If your heart beats a little faster at the words “freshly fried pastry,” you need Vanilla French Beignets in your life! Imagine pillowy-soft bites of dough kissed by warm vanilla, perfectly golden on the outside, and dusted with a billowing snowfall of powdered sugar. Whether you’re recreating a taste of Paris or a classic New Orleans treat, these beignets are a sweet indulgence and a surefire crowd-pleaser. Get ready to fill your kitchen with the irresistible aroma and make memories with every fluffy bite of Vanilla French Beignets!
Ingredients You’ll Need
The magic of Vanilla French Beignets comes from a handful of simple ingredients, each playing a key role in creating that iconic texture and flavor. Assemble these pantry essentials, and you’re well on your way to a tray of irresistible, melt-in-your-mouth pastries.
- Active dry yeast: The foundation for that light, airy rise that sets beignets apart from other doughnuts.
- Warm water (110°F): Helps activate the yeast and jumpstarts the dough’s lift—check the temperature for best results!
- Granulated sugar: Adds sweetness to the dough and helps the yeast thrive.
- Large eggs: Bring richness and internal structure to the dough, giving beignets their tender crumb.
- Whole milk: Provides moisture and a subtle creaminess for extra-soft centers.
- Salt: Balances the sweetness and enhances all the flavors.
- Vanilla extract: The signature flavor of this recipe—don’t skimp, since it infuses every bite with warmth.
- All-purpose flour: The backbone of the dough, giving beignets their signature fluff and chew.
- Unsalted butter, softened: Adds richness and helps with the soft, pillowy texture.
- Vegetable oil for frying: Use a neutral oil with a high smoke point for golden, crisp exteriors.
- Powdered sugar for dusting: The must-have finishing touch—pile it on for that classic beignet look!
How to Make Vanilla French Beignets
Step 1: Bloom the Yeast
Start by stirring your yeast into that perfectly warm water with just a pinch of sugar. Give it a few minutes—5 to 10 is all it takes—until it’s nice and frothy on top. This is when you know your yeast is alive and kicking, ready to give you the perfect lift for your Vanilla French Beignets.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the granulated sugar, eggs, milk, salt, and vanilla extract. The eggs and milk give the beignets their tenderness, while the vanilla fills your kitchen (and soon, your tastebuds) with warmth. Add in that beautifully foamy yeast mixture and stir until everything is combined.
Step 3: Add Flour and Knead
Gradually add in the all-purpose flour, stirring as you go, until a sticky dough begins to form—that’s the cue to mix in your softened butter. Now comes the fun part: knead by hand, or let your mixer with a dough hook do the work, until smooth and elastic, about 5 to 7 minutes. Patience here pays off; you’re building all the structure for those cloud-like Vanilla French Beignets.
Step 4: First Rise
Lightly oil a large bowl and place your dough inside, spinning it to coat. Cover tightly with a towel or plastic wrap and set in a warm spot to rise. You’re waiting for the dough to double in size, which usually takes 1 to 2 hours. This is where the magic happens: the yeast works its wonders, so don’t rush it!
Step 5: Shape the Beignets
Punch down your dough and turn it onto a floured work surface. Using a rolling pin, gently roll it to about 1/4-inch thickness. Grab a sharp knife or pizza cutter and slice the dough into 2-inch squares—the classic shape for beignets.
Step 6: Second Rise
Arrange the cut squares on a floured baking sheet, leaving space in between. Cover them loosely and let them rise again for 30 to 45 minutes. They’ll puff up and mellow a bit more, giving you that signature airy bite.
Step 7: Fry to Perfection
Fill a sturdy pot with 2 to 3 inches of vegetable oil and heat to 350°F—use a thermometer for precision. Fry the beignets in batches, turning once after 1 to 2 minutes per side, until gloriously golden all over. Lift them out with a slotted spoon and set on paper towels to drain off extra oil.
Step 8: Finish with Powdered Sugar
While the Vanilla French Beignets are still warm, sift a thick, snowy layer of powdered sugar on top. Don’t hold back! Serve them immediately, while they’re fluffy in the middle and still warm enough to melt in your mouth.
How to Serve Vanilla French Beignets
Garnishes
The classic finish is a dazzling drift of powdered sugar, but you can get playful! Try a drizzle of vanilla glaze or a dusting of cinnamon sugar for a twist. Fresh berries or a tiny cup of chocolate sauce turn Vanilla French Beignets into an irresistible dessert plate.
Side Dishes
An order of beignets is perfect with a café au lait or a strong espresso. Fruit compotes, homemade jams, or whipped cream pair beautifully with the subtle vanilla undertones. Or, serve alongside salty nuts or soft cheeses for an elegant contrast to the sweetness.
Creative Ways to Present
Try stacking Vanilla French Beignets on a vintage cake stand or layering them in a breadbasket lined with parchment for a rustic look. Arrange them in a ring around a bowl of jam for dipping, or tuck them into decorative paper cones for a festive party treat.
Make Ahead and Storage
Storing Leftovers
Vanilla French Beignets taste best when fresh, but if you have extras, let them cool completely before storing in an airtight container at room temperature. They’ll keep for a day, though the texture is softest on the first day.
Freezing
If you want to make them ahead, freeze the cooked (and cooled) beignets in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll stay good for up to two months—just remember to dust with fresh powdered sugar after reheating!
Reheating
Pop leftover (thawed, if frozen) beignets in a 325°F oven for 6 to 8 minutes, or until warmed through. Avoid the microwave, which can make them soggy. A quick toast in the oven perks them right back up and restores some of their crispiness.
FAQs
What’s the secret to extra fluffy Vanilla French Beignets?
Letting the dough rise fully is the key—don’t rush it! Each rise builds more airiness, so even if it takes a few extra minutes, patience gives you the lightest, fluffiest beignets.
Can I make the dough in advance?
Absolutely! After the first rise, simply cover and refrigerate the dough overnight. Bring it back to room temperature before rolling, cutting, and continuing with the second rise and fry.
Can I substitute another extract for vanilla?
Vanilla is classic, but you can experiment with almond or orange extract if you like. However, for the true essence of Vanilla French Beignets, I recommend sticking with pure vanilla extract.
How do I prevent the beignets from absorbing too much oil?
Make sure your oil is hot enough (around 350°F) and avoid overcrowding the pot. Frying in small batches keeps the oil temperature steady and ensures beautifully puffed, not greasy, beignets.
Are Vanilla French Beignets vegetarian?
Yes! This recipe is completely vegetarian-friendly, as it contains no meat or gelatin products—just classic, wholesome ingredients you likely have at home.
Final Thoughts
If you’ve ever dreamed of French cafés or cozy mornings in New Orleans, Vanilla French Beignets are your ticket. There’s nothing quite like the moment you dust them with sugar and take that first, still-warm bite. Don’t wait for a special occasion—whip up a batch, share the love, and enjoy the magic of real homemade beignets!
Print
Vanilla French Beignets Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 30 minutes (including rise time)
- Yield: 24 beignets
- Category: Dessert
- Method: Frying
- Cuisine: French
- Diet: Vegetarian
Description
Indulge in the delightful taste of these homemade Vanilla French Beignets. Crispy on the outside, fluffy on the inside, and dusted with powdered sugar, they are a classic treat perfect for any occasion.
Ingredients
Dough:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3/4 cup warm water (110°F)
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour (plus more for dusting)
- 1/4 cup unsalted butter, softened
Additional:
- vegetable oil for frying
- powdered sugar for dusting
Instructions
- Activate Yeast: Dissolve yeast in warm water with a pinch of sugar; let sit until foamy.
- Mix Ingredients: Whisk sugar, eggs, milk, salt, and vanilla; add yeast mixture. Gradually mix in flour to form a dough. Knead in butter.
- Rise Dough: Let dough rise until doubled in size.
- Shape and Fry: Roll out dough, cut into squares, let rise again, then fry in oil until golden brown.
- Finish: Drain, dust with powdered sugar, and serve warm.
Notes
- Best enjoyed fresh.
- Try with vanilla glaze or raspberry jam.
- Dough can be made ahead and refrigerated after first rise.
Nutrition
- Serving Size: 1 beignet
- Calories: 140
- Sugar: 4g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg
