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Vanilla French Beignets Recipe

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4.3 from 11 reviews

Vanilla French Beignets are light, pillowy fried pastries infused with pure vanilla extract and generously dusted with powdered sugar. These homemade treats puff up golden and crispy on the outside while maintaining a soft, airy interior, delivering an authentic New Orleans café experience right in your kitchen. Perfect for a delightful breakfast or brunch, these beignets combine simple ingredients and traditional frying methods to create a sweet and irresistible French delight.

  • Total Time: 1 hour 50 minutes
  • Yield: 20 beignets

Ingredients

Dough Ingredients

  • 1 cup warm milk (about 110°F for yeast activation)
  • 2 ¼ teaspoons active dry yeast (one standard packet)
  • ¼ cup granulated sugar plus extra pinch for yeast
  • 2 large eggs, beaten (room temperature preferred)
  • 2 teaspoons vanilla extract (pure vanilla tastes best)
  • 4 cups all-purpose flour (may need slightly more)
  • 1 teaspoon salt (balances sweetness)
  • 3 tablespoons unsalted butter, melted and cooled slightly

Frying and Topping

  • 6 cups vegetable oil (for deep frying)
  • 1 cup powdered sugar (for dusting generously)

Instructions

  1. Activate Yeast: Warm the milk to 110°F and stir in the active dry yeast along with a pinch of sugar. Let the mixture sit for 5 minutes until foamy to ensure the yeast is properly activated.
  2. Prepare Dough Mixture: Add the remaining sugar, beaten eggs, vanilla extract, melted butter, and salt to the activated yeast mixture. Stir thoroughly until all ingredients are combined evenly.
  3. Add Flour: Gradually incorporate the flour into the wet mixture one cup at a time, stirring well after each addition. Continue until a soft, slightly sticky dough forms that pulls away from the sides of the bowl.
  4. First Rise: Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm spot for 1 hour or until it has doubled in size.
  5. Roll Out Dough: Punch down the risen dough to release air pockets. Roll it out on a floured surface to approximately half an inch thickness, which will allow the beignets to puff properly during frying.
  6. Cut Dough: Using a pizza cutter or sharp knife, cut the dough into 3-inch squares, creating about 20 squares total.
  7. Rest Dough Squares: Let the cut squares rest uncovered on the counter for 15 minutes so they relax and prepare to puff during frying.
  8. Heat Oil: In a deep pot or Dutch oven, heat 6 cups of vegetable oil to a precise temperature of 360°F, using a cooking thermometer for accuracy. This ensures even cooking and perfect texture.
  9. Fry Beignets: Fry 3 to 4 beignets at a time for about 2 minutes per side until they are golden brown and puffed up. Flip them once during cooking to achieve even frying on both sides.
  10. Drain Excess Oil: Remove the fried beignets with a slotted spoon and place them on paper towels to absorb any excess oil, keeping them crisp and not greasy.
  11. Serve: Generously dust the warm beignets with powdered sugar and serve immediately to enjoy their hot, crispy, and soft texture at its best.

Notes

  • Ensure the milk is not too hot to avoid killing the yeast; 110°F is ideal.
  • Resting the cut dough squares before frying helps them puff better during cooking.
  • Maintain the oil temperature at 360°F for optimal frying results; too hot will burn the beignets and too cool will make them greasy.
  • Use a slotted spoon to safely remove beignets from hot oil and drain well on paper towels.
  • Serve beignets fresh and hot for the best combination of crispiness and softness.
  • Author: Chef
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: French

Find it online: https://avascooking.com/vanilla-french-beignets-recipe/