Description
Discover the best vanilla French beignets recipe that’s easy to make, delightfully warm, and irresistibly fluffy. These classic New Orleans-style French donuts boast a soft, pillowy texture with the perfect balance of sweet vanilla aroma and powdered sugar coating. Ideal for breakfast, brunch, or dessert, this recipe simplifies traditional steps so you can enjoy authentic beignets at home with minimal effort.
Ingredients
Scale
For the Dough
- 1 cup Warm Water (100°F – 110°F)
- 1 tablespoon Granulated Sugar (divided)
- 2 teaspoons Active Dry Yeast (ensure it’s fresh)
- 1 large Egg (at room temperature)
- 1 cup Whole Milk (can substitute with evaporated milk)
- 1 tablespoon Vanilla Extract (use pure vanilla)
- 4 cups All-Purpose Flour
- 1 teaspoon Salt
- 2 tablespoons Unsalted Butter (softened)
For Frying
- 4 cups Vegetable Oil (can use canola or peanut oil)
For Dusting
- 1 cup Powdered Sugar
Instructions
- Activate Yeast: In a small bowl, combine warm water, active dry yeast, and half of the granulated sugar. Set aside for 5 minutes until the mixture is bubbly, indicating the yeast is active and ready.
- Mix Ingredients: In a large bowl, whisk together the whole milk, vanilla extract, the remaining granulated sugar, and the large egg. Gently fold in half of the all-purpose flour mixture until the batter is smooth and well combined.
- Form Dough: Attach a dough hook to your mixer and slowly incorporate the remaining flour until a dough forms. Add the softened unsalted butter and knead on low speed for about 4 minutes until the dough is smooth, elastic, and slightly sticky.
- Let It Rise: Transfer the dough to a lightly oiled bowl, cover it with a clean cloth or plastic wrap, and allow it to rise in a warm area for at least 2 hours or until doubled in size. For enhanced flavor, you may refrigerate the dough for up to 48 hours.
- Shape Beignets: On a lightly floured surface, roll the risen dough out to a ½ inch thickness. Using a sharp knife or pizza cutter, cut the dough into 2 to 2½ inch squares for perfect beignet shapes.
- Fry the Beignets: Heat vegetable oil in a deep fryer or large pot to 360°F, using a candy thermometer to maintain temperature. Fry the beignet squares in batches, cooking each side for 2-3 minutes or until golden and puffed. Flip gently for even cooking and avoid overcrowding to preserve oil temperature.
- Dust & Serve: Using a slotted spoon, drain the fried beignets on paper towels to remove excess oil. While still warm, generously dust them with powdered sugar and serve immediately to enjoy their fresh, soft texture and irresistible flavor.
Notes
- Ensure the water temperature is between 100°F and 110°F to activate yeast properly without killing it.
- Roll the dough to a consistent ½ inch thickness for optimal puffiness.
- Use a candy thermometer to monitor the frying oil temperature for crispy, non-greasy beignets.
- Do not overcrowd the fryer to maintain proper oil heat and even cooking.
- Fresh yeast ensures the best rise and texture—check expiration dates before use.
- Beignets are best consumed fresh but can be stored at room temperature in an airtight container for up to 1 day or refrigerated for up to 3 days wrapped well.
- Freeze shaped, un-fried beignets for up to 3 months; thaw and allow to rise before frying for fresh results.
- Optional variations include dusting with cinnamon sugar, serving with chocolate dipping sauce, or drizzling caramel for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts & Sweets
- Method: Frying
- Cuisine: French
Keywords: vanilla beignets, French donuts, New Orleans beignets, fried dough, powdered sugar beignets, homemade beignets, classic French dessert
