Vanilla French Beignets are light, pillowy, deep-fried pastries with a delicate vanilla flavor and a generous dusting of powdered sugar. These classic French-style donuts are crisp on the outside, airy on the inside, and perfect for a cozy morning or a sweet afternoon treat.
Why You’ll Love This Recipe
I love how beignets feel elegant and indulgent without being overly complicated. The hint of vanilla in the dough makes them smell irresistible while frying, and that snowy layer of powdered sugar gives them the perfect finishing touch. They’re fun to make and even more fun to eat—especially warm, straight from the fryer.
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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Granulated sugar
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Instant yeast
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Salt
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Whole milk (warm)
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Eggs
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Unsalted butter (softened)
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Vanilla extract or vanilla bean paste
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Oil (for deep frying)
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Powdered sugar (for dusting)
Directions
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I warm the milk slightly and mix it with sugar and yeast in a bowl. I let it sit until foamy.
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I add the eggs, butter, vanilla, and salt, then gradually stir in the flour to form a soft, sticky dough.
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I knead the dough for about 8–10 minutes until smooth and elastic, then cover and let it rise until doubled in size (about 1–1.5 hours).
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I punch down the dough and roll it out on a lightly floured surface to about ½ inch thick.
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I cut the dough into 2–3 inch squares and let them rest for another 15–20 minutes while I heat the oil to 350°F (175°C).
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I fry the beignets in batches, turning once, until golden brown—about 1 minute per side.
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I drain them on paper towels, then dust them generously with powdered sugar while still warm.
Servings and timing
This recipe makes about 20–24 small beignets. It takes 20 minutes to prep, 1–1.5 hours to rise, and 20 minutes to fry—ready in just under 2 hours.
Variations
Sometimes I add a bit of lemon or orange zest to the dough for a citrusy twist. I’ve also filled them with vanilla pastry cream or jam after frying for a more decadent version. A sprinkle of cinnamon in the powdered sugar gives them a subtle spiced note too.
storage/reheating
I store any leftovers in an airtight container at room temperature for up to 1 day. To reheat, I pop them in the oven at 300°F for about 5 minutes. They’re best eaten fresh, but still tasty the next day with a quick warm-up and another dusting of sugar.
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 and rise before rolling and frying.
What’s the best oil for frying?
I use vegetable or canola oil for a neutral flavor and high smoke point. Peanut oil also works well.
Can I bake these instead of frying?
Beignets are traditionally fried for that crisp texture, but baking is possible. I brush them with butter and bake at 375°F until golden, though they won’t be as airy or crisp.
Do I need a deep fryer?
No, I use a heavy pot with a thermometer to monitor the oil temperature. It works just as well.
How do I keep the beignets light and airy?
I make sure not to overwork the dough, let it rise fully, and fry at the correct temperature to get that signature puff.
Conclusion
Vanilla French Beignets are a delightful way to bring a little Parisian magic into my kitchen. With their soft, fluffy centers and sweet powdered sugar topping, they’re perfect for breakfast, dessert, or anytime I want a warm, handmade treat. They may look fancy, but they’re surprisingly simple—and always worth it.
Vanilla French Beignets Recipe
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Vanilla French Beignets are light, pillowy, deep-fried pastries with a delicate vanilla flavor and a generous dusting of powdered sugar. These golden-brown treats are crisp on the outside and airy on the inside, perfect for a cozy morning or a sweet afternoon snack.
- Author: Emma
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 20–24 beignets
- Category: Dessert, Breakfast
- Method: Deep frying
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast
- 1/2 tsp salt
- 1 cup whole milk (warm)
- 2 large eggs
- 1/4 cup unsalted butter (softened)
- 1 tsp vanilla extract or vanilla bean paste
- Oil for deep frying
- Powdered sugar (for dusting)
Instructions
- Warm the milk slightly and mix it with sugar and yeast in a bowl. Let it sit until foamy.
- Add eggs, butter, vanilla, and salt, then gradually stir in flour to form a soft, sticky dough.
- Knead the dough for 8–10 minutes until smooth and elastic, then cover and let it rise for 1–1.5 hours until doubled in size.
- Punch down the dough and roll it out on a floured surface to 1/2 inch thick.
- Cut the dough into 2–3 inch squares and let them rest for another 15–20 minutes while heating the oil to 350°F (175°C).
- Fry the beignets in batches for about 1 minute per side until golden brown.
- Drain on paper towels, then dust generously with powdered sugar while still warm.
Notes
- For a citrusy twist, add lemon or orange zest to the dough.
- For a decadent version, fill them with vanilla pastry cream or jam after frying.
- A sprinkle of cinnamon in the powdered sugar adds a subtle spiced note.
- Store leftovers in an airtight container for up to 1 day. Reheat at 300°F for 5 minutes to restore warmth.
Nutrition
- Serving Size: 1 beignet
- Calories: 120
- Sugar: 5g
- Sodium: 30mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg