Vanilla French Beignets Classic

These vanilla French beignets have become my all-time favorite for cozy mornings and festive brunches. They are incredibly pillowy inside with that irresistible fried crust, finished with a dreamy dusting of powdered sugar. The recipe brings a little touch of New Orleans magic right to your kitchen and is easier than you might expect.

I like to make these on special family mornings One chilly Saturday my kids dusted the whole kitchen in powdered sugar giggling as beignets disappeared fresh from the fryer

Gather Your Ingredients

• Warm milk: The base for extra tender dough make sure it is not too hot or it can kill the yeast Milk should be warm as a baby’s bath
• Active dry yeast: Essential for airy lift Use within date store in the fridge after opening
• Granulated sugar: Gives a touch of sweetness and feeds the yeast
• Large egg: Makes the dough rich and luscious Use room temperature for best blending
• Vanilla extract: Infuses the dough with cozy sweet aroma Use pure vanilla for fullest flavor
• Salt: Balances sweetness and brings out flavors
• Unsalted butter: Melted for softness and richness Use high quality for best taste
• All-purpose flour: The foundation of the dough Spoon and level to measure avoid heavy beignets
• Vegetable oil: For frying Choose a neutral high smoke point oil like canola or sunflower
• Powdered sugar: For the iconic finish Sift well for fluffy topping

How to Make It

Bloom the Yeast:

Combine warm milk yeast and a pinch of sugar in a large bowl Let the mixture sit for five to ten minutes until bubbles form on the surface This means your yeast is active and will help your beignets rise

Mix the Dough:

Add the remaining sugar egg vanilla extract salt and melted butter to the activated yeast Whisk everything together until smooth The sugar and butter should dissolve completely for even flavor

Add Flour Gradually:

Begin adding flour a cup at a time stirring with a sturdy spoon until most is absorbed Once the dough starts to pull together turn it onto a floured surface Knead for about five to seven minutes using the palm of your hand Push fold and rotate the dough until it feels elastic and smooth If the dough sticks to your hands sprinkle a little more flour but avoid making it too dry

First Rise:

Transfer your dough to a lightly greased bowl Turn it over so both sides get coated Cover with a clean towel and let rise in a warm draft free spot for one to one and a half hours or until doubled in size The slower rise gives better flavor

Shape the Beignets:

Punch the dough down to release air Place on a lightly floured surface and gently roll to a quarter inch thickness Use a sharp knife or pastry cutter to divide the dough into two to three inch squares or rectangles Each piece should be close to the same size for even frying

Fry the Beignets:

Heat vegetable oil in a heavy pot or deep fryer to three hundred fifty degrees fahrenheit Always check the temperature with a deep fry thermometer Slide two to three pieces at a time into the hot oil Do not overcrowd as this lowers the oil temp and creates greasy beignets Fry for one to two minutes per side turning with a slotted spoon until both sides are deep golden and puffed

Drain and Dust:

Use a slotted spoon to transfer the beignets from oil to a plate lined with paper towels Let the excess oil drain for thirty seconds Move them to a serving platter and generously shower with powdered sugar Serve while still warm for the ultimate treat

This dough freezes well shaped or unshaped Powdered sugar on hot beignets melts into a sweet sticky glaze which my kids adore The aroma of vanilla always reminds me of late night jazz and the first beignet I ever ate on a trip to New Orleans

Flavor Boosters

If you are out of active dry yeast instant yeast works but reduce the rise time by about half Almond or oat milk can replace dairy milk Gluten free all purpose flour blends work but texture will be slightly more tender Orange or almond extract can add a different flavor twist

Serving Suggestions

Top with cinnamon sugar raspberry jam or drizzle with honey for variety Serve with hot café au lait for the full New Orleans experience Beignets pair well with fresh berries too For a party pass them while still warm on a platter for instant smiles

Creative Twists

In winter add a pinch of nutmeg for warmth During summer fill beignets with strawberry or lemon curd for a bright twist Swap vanilla for maple extract in fall for an autumnal note

Fresh hot beignets on demand makes any breakfast feel extra special.

Common Questions About the Recipe

→ What makes these beignets light and airy?

The yeast in the dough allows beignets to puff up and become light and fluffy during frying. Proper kneading and a warm rise help create their signature texture.

→ Can I use a stand mixer to prepare the dough?

Yes, a stand mixer with a dough hook can streamline mixing and kneading. Adjust mixing time until the dough is smooth and elastic.

→ How do I know when the oil is ready for frying?

Use a thermometer to ensure oil reaches 350°F (175°C). Proper temperature prevents greasy beignets and ensures even browning.

→ What type of flour works best?

All-purpose flour provides the best balance of texture for these beignets, resulting in a tender crumb.

→ How should beignets be served?

Serve warm, dusted with powdered sugar. Pair them with coffee or hot chocolate for an authentic experience.

→ Can these be made ahead?

While best enjoyed fresh, you can prepare the dough in advance and fry right before serving for optimal texture.