Vanilla 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
Scale
- 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