Vanilla French Beignets Recipe: Light, Fluffy, and Perfectly Sweet (Better Than Café-Style!)
If there’s one thing that can transport you straight to a cozy Parisian café, it’s a batch of freshly fried Vanilla French Beignets. These golden, pillowy pastries dusted with powdered sugar are the ultimate indulgence—crispy on the outside, soft and airy inside, and kissed with a hint of sweet vanilla. Whether you’re making them for Sunday brunch, a cozy breakfast in bed, or as a special treat for guests, this recipe brings that French bakery charm right into your kitchen.
Why You’ll Love This Recipe
You’re going to love these vanilla beignets because they’re simple, delicious, and versatile. Unlike store-bought doughnuts, these are made from scratch and carry that unbeatable homemade flavor. The vanilla adds a subtle richness that pairs beautifully with coffee or hot chocolate. Plus, they’re impressive enough for company yet easy enough for beginner bakers to master. The dough is forgiving, the texture is dreamy, and the reward is a warm, sugar-dusted cloud of sweetness you’ll want to make again and again.
Serving Size, Prep Time, Cook Time, Total Time
Serving Size: 12 beignets
Prep Time: 20 minutes
Resting Time (for dough): 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes
Ingredients
- 2 1/4 teaspoons (1 packet) active dry yeast
- 3/4 cup warm milk (about 110°F)
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour (plus more for dusting)
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, softened
- Vegetable oil for frying
- Powdered sugar for dusting
Kitchen Equipment Required
- Large mixing bowl
- Wooden spoon or stand mixer with dough hook
- Rolling pin
- Pastry cutter or sharp knife
- Deep fryer or heavy-bottomed pot
- Candy thermometer (for oil temperature)
- Slotted spoon or spider strainer
- Wire rack and baking sheet
How to Make Vanilla French Beignets
- Activate the yeast: In a large bowl, mix warm milk, yeast, and a teaspoon of sugar. Let it sit for 5–10 minutes until foamy.
- Mix the dough: Add the remaining sugar, eggs, vanilla, and butter to the yeast mixture. Gradually add flour and salt. Mix until a soft dough forms.
- Knead the dough: Turn onto a floured surface and knead for 5–7 minutes until smooth and elastic.
- Let it rise: Place the dough in a greased bowl, cover, and let it rise for about 1 hour or until doubled in size.
- Shape the beignets: Roll out the dough to ¼-inch thickness. Cut into 2-inch squares.
- Heat the oil: In a deep fryer or pot, heat oil to 350°F (175°C).
- Fry the beignets: Carefully drop a few pieces at a time into the hot oil. Fry for about 1 minute per side until golden brown.
- Drain and dust: Remove beignets with a slotted spoon and place them on a wire rack. Dust generously with powdered sugar while warm.
Tips for Making Perfect Beignets
- Make sure your milk is warm, not hot, or you’ll kill the yeast.
- Don’t skip the resting time—this allows the dough to rise properly for that signature fluffiness.
- Fry in small batches to maintain oil temperature.
- Always test one beignet first to ensure the oil isn’t too hot or too cool.
Common Mistakes to Avoid
- Overcrowding the pan: This lowers oil temperature and results in soggy beignets.
- Rolling too thin: Thin dough will make the beignets dense and dry.
- Skipping the rise: If the dough doesn’t double, the texture won’t be light and airy.
Variations and Substitutions
- Lemon Vanilla Beignets: Add 1 teaspoon of lemon zest for a bright citrus twist.
- Chocolate-Filled Beignets: Pipe a small dollop of Nutella or chocolate ganache into each one before frying.
- Gluten-Free Version: Substitute the flour with a 1:1 gluten-free baking blend.
- Spiced Beignets: Mix a pinch of cinnamon or nutmeg into the dough for extra warmth.
How to Store and Meal Prep
- Room Temperature: Store in an airtight container for up to 1 day.
- Refrigerate: Keep up to 3 days and reheat in the oven at 350°F for 5–6 minutes.
- Freeze: Freeze unfried dough squares on a tray, then transfer to a bag. Fry directly from frozen when ready.
Serving and Presentation Ideas
Serve your beignets warm with a dusting of powdered sugar and a side of vanilla custard, chocolate sauce, or fruit jam. They also pair beautifully with café au lait or a latte. For a brunch spread, serve them on a wooden board with fresh berries and whipped cream.
FAQs
Q: Can I make the dough ahead of time?
Yes! You can refrigerate the dough overnight after the first rise. Just let it come to room temperature before rolling and frying.
Q: Can I bake beignets instead of frying them?
While traditional beignets are fried, you can bake them at 375°F for 10–12 minutes for a lighter version.
Q: Why are my beignets greasy?
That usually means your oil wasn’t hot enough. Keep it at 350°F for best results.
Q: Can I flavor the dough differently?
Absolutely. Try almond extract, orange zest, or even rum for a more complex flavor profile.
Conclusion
These Vanilla French Beignets are a taste of Paris you can easily recreate at home. Light, fluffy, and kissed with vanilla sweetness, they make the perfect indulgence for any time of day. Once you’ve tried them, you’ll never go back to ordinary doughnuts again. Whip up a batch, dust them with sugar, and savor every bite—you just might find your new favorite weekend tradition.
Vanilla French Beignets
Equipment
- Large mixing bowl
- Wooden spoon or stand mixer with dough hook
- Rolling Pin
- Pastry cutter or sharp knife
- Deep fryer or heavy-bottomed pot
- Candy thermometer (for oil temperature)
- Slotted spoon or spider strainer
- Wire rack and baking sheet
Ingredients
- 2 1/4 teaspoons 1 packet active dry yeast
- 3/4 cup warm milk about 110°F
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour plus more for dusting
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter softened
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- Activate the yeast: In a large bowl, mix warm milk, yeast, and a teaspoon of sugar. Let it sit for 5–10 minutes until foamy.
- Mix the dough: Add the remaining sugar, eggs, vanilla, and butter to the yeast mixture. Gradually add flour and salt. Mix until a soft dough forms.
- Knead the dough: Turn onto a floured surface and knead for 5–7 minutes until smooth and elastic.
- Let it rise: Place the dough in a greased bowl, cover, and let it rise for about 1 hour or until doubled in size.
- Shape the beignets: Roll out the dough to ¼-inch thickness. Cut into 2-inch squares.
- Heat the oil: In a deep fryer or pot, heat oil to 350°F (175°C).
- Fry the beignets: Carefully drop a few pieces at a time into the hot oil. Fry for about 1 minute per side until golden brown.
- Drain and dust: Remove beignets with a slotted spoon and place them on a wire rack. Dust generously with powdered sugar while warm.
Notes
Tips for Making Perfect Beignets
- Make sure your milk is warm, not hot, or you’ll kill the yeast.
- Don’t skip the resting time—this allows the dough to rise properly for that signature fluffiness.
- Fry in small batches to maintain oil temperature.
- Always test one beignet first to ensure the oil isn’t too hot or too cool.
Common Mistakes to Avoid
- Overcrowding the pan: This lowers oil temperature and results in soggy beignets.
- Rolling too thin: Thin dough will make the beignets dense and dry.
- Skipping the rise: If the dough doesn’t double, the texture won’t be light and airy.
Variations and Substitutions
- Lemon Vanilla Beignets: Add 1 teaspoon of lemon zest for a bright citrus twist.
- Chocolate-Filled Beignets: Pipe a small dollop of Nutella or chocolate ganache into each one before frying.
- Gluten-Free Version: Substitute the flour with a 1:1 gluten-free baking blend.
- Spiced Beignets: Mix a pinch of cinnamon or nutmeg into the dough for extra warmth.