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Vanilla French Beignets

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 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.