Vanilla French Beignets Recipe
Light, airy, and dusted with powdered sugar, these Vanilla French Beignets are a dreamy treat. With a golden crisp outside and soft, fluffy center, they're perfect for breakfast, brunch, or dessert—served fresh and warm, straight from your kitchen.
Equipment
- Large mixing bowl
- Stand mixer with dough hook (optional)
- Measuring Cups and Spoons
- Whisk
- Rolling Pin
- Pastry cutter or knife
- Deep heavy-bottomed pot (for frying)
- Candy or frying thermometer
- Slotted Spoon
- Paper towels
- Wire rack (optional)
- Sifter or fine mesh sieve (for powdered sugar)
Ingredients
- 2 1/4 tsp active dry yeast 1 packet
- 1/4 cup warm water 110°F/43°C
- 3/4 cup warm milk
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 tsp salt
- 1/4 cup unsalted butter melted
- 1 tsp pure vanilla extract
- 3 3/4 cups all-purpose flour plus extra for rolling
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
Activate the Yeast
- In a large bowl, combine the warm water and active dry yeast. Let it sit for 5 minutes until it becomes foamy. This step ensures the yeast is alive and active, giving your beignets their perfect rise.
Mix Wet Ingredients
- To the yeast mixture, add warm milk, sugar, egg, melted butter, vanilla extract, and salt. Whisk together until everything is well blended.
Add the Flour
- Gradually add the flour, one cup at a time, mixing well after each addition. Once a soft dough forms, knead it on a lightly floured surface (or use a dough hook in a stand mixer) for about 5–7 minutes until smooth and elastic.
Let the Dough Rise
- Transfer the dough to a greased bowl, cover with a clean towel or plastic wrap, and place it in a warm area. Let it rise until doubled in size—this usually takes about 1 to 1.5 hours.
Roll and Cut
- Once risen, punch down the dough and roll it out on a floured surface to about 1/4-inch thickness. Cut into 2–3 inch squares using a pastry cutter or sharp knife.
Heat the Oil
- Heat about 2 inches of oil in a deep pot over medium-high heat to 360°F (182°C). Use a thermometer to keep the oil at a consistent temperature.
Fry the Beignets
- Carefully add a few dough squares at a time, frying for about 1 to 2 minutes per side until golden brown. Turn them halfway using a slotted spoon for even frying.
Drain and Dust
- Remove beignets with the slotted spoon and drain on paper towels. While still warm, dust generously with powdered sugar using a sifter or sieve.