Vanilla French Beignets – A Classic Pastry You’ll Fall in Love With

Why You’ll Love This Recipe

There is something truly magical about a warm beignet dusted with powdered sugar, paired with a steaming cup of coffee or hot chocolate. Beignets, the beloved French doughnuts, are light, airy, and irresistible. This version with a hint of vanilla takes the traditional recipe to another level of indulgence. I love making these on slow weekends, and they never last long on the plate. The soft, pillowy texture with that delicate vanilla aroma makes every bite memorable. What I find most appealing is how versatile they are—you can enjoy them plain, or serve them with chocolate sauce, jam, or even a drizzle of caramel. If you’ve never tried homemade beignets before, this recipe will walk you through the process step by step, and I promise, it’s worth the effort. Once you taste them fresh out of the fryer, you’ll understand why they are a cherished treat in French and New Orleans kitchens alike.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour – This is the foundation of the dough, giving the beignets their structure while still keeping them soft. Using a light flour ensures the beignets puff up beautifully when fried.

Granulated sugar – Adds just the right amount of sweetness to the dough, balancing the flavors without being overly sugary.

Active dry yeast – The key to the beignets’ airy texture. Yeast allows the dough to rise, creating those irresistible pockets of air inside each pastry.

Warm milk – Provides moisture and richness to the dough. I sometimes swap this for almond milk, and it works wonderfully without altering the flavor too much.

Unsalted butter – Brings a subtle richness and tenderness to the dough. Make sure it is softened before adding it.

Vanilla extract – The star of the show, giving the beignets a delicate aroma and flavor that sets them apart from regular doughnuts.

Eggs – They add structure and richness, ensuring the dough holds together while remaining fluffy.

Salt – A pinch of salt enhances all the other flavors, preventing the beignets from tasting bland.

Vegetable oil – Used for frying, it should be neutral-flavored to let the vanilla shine through.

Powdered sugar – The classic finishing touch. A generous dusting transforms the golden-brown beignets into an irresistible treat.

Directions

Start by activating the yeast. In a small bowl, combine warm milk, sugar, and yeast. Let it sit until it becomes foamy—this is a crucial step for a light texture. In a large mixing bowl, whisk together flour and salt. Add in the eggs, softened butter, vanilla extract, and the yeast mixture. Stir until the dough begins to come together, then knead it on a floured surface for about 6–8 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a towel, and let it rise for 1–2 hours, or until doubled in size.

Once risen, punch down the dough and roll it out into a rectangle about ¼ inch thick. Using a sharp knife or pastry cutter, slice it into squares. Lay the pieces on a tray, cover lightly, and let them rest for another 30 minutes. Heat oil in a deep pot to 350°F. Carefully drop in a few squares at a time, frying until golden on each side, about 2–3 minutes. Remove with a slotted spoon and place on paper towels to drain. Finally, dust generously with powdered sugar and serve warm.

Servings and timing

This recipe makes about 24 beignets, depending on how large you cut them. Preparation and rising take around 2 hours, while frying takes about 20 minutes. Altogether, expect about 2 hours and 30 minutes from start to finish.

Storage/reheating

Beignets are best enjoyed fresh, but they can be stored in an airtight container for up to two days. To reheat, place them in a 325°F oven for 5–7 minutes. Avoid microwaving, as it tends to make them chewy. If you’d like to prepare in advance, you can refrigerate the dough overnight after the first rise, then roll, cut, and fry the next day.

Variations and Customizations

Chocolate-filled beignets – Insert a small piece of chocolate inside the dough squares before frying for a delightful surprise.

Cinnamon sugar coating – Instead of powdered sugar, roll the hot beignets in a cinnamon-sugar mix for a warm, spiced twist.

Lemon zest beignets – Add fresh lemon zest to the dough for a citrusy brightness that pairs beautifully with the vanilla.

Nutella drizzle – Serve with a drizzle of Nutella for an indulgent dessert-style beignet.

Coffee glaze – Replace powdered sugar with a light glaze made from powdered sugar and espresso for a café-inspired version.

Fruit compote topping – Pair your beignets with raspberry, strawberry, or blueberry compote for a refreshing contrast.

Spiced beignets – Add a pinch of nutmeg or cardamom to the dough for extra depth of flavor.

Mini beignets – Cut the dough into smaller squares for bite-sized treats, perfect for serving at gatherings.

Savory beignets – Omit the sugar and add herbs and cheese for a completely different yet delightful twist.

Caramel drizzle – A homemade caramel sauce poured lightly over warm beignets makes them irresistible for sweet lovers.

FAQs

Yes, you can refrigerate the dough overnight after the first rise.

Can I make the dough ahead of time?

Can I bake beignets instead of frying?

Traditionally, beignets are fried, but baking will give a different texture, more like soft rolls.

What oil is best for frying beignets?

A neutral oil like vegetable, canola, or sunflower oil works best.

How do I know the oil is ready for frying?

The temperature should be around 350°F. A kitchen thermometer is very helpful.

Conclusion

Vanilla French beignets are a timeless treat that never fails to impress. Whether you serve them for breakfast, brunch, or as a special dessert, they bring a taste of Parisian café culture into your home. The balance of light, fluffy dough with the delicate sweetness of vanilla and powdered sugar makes them unforgettable. With the right steps and a little patience, you can enjoy freshly fried beignets that rival those from the best bakeries. Once you master this recipe, you’ll find yourself making them for family gatherings, holidays, or simply whenever the craving strikes. These beignets are more than just a pastry—they’re a delightful experience.

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