If you’ve never bitten into a freshly made French Beignet Recipe, you are seriously missing out on a life-altering, powdered-sugar-dusted experience. These fluffy, slightly chewy clouds of fried dough are the ultimate comfort food. I still remember my first beignet in New Orleans—probably after a way-too-late night out. That moment when you bite into the crisp exterior and the pillowy inside just melts in your mouth? Life. Changing. Honestly, after that, I couldn’t stop thinking: why didn’t I try How To Make French Pastries at home sooner?
Turns out, making authentic Baked Beignets in your own kitchen isn’t nearly as intimidating as it looks. With a little patience, the right ingredients, and a sprinkle of powdered sugar, you can achieve that magical New Orleans café experience from the comfort of your countertop.
Why These Vanilla French Beignets Are Irresistible
Let’s be real—beignets are basically edible happiness. Each pillowy bite brings a little sprinkle of joy, and the best part? They’re versatile. Sweet, comforting, and downright show-stopping, these Authentic French Desserts make any brunch, rainy afternoon, or special occasion feel fancy.
Here’s what makes them so irresistible:
- Fluffy, yet slightly chewy texture: thanks to a little evaporated milk and proper kneading.
- Generous powdered sugar coating: because more is more.
- Vanilla richness: real Recipes Using Vanilla Beans elevate the flavor to the next level.
- DIY magic at home: they may look fancy, but with a few tips, anyone can nail this French Beignets Recipe.
Plus, your kids, friends, and guests will think you’ve got some sort of pastry chef magic up your sleeve. Spoiler: it’s just patience, technique, and a sprinkle of sugar.
Ingredients You’ll Need
No complicated pantry scavenging here. These ingredients are simple, but each one plays a role in that perfect balance of fluffiness, chew, and flavor:
- Warm water – 1 ½ cups (like bath temp, not boiling!)
- Granulated sugar – ½ cup
- Active dry yeast – 1 packet (2 ¼ tsp)
- Large egg – 1
- Evaporated milk – ½ cup (helps give that signature chew)
- Salt – 1 tsp
- All-purpose flour – 7 cups (spooned and leveled, don’t compact!)
- Unsalted butter – 2 tbsp, softened
- Pure vanilla extract – 2 tsp (real vanilla is a game-changer)
- Vegetable or canola oil – for frying, a few cups to reach 1–2 inches depth
- Powdered sugar – generously, for coating
Optional touches: a pinch of nutmeg or a little lemon zest in the dough for extra depth, or dipping sauces like chocolate or caramel for serving.
Step-By-Step: How To Make French Beignets
Step 1: Proof the Yeast
In a large bowl, whisk the warm water, sugar, and yeast. Let it sit for 5–10 minutes until it’s bubbly and foamy. This confirms your yeast is alive and ready to work its magic.
Step 2: Mix the Wet Ingredients
Add the egg, evaporated milk, softened butter, salt, and vanilla extract. Whisk until everything is smooth and combined.
Step 3: Incorporate the Flour
Gradually add the flour, about a cup at a time. Use a stand mixer with a dough hook if you have one—it’s way easier on the arms. If kneading by hand, mix with a sturdy spoon first, then turn out onto a lightly floured surface. Knead for 10–12 minutes until the dough is smooth, elastic, and just slightly sticky.
Step 4: Let It Rise
Grease a large bowl with a bit of oil, place the dough inside, turn to coat, and cover with plastic wrap. Let it rise in a warm spot until doubled in size—about 1–1.5 hours. Yes, patience is key. This is where the magic happens.
Step 5: Shape the Beignets
Punch the dough down (so satisfying!). Roll it out to about ¼-inch thick. Cut into 2–3 inch squares with a knife or pizza cutter. Don’t stress if they’re uneven—they’re supposed to look homemade!
Step 6: Fry to Golden Perfection
Heat your oil to 350°F (175°C). Test by dropping a small piece of dough; it should bubble immediately. Fry the beignets in batches for 1–2 minutes per side until golden and puffed. Drain briefly on paper towels.
Step 7: Sugar Time!
While the beignets are hot, coat them in a mountain of powdered sugar. Seriously, go heavy—you can never have too much. Serve immediately for maximum delight.
Pro Tips for Perfect Beignets
- Oil temperature is everything: too low, they’re greasy; too high, they burn. Use a thermometer if you can.
- Powdered sugar is best hot: the sugar sticks better and gives that iconic coating.
- Don’t over-flour your dough: it’s soft and forgiving. Too much flour = denser beignets.
- Patience, young padawan: rushing the rise = sad, flat beignets.
Variations to Try
- Salted Caramel Beignets: drizzle with warm salted caramel sauce instead of just powdered sugar.
- Nutmeg & Citrus Twist: add a pinch of nutmeg and a little lemon zest to the dough.
- Dipping Sauces: chocolate ganache, fruit coulis, or even a simple vanilla glaze.
Equipment You’ll Need
- Big mixing bowl or stand mixer
- Measuring cups and spoons
- Whisk
- Rolling pin (or wine bottle in a pinch)
- Knife or pizza cutter
- Heavy-bottomed pot or Dutch oven
- Thermometer (helpful!)
- Tongs or spider strainer
- Paper towels and tray for sugaring
Storage & Serving
- Best served fresh: these are meant to be devoured hot, ideally within the hour.
- Short-term storage: airtight container at room temp for 1–2 days. Reheat gently and add more powdered sugar.
- Pairings: coffee, chicory coffee, chocolate sauce, or caramel. Classic French brunch vibes!
FAQs
Q: Can I make the dough ahead?
A: Yes! After the first rise, punch down and refrigerate for up to 24 hours. Let it warm on the counter before rolling.
Q: No evaporated milk?
A: Whole milk works, maybe slightly less chewy but still delicious.
Q: Can I use bread flour?
A: It’s not recommended here; all-purpose gives the light, airy texture with a little chew.
Q: How much oil is enough?
A: Enough for the beignets to float—roughly 4–6 cups depending on pot size.
There you have it! Your homemade Vanilla French Beignets Recipe brings a little slice of New Orleans to your kitchen. These sweet, pillowy pastries will have you and your guests swooning, powered by Authentic French Desserts, Baked Beignets, and a touch of vanilla bliss. Sprinkle generously, serve hot, and enjoy every powdered-sugar-covered bite.
PrintVanilla French Beignets Recipe – How To Make French Pastries at Home!
Bring a taste of New Orleans right to your kitchen with these airy vanilla-infused French beignets, coated in a snowstorm of powdered sugar. Perfect for brunch, breakfast, or a sweet treat anytime!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12–15 beignets 1x
- Category: Breakfast
Ingredients
- 1 cup warm milk (around 105–115°F / 40–46°C)
- 2 ¼ teaspoons (¼ ounce) active dry yeast
- ¼ cup granulated sugar, plus a pinch for proofing
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- ¼ cup unsalted butter, melted
- 3 ½ – 4 cups all-purpose flour
- Vegetable oil, for frying
- Powdered sugar, for generous dusting
Instructions
- Activate the Yeast
- In a large mixing bowl, stir together the warm milk, yeast, and a pinch of sugar. Let it sit for 5–10 minutes until it becomes frothy—this shows your yeast is alive and ready to work.
- Combine the Wet Ingredients
- Add the remaining sugar, egg, vanilla extract, salt, and melted butter to the yeast mixture. Whisk until smooth and fully combined.
- Form the Dough
- Gradually mix in the flour, a little at a time, until a soft dough begins to form. Turn it out onto a lightly floured surface and knead for 5–7 minutes until the dough is smooth, elastic, and slightly tacky.
- First Rise
- Grease a clean bowl with a touch of oil, place the dough inside, and cover with plastic wrap or a damp towel. Let it rise in a warm area for 1 to 1½ hours, or until doubled in size.
- Shape the Beignets
- Gently punch down the risen dough to release air. Roll it out on a floured surface to about ¼ inch thickness. Cut into squares or rectangles roughly 2–3 inches across—perfection isn’t required!
- Fry to Golden Perfection
- Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). Fry the beignets in small batches for 1–2 minutes per side, turning once, until golden brown and puffed.
- Sugar It Up
- Remove the fried beignets with a slotted spoon and place them on paper towels to drain. While still warm, dust generously with powdered sugar and serve immediately.
Notes
- Oil temperature is crucial: too cool, and your beignets will absorb oil; too hot, and they’ll brown too fast but stay raw inside.
- Flour lightly: avoid adding too much flour while rolling; a little dusting is enough.
- Room temperature ingredients: helps dough rise evenly and results in a softer texture.
- Serve fresh: these are best enjoyed right after frying, though they can be kept in an airtight container for a day.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Fat: 15 g
- Carbohydrates: 25 g
- Protein: 4 g
