Name: Vanilla French Beignets Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 5 min
Cuisine: French
Ingredients: 2 ½ cups all-purpose flour; ¼ cup granulated sugar; 2 teaspoons active dry yeast; ½ teaspoon salt; 1 cup warm milk (about 110°F); 1 tablespoon unsalted butter, melted; 1 tablespoon pure vanilla extract; Vegetable oil, for frying (about 2 inches deep); Powdered sugar, for dusting

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Introduction

Vanilla French Beignets are light, airy, and irresistibly fluffy fried pastries dusted with powdered sugar. Perfect for breakfast or a sweet snack, these treats bring a touch of New Orleans charm to your kitchen.

A stack of five golden brown, square-shaped beignets dusted heavily with white powdered sugar sits on a white plate. The powdered sugar covers the top and sides of each beignet and is scattered on the plate around them. The beignets have a crispy, slightly puffed texture and are placed in a small pile, with one on top and four underneath, all touching each other. In the background, there is a blurred white ceramic cup filled with dark coffee, placed on a saucer over a white marbled surface. Nearby, a soft beige cloth adds a warm, cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour
¼ cup granulated sugar
2 teaspoons active dry yeast
½ teaspoon salt
1 cup warm milk
1 tablespoon unsalted butter, melted
1 tablespoon pure vanilla extract
Vegetable oil, for frying
Powdered sugar, for dusting

Instructions

Step 1: In a large bowl, combine the flour, granulated sugar, active dry yeast, and salt. Mix well to distribute the yeast and sugar evenly.
Step 2: In a separate bowl, whisk together the warm milk (about 110°F), melted butter, and vanilla extract. Make sure the mixture is warm but not hot to activate the yeast effectively.
Step 3: Gradually pour the wet ingredients into the dry ingredients while stirring with a wooden spoon until a dough starts to form and all ingredients are combined.
Step 4: Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Add a little flour if it feels too sticky.
Step 5: Place the kneaded dough into a greased bowl, turn it to coat all sides, cover with a clean cloth, and let it rise in a warm place for about 1.5 hours, until doubled in size.
Step 6: Punch down the risen dough and roll it out on a floured surface to about ¼ inch thickness. Cut into 2×2 inch squares using a sharp knife or pizza cutter.
Step 7: Pour about 2 inches of vegetable oil into a deep fryer or large pot and heat to 360°F, using a thermometer for accuracy.
Step 8: Fry the beignet squares in batches, avoiding overcrowding, for 1 to 2 minutes per side until puffed and golden brown. Remove with a slotted spoon and drain on paper towels.
Step 9: Dust the warm beignets generously with powdered sugar and serve immediately, or cool slightly on a wire rack to keep them crisp.

Tips & Variations

Use bread flour instead of all-purpose for a chewier texture.
Add a pinch of cinnamon or nutmeg to the dough for extra warm flavor.
If you don’t have a deep-fry thermometer, test oil readiness by dropping in a small piece of dough; it should sizzle and rise quickly.
For a richer dough, substitute half the milk with cream or add an egg to the wet ingredients.

Storage

Store leftover beignets in an airtight container at room temperature for up to 2 days. Reheat briefly in a hot oven or toaster oven to restore crispness—avoid the microwave, as it can make them soggy.

How to Serve

A white plate holds a stack of five square, golden-brown beignets, each generously dusted with white powdered sugar that spills onto the plate and the white marbled surface below. The beignets have a light, airy texture and slightly crisp edges, while the powdered sugar creates a soft, snowy layer on top. In the background, a white bowl filled with more powdered sugar is slightly out of focus, adding depth to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before rolling and frying for the best results.

What if I don’t have a deep fryer?

You can fry the beignets in a heavy-bottomed pot or large skillet with enough oil to submerge them. Maintain the temperature around 360°F for even cooking.