Name: Vanilla French Beignets Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 2 h
Cuisine: French
Ingredients: 3 1/2 cups all-purpose flour; 1/4 cup granulated sugar; 2 1/4 tsp (1 packet) active dry yeast; 3/4 cup warm milk (110°F/43°C); 2 large eggs; 4 tbsp unsalted butter, melted; 1/2 tsp salt; 1 tsp vanilla extract; Powdered sugar, for dusting; Vegetable oil, for frying

Why You’ll Love Vanilla French Beignets Recipe

These Vanilla French Beignets are a classic that never goes out of style. The recipe strikes the perfect balance between soft and crispy, offering a cloud-like interior encased in a lightly crisped exterior. The vanilla adds a fragrant depth that enhances the overall flavor without overpowering the pastry. With basic pantry ingredients and simple techniques, you can bring the charm of a Parisian café into your own kitchen. Ideal for breakfast, dessert, or a sweet snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Active dry yeast
Warm milk
Eggs
Unsalted butter
Salt
Vanilla extract
Powdered sugar (for dusting)
Vegetable oil (for frying)

Directions

In a small bowl, dissolve the active dry yeast in warm milk. Let it sit for 5–10 minutes until frothy.
In a large mixing bowl, combine flour, sugar, and salt. Add eggs, vanilla extract, and the yeast mixture. Mix until a soft dough forms.
Add melted butter and knead the dough until smooth and elastic. This can take about 6–8 minutes by hand or 4–5 minutes with a stand mixer.
Cover the bowl with a clean cloth and let the dough rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
Once risen, punch down the dough and roll it out on a lightly floured surface to about ½ inch thickness.
Cut the dough into squares or rounds using a knife or dough cutter.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Fry the beignets in batches for 1–2 minutes on each side, or until golden brown and puffed.
Remove with a slotted spoon and drain on paper towels.
Dust generously with powdered sugar before serving.

Servings and timing

Servings: 18–24 beignets
Preparation Time: 20 minutes
Rising Time: 1 to 1.5 hours
Cooking Time: 20 minutes
Total Time: Approximately 2 hours

Variations

Cinnamon Sugar Beignets: Toss the freshly fried beignets in a mixture of cinnamon and granulated sugar instead of powdered sugar.
Filled Beignets: Use a piping bag to fill cooled beignets with jam, custard, or chocolate.
Lemon-Vanilla Beignets: Add a teaspoon of lemon zest to the dough for a citrusy note.
Gluten-Free Beignets: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Savory Beignets: Omit the sugar and vanilla, and mix in herbs or cheese for a savory twist.

Storage/Reheating

Vanilla French Beignets are best enjoyed fresh, but they can be stored and reheated:

Storage: Store leftover beignets in an airtight container at room temperature for up to 2 days.
Refrigeration: Not recommended, as refrigeration can dry them out.
Freezing: Freeze for up to 1 month in a sealed freezer bag. Thaw at room temperature before reheating.
Reheating: Warm in a 300°F (150°C) oven for 5–7 minutes or microwave for 15–20 seconds.

FAQs

What’s the difference between a beignet and a doughnut?

Beignets are typically square-shaped, lighter, and airier than doughnuts, and they usually do not contain holes. They are also often dusted with powdered sugar instead of glazed.

Can I make the dough ahead of time?

Yes, the dough can be made a day in advance. Cover and refrigerate it after the first rise. Let it come to room temperature before rolling and frying.

Why didn’t my beignets puff up?

This could be due to under-proofed dough or oil that wasn’t hot enough. Make sure the oil is at 350°F and that the dough has risen properly.

Can I bake the beignets instead of frying them?

While traditionally fried, you can bake them at 375°F (190°C) for 10–12 minutes. They won’t be quite as fluffy or golden, but still delicious.

What type of oil is best for frying beignets?

A neutral oil with a high smoke point, such as vegetable oil or canola oil, works best.

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast and skip the step of dissolving it in warm milk. Add it directly to the dry ingredients.

How do I know when the oil is the right temperature?

Use a kitchen thermometer to ensure it reaches 350°F (175°C). Alternatively, drop in a small piece of dough; it should sizzle and float to the top.

Is it okay to reuse frying oil?

Yes, you can strain and reuse the oil 2–3 times if it hasn’t burned or taken on too much flavor. Store it in a sealed container in a cool place.

Are beignets supposed to be hollow inside?

They often develop a light pocket inside due to steam, but they shouldn’t be completely hollow. A light and airy interior is ideal.

What can I serve with beignets?

They pair wonderfully with coffee, hot chocolate, or fruit preserves. You can also drizzle them with honey or chocolate sauce for extra indulgence.

Conclusion

Vanilla French Beignets are a timeless classic that bring a touch of European elegance to your kitchen. With their pillowy texture, subtle vanilla aroma, and snowy coat of powdered sugar, they’re bound to be a hit with family and friends. Whether you’re making them for a weekend breakfast or a festive gathering, this recipe guarantees a memorable, melt-in-your-mouth experience.