Vanilla French Beignets Recipe

I perfected a Vanilla French Beignets recipe that uses just a few pantry staples and hinges on one clever trick you’re going to want to see.

I stumbled on this Vanilla French Beignets Recipe on a rainy Saturday and I had to try it. I kept thinking, could something so simple really make everyone stop talking and stare?

The light puffs dusted with powdered sugar and a hint of pure vanilla extract pull memories of street carts and late nights. I won’t pretend it’s perfect the first time, I messed up the shaping once but they still tasted insane.

If you like French Beignets or flip through Easy Baking Recipes, this will make you curious enough to try. Trust me, its one little dessert you’ll want to show off.

Ingredients

• Yeast eats sugar and makes dough rise, living cells, light airy texture.
• Whole milk adds richness, protein and calcium, help tenderize dough.
• Granulated sugar makes it sweet and crisp when fried, mostly carbs.
• Egg binds the batter, gives protein and moisture, yolk boosts richness.
• Butter gives fat and flavor, makes dough tender, high in saturated fat.
• Vanilla extract adds fragrant flavor, almost no nutrition, lots of aroma.
• All purpose flour builds structure, mostly carbs, some protein, low fibre.
• Neutral oil fries for crispness, high calories and fats, choose fresh oil.
• Powdered sugar dusts beignets, adds sweetness and looks, pure sugar, no nutrients.

Ingredient Quantities

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup warm water (about 105 to 110 F)
• 3/4 cup warm whole milk (about 105 to 110 F)
• 1/4 cup granulated sugar
• 1 large egg room temp
• 2 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 3 to 3 1/2 cups all purpose flour, plus more for dusting
• 1/2 teaspoon fine salt
• About 2 quarts neutral oil for frying (vegetable or canola)
• 1 to 2 cups powdered sugar for dusting

How to Make this

1. Bloom the yeast: stir 2 1/4 teaspoons active dry yeast into 1/4 cup warm water (about 105 to 110 F) with a pinch of the 1/4 cup granulated sugar, let sit 5 to 10 minutes until foamy.

2. Mix wet ingredients: in a large bowl combine 3/4 cup warm whole milk (105 to 110 F), the foamy yeast, the remaining granulated sugar, 1 large room temp egg, 2 tablespoons melted unsalted butter and 1 teaspoon pure vanilla extract.

3. Add dry ingredients: stir in 3 cups all purpose flour and 1/2 teaspoon fine salt until a shaggy dough forms; if it’s too sticky add up to 1/2 cup more flour, 1 tablespoon at a time, you want a soft slightly tacky dough.

4. Knead: turn dough out onto a lightly floured surface and knead 5 to 7 minutes until smooth and elastic, or use a stand mixer with dough hook on medium for about 4 to 5 minutes.

5. First rise: place dough in a lightly oiled bowl, cover with plastic wrap or a clean towel and let rise in a warm draft free spot until doubled, about 1 to 1 1/2 hours.

6. Shape and rest: punch dough down, roll out on a floured surface to about 1/4 inch thickness (dust with flour as needed), cut into 2 to 3 inch squares or rectangles, transfer to a parchment lined tray, cover and let rest 30 to 45 minutes until puffy.

7. Heat oil: pour about 2 quarts neutral oil into a heavy pot and heat to 350 to 375 F; if you don’t have a thermometer test with the end of a wooden spoon, it should bubble steadily but not scorch.

8. Fry: fry a few beignets at a time (don’t overcrowd) 1 to 2 minutes per side until puffed and golden, flipping once with tongs; adjust heat so they brown slowly and cook through.

9. Drain and sugar: drain on paper towels or a wire rack, while still warm dust generously with 1 to 2 cups powdered sugar or toss them in powdered sugar in a paper bag for an even coat; serve warm, they’re best the same day.

Equipment Needed

1. Large mixing bowl (for blooming yeast, mixing wet ingredients and first rise)
2. Measuring cups and spoons (for flour, milk, sugar, yeast, salt)
3. digital thermometer (to check water/milk and oil temps)
4. Stand mixer with dough hook, or a sturdy wooden spoon and a floured counter for hand kneading
5. Rolling pin and bench scraper or sharp knife (to roll out and cut 2–3 inch squares)
6. Heavy pot or deep fryer (big enough for about 2 quarts oil and steady heat)
7. Slotted spoon, spider or heatproof tongs (for flipping and lifting beignets out of the oil)
8. Wire rack plus a baking sheet and parchment, and paper towels (drain, cool and sugar dust)
9. Fine mesh sieve or small sifter (for an even powdered sugar dusting)

FAQ

Vanilla French Beignets Recipe Substitutions and Variations

• Active dry yeast: instant (rapid rise) yeast — use the same amount (1 packet) and you can skip the proofing step, just mix it into the dry ingredients; or fresh (cake) yeast, about 3 times the fresh weight of the dried (so ~21 g fresh for one 7 g packet), crumble and dissolve it in the warm liquid first.
• Whole milk: 2% milk works fine with only a tiny change in richness, use same temp and amount; for richer beignets use half and half (same amount) or for dairy free use unsweetened oat or soy milk, warmed to the same 105 to 110 F.
• Unsalted butter: swap in salted butter at the same amount but cut the added salt by about 1/4 to 1/2 teaspoon, or use melted coconut oil (same volume) for a slightly tropical note, or melted neutral oil like canola if you want less butter flavor.
• Powdered sugar for dusting: if you don’t have powdered sugar, blitz granulated sugar in a blender or food processor until it’s powdery (works great), or use a cinnamon sugar mix for extra flavor, or sanding sugar for a crunchier topping.

Pro Tips

1) Proof the yeast right and dont rush it. If the foam isnt obvious after 10 minutes toss it and start over, cuz weak yeast gives dense beignets. Use finger-warm milk/water not scalding hot or youll kill the yeast.

2) Aim for a slightly tacky dough not a dry brick. Its ok to add flour a tablespoon at a time, but knead less rather than more. Lightly oil your hands and the surface instead of dumping extra flour or youll make them heavy.

3) Let the cut pieces rest until puffy before frying, that tiny extra rise makes them airy. Also roll them as evenly as you can so they cook through at the same speed — uneven thickness = some raw middles.

4) Fry in small batches and control the oil temp. Keep it steady so they brown slowly and cook inside; overcrowding drops the temp fast. Drain on a rack not just paper towels and dust with powdered sugar while theyre warm so the coating sticks.