If you’re craving a sweet, fluffy treat that feels like a warm hug from the inside, then this Vanilla French Beignets Recipe is calling your name. These pillowy, golden delights are perfectly light and airy, infused with a gentle vanilla flavor that makes every bite feel like a little celebration. Easy to make yet incredibly impressive, this recipe brings a bit of Parisian magic right into your kitchen and will have everyone reaching for seconds – or thirds!
Ingredients You’ll Need
Gathering these simple yet essential ingredients will set you up for beignet success. Each one plays a vital role in creating the perfect texture, subtle sweetness, and that gorgeous golden color that makes these treats irresistible.
- Active dry yeast (2 1/4 tsp): The key to light, airy beignets that puff up beautifully when fried.
- Warm water (1 1/2 cups at 110°F/45°C): Perfect temperature to activate the yeast without killing it.
- Granulated sugar (1/2 cup): Adds sweetness and helps the yeast along.
- Salt (1 tsp): Balances flavors and enhances the overall taste.
- Large eggs (2): Adds richness and helps bind the dough.
- Evaporated milk (1 cup): Gives the dough extra creaminess and depth.
- Vanilla extract (1 tsp): Infuses the beignets with their characteristic warm, fragrant flavor.
- All-purpose flour (7 cups): The base of the dough, providing structure and that chewiness you love.
- Unsalted butter, melted (1/4 cup): Adds moisture and a subtle buttery flavor.
- Vegetable oil for frying: Neutral oil ideal for frying without overpowering the vanilla taste.
- Powdered sugar for dusting: The classic finishing touch that adds sweetness and pretty presentation.
How to Make Vanilla French Beignets Recipe
Step 1: Activate the Yeast
Begin by dissolving your active dry yeast in warm water, making sure the temperature is just right to wake up the yeast without harming it. Let it sit for about 5 minutes until it becomes nice and foamy – this is your signal that the yeast is alive and ready to work its magic.
Step 2: Combine Wet Ingredients With Sugar and Salt
Next, stir in the granulated sugar, salt, eggs, evaporated milk, and that lovely vanilla extract. These ingredients bring natural sweetness and depth, while the vanilla gives your beignets that unmistakable French flavor everyone adores.
Step 3: Mix in Flour Gradually
Add 4 cups of flour to your wet mixture, stirring well until smooth. Then pour in melted butter and the remaining flour, mixing until a soft, supple dough forms. This dough should feel soft but not sticky – if needed, add a splash more flour or water to reach the perfect consistency.
Step 4: Chill the Dough
Cover your dough with plastic wrap and pop it in the refrigerator for at least 2 hours, or even better, overnight. Chilling helps develop flavor and makes the dough easier to handle when it’s time to roll out.
Step 5: Heat the Oil
Fill a deep fryer or heavy-bottomed pot with vegetable oil and heat it carefully to 375°F (190°C). Maintaining this temperature is crucial for beautifully puffed and evenly golden beignets.
Step 6: Roll and Cut the Dough
On a lightly floured surface, roll out your dough until it’s about 1/4-inch thick. Then cut it into roughly 2-inch squares – these bite-sized pieces will fry quickly and taste delightful.
Step 7: Fry Until Golden Brown
Fry the beignets in batches, carefully placing them into the hot oil. Cook each side for 2-3 minutes, or until they turn a gorgeous golden brown and puff up beautifully. Keep an eye on the temperature to avoid greasy or undercooked dough.
Step 8: Drain and Dust With Powdered Sugar
Remove your beignets with a slotted spoon and set them on paper towels to drain excess oil. While still warm, dust generously with powdered sugar – this final flourish is what makes these treats truly special and irresistibly sweet.
How to Serve Vanilla French Beignets Recipe
Garnishes
Besides the classic powdered sugar dusting, feel free to sprinkle a little cinnamon or cocoa powder for a subtle twist. Fresh berries or a drizzle of chocolate or caramel sauce can also enhance the experience without overshadowing the beignets’ delicate vanilla essence.
Side Dishes
These beignets shine brightly on their own but can be paired with fresh brewed coffee or a creamy hot chocolate for a cozy vibe. For brunch, serve alongside fresh fruit or lightly whipped cream to balance the richness.
Creative Ways to Present
Get playful by stacking your Vanilla French Beignets Recipe into a beignet tower dusted with extra sugar, or serve them nestled in cupcake liners for individual portions. Offering little dipping bowls of fruit preserves or flavored cream cheese can turn your beignets into a delightful interactive treat.
Make Ahead and Storage
Storing Leftovers
You can keep leftover beignets fresh for up to 2 days by storing them in an airtight container at room temperature. They might lose a bit of their crisp exterior, but the inside stays soft and tasty.
Freezing
For longer storage, freeze your cooked beignets by placing them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. They’ll keep well for up to a month and thaw quickly when you want a spontaneous treat.
Reheating
To bring back that freshly-fried crispness, reheat beignets in a 350°F (175°C) oven for about 5-7 minutes, or pop them in a toaster oven. Avoid microwaving as it can make them soggy.
FAQs
Can I make this Vanilla French Beignets Recipe gluten-free?
While traditional beignets rely heavily on all-purpose flour for their signature texture, you can experiment with gluten-free flour blends designed for baking. Keep in mind the texture might be a bit different, but it’s worth trying if you need a gluten-free option.
Is there a shortcut to this recipe?
Chilling the dough is important for easy handling and flavor development, so skipping this step isn’t recommended. However, you can prepare the dough the night before and refrigerate it overnight to save time on the day you plan to fry.
Why do my beignets sometimes absorb too much oil?
Maintaining the oil temperature at 375°F is crucial. If it’s too low, the beignets soak up oil and become greasy. Using a deep-fry thermometer helps keep the temperature steady for perfectly cooked, non-greasy treats.
Can I add other flavors besides vanilla?
Absolutely! While this recipe shines with vanilla, you can infuse lemon zest, almond extract, or even a splash of rum to give your beignets a unique twist. Just be mindful not to overpower the classic flavor.
How do I know when the yeast is active?
After mixing yeast with warm water and a pinch of sugar, wait about 5 minutes. If the mixture becomes bubbly and frothy on top, the yeast is active and ready to use. If not, your yeast might be old or the water temperature was off.
Final Thoughts
There’s something truly special about biting into a fluffy, warm beignet dusted with powdered sugar, and this Vanilla French Beignets Recipe delivers that joy every single time. Whether you’re treating yourself or impressing friends, these beignets are a comforting, delightful indulgence that’s worth every minute spent making them. Give this recipe a go—it’s sure to become one of your favorites too!
Print
Vanilla French Beignets Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Frying
- Cuisine: French
Description
Classic Vanilla French Beignets are light, airy, and delightfully crispy fried dough squares dusted with powdered sugar. This traditional New Orleans-style treat is made with a yeast dough infused with vanilla, then deep-fried to golden perfection and perfect for breakfast, dessert, or a sweet snack.
Ingredients
Dough
- 2 1/4 tsp active dry yeast
- 1 1/2 cups warm water (110°F/45°C)
- 1/2 cup granulated sugar
- 1 tsp salt
- 2 large eggs
- 1 cup evaporated milk
- 1 tsp vanilla extract
- 7 cups all-purpose flour
- 1/4 cup unsalted butter, melted
For Frying
- Vegetable oil for frying
Topping
- Powdered sugar for dusting
Instructions
- Activate Yeast: In a large bowl, dissolve the yeast in warm water and let it sit until foamy, about 5 minutes, indicating the yeast is active and ready to use.
- Mix Wet Ingredients: Stir in the granulated sugar, salt, eggs, evaporated milk, and vanilla extract into the yeast mixture until combined and smooth.
- Form Dough: Gradually mix in 4 cups of flour until the batter is smooth. Then add the melted butter and the remaining 3 cups of flour, mixing well until a soft dough forms. The dough should be pliable but not sticky.
- Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours or overnight to develop flavor and texture.
- Heat Oil: Heat vegetable oil in a deep fryer or a large heavy-bottomed pot to 375°F (190°C), ensuring the oil is hot enough for frying but not smoking.
- Shape Beignets: On a floured surface, roll out the chilled dough to about 1/4-inch thickness. Use a knife or pastry cutter to cut the dough into 2-inch squares.
- Fry Beignets: Fry the dough squares in batches, being careful not to overcrowd the pot, for about 2 to 3 minutes per side or until golden brown and puffed up.
- Drain: Remove the fried beignets with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Dust the warm beignets generously with powdered sugar before serving for a classic finish.
Notes
- Make sure the oil temperature remains steady at 375°F to ensure crispy, non-greasy beignets.
- Dough can be refrigerated overnight to deepen flavor and make rolling easier.
- Use evaporated milk for richness, but whole milk may be substituted if needed.
- Be careful not to overcrowd the oil when frying to maintain temperature and proper cooking.
- Serve beignets immediately after frying for best texture and flavor.
