Vanilla French Beignets Recipe – Soft, Fluffy & Perfect for Breakfast

There’s something magical about biting into a warm French beignet—crisp on the outside, cloud-like in the center, and delicately dusted with powdered sugar. Originally from France and famously adopted in New Orleans, beignets are a classic fried pastry perfect for breakfast or brunch.

These vanilla French beignets offer a slightly sweet, aromatic twist thanks to pure vanilla extract added to the dough. Unlike denser donuts, beignets are made from a yeast-leavened dough that puffs dramatically as it fries, creating an irresistibly airy interior. They’re best enjoyed fresh, still warm, and served with coffee or hot chocolate.

Homemade beignets may seem intimidating, but with a little rise time and a few simple steps, you’ll have bakery-style results that rival the cafés of Paris or the streets of the French Quarter.

Ingredients Overview

To make soft, pillowy beignets with subtle vanilla flavor, you’ll need just a few pantry staples. The quality of each ingredient makes a big difference.

Flour

• All-purpose flour provides structure. It’s the base of the dough and ensures a chewy, tender bite.

• For slightly lighter beignets, some recipes mix in a bit of bread flour for added elasticity.

Yeast

• Active dry yeast is ideal. It needs to be bloomed in warm liquid before mixing.

• Make sure your yeast is fresh—expired yeast won’t give the dough the rise it needs.

Milk & Water

• A blend of warm milk and water helps activate the yeast and create a rich, soft dough.

• Milk adds fat and flavor, while water keeps the texture light.

Sugar

• Just a few tablespoons of granulated sugar sweeten the dough without making it overly rich.

• Sugar also helps yeast ferment and gives the beignets a golden-brown finish.

Eggs & Butter

• Eggs contribute richness and softness.

• Unsalted butter, melted into the dough, adds flavor and tender texture.

Vanilla Extract

• Pure vanilla extract elevates the flavor with a warm, fragrant aroma that carries through each bite.

Salt

• A pinch of fine salt balances sweetness and enhances the vanilla flavor.

Oil for Frying

• Use neutral oil like canola or vegetable oil with a high smoke point.

• Heat control is crucial for even frying—too hot and they’ll brown too quickly; too cool and they’ll absorb oil.

Powdered Sugar

• Generous amounts of confectioners’ sugar are essential for dusting the finished beignets.

Step-by-Step Instructions

1. Activate the Yeast

1. In a small bowl, combine ¼ cup warm water (110°F) with 1 packet (2¼ tsp) active dry yeast and 1 tsp sugar.

2. Stir and let sit for 5–10 minutes until frothy. If it doesn’t foam, the yeast may be inactive.

2. Make the Dough

1. In a large bowl or stand mixer, combine:

   • 2¾ cups all-purpose flour

   • ¼ cup sugar

   • ½ tsp salt

2. Add the yeast mixture, ½ cup warm milk, 1 large beaten egg, 2 tbsp melted unsalted butter, and 1 tbsp pure vanilla extract.

3. Mix until the dough comes together. Knead for 6–8 minutes until smooth and elastic.

If sticky, add a spoonful of flour. The dough should be soft but not overly wet.

3. Let It Rise

1. Place dough in a greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1½ to 2 hours or until doubled in size.

4. Roll and Cut

1. Turn dough out onto a lightly floured surface.

2. Roll into a rectangle about ½ inch thick.

3. Cut into 2-inch squares using a pizza cutter or sharp knife. Avoid twisting to keep the shape even.

4. Place on a floured baking sheet, cover lightly, and let rest for 30 minutes while the oil heats.

5. Fry the Beignets

1. Heat oil in a deep pan or fryer to 350°F (175°C).

2. Fry a few beignets at a time—don’t overcrowd the pot.

3. Cook for 1–2 minutes per side, flipping once, until golden brown and puffed.

4. Remove with a slotted spoon and drain on paper towels.

6. Dust with Sugar

1. While still warm, generously dust with powdered sugar on all sides.

2. Serve immediately, or keep warm in a low oven (200°F) until ready to enjoy.

Tips, Variations & Substitutions

• Room Temperature Ingredients: Using warm milk, eggs, and softened butter helps the dough mix and rise more evenly.

• Flavor Boost: Add ½ tsp cinnamon or nutmeg to the dough for a spiced version.

• Filled Beignets: Once cooled, you can pipe in jam, pastry cream, or Nutella for a surprise center.

• Vegan Option: Substitute with almond milk, vegan butter, and flax egg (1 tbsp ground flax + 3 tbsp water).

• No Stand Mixer? No problem—mix by hand and knead until smooth.

Storage Tip: Beignets are best the day they’re made, but you can freeze uncooked squares and fry them straight from the freezer.

Serving Ideas & Occasions

Serve vanilla French beignets fresh and warm with:

• Strong coffee or café au lait

• Hot chocolate for a cozy winter treat

• Berry compote or fruit jam on the side

• Whipped cream or crème fraîche for added indulgence

Perfect for:

• Weekend breakfasts and brunches

• Holidays like Mardi Gras or Christmas morning

• Baby showers or bridal brunches

• A Parisian-inspired breakfast in bed

The vanilla aroma and pillowy texture turn an ordinary morning into something a little more special.

Nutritional & Health Notes

While beignets are a fried treat and should be enjoyed in moderation, they offer a few redeeming qualities:

• Lower sugar than many bakery doughnuts

• Portion control: small squares go a long way in satisfying a craving

• Customizable: you can control oil type, sugar dusting, and fillings

One beignet typically ranges from 180–250 calories depending on size and sugar topping. For a lighter version, consider baking dough rounds at 375°F for 10–12 minutes, then brushing with butter and dusting with sugar (note: baked versions won’t be quite as airy).

FAQs

Q1: Can I make the beignet dough the night before?
Yes! After kneading, let it rise once, punch it down, and refrigerate overnight. Let it come to room temperature for 30 minutes before rolling and cutting.

Q2: Why aren’t my beignets puffing up?
Likely causes include under-proofed dough, oil that’s too cool, or old yeast. Ensure the second rise is at least 30 minutes and oil is at 350°F.

Q3: Can I reuse frying oil?
Yes, strain it through cheesecloth to remove crumbs, and store in a sealed container for up to 2 weeks. Use no more than 2–3 times.

Q4: What kind of vanilla is best?
Use pure vanilla extract (not imitation) for full, fragrant flavor. You can also scrape a vanilla bean for a more intense result.

Q5: Can I freeze beignets?
Freeze raw, cut dough squares on a tray, then store in a freezer bag. Fry straight from frozen—just add 30 seconds to the cook time.

Q6: What oil is best for frying?
Choose neutral, high smoke point oils like canola, sunflower, or peanut oil. Avoid olive oil or flavored oils.

Q7: How do I get that café-style sugar coat?
Dust beignets generously while they’re still warm. Sifting the powdered sugar over them gives a light, even finish.

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