Vanilla French Beignets (Printable)
Light, pillowy vanilla French beignets fried to golden perfection and dusted with powdered sugar for a classic breakfast or dessert treat.
# What You’ll Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast (1 packet)
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, lukewarm
06 - 1/4 cup warm water
07 - 2 large eggs, room temperature
08 - 1/4 cup unsalted butter, melted and cooled
09 - 2 tsp pure vanilla extract
→ For Frying
10 - 4 cups vegetable oil for deep frying
→ Finishing
11 - 1 cup powdered sugar for dusting
# How-to Steps:
01 - Combine warm water and yeast in a small bowl. Let stand for 5 minutes until foamy.
02 - Whisk together flour, sugar, and salt in a stand mixer bowl.
03 - Add yeast mixture, lukewarm milk, eggs, melted butter, and vanilla extract to the flour mixture. Mix with dough hook on medium speed for 5–7 minutes until smooth, slightly sticky dough forms.
04 - Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1–1.5 hours until doubled in size.
05 - Punch down dough and turn onto floured surface. Roll out to 1/2 inch thickness and cut into 2-inch squares using sharp knife or pastry cutter.
06 - Place squares on parchment-lined baking sheet, cover lightly, and let rise another 30 minutes.
07 - Heat vegetable oil to 350°F in a large, heavy-bottomed pot.
08 - Fry beignets in batches for 1–2 minutes per side until golden brown and puffed. Do not overcrowd the pot.
09 - Remove with slotted spoon and drain on paper towels. Generously dust with powdered sugar while still warm. Serve immediately.
# Expert Advice:
01 -
- The vanilla adds this fragrant warmth that makes these feel extra special without being fussy
- That moment when you bite into one fresh from the oil, still warm inside with sugar melting on your tongue, is absolutely worth every minute of rising time
- They transform ordinary Sunday mornings into something that feels like a celebration
02 -
- I once fried these at oil that was too hot and ended up with burned outsides and raw centers, so temperature control is everything
- Letting the dough do both rises properly makes the difference between light, airy beignets and dense, doughy ones
- Working in small batches keeps the oil temperature steady and prevents that soggy, greasy texture
03 -
- Use a kitchen scale for your flour if possible, because measuring by weight gives you the most consistent results every time
- The dough should feel slightly sticky and not dry, so resist the urge to keep adding flour during mixing