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Three Vanilla French Beignets dusted with powdered sugar, served on a white plate.

Vanilla French Beignets

These beignets are a classic French pastry, light and airy with a hint of vanilla. They are perfect for a special breakfast treat.
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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings: 12 beignets
Course: Breakfast
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 packet Active dry yeast
  • 1/4 cup Warm water 105-115F
  • 1/2 cup Milk warm
  • 1/4 cup Granulated sugar
  • 1 teaspoon Salt
  • 2 Large eggs beaten
  • 1 teaspoon Vanilla extract
  • 4 cups All-purpose flour plus more for dusting
  • 1/2 cup Unsalted butter softened
For Frying and Topping
  • 4 cups Vegetable oil for frying
  • 1/2 cup Powdered sugar for dusting

Equipment

  • Large bowl
  • Medium bowl
  • Whisk
  • Rolling pin
  • Deep fryer or heavy-bottomed pot
  • Slotted spoon
  • Wire rack
  • Baking sheet

Method
 

  1. In a small bowl, combine the warm water and yeast. Let it sit for 5-10 minutes until foamy.
  2. In a large bowl, whisk together the warm milk, granulated sugar, and salt.
  3. Add the yeast mixture, beaten eggs, and vanilla extract to the milk mixture. Stir to combine.
  4. Gradually add the flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
  5. Knead the dough for about 8-10 minutes until it is smooth and elastic. Gradually incorporate the softened butter as you knead, until it is fully absorbed.
  6. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 30 minutes, or until doubled in size.
  7. Punch down the dough and roll it out on a lightly floured surface to about 1/2 inch thickness.
  8. Cut the dough into squares or rectangles using a knife or pizza cutter.
  9. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350F (175C).
  10. Carefully fry the beignets in batches for 2-3 minutes per side, until golden brown. Do not overcrowd the pot.
  11. Remove the beignets with a slotted spoon and place them on a wire rack set over a baking sheet to drain.
  12. Dust generously with powdered sugar before serving warm.

Notes

For a richer flavor, you can add a tablespoon of vanilla bean paste instead of extract. Ensure the oil temperature is consistent for even cooking.