Cozy Vanilla French Beignets Recipe
A warm, pillowy batch of classic French-style beignets flavored with real vanilla — light, slightly enriched yeast dough fried to golden perfection and dusted with snowy powdered sugar. Perfect for breakfast, brunch, or dessert; approachable for home bakers and optimized for searches like “vanilla beignets” and “easy beignets recipe.”
Ingredients
- 4 cups 500 g all-purpose flour, plus extra for dusting
- ¼ cup 50 g granulated sugar
- 1½ tsp 8 g fine sea salt
- 2¼ tsp 1 packet / 7 g active dry yeast
- 1 cup 240 ml whole milk, warmed to 105–115°F (40–46°C)
- ¼ cup 60 ml warm water (105–115°F / 40–46°C)
- 3 tbsp 45 g unsalted butter, melted and slightly cooled
- 1 large egg room temperature
- 2 tsp pure vanilla extract or 1 tsp vanilla paste + 1 tsp extract
- Neutral frying oil canola, peanut, or vegetable — quantity as needed (about 4 cups / 1 L depending on pot)
- 1 –2 cups 120–240 g powdered (icing) sugar for dusting
- Optional: cinnamon sugar chocolate sauce, salted caramel, or jam for serving
Instructions
- Bloom the yeast: In a small bowl combine warm water (¼ cup) with 1 tsp sugar. Sprinkle yeast over the surface and let sit 5–8 minutes until foamy. If no foam, discard and use fresh yeast.
- Combine dry ingredients: In a large bowl whisk 3½ cups (437 g) of flour with the remaining granulated sugar and salt.
- Mix wet ingredients: Whisk warm milk, melted butter, egg, and vanilla in a separate bowl. Add the foamy yeast mixture to the milk mixture and stir.
- Form the dough: Pour wet into dry and mix until a shaggy dough forms. If using a stand mixer, mix on low with a dough hook until combined.
- Knead: Add remaining flour (up to ½ cup) a tablespoon at a time only if the dough is excessively sticky. Knead by machine 6–8 minutes or by hand 8–10 minutes until smooth and elastic. Dough should be soft and slightly tacky.
- First rise: Shape dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled (about 60–90 minutes).
- Roll & cut: Gently deflate dough, transfer to a floured surface, and roll to about ½ inch (1.2 cm) thickness. Cut into 3×3-inch (7.5–8 cm) squares (or preferred size). Place pieces on a floured tray, cover loosely, and rest 20–30 minutes to puff slightly.
- Heat the oil: In a heavy pot or deep fryer heat oil to 350–360°F (175–182°C). Use a thermometer to maintain steady temperature. Test with a small dough scrap — it should float and puff immediately.
- Fry: Fry 3–4 beignets at a time (don’t overcrowd) about 1½–2 minutes per side until golden and puffed, flipping once. Total per piece ~3–4 minutes. Keep oil steady at 350–360°F.
- Drain & sugar: Transfer to a wire rack set over a sheet pan to drain and cool slightly. Immediately sift powdered sugar over the hot beignets; be generous.
- Serve: Serve warm with extra powdered sugar and optional dipping sauces (salted caramel, chocolate ganache, jam).
Notes
- Temperature control: Milk/water should be warm (105–115°F / 40–46°C). Oil must be 350–360°F for best puffing and minimal oil absorption.
- Dough texture: Aim for a soft, slightly tacky dough. Add flour sparingly — too much yields dense results.
- Proofing options: Dough can be refrigerated after the first rise for up to 24 hours for convenience. Bring to room temperature and allow to finish proofing before shaping and frying.
- Make-ahead: You may shape and freeze raw cut beignets on a parchment-lined tray until firm, then transfer to a bag. Fry from frozen, adding a little extra frying time. Dust with sugar after frying.
- Reheating: Re-crisp in a 350°F (175°C) oven for 5–7 minutes on a wire rack. Avoid microwaving.
- Filling: To fill, cool slightly, then pipe pastry cream, jam, or chocolate ganache using a piping bag and long tip. Dust again with powdered sugar.
- Vegan & gluten-free swaps: Substitute plant milk and vegan butter for a vegan version; use a tested 1:1 gluten-free flour blend for a gluten-free batch (result textures will vary).
- Troubleshooting quick tips: If beignets are greasy, oil temp was too low. If they don’t puff, they may be underproofed or oil too hot.