Description
Learn how to make light, fluffy Vanilla French Beignets at home with this easy recipe. These airy pastries are perfectly risen with active dry yeast, infused with warm vanilla flavor, fried to golden perfection, and dusted generously with powdered sugar for an irresistible treat that captures the authentic French café experience.
Ingredients
Scale
Dough Ingredients
- 2 ½ cups All-Purpose Flour
- ¼ cup Granulated Sugar
- 1 packet (2 ¼ tsp) Active Dry Yeast
- 1 cup Warm Whole Milk (about 110°F)
- 2 large Eggs
- 4 tbsp Butter, melted
- 1 tsp Vanilla Extract
- ½ tsp Salt
For Frying
- Vegetable Oil (neutral oil for frying, enough to deep fry)
Finishing
- Powdered Sugar (for dusting)
Instructions
- Prepare the Yeast Mixture: Warm the whole milk to about 110°F, then dissolve the active dry yeast along with a pinch of sugar. Let it rest for 5–10 minutes until it blooms and becomes frothy, ensuring a good rise for your beignets.
- Mix the Dough: In a large mixing bowl, combine the flour, remaining granulated sugar, and salt. Add the eggs, melted butter, vanilla extract, and the yeast mixture. Stir everything together until it forms a sticky dough. You may use a stand mixer with a dough hook or mix by hand.
- Knead and Let Rise: Turn the dough onto a lightly floured surface and knead gently for about 5 minutes to develop elasticity. Place the dough in a greased bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours until it doubles in size.
- Roll and Cut: Once the dough has risen, punch it down to release air. Roll it out evenly to about ¼-inch thickness. Cut into 3×3 inch squares or rectangles using a sharp knife or pizza cutter, creating classic beignet shapes.
- Fry the Beignets: Heat vegetable oil in a deep skillet or fryer to 350°F. Carefully drop 2–3 pieces of dough at a time into the hot oil. Fry each side for about 2 minutes or until golden brown. Remove with a slotted spoon, draining on paper towels.
- Dust with Powdered Sugar: While still warm, generously dust the beignets with powdered sugar to achieve their signature snowy finish and sweet crunch.
Notes
- Use fresh yeast and check expiration dates for best rise.
- Maintain oil temperature consistently at 350°F to avoid greasy or undercooked beignets.
- Fry in small batches to keep oil temperature steady and ensure even cooking.
- Roll the dough evenly for uniform puffiness and cooking time.
- Dust generously with powdered sugar for ideal sweetness and texture contrast.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 beignet
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Vanilla French Beignets, beignets recipe, fluffy beignets, French pastry, fried dough, vanilla pastries