Name: Vanilla French Beignets for Breakfast
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 15 min
Cuisine: French
Ingredients: 3 1/2 cups all-purpose flour; 1/4 cup granulated sugar; 2 1/4 tsp active dry yeast (1 packet); 3/4 cup whole milk (warm, about 110°F/43°C); 2 large eggs; 1/4 cup unsalted butter (melted); 1/2 tsp salt; 2 tsp pure vanilla extract; Powdered sugar (for dusting); Vegetable oil (for frying)

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Vanilla French Beignets are pillowy, golden squares of fried dough dusted with powdered sugar and infused with warm vanilla flavor. These classic French treats are crisp on the outside, tender on the inside, and perfect with a morning cup of coffee. I love making them fresh for breakfast when I want something special and a little indulgent.

Why You’ll Love This Recipe

I love this recipe because it brings café-style luxury into my own kitchen. The dough is soft and lightly sweet, and the hint of vanilla gives the beignets a cozy, aromatic touch. They’re surprisingly easy to make, and watching them puff up as they fry is so satisfying. Served warm and coated in powdered sugar, they melt in my mouth with every bite. Vanilla French Beignets for Breakfast

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Active dry yeast
Whole milk (warm)
Eggs
Unsalted butter (melted)
Salt
Pure vanilla extract
Powdered sugar (for dusting)
Vegetable oil (for frying)

Directions

I start by dissolving the yeast in warm milk with a bit of sugar and let it sit for about 5–10 minutes until foamy.
In a large bowl, I mix the flour, remaining sugar, and salt. I add the yeast mixture, eggs, melted butter, and vanilla extract.
I knead the dough until smooth and elastic, then cover it and let it rise for 1–2 hours, until doubled in size.
I roll out the dough on a floured surface to about ½ inch thick and cut it into 2-inch squares.
I heat oil in a deep pan to 350°F (175°C), then fry the beignets in batches, flipping once, until golden brown on both sides (about 1–2 minutes per side).
I drain them on paper towels and immediately dust them generously with powdered sugar.
I serve them warm—ideally within minutes of frying—for that fresh, bakery-style taste.

Servings and timing

This recipe makes about 18–24 beignets, depending on the size. It takes about 20 minutes to prep the dough, 1–2 hours to rise, and 15 minutes to fry, so they’re ready in just over 2 hours (but totally worth it).

Variations

Sometimes I add lemon zest or a splash of almond extract for extra depth. For a filled version, I pipe pastry cream or jam inside after frying. I’ve also dipped them in vanilla glaze or drizzled them with melted chocolate when I want something more decadent.

storage/reheating

Beignets are best eaten fresh, but if I have leftovers, I store them in an airtight container at room temperature for 1 day. To reheat, I place them in a 300°F (150°C) oven for 5–7 minutes. I dust them with fresh powdered sugar before serving again. Vanilla French Beignets for Breakfast

FAQs

Can I make the dough the night before?

Yes! I prepare the dough, cover it tightly, and let it rise in the fridge overnight. In the morning, I bring it to room temperature, roll it out, and fry.

Can I bake these instead of frying?

Beignets are traditionally fried for that crisp exterior, but I’ve baked them at 375°F (190°C) for about 10–12 minutes. The texture is more like a soft roll than a true beignet.

Do I need a stand mixer?

Not at all. I knead the dough by hand for about 8–10 minutes until it’s smooth and elastic.

Can I use instant yeast?

Yes, I reduce the rising time slightly since instant yeast works faster. I still proof it in warm milk for better flavor.

What oil is best for frying?

I use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.

Conclusion

Vanilla French Beignets are a dreamy, bakery-style breakfast I can make at home with just a few simple ingredients. Crisp, light, and full of vanilla warmth, they turn an ordinary morning into something unforgettable. Whether I’m making them for guests or just to treat myself, they always feel like a little bite of Paris on a plate.

Vanilla French Beignets for Breakfast

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Author: lina
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes
Yield: 18–24 beignets
Category: Breakfast
Method: Frying
Cuisine: French
Diet: Vegetarian

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Description

Vanilla French Beignets are golden, pillowy squares of fried dough, lightly sweetened and infused with warm vanilla. Dusted in powdered sugar and best served warm, they’re a classic French breakfast treat perfect with coffee.

Ingredients

3 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 tsp active dry yeast (1 packet)
3/4 cup whole milk (warm, about 110°F/43°C)
2 large eggs
1/4 cup unsalted butter (melted)
1/2 tsp salt
2 tsp pure vanilla extract
Powdered sugar (for dusting)
Vegetable oil (for frying)

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Instructions

Dissolve the yeast in warm milk with 1 tsp of sugar and let sit for 5–10 minutes until foamy.
In a large bowl, mix flour, remaining sugar, and salt. Add the yeast mixture, eggs, melted butter, and vanilla extract.
Knead the dough until smooth and elastic, about 8–10 minutes by hand or 5 minutes with a mixer.
Cover and let rise in a warm place for 1–2 hours, or until doubled in size.
Roll out dough on a floured surface to 1/2-inch thickness. Cut into 2-inch squares.
Heat oil in a deep pot to 350°F (175°C). Fry beignets in batches, 1–2 minutes per side, until golden brown.
Drain on paper towels and dust generously with powdered sugar. Serve warm.