Nothing says café-style indulgence like fresh, warm Vanilla French Beignets. These square pillows of golden dough are light, fluffy, and delicately sweet with a touch of vanilla in every bite. Dusted generously with powdered sugar, they’re the ultimate treat to enjoy with a cup of coffee or a cozy weekend brunch.
What Makes These Beignets Special
Unlike dense doughnuts or overly sweet pastries, French beignets are known for their airy crumb and almost weightless texture. What sets this version apart is the subtle hint of vanilla in the dough, which elevates the flavor without overpowering the classic beignet profile.
“They’re so soft inside, they practically melt in your mouth. I make these every time I want to bring a Parisian bakery vibe to my kitchen.”
This dough is enriched with eggs, butter, and just enough sugar to create a tender, slightly chewy bite. Once fried and dusted in powdered sugar, they become an irresistible fusion of French pastry and fairground comfort food.
Simple Ingredients, Bakery Results
Each ingredient plays an important role in giving the beignets their texture and taste:
- Active dry yeast: The key to a light, airy rise. Make sure it foams during activation for best results.
- Warm milk: Gently activates the yeast while keeping the dough rich and smooth.
- Eggs + butter: These enrich the dough, making it soft and flavorful like brioche.
- Vanilla extract: Adds subtle depth and rounds out the sweetness without needing extra sugar.
- All-purpose flour: Enough structure to hold the puff, but still light enough for soft interiors.
- Powdered sugar: For that unmistakable finish don’t be shy with the dusting!
If you’re a fan of fried dough treats, you’ll also love our Fluffy Bombolini Italian Donuts or these Classic Fluffy Doughnuts both perfect companions to this recipe if you’re planning a full sweet breakfast spread.
Tools You’ll Need
- Mixing bowl + whisk
- Rolling pin + sharp knife or square cutter
- Deep frying pan or electric fryer
- Slotted spoon or spider strainer
- Paper towels + sifter for powdered sugar
In Part 2, I’ll guide you step by step through the mixing, shaping, rising, and frying process plus the tips I use as a chef to ensure puffed, golden results every time.
Step by Step to Make Vanilla French Beignets
1: Activate the Yeast
- In a small bowl, combine ¾ cup warm milk (110°F/45°C), 2¼ teaspoons active dry yeast, and a pinch of sugar.
- Stir gently and let it sit for 5-10 minutes until the surface becomes foamy. This confirms the yeast is active and ready to rise.
2: Mix the Dough
- In a large mixing bowl, whisk together 2 large eggs, ¼ cup sugar, ½ teaspoon vanilla extract, and 3 tablespoons melted butter (cooled).
- Pour in the activated yeast mixture and stir to combine.
- Gradually mix in 2¾ cups all-purpose flour and ½ teaspoon salt. Stir until a shaggy dough forms and pulls away from the sides.
- Knead the dough on a floured surface (or using a dough hook) for 6-8 minutes, until it becomes soft, smooth, and just slightly tacky.
3: First Rise
- Place the dough in a lightly oiled bowl, turning it once to coat.
- Cover with a clean towel or plastic wrap and let it rise in a warm, draft-free spot for 1 to 1½ hours, or until doubled in size.
4: Shape the Beignets
- Gently punch down the dough and transfer it to a lightly floured surface.
- Roll it out to about ½-inch thickness thick enough to puff when fried.
- Use a sharp knife or a square cutter to slice the dough into 2 to 3-inch squares.
- Place the cut pieces on a floured tray, cover loosely, and let them rest for 20-30 minutes while you heat the oil.
5: Fry the Beignets
- In a deep frying pan or electric fryer, heat 2-3 inches of vegetable oil to 350°F (175°C).
- Fry the beignets in small batches for 1-2 minutes per side, flipping once, until golden and puffed.
- Use a slotted spoon to transfer them to paper towels to drain excess oil.
6: Dust and Serve
- While still warm, dust the beignets generously with powdered sugar using a fine sieve or sifter.
- Serve fresh and warm for the best texture. They pair beautifully with café au lait, hot chocolate, or even a scoop of vanilla ice cream.
Storage, Reheating, and Expert FAQs
French beignets are best eaten fresh, but you can still enjoy leftovers if stored properly. Here’s how to keep them soft and delicious:
- Room Temperature: Store cooled beignets in an airtight container for up to 1 day. Avoid stacking to keep them from sticking.
- Refrigerator: Not recommended, as it can make them dense. If needed, reheat gently to restore texture.
- Freezer: Freeze plain, undusted beignets in a single layer. Once frozen, store in a zip-top bag for up to 1 month.
- Reheating: Warm frozen or room temp beignets in a 300°F (150°C) oven for 6-8 minutes. Dust with powdered sugar after reheating.
FAQs
Can I use instant yeast instead of active dry?
Yes, you can use the same amount. Just skip the activation step and mix it directly with the flour.
Why didn’t my beignets puff up?
This could be due to oil not being hot enough or dough that didn’t rest long enough. Make sure the oil is at 350°F and dough has proofed properly.
Can I fill these with jam or custard?
Absolutely. Fry as directed, then inject filling using a piping bag and small tip. Finish with powdered sugar.
Can I make the dough ahead of time?
Yes! After the first rise, refrigerate the dough overnight. Let it come to room temperature before rolling and cutting.
What oil is best for frying?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil for even frying and no aftertaste.
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