Name: Vanilla French Beignets Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 2 h
Cuisine: French
Ingredients: 3 1/2 cups all-purpose flour; 1/4 cup granulated sugar; 2 1/4 teaspoons active dry yeast (1 packet); 1/2 teaspoon salt; 3/4 cup warm milk (110°F); 2 large eggs; 1 teaspoon vanilla extract; 4 tablespoons unsalted butter (softened); Vegetable oil for frying; Powdered sugar for dusting

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Sink your teeth into pure joy with these Vanilla French Beignets—a dreamy blend of pillowy-soft dough, sweet vanilla perfume, and a generous blanket of powdered sugar that flutters down like edible snow. Sharing these beignets feels like inviting someone right into your kitchen for a warm morning treat, straight from the heart of France. Whether enjoyed as a special breakfast, a midday pick-me-up, or a cozy dessert, Vanilla French Beignets offer an irresistible taste of nostalgia and celebration, all in one golden bite.

Ingredients You’ll Need

Vanilla French Beignets Recipe - Recipe Image

Ingredients You’ll Need

The magic of Vanilla French Beignets lies in how a handful of familiar ingredients transform into something absolutely enchanting. Each ingredient brings its own special quality—flavor, texture, or richness—that helps these beignets shine.

All-purpose flour: The base for structure and lightness—sift for the airiest texture.
Granulated sugar: Just enough to sweeten the dough and enhance browning.
Active dry yeast (1 packet): Makes the beignets puff up beautifully and adds that subtle, classic yeasty flavor.
Salt: Balances sweetness and brings out the flavors, so don’t skip it!
Warm milk (110°F): Helps activate the yeast and enriches the dough for extra tenderness.
Large eggs: Provide structure and richness, giving your beignets that luscious bite.
Vanilla extract: The heart and soul of Vanilla French Beignets—it infuses every bite with a tender, fragrant warmth.
Unsalted butter (softened): Adds indulgent flavor and keeps the texture velvety and rich.
Vegetable oil (for frying): Neutral oil is a must for crisp, golden outsides that don’t overpower the vanilla aroma.
Powdered sugar (for dusting): The finishing flourish that’s as beautiful as it is delicious—don’t hold back!

How to Make Vanilla French Beignets

Step 1: Wake Up the Yeast

In a small bowl, dissolve the active dry yeast in your warm milk. Let this mixture sit for 5 to 10 minutes, until it’s frothy and foamy on top. This step is like giving your dough a jumpstart—frothy yeast means lively beignets that will puff up like little clouds.

Step 2: Mix the Dough

In a large mixing bowl, combine your flour, sugar, and salt. Now add the eggs, vanilla extract, softened butter, and that bubbly yeast mixture. Stir everything together until a sticky, shaggy dough forms. Don’t worry if it looks a bit messy at first; that’s exactly what we want at this stage.

Step 3: Knead to Perfection

Turn the dough out onto a lightly floured surface, or keep it in the mixer with a dough hook. Knead for 6–8 minutes, letting the sticky dough transform into something smooth, elastic, and just a little bit springy when you press it with your fingertip.

Step 4: The First Rise

Place the kneaded dough in a greased bowl and cover it with a clean towel or plastic wrap. Let it rise in a cozy, draft-free spot for 1 to 1 1/2 hours, or until it’s doubled in size. This slow rise makes your Vanilla French Beignets incredibly light and tender.

Step 5: Roll and Cut

Punch down the risen dough (so satisfying!), then roll it onto a floured surface until it’s about 1/4-inch thick. Use a sharp knife or pizza cutter to slice it into tidy 2 to 3-inch squares. Uniform shapes mean every beignet cooks up perfectly fluffy.

Step 6: Fry to Golden Perfection

Heat your oil in a deep, heavy pot to 350°F (175°C)—a thermometer is your friend here. Gently slide the dough squares into the hot oil in batches, frying each side for 1–2 minutes. As soon as they puff and turn a deep golden brown, lift them out with a slotted spoon onto paper towels.

Step 7: Finish with Sugar and Serve

Pile up your warm Vanilla French Beignets on a platter and give them a thick snowfall of powdered sugar. Serve while they’re still warm and delightfully soft—wait for the squeals of happiness!

How to Serve Vanilla French Beignets

Garnishes

Dusting with powdered sugar is a must for any self-respecting Vanilla French Beignets, but why not add a little extravagance? Try a sprinkle of cinnamon for warmth, a drizzle of chocolate or raspberry sauce for a glossy finish, or even a few edible flowers for that Parisian café feel.

Side Dishes

For an authentically decadent experience, serve Vanilla French Beignets with a side of café au lait or hot chocolate. They’re also irresistible paired with bowls of fresh berries, citrus segments, or even a dish of whipped cream for dipping.

Creative Ways to Present

Bring some flair to the table! Stack the beignets in a tower, skewer them for a fun brunch party, or serve in brown parchment cones for a charming, street-food style treat. Little touches like a sprinkle of colored sugar or a dusting stencil make your Vanilla French Beignets feel even more magical.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any Vanilla French Beignets left (it’s rare!), store them at room temperature in an airtight container for up to 2 days. They’ll lose a bit of their cloud-like texture, but a quick warm-up revives them beautifully.

Freezing

Beignets actually freeze better than you might think! Let them cool completely, then wrap tightly in plastic wrap and tuck into a zip-top bag. Freeze for up to one month. When the craving strikes, you’ll have a stash ready for instant delight.

Reheating

To bring Vanilla French Beignets back to their former glory, pop them into a 300°F (150°C) oven for about 5–7 minutes. This warms them through and refreshes both flavor and texture. Dust with fresh powdered sugar before serving, and it’ll be like they’re just out of the fryer.

FAQs

Can I prepare Vanilla French Beignets dough ahead of time?

Absolutely! After kneading, cover and refrigerate the dough overnight. This slow rise actually improves the flavor, and in the morning you’re just a roll, cut, and fry away from fresh beignets.

Why didn’t my Vanilla French Beignets puff up?

Make sure your yeast is active and fresh—old yeast won’t give the dough enough lift. Also, don’t let the oil drop below 350°F; cooler oil won’t create enough steam to puff the beignets.

Can I add other flavors to the dough?

Yes! A pinch of cinnamon or nutmeg in the dough is classic. Citrus zest, a splash of almond extract, or even finely chopped chocolate turn basic Vanilla French Beignets into your own signature creation.

Are Vanilla French Beignets vegetarian?

They sure are! With butter, eggs, and milk as the only enrichments, these beignets are perfect for anyone avoiding meat but still craving serious indulgence.

Do I need a deep fryer to make Vanilla French Beignets?

Nope! A sturdy pot and a good thermometer are all you need. Just keep an eye on the oil temperature, and you’ll turn out beignets as golden and lovely as those from any bakery.

Final Thoughts

There’s a real sense of joy that comes with pulling off a batch of Vanilla French Beignets in your own kitchen, and I hope you’re tempted to give it a try. Somehow, sharing a plate of these golden, sugar-coated pillows makes any day feel more festive and special. Don’t be surprised when you find yourself craving—and making—Vanilla French Beignets again and again!

Vanilla French Beignets Recipe

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4.6 from 24 reviews

Author: admin
Total Time: 2 hours (including rise time)
Yield: 20 beignets 1x
Diet: Vegetarian

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Description

Indulge in these delightful Vanilla French Beignets, a classic fried pastry that makes for a sweet breakfast treat or dessert. Light and airy, these powdered sugar-dusted beignets are a comforting delight with a hint of vanilla flavor.

Ingredients

Scale

Dough:

3 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast (1 packet)
1/2 teaspoon salt
3/4 cup warm milk (110°F)
2 large eggs
1 teaspoon vanilla extract
4 tablespoons unsalted butter (softened)

For Frying and Serving:

Vegetable oil for frying
Powdered sugar for dusting

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Instructions

Prepare the Yeast Mixture: In a small bowl, dissolve yeast in warm milk and let sit for 5-10 minutes until foamy.
Mix the Dough: In a large mixing bowl, combine flour, sugar, and salt. Add eggs, vanilla extract, softened butter, and the yeast mixture. Mix until a sticky dough forms.
Knead and Rise: Knead the dough by hand or with a dough hook for 6-8 minutes until smooth. Let the dough rise in a greased bowl in a warm place for 1 to 1 1/2 hours until doubled in size.
Roll and Fry: Roll out the dough on a floured surface, cut into squares, and fry in hot oil for 1-2 minutes per side until golden brown and puffed.
Dust and Serve: Drain the fried beignets on paper towels, dust with powdered sugar, and serve warm.