Vanilla French Beignets are golden pillows of soft, airy dough with a hint of vanilla, dusted generously in powdered sugar. These classic treats are deep-fried to perfection and best enjoyed warm with a cup of coffee or hot chocolate. Whether I’m recreating a taste of New Orleans or channeling a Parisian café, these beignets are always a hit.
Why You’ll Love This Recipe
I love how simple yet indulgent these beignets are. The vanilla adds a subtle sweetness and aroma that takes the flavor up a notch. The dough is easy to make and fries up into light, fluffy bites that practically melt in my mouth. Whether I serve them for breakfast, brunch, or dessert, they disappear in minutes.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Warm milk
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Granulated sugar
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Active dry yeast
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Unsalted butter, softened
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Eggs
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Vanilla extract
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Salt
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Oil for frying
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Powdered sugar (for dusting)
directions
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I start by dissolving sugar and yeast in warm milk. I let it sit for 5–10 minutes until foamy, showing the yeast is active.
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In a large bowl, I mix in the eggs, butter, vanilla extract, and salt. I gradually add the flour until a soft, slightly sticky dough forms.
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I knead the dough for about 5–7 minutes until smooth, then place it in a greased bowl, cover it, and let it rise for 1–1.5 hours until doubled in size.
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Once risen, I roll out the dough on a floured surface to about ¼-inch thickness and cut it into 2- to 3-inch squares.
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I heat oil in a deep pan to 350°F (175°C) and fry the beignets in batches for 1–2 minutes per side, or until golden brown.
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I transfer them to a paper towel-lined plate and dust them heavily with powdered sugar while still warm.
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I serve immediately for the best texture and flavor.
Servings and timing
This recipe makes about 20 beignets.
Prep time: 20 minutes
Rise time: 1.5 hours
Cook time: 15 minutes
Total time: approximately 2 hours 5 minutes
Variations
Sometimes I add a touch of nutmeg or cinnamon to the dough for extra warmth. For a filled version, I pipe pastry cream, jam, or Nutella inside after frying. I’ve also tried a vanilla glaze instead of powdered sugar for a more modern twist. For an extra-decadent treat, I serve them with chocolate sauce or fruit compote on the side.
storage/reheating
I enjoy beignets best when fresh and warm, but if I have leftovers, I store them in an airtight container at room temperature for 1 day. To reheat, I pop them in a 300°F (150°C) oven for about 5–7 minutes. I dust with fresh powdered sugar before serving again. I don’t recommend freezing the fried beignets, but the dough can be made ahead and stored in the fridge overnight.
FAQs
Can I make the dough ahead of time?
Yes, I often make the dough the night before and refrigerate it. I let it come to room temperature before rolling and frying.
What oil is best for frying?
I use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.
Why did my beignets turn out dense?
Dense beignets usually mean the dough didn’t rise enough. I make sure the yeast is fresh and let the dough proof until doubled.
Can I bake beignets instead of frying?
While they won’t be quite the same, I’ve baked them at 375°F (190°C) for about 10–12 minutes. I brush them with melted butter and dust with sugar for a lighter version.
How do I keep them from absorbing too much oil?
I keep the oil temperature steady at 350°F. If the oil is too cool, the dough absorbs more grease instead of frying quickly.
Conclusion
Vanilla French Beignets are a timeless treat that I love making when I want something sweet, airy, and just a little bit fancy. Whether I’m serving them at brunch or enjoying one with my afternoon coffee, these beignets always bring joy with their soft centers, golden edges, and cloud of powdered sugar on top.
Print
Vanilla French Beignets Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 5 minutes
- Yield: 20 beignets
- Category: Dessert
- Method: Frying
- Cuisine: French
- Diet: Vegetarian
Description
Vanilla French Beignets are light, fluffy dough pillows flavored with vanilla and coated in powdered sugar—perfect for a sweet breakfast or indulgent dessert with a warm drink.
Ingredients
- 3 1/2 cups all-purpose flour
- 1 cup warm milk (about 110°F/43°C)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- Oil for frying (vegetable, canola, or peanut)
- Powdered sugar, for dusting
Instructions
- Dissolve sugar and yeast in warm milk. Let sit for 5–10 minutes until foamy.
- In a large bowl, mix eggs, butter, vanilla, and salt. Gradually add flour and yeast mixture to form a soft dough.
- Knead dough for 5–7 minutes until smooth. Transfer to a greased bowl, cover, and let rise for 1–1.5 hours until doubled in size.
- Roll out dough to 1/4-inch thickness on a floured surface. Cut into 2–3 inch squares.
- Heat oil in a deep pan to 350°F (175°C). Fry beignets in batches for 1–2 minutes per side until golden.
- Drain on paper towels and dust with powdered sugar while warm. Serve immediately.
Notes
- Add nutmeg or cinnamon for a spiced version.
- Fill with pastry cream, jam, or Nutella after frying.
- Top with vanilla glaze instead of powdered sugar for a modern twist.
- Serve with chocolate sauce or fruit compote for dipping.
- Dough can be made ahead and refrigerated overnight.
Nutrition
- Serving Size: 1 beignet
- Calories: 190
- Sugar: 6g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
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