Warm, pillowy Vanilla French Beignets are a simple, happy treat you can make at home. This recipe gives you soft dough, a light fry, and a dusting of powdered sugar that melts on your tongue. If you want a cozy breakfast or an easy dessert to share, these beignets answer that craving with little fuss. For more cozy recipes to pair with these treats, try our Cinnamon Vanilla Custard Pie.
Why Make This Recipe
- Quick & Easy: The dough comes together fast and fries in minutes.
- Family Favorite: Kids and grown-ups both love the warm, soft bites.
- Budget-Friendly: Simple pantry ingredients make a lot of treats.
This recipe stands out because the vanilla in the dough gives a gentle, homey aroma while frying — warm, sweet, and a little like fresh bakery mornings. Making these beignets brings comfort and nostalgia: the smell of frying dough, the soft, airy inside, and the rush of powdered sugar on your fingers.
Ingredients
For the dough:
- 2 1/4 teaspoons active dry yeast (one packet)
- 1 cup warm milk (about 105–115°F / 40–46°C)
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted and cooled slightly
- 1 teaspoon pure vanilla extract
- 3 to 3 1/2 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
For frying and topping:
- Vegetable oil or canola oil for frying (about 2–3 inches deep)
- 1 cup powdered sugar for dusting
- Optional: cinnamon sugar for a spiced finish
Notes: Use unsalted butter so you control the salt. Warm milk should feel warm but not hot to the touch.
How to Make Vanilla French Beignets:
- Proof the yeast: Pour warm milk into a small bowl, stir in the yeast and a pinch of sugar, and let it sit 5–8 minutes until foamy. (Why: foam shows the yeast is active and will make the dough rise.)
- Mix wet ingredients: In a large bowl, whisk the eggs, melted butter, sugar, and vanilla. Add the foamy yeast mixture and stir.
- Add dry ingredients: Stir in 2 cups of flour and the salt. Add more flour, a little at a time, until the dough comes together and feels slightly sticky but workable. (Why: a tacky dough creates light, airy beignets.)
- Knead briefly: Turn dough onto a floured surface and knead 4–5 minutes until smooth. Place in a lightly oiled bowl, cover with a towel, and let rise in a warm spot until doubled, about 1 hour. (Mini-tip: a warm oven turned off, with the light on, makes a great spot.)
- Roll and cut: Punch down the dough and roll it to about 1/4-inch thickness. Cut into 2- to 3-inch squares or rounds. (Why: even pieces cook at the same rate.)
- Heat oil: Pour oil into a deep skillet or pot to a depth of 2–3 inches. Heat to 350°F (175°C). Use a candy or frying thermometer if you have one.
- Fry in batches: Fry beignets 2–3 minutes per side, turning once, until golden brown and puffed. Don’t overcrowd the pan. Drain on paper towels. (Mini-tip: keep the oil near 350°F so the inside cooks without burning the outside.)
- Dust and serve: Generously dust warm beignets with powdered sugar or cinnamon sugar. Serve right away while they are warm and pillowy.
(For a playful meal idea, these beignets can follow a savory main like a Cheeseburger French Fry Casserole.)
How to Serve Vanilla French Beignets
- Stack them on a wide plate and sift powdered sugar over the top for a simple, classic look.
- Serve with small bowls of chocolate sauce, fruit jam, or Nutella for dipping.
- Pair with hot coffee, cocoa, or a warm chai; the warm, sweet dough and steaming drink make a cozy combo.
How to Store Vanilla French Beignets
- Short term: Keep leftover beignets in an airtight container at room temperature for up to 24 hours. They lose crispness quickly.
- Refrigerator: You can refrigerate up to 2 days, but they will firm up. Reheat to refresh.
- Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Thaw, then reheat.
- Reheat: Warm in a 350°F (175°C) oven for 5–8 minutes or use a toaster oven to bring back warmth and slight crisp.
Tips to Make Vanilla French Beignets
- Keep oil temperature steady around 350°F to get golden, not greasy, beignets.
- Don’t over-flour the dough — a bit sticky gives a lighter texture.
- Fry in small batches to avoid crowding and big temperature drops.
- Use a thermometer for best results if you can.
Variation
- Cinnamon-sugar beignets: Mix 1/2 cup powdered sugar with 1 teaspoon cinnamon and toss hot beignets in the mix.
- Lighter version: Use vegetable oil and drain extra oil well; or try baking small rounds at 400°F for 8–10 minutes until puffed and golden (texture will be different).
FAQs
Can I use instant yeast instead of active dry yeast?
Yes. Use about 2 1/4 teaspoons of instant yeast and add it directly to the flour. Skip the proofing step, but still use warm milk so the dough warms and rises quickly.
Why are my beignets greasy?
Greasy beignets usually mean the oil was too cool. If the oil temperature falls below 320°F, the dough absorbs oil. Heat the oil to about 350°F and fry in small batches to keep temperature steady.
How do I keep beignets warm before serving?
Keep them in a single layer on a baking sheet in a warm oven set to 200°F, uncovered, for up to 10–15 minutes. Don’t stack them or they will lose crisp edges.
Can I make the dough ahead of time?
Yes. After the first rise, punch down and refrigerate the dough in a sealed container for up to 24 hours. Let it warm and finish rising before cutting and frying.
Conclusion
These Vanilla French Beignets are simple comfort food: warm, soft centers, a light crisp outside, and the sweet smell of vanilla and fried dough that fills the kitchen. They’re perfect for weekend mornings, casual parties, or when you want a small, homemade joy. If you find this recipe helpful, please leave a comment and a star rating — I love hearing what you try. Share the recipe with friends on Pinterest or Facebook so they can enjoy the comfort too. For a classic beignet technique, check this helpful guide from Preppy Kitchen, and to see a slightly different French take, read the notes at Mon Petit Four’s French Beignets. What twist did you try? Let us know below!
Print
Vanilla French Beignets
- Total Time: 40 minutes
- Yield: 20 beignets 1x
- Diet: Vegetarian
Description
Warm, pillowy vanilla French beignets are a delightful treat with a soft dough, light fry, and a dusting of powdered sugar.
Ingredients
- 2 1/4 teaspoons active dry yeast (one packet)
- 1 cup warm milk (about 105–115°F / 40–46°C)
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted and cooled slightly
- 1 teaspoon pure vanilla extract
- 3 to 3 1/2 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
- Vegetable oil or canola oil for frying (about 2–3 inches deep)
- 1 cup powdered sugar for dusting
- Optional: cinnamon sugar for a spiced finish
Instructions
- Proof the yeast: Pour warm milk into a small bowl, stir in the yeast and a pinch of sugar, and let it sit 5–8 minutes until foamy.
- Mix wet ingredients: In a large bowl, whisk the eggs, melted butter, sugar, and vanilla. Add the foamy yeast mixture and stir.
- Add dry ingredients: Stir in 2 cups of flour and the salt. Add more flour, a little at a time, until the dough comes together and feels slightly sticky but workable.
- Knead briefly: Turn dough onto a floured surface and knead 4–5 minutes until smooth. Place in a lightly oiled bowl, cover with a towel, and let rise in a warm spot until doubled, about 1 hour.
- Roll and cut: Punch down the dough and roll it to about 1/4-inch thickness. Cut into 2- to 3-inch squares or rounds.
- Heat oil: Pour oil into a deep skillet or pot to a depth of 2–3 inches. Heat to 350°F (175°C).
- Fry in batches: Fry beignets 2–3 minutes per side, turning once, until golden brown and puffed. Drain on paper towels.
- Dust and serve: Generously dust warm beignets with powdered sugar or cinnamon sugar. Serve right away while they are warm and pillowy.
Notes
Use unsalted butter to control the salt content. Warm milk should feel warm but not hot to the touch. Keep oil temperature steady around 350°F.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 beignet
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg