Bring a touch of Parisian café magic to your kitchen with these warm, pillowy Vanilla French Beignets. Lightly crisp on the outside, soft and airy inside, and finished with a snowy dusting of powdered sugar they’re pure comfort in every bite. Perfect for brunches, cozy mornings, or anytime your sweet tooth calls.
Ingredients
- 1 cup warm milk (105–115°F)
- 1/4 ounce active dry yeast (about 2 1/4 teaspoons)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 3 1/2 to 4 cups all-purpose flour
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
Step 1: Activate the Yeast
In a large bowl, mix the warm milk with yeast and a pinch of sugar. Let it sit for about 5–10 minutes until it turns foamy and bubbly.
Step 2: Mix the Wet
Ingredients
Whisk in the remaining sugar, egg, vanilla extract, salt, and melted butter until smooth and well combined.
Step 3: Form the Dough
Gradually add the flour, stirring until a soft dough forms. Knead it on a floured surface for 5–7 minutes until smooth and elastic.
Step 4: Let It Rise
Place the dough in a greased bowl, cover, and allow it to rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
Step 5: Shape the Beignets
Punch down the dough and roll it out to 1/4-inch thickness. Cut into 2–3 inch squares or rectangles the classic beignet shape.
Step 6: Fry Until Golden
Heat oil in a deep fryer or heavy pot to 350°F. Fry a few beignets at a time, turning once, until golden and puffed (about 1–2 minutes per side).
Step 7: Dust and Serve
Drain on paper towels, then shower with powdered sugar. Serve warm and enjoy with coffee or hot chocolate for a dreamy café treat.
Expert Tip
For extra flavor, add a pinch of cinnamon to the dough or mix a little vanilla sugar into your powdered sugar for dusting.
Vanilla French Beignets
Equipment
- large mixing bowl
- whisk
- Rolling Pin
- Heavy pot or deep fryer 3–4 inches of oil
- Slotted spoon or spider
- Kitchen thermometer Target 350°F oil
Ingredients
- 1 cup warm milk (105–115°F)
- 0.25 ounce active dry yeast (about 2 1/4 tsp)
- 0.25 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 0.25 cup unsalted butter, melted
- 3.5–4 cups all-purpose flour
- vegetable oil, for frying
- powdered sugar, for dusting
Instructions
- Combine warm milk, yeast, and a pinch of sugar in a large bowl. Let stand 5–10 minutes until foamy.
- Whisk in remaining sugar, egg, vanilla, salt, and melted butter until smooth.
- Gradually add flour until a soft dough forms. Knead on a lightly floured surface 5–7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes.
- Punch down dough. Roll to 1/4-inch thickness and cut into 2–3 inch squares or rectangles.
- Heat oil to 350°F (175°C). Fry a few at a time 1–2 minutes per side until puffed and golden.
- Drain on paper towels and dust generously with powdered sugar. Serve warm.