightforward dough that comes together with pantry staples and minimal fuss.
- Rich vanilla flavor and light, airy texture—classic café-style beignets at home.
- Versatile: great for brunch, dessert, or an elegant snack when powdered sugar is plentiful.
A Little Background
Beignets trace their roots to French frying traditions and have become a beloved staple in New Orleans-style cooking and beyond. Typically served hot and liberally dusted with powdered sugar, these fried dough squares are festive and comforting—perfect for celebrations, weekend mornings, or when you want a nostalgic treat. The version here leans on a simple enriched yeast dough with a bright hint of vanilla for classic flavor.
Key Ingredients for perfect Vanilla French Beignets Recipe
- All-purpose flour: The backbone of the dough—gives structure while remaining tender.
- Warm milk: Activates the yeast and creates a soft, enriched crumb.
- Active dry yeast: Leavens the dough to produce airy, fluffy beignets.
- Granulated sugar: Adds gentle sweetness and helps with browning.
- Unsalted butter & eggs: Enrich the dough for tenderness and a richer flavor (butter for mouthfeel; egg for structure).
Step-by-Step Instructions to make Vanilla French Beignets Recipe
- Warm the milk to about 105–115°F (lukewarm). Stir in a pinch of sugar and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.
- In a large bowl, whisk together 3 1/2 to 4 cups all-purpose flour, 1/4 cup granulated sugar, and a 1/2 teaspoon salt. Make a well and add the foamy yeast mixture, 2 large beaten eggs, 3 tablespoons melted unsalted butter, and 2 teaspoons vanilla extract. Mix until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic, or use a stand mixer with dough hook for about 4–5 minutes. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
- Punch down the risen dough and turn it out onto a floured surface. Roll to about 1/4-inch thickness. Cut into 2- to 3-inch squares or rectangles with a knife or pizza cutter.
- Heat 3 to 4 inches of neutral oil (vegetable or canola) in a heavy pot to 350°F (175°C). Fry beignets in batches, 2–3 at a time, for about 1.5–2.5 minutes per side, turning once, until puffed and golden brown.
- Transfer fried beignets to a paper towel-lined rack to drain briefly, then immediately toss or dust generously with powdered sugar. Serve warm.
Pro Tips & Variations
- Use a candy or deep-fry thermometer to keep oil at a steady 350°F—too hot browns the outside before the center cooks; too cool makes greasy beignets.
- If dough is sticky, chill 15–30 minutes before rolling; chilled dough is easier to cut thin squares that puff nicely.
- Make-ahead: freeze unfried cut beignets on a tray, then transfer to a bag. Fry from frozen, adding a bit more time. Reheat fried beignets in a 350°F oven for 5–7 minutes to refresh.
- Variations: fold in lemon or orange zest to the dough, pipe a pastry cream or jam center, or swap powdered sugar for cinnamon-sugar for a twist.
Serving Suggestions
Serve these beignets hot alongside a strong coffee or classic café au lait for an authentic pairing. They also shine with hot chocolate for colder mornings or as a sweet finish to a casual dinner party. Offer fruit compotes or a side of vanilla pastry cream for dipping to elevate the experience.