If you have a soft spot for light, airy pastries dusted with powdered sugar, you are going to fall head over heels for this Vanilla French Beignets Recipe. These golden pillows of dough are crispy on the outside, tender and pillowy on the inside, and infused with just the right hint of vanilla that makes every bite melt in your mouth. Whether you’re dreaming of a cozy breakfast or a charming dessert, this classic French treat brings a little sweet magic to your kitchen with every batch you fry up.
Ingredients You’ll Need
The beauty of this Vanilla French Beignets Recipe lies in its simplicity: a handful of everyday ingredients come together to create something truly extraordinary. Each plays its part, from the warmth of the milk activating the yeast to the vanilla extract that adds an irresistible aroma and flavor.
- 2 ¼ teaspoons active dry yeast (1 packet): The magic ingredient that helps your beignets puff up light and airy.
- ¾ cup warm milk (about 110°F): Perfect temperature to wake up the yeast for optimum rise.
- ¼ cup granulated sugar: Adds a subtle sweetness that balances the dough perfectly.
- 2 large eggs: They bind the dough and contribute richness and structure.
- 1 teaspoon vanilla extract: Brings that signature warm, fragrant flavor to these beignets.
- 3 tablespoons unsalted butter (melted): Enriches the dough, giving it that melt-in-your-mouth softness.
- ½ teaspoon salt: Enhances all the flavors and balances the sweetness.
- 3 cups all-purpose flour (plus more for dusting): The foundation of your dough, providing the perfect texture.
- Vegetable oil (for frying): The hot bath that crisps up the outside just right.
- Powdered sugar (for dusting): The finishing touch that gives beignets their classic look and sweetness.
How to Make Vanilla French Beignets Recipe
Step 1: Activate the Yeast
Start by dissolving the yeast in the warm milk. This is a crucial step because it ensures your yeast is alive and ready to work its magic. Let it sit for about 5 to 10 minutes until the surface turns foamy. This foaming is a joyful sign that yeast is active and your beignets will rise beautifully.
Step 2: Mix the Wet Ingredients
Once the yeast mixture is bubbly, stir in the sugar, eggs, vanilla extract, melted butter, and salt. Each of these ingredients adds layers of flavor and texture: the eggs give structure, while the butter enriches the dough, and the vanilla brings that dreamy aroma.
Step 3: Incorporate the Flour
Gradually add the flour into the wet mixture. This step requires a gentle hand to combine everything into a soft dough without overworking it. The goal is to have a dough that’s soft but not sticky, which will give you those light, pillowy beignets.
Step 4: Knead the Dough
Turn the dough onto a lightly floured surface and knead it for 5 to 7 minutes until it becomes smooth, elastic, and just a bit springy. Kneading develops the gluten, which is key to a chewy yet tender texture.
Step 5: Let the Dough Rise
Place your dough in a greased bowl and cover it with a warm towel or plastic wrap. Let it rest in a cozy, warm spot for 1 to 1½ hours. The dough should double in size — this rising time is where the flavors deepen and the texture becomes light and airy.
Step 6: Shape the Beignets
Once risen, punch the dough down gently and roll it out on a floured surface to about half an inch thickness. Use a knife or a pizza cutter to slice it into two to three-inch squares or rectangles. These shapes are perfect for frying and puffing up beautifully.
Step 7: Fry to Golden Perfection
Heat the vegetable oil in a deep pan until it reaches 350°F (175°C). Fry the beignets in batches, about 1 to 2 minutes on each side, until golden brown and puffed up like little clouds. Use a slotted spoon to remove them carefully and drain on paper towels to keep them crisp.
Step 8: Dust and Serve
While still warm, dust generously with powdered sugar. This step not only adds sweetness but also gives the beignets their signature snowy appearance. Serve immediately for the best texture and flavor.
How to Serve Vanilla French Beignets Recipe
Garnishes
Simple powdered sugar is classic and perfect for this recipe, but why not mix things up with a dusting of cinnamon sugar or even a light drizzle of honey? Fresh berries or a scoop of vanilla ice cream can also bring a delightful contrast of temperature and taste.
Side Dishes
Vanilla French beignets make a lovely companion to hot coffee, rich café au lait, or a robust espresso, making your breakfast or brunch feel genuinely indulgent. For a brunch spread, pair them with fresh fruit salad or a creamy yogurt parfait to balance the richness.
Creative Ways to Present
Try stacking the beignets in a pyramid on a pretty platter and dusting them generously with powdered sugar for a charming centerpiece. For a party, serve them with little bowls of jam, chocolate sauce, or vanilla custard for dipping—guests will love the interactive treat experience.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container at room temperature for up to 2 days. The beignets will lose some of their crispness but will still taste delicious, especially if you warm them before serving.
Freezing
You can freeze cooked beignets by placing them on a baking sheet to freeze individually before transferring to a freezer bag. They keep well for up to 1 month. When ready to enjoy, thaw them at room temperature or warm them gently in the oven.
Reheating
Reheat leftover or frozen beignets in a preheated oven at 300°F for about 5 minutes. This warms them through while restoring a bit of the crisp exterior, bringing them back to their freshly-fried glory.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be used and it may slightly speed up the rising time. If you do, mix it directly with the flour instead of activating it in milk first.
Why should the milk be warm, not hot?
Warm milk at about 110°F wakes the yeast gently without killing it. Milk that is too hot can kill the yeast, preventing the dough from rising properly.
Can I bake these instead of frying them?
While traditional beignets are fried for that crisp exterior, you could bake them for a lighter texture, but they won’t have the same puffiness or crunch.
What makes these beignets different from other fried dough pastries?
The addition of vanilla extract and the specific rise time create a uniquely aromatic and delicate pastry compared to other fried dough treats.
Is there a way to make these gluten-free?
Gluten-free versions are possible but challenging because gluten provides the elasticity needed for puffiness. You may need special gluten-free flour blends with xanthan gum and might expect a different texture.
Final Thoughts
I truly hope you give this Vanilla French Beignets Recipe a whirl—it’s one of those delightful treats that feels like a warm hug and is sure to brighten up your mornings or dessert plates. Once you master these fluffy, vanilla-infused pastries, you’ll find yourself reaching for this recipe again and again to share with family and friends. Happy frying and bon appétit!
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Vanilla French Beignets Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours
- Yield: 20–24 beignets
- Category: Dessert, Breakfast
- Method: Frying
- Cuisine: French
- Diet: Vegetarian
Description
Classic Vanilla French Beignets are fluffy, fried dough squares dusted generously with powdered sugar. They are a delightful French breakfast or dessert treat made with a soft yeast dough infused with vanilla, fried to golden perfection, and served warm for irresistible indulgence.
Ingredients
Dough Ingredients
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¾ cup warm milk (about 110°F)
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter (melted)
- ½ teaspoon salt
- 3 cups all-purpose flour (plus more for dusting)
For Frying & Serving
- Vegetable oil (for frying, about 2 inches deep)
- Powdered sugar (for dusting)
Instructions
- Activate Yeast: In a large mixing bowl, dissolve the yeast in the warm milk and let it sit for 5–10 minutes until foamy, indicating the yeast is active.
- Mix Wet Ingredients: Stir in the sugar, eggs, vanilla extract, melted butter, and salt to the yeast mixture to combine the flavors thoroughly.
- Form Dough: Gradually add the flour while mixing until a soft dough forms. Knead the dough on a lightly floured surface for 5–7 minutes until it becomes smooth and elastic, which helps develop the gluten structure.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for 1 to 1½ hours or until doubled in size, allowing the dough to ferment and expand.
- Roll & Cut: Once risen, roll the dough out on a floured surface to about ½-inch thickness. Cut the dough into 2–3 inch squares or rectangles for uniform frying.
- Heat Oil: Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C), the ideal temperature for frying to achieve a crispy exterior without absorbing excess oil.
- Fry Beignets: Fry the dough squares in batches for 1–2 minutes per side until they are golden brown and puffed up. Use a slotted spoon to transfer the fried beignets to a paper towel-lined plate to drain excess oil.
- Serve: Dust the warm beignets generously with powdered sugar and serve immediately for best flavor and texture.
Notes
- Beignets are best enjoyed fresh but can be reheated in an oven at 300°F for a few minutes to regain warmth and crispiness.
- Add a pinch of cinnamon to the powdered sugar for a flavorful twist.
- Serve with jam or vanilla custard on the side for added indulgence.
