Sink your teeth into pillowy-soft Vanilla French Beignets: the ultimate treat that blends classic French pastry tradition with a hit of sweet, aromatic vanilla. These golden, sugar-dusted squares are crispy on the outside, irresistibly tender inside, and guaranteed to fill your kitchen with the nostalgic scent of a Parisian café — all from the comfort of home. With every bite, you’ll savor the delicate balance of buttery dough and fragrant vanilla, elevated by a snowy shower of powdered sugar.
Ingredients You’ll Need
Every bite of Vanilla French Beignets starts with just a handful of uncomplicated ingredients, each one playing a crucial role in unlocking that iconic flavor and melt-in-your-mouth texture. Gather these pantry staples and you’re halfway to creating magic.
- Active dry yeast (2 1/4 teaspoons): The secret behind that gorgeous rise and airy texture.
- Warm water (1/4 cup, 110°F): Wakes up the yeast so it works its magic.
- Warm milk (3/4 cup): Adds richness and helps the dough stay soft.
- Granulated sugar (1/4 cup): A touch of sweetness that balances the dough.
- Salt (1/2 teaspoon): Brightens the flavors and keeps things from tasting flat.
- Pure vanilla extract (1 teaspoon): Infuses every bite with that classic vanilla warmth.
- Large egg (1): Binds everything together and adds lovely richness.
- Unsalted butter, softened (3 tablespoons): Makes the crumb delicate and full-flavored.
- All-purpose flour (2 1/2 cups): Gives structure—measure carefully for best results!
- Vegetable oil for frying: Neutral-flavored, high-heat oil keeps these beignets amazingly light and crispy.
- Powdered sugar for dusting: Don’t skimp—this snowy topping is pure beignet bliss.
How to Make Vanilla French Beignets
Step 1: Activate the Yeast
Start by dissolving the active dry yeast in the warm water. In just a few minutes, you’ll see it turn foamy—your green light that the yeast is ready to work. This small step gives the beignets their signature puff and tenderness.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the warm milk, granulated sugar, salt, pure vanilla extract, egg, and your softened butter. Each ingredient sets the stage for deliciousness: the milk and butter enrich, the egg binds, the vanilla shines, and the sugar adds the first hint of sweetness.
Step 3: Combine and Make the Dough
Next, stir your activated yeast mixture into the wet ingredients. Gradually add the flour, mixing until you have a sticky, cohesive dough. Don’t worry if it looks shaggy at first—keep going until it all comes together beautifully.
Step 4: Knead Until Smooth
Transfer your dough to a lightly floured surface and knead for 5–7 minutes. As you work the dough, it should become silky, elastic, and barely tacky to the touch. This hands-on time guarantees your Vanilla French Beignets will turn out light and fluffy.
Step 5: Let It Rise
Shape the dough into a ball, place it in a greased bowl, and cover with plastic wrap or a clean towel. Set it somewhere warm and let it rise for 1 to 2 hours, until doubled in size. The anticipation only builds—and the dough will be soft and bubbly.
Step 6: Roll and Cut
Once risen, punch down the dough to release extra air, then roll it out on a floured surface to about 1/4-inch thickness. Use a sharp knife or pastry cutter to cut into 2-inch squares—classic beignet shape! Try to keep them evenly sized for perfect, puffy results.
Step 7: Fry to Golden Perfection
Heat about 2 inches of vegetable oil in a deep pan to 350°F. Working in batches, carefully add your squares and fry for 1–2 minutes per side. Watch them balloon up, turning gorgeous golden brown. Remove with a slotted spoon, letting them drain on paper towels.
Step 8: Powder and Serve
While they’re still warm (and most irresistible), dust a generous amount of powdered sugar over your Vanilla French Beignets. Serve immediately and savor the moment—nothing beats that fresh-from-the-fryer fluffiness.
How to Serve Vanilla French Beignets
Garnishes
A generous cloud of powdered sugar is the classic finish for Vanilla French Beignets, but you can also add a hint of lemon zest or a dusting of cinnamon for an extra layer of aroma. Feeling fancy? Drizzle with a touch of salted caramel or dip halfway in melted chocolate for a decadent twist.
Side Dishes
Pair these beauties with a strong espresso, a mug of rich hot chocolate, or even a tall glass of cold milk for the kids. For brunch, serve with a bowl of fresh berries, a side of whipped cream, or a spoonful of homemade jam to brighten each bite.
Creative Ways to Present
Stack Vanilla French Beignets high on a cake stand for a stunning centerpiece, or tuck a couple into a bakery-style parchment bag for an at-home café vibe. Want to impress? Arrange beignets around wee bowls of chocolate sauce and vanilla bean pastry cream for the ultimate DIY dipping platter.
Make Ahead and Storage
Storing Leftovers
If you have a few beignets lingering after the first round (rare, but possible!), keep them in an airtight container at room temperature for up to 24 hours. They’ll still taste good, though nothing compares to that fresh, just-fried texture.
Freezing
Place cooled, un-powdered Vanilla French Beignets in a single layer on a baking sheet and freeze until solid. Transfer to freezer-safe bags or containers. They keep well in the freezer for up to a month—ideal for emergency sweet cravings!
Reheating
To enjoy again, warm in a 350°F oven for about 8 minutes straight from the freezer, or 3–4 minutes if stored at room temperature. Dust with fresh powdered sugar after reheating for that just-made sensation.
FAQs
Can I make the dough in advance?
Yes! After mixing your dough, cover and refrigerate overnight. This makes Vanilla French Beignets even easier to prep for brunch or a stress-free dessert party—the cold rise also deepens the flavor.
Can I bake instead of fry?
While baking is possible, the texture will be more like a light bun than a classic beignet. Frying is truly what gives Vanilla French Beignets their signature crispy outside and pillowy interior.
What’s the best oil for frying?
Use a neutral, high-heat oil such as vegetable, canola, or sunflower oil. Avoid olive oil, as its distinct flavor can overpower the delicate aroma of the vanilla beignets.
Do I have to use powdered sugar?
Powdered sugar is traditional, but feel free to play! Try cinnamon sugar, flavored icing, or even cocoa powder if you’re feeling adventurous. Just be sure to coat them while still warm.
Why did my beignets not puff up?
This usually happens if the oil temperature is too low or the yeast wasn’t active. Make sure your oil is a steady 350°F and your yeast is foamy after activation for that unmistakable Vanilla French Beignets puff.
Final Thoughts
Vanilla French Beignets are pure comfort: simple, soulful, and deeply satisfying. Whether you enjoy them for Sunday brunch, a celebratory breakfast, or as an anytime treat, I hope you discover just how magical this recipe can be. Go ahead—dust off your apron and give these beignets a try. Happy frying!
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Vanilla French Beignets Recipe
- Total Time: 2 hours 30 minutes
- Yield: 20 beignets 1x
- Diet: Vegetarian
Description
Indulge in the delicate sweetness of homemade Vanilla French Beignets. These light and airy fried pastries, dusted with powdered sugar, are a beloved treat that will transport you to a charming French cafe.
Ingredients
Dough:
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water (110°F)
- 3/4 cup warm milk
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 large egg
- 3 tablespoons unsalted butter, softened
- 2 1/2 cups all-purpose flour
For Frying:
- vegetable oil
For Dusting:
- powdered sugar
Instructions
- Dissolve Yeast: In a small bowl, dissolve the yeast in warm water and let sit until foamy.
- Mix Ingredients: In a large bowl, combine warm milk, sugar, salt, vanilla, egg, and butter. Add yeast mixture. Mix in flour to form sticky dough.
- Knead Dough: Transfer dough to floured surface, knead until smooth. Let rise until doubled.
- Roll and Fry: Roll dough, cut into squares. Fry in hot oil until golden. Drain and dust with powdered sugar.
Notes
- Best enjoyed fresh
- Try filling with pastry cream or dipping in chocolate sauce
- To make ahead, refrigerate dough overnight before frying
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 beignet
- Calories: 150
- Sugar: 5g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
