Who doesn’t love the warm, pillowy goodness of a freshly fried beignet? Whether you’ve had them at a charming French café or dreamt of indulging in a classic Vanilla French Beignet from the comfort of your kitchen, now’s your chance to make them at home. Light, airy, and generously dusted with powdered sugar, these beignets are the ultimate easy dessert that brings a little bit of French magic into your life.
Don’t be intimidated by the idea of making fried dough—it’s simpler than you think, and the results are so rewarding. Imagine sinking your teeth into a soft, warm beignet with a touch of vanilla that instantly transports you to a quaint Parisian street corner. And the best part? You don’t need to be a pro to make these homemade beignets—they’re easier to prepare than you might expect!
Why You’ll Love These Vanilla French Beignets:
If you’ve ever had a beignet, you know it’s hard to resist that soft, pillowy texture with a golden, crispy exterior. But here’s why this Vanilla French Beignets recipe stands out:
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Fluffy & Light: The combination of yeast and warm milk ensures that your beignets puff up perfectly every time.
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Delicious Vanilla Flavor: The pure vanilla extract in the dough adds a wonderful aromatic sweetness that complements the powdered sugar dusting beautifully.
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No Fancy Equipment Needed: You don’t need a special fryer—just a simple pot or deep fryer will do.
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Quick Prep: While they do need some rise time, the rest of the process is pretty fast, perfect for when the craving for a sweet treat hits!
Get ready to impress your family or guests with these deliciously crispy and tender beignets, made right in your own kitchen.
Ingredients
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2 ½ cups (315g) all-purpose flour
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¼ cup (50g) granulated sugar
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2 teaspoons active dry yeast
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½ teaspoon salt
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1 cup (240ml) warm milk (about 110°F / 43°C)
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1 tablespoon unsalted butter, melted
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1 tablespoon pure vanilla extract
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Vegetable oil, for frying
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Powdered sugar, for dusting
Directions:
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Prepare Dry Ingredients:
Mix the flour, granulated sugar, yeast, and salt in a large bowl. Stir everything together to ensure the yeast and sugar are evenly distributed in the flour. -
Mix Wet Ingredients:
In a separate bowl, whisk together the warm milk, melted butter, and vanilla extract. The milk should be warm, about 110°F (43°C)—not hot! This helps activate the yeast without killing it. If it’s too hot, just let it cool for a minute. -
Combine Wet and Dry Ingredients:
Slowly pour the wet ingredients into the dry ingredients. Stir with a wooden spoon as the dough starts to come together. Continue mixing until the dough is well combined, but don’t worry if it’s a little shaggy at this stage. -
Knead the Dough:
Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until it’s smooth and elastic. If the dough feels too sticky, sprinkle a little more flour as you go. -
First Rise:
Place the kneaded dough into a greased bowl, turning it to coat all sides in oil. Cover the bowl with a clean cloth and let it rise in a warm, draft-free spot for about 1.5 hours, or until it’s doubled in size. (I like to place mine in the oven with the light on for the perfect warm environment!) -
Shape the Beignets:
Once the dough has risen, punch it down to release the air, then roll it out on a floured surface to about ¼-inch thickness. Use a sharp knife or pizza cutter to cut the dough into 2×2-inch squares. -
Heat the Oil:
Pour about 2 inches of vegetable oil into a deep fryer or large pot. Heat the oil to 360°F (182°C), using a candy or deep-fry thermometer to check the temperature. -
Fry the Beignets:
Carefully fry the beignets in batches. Be sure not to overcrowd the pot. Fry each batch for about 1-2 minutes per side, or until they puff up and turn golden brown. Use a slotted spoon to remove them from the oil and let them drain on paper towels. -
Serve:
Dust the freshly fried beignets with powdered sugar while they’re still warm. Serve immediately for that perfect, melt-in-your-mouth experience. If you’re not serving them immediately, let them cool slightly on a wire rack to keep their crispness intact.
Cooking Tips:
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Yeast Tip: If you’re new to working with yeast, don’t stress! Just make sure the milk isn’t too hot (around 110°F is perfect) when mixing it with the yeast. This is the key to getting your dough to rise properly.
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Keep the Oil Temperature Right: If the oil is too hot, your beignets might burn on the outside before they cook through. Too cool, and they’ll absorb too much oil and get greasy. A steady temperature of 360°F will give you the perfect crispy golden beignet.
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Flavor Twist: Add a bit of cinnamon or nutmeg to the powdered sugar for a subtle twist on this classic French treat.
Personal Anecdote:
The first time I made Vanilla French Beignets, I was a little intimidated by the whole “yeast dough” process. But after the first bite, I was hooked—and my family was, too! The dough turned out perfectly airy and light, and the vanilla flavor really elevated the sweetness of the powdered sugar dusting. Now, every time I make these, I think back to that moment of pure joy, sitting down with my family to share these warm, crispy beignets. They’ve become a favorite for brunch or whenever we want something special.
What to Serve With Vanilla French Beignets:
These beignets are perfect on their own with just a dusting of powdered sugar, but if you want to turn them into a full treat, consider serving them with a cup of hot chocolate, a rich café au lait, or even a scoop of vanilla ice cream for an indulgent dessert experience. If you’re feeling extra fancy, drizzle some caramel or chocolate sauce on top for a decadent twist!
How to Store Vanilla French Beignets:
If you have leftovers (lucky you!), store them in an airtight container at room temperature for up to 2 days. While they’re best enjoyed fresh, you can also reheat them in the oven at 350°F for about 5 minutes to get them nice and warm again. Just be sure to dust them with a little more powdered sugar before serving!
FAQs:
Can I make the dough in advance?
Yes! You can prepare the dough the night before, let it rise, then cover it and place it in the fridge overnight. The next day, just punch it down and continue with the recipe as usual.
Can I freeze beignets?
Absolutely! After frying, let them cool completely, then freeze them in a single layer on a baking sheet. Once frozen, store them in a resealable bag or airtight container. When you’re ready to enjoy, pop them in a 350°F oven for 5-10 minutes to warm them up.
What if I don’t have a deep fryer?
No worries! You can fry your beignets in any large pot. Just make sure to use a thermometer to monitor the oil temperature for the best results.
Wrap Up:
Something magical about biting into a warm, homemade Vanilla French Beignet. Whether you’re celebrating a special occasion or simply treating yourself to something sweet, these beignets bring the joy of French pastry right into your kitchen. Light, airy, and dusted with powdered sugar, they’re the perfect easy dessert to impress your guests or indulge in alone. Ready to fry up some happiness?
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Vanilla French Beignets: The Perfect Homemade Beignets You Can Fry Up in No Time!
- Total Time: 1 hour 45 minutes
- Yield: About 20–24 beignets 1x
Description
Vanilla French Beignets are light, airy, and pillowy fried dough squares dusted with powdered sugar. This classic French treat has a soft interior and crispy golden exterior, infused with delicate vanilla flavor. Perfect for homemade indulgence or brunch, they bring a touch of Parisian charm to your kitchen.
Ingredients
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2 ½ cups (315 g) all-purpose flour
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¼ cup (50 g) granulated sugar
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2 tsp active dry yeast
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½ tsp salt
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1 cup (240 ml) warm milk (about 110°F / 43°C)
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1 tbsp unsalted butter, melted
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1 tbsp pure vanilla extract
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Vegetable oil, for frying
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Powdered sugar, for dusting
Instructions
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In a large bowl, mix flour, sugar, yeast, and salt.
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In another bowl, whisk warm milk, melted butter, and vanilla extract.
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Slowly pour wet ingredients into dry, stirring until dough forms.
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Knead dough on a floured surface for 8–10 minutes until smooth and elastic.
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Place dough in greased bowl, cover, and let rise in a warm place about 1.5 hours until doubled.
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Punch down dough, roll out to ¼-inch thickness. Cut into 2×2 inch squares.
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Heat vegetable oil to 360°F (182°C) in a deep pot or fryer.
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Fry dough squares in batches for 1–2 minutes per side until puffed and golden. Drain on paper towels.
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Dust warm beignets with powdered sugar and serve immediately.
Notes
Keep milk temperature around 110°F to activate yeast properly.
Maintain oil temperature for crisp, non-greasy beignets.
Add cinnamon or nutmeg to powdered sugar for flavor variations.
Dough can be prepared ahead and refrigerated overnight.
Freeze cooked beignets for up to a month; reheat before serving.
- Prep Time: 15 minutes (plus 1.5 hours rising)
- Cook Time: 15 minutes
- Category: Dessert, Snack, Breakfast
- Method: Frying, Kneading, Rising
- Cuisine: French