Vanilla French Beignets are soft, pillowy doughnuts with a delicate vanilla flavor and a generous dusting of powdered sugar. Fried to golden perfection, these classic French treats are crisp on the outside, airy on the inside, and completely irresistible — especially when served warm.
Why You’ll Love This Recipe
I love making beignets because they feel like a little bakery indulgence right at home. The vanilla adds a gentle sweetness to the dough, and the texture is light and tender. Whether I’m enjoying them with morning coffee or as a dessert, these beignets always taste like a special treat. And that powdered sugar dusting? Pure magic.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Active dry yeast
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Warm milk
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Eggs
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Unsalted butter (softened)
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Granulated sugar
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Vanilla extract
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Salt
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Oil (for frying — I use vegetable or canola oil)
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Powdered sugar (for dusting)
Directions
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I begin by activating the yeast in warm milk with a pinch of sugar. After about 5–10 minutes, it should be foamy.
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In a large mixing bowl, I combine the flour, sugar, and salt. I add in the yeast mixture, eggs, vanilla, and softened butter.
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I knead the dough until smooth and elastic — about 8–10 minutes by hand or 5 minutes with a mixer.
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I cover the dough and let it rise in a warm place until doubled in size, about 1½ to 2 hours.
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Once risen, I roll the dough out on a floured surface to about ½ inch thickness and cut it into squares or rectangles.
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I place the cut beignets on a baking sheet, cover them lightly, and let them rise again for 30 minutes.
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While they rest, I heat oil in a deep pot to 350°F (175°C).
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I fry the beignets in small batches, turning once, until golden brown on both sides — about 1–2 minutes per side.
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I remove them with a slotted spoon and drain on paper towels.
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While still warm, I dust them generously with powdered sugar and serve immediately.
Servings and timing
This recipe makes about 20–24 small beignets and takes around 2.5 to 3 hours total (including rising time), with about 30 minutes of active prep and frying.
Variations
Sometimes I add a splash of almond extract along with the vanilla for a nutty note. I’ve also filled them with pastry cream, jam, or chocolate spread after frying for an extra treat. For a citrus twist, I mix a little lemon or orange zest into the dough. If I want to serve them for dessert, I dip them in a vanilla glaze or drizzle with melted chocolate.
Storage/Reheating
Beignets are best enjoyed fresh and warm, but I store leftovers in an airtight container at room temperature for up to 1 day. To reheat, I warm them in the oven at 300°F (150°C) for about 5 minutes. I avoid the microwave since it can make them rubbery.
FAQs
Can I make the dough ahead of time?
Yes, I often let the dough rise overnight in the fridge, then bring it to room temperature before rolling and frying the next day.
Do I need a deep fryer?
Nope! I use a heavy-bottomed pot or Dutch oven with enough oil to submerge the beignets. A kitchen thermometer helps keep the oil at the right temperature.
Can I bake these instead of frying?
These are meant to be fried for that classic texture, but I’ve baked them at 375°F (190°C) for about 12–15 minutes for a lighter version. They turn out more like sweet rolls than beignets.
Why are my beignets greasy?
If the oil isn’t hot enough, the dough absorbs more oil. I make sure the temperature stays around 350°F during frying.
What do I serve with beignets?
I love them just with powdered sugar, but I’ve also served them with dipping sauces like chocolate ganache, fruit preserves, or vanilla glaze.
Conclusion
Vanilla French Beignets are one of those homemade treats that feel fancy but are surprisingly simple to make. Light, fluffy, and full of flavor, they bring a taste of Parisian cafés right to my kitchen. Whether I’m serving them at brunch or as a sweet snack, they never last long — especially fresh and warm with that signature cloud of powdered sugar.
