Vanilla French Beignets are light, airy, and irresistibly crispy pastries dusted with powdered sugar and bursting with a delicate vanilla flavor. These classic French treats are perfect for breakfast, dessert, or a sweet afternoon snack. Serve them warm with coffee, hot chocolate, or a drizzle of honey for an authentic café experience right at home.
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Why You’ll Love These Vanilla French Beignets
- Light and fluffy: A soft, pillowy texture inside with a crisp, golden exterior
- Easy to make: Simple ingredients and a straightforward process
- Perfectly sweet: Just the right amount of vanilla flavor with a dusting of powdered sugar
- Great for sharing: A classic treat that everyone will love
Ingredients for Vanilla French Beignets
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¾ cup warm milk (about 110°F/45°C)
- ¼ cup sugar
- 2 eggs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
- Vegetable oil (for frying)
- ½ cup powdered sugar (for dusting)
Tools You’ll Need
- Mixing bowls
- Whisk
- Stand mixer or hand mixer (optional)
- Rolling pin
- Sharp knife or pizza cutter
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Paper towels for draining
How to Make Vanilla French Beignets
Step 1: Activate the Yeast
- In a small bowl, mix warm milk, yeast, and sugar. Let it sit for 5-10 minutes until foamy.
Step 2: Make the Dough
- In a large bowl, whisk together eggs, melted butter, and vanilla extract.
- Add the yeast mixture and stir to combine.
- Gradually add flour and salt, mixing until a soft dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Step 3: Shape the Beignets
- Roll out the dough on a lightly floured surface to about ¼-inch thickness.
- Cut into 2-inch squares or rectangles using a sharp knife or pizza cutter.
Step 4: Fry the Beignets
- Heat 2-3 inches of vegetable oil in a deep pot to 350°F (175°C).
- Fry the beignets in batches for 1-2 minutes per side, until golden brown.
- Remove with a slotted spoon and drain on paper towels.
Step 5: Dust and Serve
- While still warm, dust generously with powdered sugar and serve immediately.
Serving Suggestions
- Serve with warm chocolate sauce, honey, or fruit jam for dipping
- Enjoy with a cup of coffee or hot cocoa for a true café-style treat
- Sprinkle with cinnamon sugar for an extra touch of flavor
Tips for the Best Vanilla French Beignets
- Make sure the milk is warm (not hot) to properly activate the yeast
- Let the dough rise fully for a light and airy texture
- Don’t overcrowd the fryer, as it will lower the oil temperature
- Use a thermometer to maintain the right frying temperature for even cooking
Storage and Reheating Instructions
- Store leftover beignets in an airtight container at room temperature for up to 2 days
- To reheat, warm them in a 350°F (175°C) oven for 5 minutes
- Avoid microwaving, as it may make them soggy
Frequently Asked Questions (FAQ)
Can I make the dough ahead of time?
Yes. Refrigerate the dough overnight, then let it come to room temperature before rolling and frying.
Can I bake these instead of frying?
Yes. Bake at 375°F (190°C) for 12-15 minutes until golden brown, but they won’t be as crispy.
Can I use instant yeast instead of active dry yeast?
Yes. Use 2 teaspoons of instant yeast and mix it directly with the flour.
Conclusion: A Classic French Treat
These Vanilla French Beignets are golden, light, and absolutely delicious. Whether you make them for a special breakfast or a sweet snack, they’re guaranteed to be a hit. Try them today and let us know how they turn out.
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Preparation Time: 15 minutes
Rising Time: 1-2 hours
Cooking Time: 10 minutes
Cuisine: French
Nutritional Information (per beignet)
Calories: 180
Protein: 4g
Carbohydrates: 25g
Fat: 7g
Fiber: 1g
Enjoy these warm, fluffy beignets dusted with powdered sugar.
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Vanilla French Beignets
- Total Time: 0 hours
Description
Vanilla French Beignets are light, airy, and irresistibly crispy pastries dusted with powdered sugar and bursting with a delicate vanilla flavor. These classic French treats are perfect for breakfast, dessert, or a sweet afternoon snack. Serve them warm with coffee, hot chocolate, or a drizzle of honey for an authentic café experience right at home.
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates.
Ingredients
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¾ cup warm milk (about 110°F/45°C)
- ¼ cup sugar
- 2 eggs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
- Vegetable oil (for frying)
- ½ cup powdered sugar (for dusting)
Instructions
Step 1: Activate the Yeast
- In a small bowl, mix warm milk, yeast, and sugar. Let it sit for 5-10 minutes until foamy.
Step 2: Make the Dough
- In a large bowl, whisk together eggs, melted butter, and vanilla extract.
- Add the yeast mixture and stir to combine.
- Gradually add flour and salt, mixing until a soft dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Step 3: Shape the Beignets
- Roll out the dough on a lightly floured surface to about ¼-inch thickness.
- Cut into 2-inch squares or rectangles using a sharp knife or pizza cutter.
Step 4: Fry the Beignets
- Heat 2-3 inches of vegetable oil in a deep pot to 350°F (175°C).
- Fry the beignets in batches for 1-2 minutes per side, until golden brown.
- Remove with a slotted spoon and drain on paper towels.
Step 5: Dust and Serve
-
- While still warm, dust generously with powdered sugar and serve immediately
Notes
- Make sure the milk is warm (not hot) to properly activate the yeast
- Let the dough rise fully for a light and airy texture
- Don’t overcrowd the fryer, as it will lower the oil temperature
- Use a thermometer to maintain the right frying temperature for even cooking
- Prep Time: 15 minutes
- Rising Time: 1-2 hours
- Cook Time: 10 minutes
