Vanilla French Beignets Recipe

If you’ve ever dreamed of leisurely mornings in a Parisian café, Vanilla French Beignets are your ticket to that bliss — right from your own kitchen! These golden pillows of fried dough, lightly kissed with vanilla, are airy on the inside and beautifully crisp on the outside. Dusted in a generous shower of powdered sugar, they’re utterly irresistible. Whether you’re making weekend brunch extra special or simply craving a touch of Old World charm, Vanilla French Beignets will make everyone at your table swoon, bite after fluffy bite.

this Recipe

Ingredients You’ll Need

What makes Vanilla French Beignets so wonderful is how a handful of simple pantry staples come together to create pure magic. Each ingredient, though basic, plays a crucial role — from the aromatic vanilla to the rich egg yolks that lend an extra touch of softness.

• Active dry yeast (2 1/4 teaspoons/1 packet): This is what gives your beignets their irresistible rise and signature airy texture; make sure it’s fresh for best results.
• Warm milk (3/4 cup, about 110°F): Gently warms the dough, helping the yeast activate and adding mellow flavor.
• Granulated sugar (1/4 cup): Sweetens the dough and also provides food for the yeast, ensuring a good rise.
• Large egg: Acts as a binder, adding richness and structure to the dough.
• Large egg yolk: Brings extra tenderness and flavor — don’t skip it!
• Vanilla extract (1 teaspoon): The star twist here, bringing warmth and subtle sweetness to each bite.
• Unsalted butter (3 tablespoons, melted): Gives the dough wonderful moisture and flavor — melt before adding.
• All-purpose flour (2 3/4 cups): The backbone of your dough, creating that classic beignet chew.
• Salt (1/2 teaspoon): Balances sweetness and brings out all the other flavors.
• Vegetable oil (for frying): You’ll need this for deep-frying; any neutral oil works well for golden, crisp results.
• Powdered sugar (for dusting): A snowy finish that’s practically mandatory for Vanilla French Beignets!

How to Make Vanilla French Beignets

Step 1: Activate the Yeast

Start by adding the warm milk, yeast, and just a pinch of the sugar to a small bowl. Give it a quick stir and let it sit for about 5–10 minutes. You’ll know the yeast is alive and well when a frothy foam appears on top — that’s the secret to perfectly fluffy Vanilla French Beignets. If your mixture isn’t bubbly after 10 minutes, check that your milk wasn’t too hot or cold, and try again with fresh yeast!

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the egg, egg yolk, vanilla extract, melted butter, and the remaining sugar. This lovely golden mixture forms the aromatic foundation for your beignet dough and ensures every bite is rich and full of flavor.

Step 3: Combine Wet and Dry for the Dough

Pour your foamy yeast mixture into the bowl with the wet ingredients, stirring gently to blend. Gradually add in the flour and salt, mixing until a shaggy dough begins to come together. The dough should be soft but not sticky — a sturdy spoon or stand mixer works beautifully here!

Step 4: Knead Until Smooth

Knead your dough either by hand on a floured surface or using a mixer with a dough hook for 5–7 minutes. You’re aiming for a dough that’s smooth, slightly elastic, and just a bit tacky. This step helps develop the gluten, giving Vanilla French Beignets their signature texture.

Step 5: First Rise

Place your dough in a lightly greased bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours. Watch it double in size — that’s when you know it’s ready for the next delicious stage!

Step 6: Shape the Beignets

Once the dough has risen, turn it onto a floured surface and roll it out to about 1/4-inch thickness. Use a sharp knife or a pizza cutter to slice the dough into neat, 2-inch squares. Arrange them on a well-floured tray, cover, and let rest for another 30 minutes for the perfect puff.

Step 7: Fry to Golden Perfection

Heat your oil to 350°F (175°C) — a candy or deep-fry thermometer works wonders for accuracy! Fry the beignets in batches, about 1–2 minutes per side, turning when beautifully golden and puffy. Transfer to paper towels to drain while you fry the rest.

Step 8: Generously Dust with Powdered Sugar

While still warm, shower your beautiful Vanilla French Beignets with a thick layer of powdered sugar. The sugar will melt just a little into the hot beignets, forming that enchanting, snowy coating everyone loves. Serve immediately for maximum joy!

How to Serve Vanilla French Beignets

Garnishes

To take your Vanilla French Beignets over the top, dust with extra powdered sugar or a blend of powdered sugar and a hint of cinnamon. For a pop of color and a taste of summer, try scattering a few fresh berries on the side or offer a drizzle of chocolate or raspberry sauce for dipping.

Side Dishes

Pair Vanilla French Beignets with classic café au lait or a rich hot chocolate for the truly authentic experience. If you’re serving brunch, fresh fruit salad or a platter of citrus slices offers a refreshing contrast to the warm, sweet beignets.

Creative Ways to Present

Pile beignets high on a platter lined with parchment for a beautiful, rustic look, or serve them in little paper cones for a festive, street food-inspired twist. If you’re entertaining, arrange them on individual dessert plates with a scoop of vanilla ice cream and a scatter of edible flowers for a memorable (and Instagram-worthy) finale!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Vanilla French Beignets, store them in an airtight container at room temperature for up to two days. They’re at their best on day one, but still enjoyable the next day with just a quick reheating.

Freezing

To freeze, let beignets cool completely, then tuck them into a zip-top freezer bag, removing as much air as possible. Freeze for up to two months. For best results, avoid coating with powdered sugar until after reheating, so they don’t become sticky.

Reheating

Warm beignets in a 300°F oven for about 8–10 minutes or until heated through and crispy. Add a fresh dusting of powdered sugar before serving, and they’ll taste almost as magical as the day you made them!

FAQs

Can I make the beignet dough in advance?

Yes! You can prepare the dough up to the first rise, shape the squares, and then refrigerate them overnight on a floured tray (covered loosely with plastic). Let them come to room temperature and puff up before frying in the morning. This is perfect for make-ahead brunches!

Can I use instant yeast instead of active dry?

Absolutely. Just skip the proofing step and add the instant yeast directly to your flour. Your Vanilla French Beignets will still puff up beautifully — just be sure to let the dough rise fully before shaping and frying.

What’s the best oil for frying beignets?

A neutral-flavored oil with a high smoke point, like vegetable, canola, or peanut oil, is ideal for frying Vanilla French Beignets. They’ll get gloriously golden without picking up any unwanted flavors from the oil.

How do I know when the oil is hot enough?

A thermometer is your best friend here: aim for 350°F (175°C) for even frying. If you don’t have one, drop a small piece of dough into the oil — it should sizzle and rise quickly to the surface, turning golden in about a minute.

Can I fill Vanilla French Beignets with cream or jam?

Definitely! Once fried and slightly cooled, use a piping bag to fill them with vanilla pastry cream, strawberry jam, or even Nutella for a delicious surprise inside. Just be sure the beignets are fully cooked before filling.

Final Thoughts

Homemade Vanilla French Beignets are pure joy — a little piece of French café culture you can savor at your own table. Don’t let the steps scare you; with a bit of patience (and plenty of powdered sugar), you’ll be amazed at how easy and show-stopping these treats truly are. Go ahead: gather your ingredients and treat yourself to a sweet escape today!

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