Vanilla French Beignets are pillowy, golden-fried pastries dusted in powdered sugar and infused with fragrant vanilla. Crispy on the outside and airy on the inside, these classic French-style doughnuts are a sweet treat I love making for breakfast, brunch, or a cozy afternoon snack. Served warm with coffee or hot chocolate, they taste like pure comfort.
Why You’ll Love This Recipe
I love this recipe because it brings that café-style magic right into my kitchen. The dough is rich yet simple, lightly sweetened, and delicately flavored with vanilla. Once fried, the beignets puff up beautifully into soft, cloud-like bites. I like how they’re made from scratch, but still feel approachable and fun to make—even if I’m not a pro baker. One bite, still warm and dusted in sugar, and I’m hooked.
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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Active dry yeast
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Warm milk
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Granulated sugar
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Large eggs
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Unsalted butter (softened)
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Vanilla extract or vanilla bean paste
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Salt
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Vegetable oil (for frying)
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Powdered sugar (for dusting)
Directions
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I start by dissolving the yeast and a pinch of sugar in warm milk. I let it sit for about 5–10 minutes until foamy.
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In a large bowl, I mix the flour, remaining sugar, and salt. I add the yeast mixture, eggs, softened butter, and vanilla.
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I knead the dough (by hand or mixer with dough hook) for about 8–10 minutes, until smooth and elastic.
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I place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
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Once risen, I roll out the dough on a floured surface to about ½ inch thickness.
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I cut the dough into squares or rectangles using a knife or pastry cutter.
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I heat oil in a deep pot to 350°F (175°C). I fry the beignets in batches for 2–3 minutes per side, until puffed and golden brown.
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I transfer them to a paper towel-lined plate to drain briefly, then dust generously with powdered sugar while still warm.
Servings and timing
This recipe makes about 20–24 beignets, depending on how I cut the dough. It takes me about 20 minutes to prep, 1–1.5 hours to rise, and 20 minutes to fry. I usually plan for around 2 hours total from start to finish.
Variations
Here are a few ways I like to customize them:
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Add lemon or orange zest to the dough for a citrus twist.
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Fill them with pastry cream or jam after frying for a decadent surprise.
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Use vanilla bean paste instead of extract for a stronger vanilla flavor and speckled look.
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Drizzle with a simple glaze made from powdered sugar and milk.
storage/reheating
Beignets are best served fresh and warm. If I have leftovers, I store them in an airtight container at room temperature for up to 1 day. To reheat, I warm them in the oven at 300°F (150°C) for about 5–7 minutes. I avoid microwaving—they get chewy instead of crispy. I re-dust with powdered sugar before serving again.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough the night before and let it rise in the fridge overnight. I bring it to room temperature the next day before rolling and frying.
Do I need a deep fryer?
No, I just use a heavy-bottomed pot and a thermometer to monitor the oil temperature. As long as the oil stays around 350°F, I get perfect results.
Can I bake the beignets instead?
Technically yes, but they won’t have the same texture. I brush them with butter and bake at 375°F (190°C) until golden, then dust with powdered sugar. They’re still tasty, but not quite as fluffy.
Why didn’t my beignets puff up?
That usually means the oil wasn’t hot enough or the dough didn’t rise long enough. I always make sure the oil is at the right temperature and the dough is properly proofed before frying.
Can I freeze the dough?
Yes, I freeze the dough after shaping. When I’m ready to use it, I thaw the pieces in the fridge overnight, let them come to room temperature, and fry as usual.
Conclusion
Vanilla French Beignets are a timeless pastry that delivers on flavor, texture, and that “wow” moment when I bring them to the table. They’re soft, golden, and irresistibly coated in sugar, and they make any occasion feel a little more special. Whether I’m cooking for a crowd or just for myself, these beignets always bring joy with every bite.
Vanilla French Beignets Recipe
Vanilla French Beignets are pillowy, golden-fried pastries lightly scented with vanilla, crisp on the outside and tender within, then dusted liberally with powdered sugar. They’re a nostalgic treat that brings a café feel to breakfast, brunch, or an indulgent snack.
- Total Time: Approximately 2 hours
- Yield: About 20–24 beignets
Ingredients
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¾ cup warm water (about 110°F / 43 °C)
- ¼ cup granulated sugar
- ½ cup whole milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3½ to 4 cups all-purpose flour
- ½ teaspoon salt
- 3 tablespoons unsalted butter, softened (optional but adds richness)
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- In a small bowl, combine warm water, yeast, and a pinch of sugar—let sit 5–10 minutes until foamy. :contentReference[oaicite:0]{index=0}
- In a large bowl, whisk together sugar, eggs, milk, and vanilla. Stir in the activated yeast. :contentReference[oaicite:1]{index=1}
- Gradually add flour and salt, mixing to form a dough. Stir in softened butter if using, and knead until smooth and elastic, about 5–10 minutes. :contentReference[oaicite:2]{index=2}
- Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1–2 hours. :contentReference[oaicite:3]{index=3}
- On a floured surface, roll dough to about ¼‑inch thickness; cut into roughly 2×2‑inch squares. :contentReference[oaicite:4]{index=4}
- Heat vegetable oil to 350°F (175 °C). Fry beignets in batches, 2–3 minutes per side, until puffed and golden. Maintain oil temperature for best results. :contentReference[oaicite:5]{index=5}
- Drain on paper towels then dust generously with powdered sugar. Serve warm. :contentReference[oaicite:6]{index=6}
Notes
- For a deeper flavor, refrigerate the dough after the initial rise and ferment overnight. Let come to room temperature and rise again before frying. :contentReference[oaicite:7]{index=7}
- Ensure accurate oil temperature—too hot burns the crust, too cool results in greasy beignets. A candy thermometer is invaluable. :contentReference[oaicite:8]{index=8}
- Add warm spices like cinnamon or nutmeg to the dough, or fill fried beignets with jam, chocolate, or cream for extra flair. :contentReference[oaicite:9]{index=9}
- Store leftovers at room temperature for up to 1 day, or reheat in a 300°F oven for crispness. Avoid microwaving—it softens them. :contentReference[oaicite:10]{index=10}
- You can freeze uncut dough squares; thaw, let rise, then fry. Or freeze fried beignets and rewarm in the oven. :contentReference[oaicite:11]{index=11}
- Prep Time: 20 minutes (+ 1–2 hours rising)
- Cook Time: 10 minutes
- Category: Dessert / Breakfast
- Method: Frying
- Cuisine: French‑inspired / New Orleans‑style
- Diet: Vegetarian
Nutrition
- Serving Size: 1 beignet
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg
