Vanilla French Beignets Recipe – Classic Café Pastry with Powdered Sugar & Vanilla Flavor

A Parisian Pastry Dream

Few pastries capture the romance of French café culture like the beignet. These golden, airy pillows of fried dough are a beloved treat in France, often enjoyed with a café au lait in the morning or as an afternoon indulgence. Lightly sweetened and dusted with powdered sugar, beignets are the epitome of simple elegance.

Their charm traveled across the Atlantic to New Orleans, where they became a cultural icon in the French Quarter. Served hot and fresh at bustling cafés like the legendary Café du Monde, beignets are now a staple of Southern hospitality and celebration.

Inspired by recipes such as Vanilla French Beignets from Recipe Masterpiece, Classic Vanilla French Beignets from My Homemade Recipe, and Vanilla French Beignets by Sandy Recipes, this version adds a fragrant twist with vanilla extract or paste. Whether you’re in Paris or the Big Easy, these treats are a sweet escape in every bite.

What Are Vanilla French Beignets?

Vanilla French beignets are light, airy pastries made from a yeast-leavened dough, cut into squares or rounds, and deep-fried until golden. Their signature texture is pillowy and tender inside with a delicate crispness on the outside.

What sets this version apart is the infusion of vanilla, either from extract or vanilla bean paste, which adds a warm, aromatic sweetness to the dough. The result is a subtly flavored pastry that’s both nostalgic and refined.

Traditionally, beignets are served warm and generously dusted with powdered sugar, making them a delightful treat for breakfast, dessert, or an anytime snack. They pair beautifully with coffee or hot chocolate and evoke the charm of French cafés and New Orleans street corners alike.

Whether enjoyed plain or with a side of jam or chocolate sauce, vanilla French beignets are a celebration of simple ingredients transformed into something magical through time, technique, and a touch of sweetness.

Ingredient Breakdown

To make classic vanilla French beignets, you’ll need the following ingredients:

• All-purpose flour – The base of the dough, providing structure and softness.
• Active dry yeast – For leavening and that signature airy texture.
• Warm milk or water – Activates the yeast and hydrates the dough.
• Eggs – Add richness and help bind the dough.
• Unsalted butter – Brings flavor and tenderness.
• Granulated sugar – Lightly sweetens the dough.
• Vanilla extract or vanilla bean paste – Adds aromatic depth; use high-quality vanilla for best results.
• Salt – Balances sweetness and enhances flavor.
• Powdered sugar – For dusting the finished beignets.
• Oil for frying – Use a neutral oil like vegetable or canola with a high smoke point.

Tip: Don’t skimp on the vanilla—using a high-quality extract or real vanilla bean paste elevates the flavor and aroma of your beignets, making them truly unforgettable.

These pantry staples come together to create a dough that’s easy to work with and yields irresistibly fluffy, golden pastries. Whether you’re a seasoned baker or a weekend kitchen adventurer, these ingredients promise a delicious reward.

Step-by-Step Instructions

1. Activate the Yeast In a large bowl, combine 1 packet (2¼ tsp) of active dry yeast with 1 tbsp granulated sugar and ¾ cup warm milk (about 110°F/43°C). Let sit for 5–10 minutes until foamy.
2. Make the Dough Beat in 2 eggs, 1 tsp vanilla extract (or 1 tbsp vanilla bean paste), 2 tbsp melted unsalted butter, and a pinch of salt. Gradually add 2½ cups all-purpose flour, mixing until a soft dough forms.
3. Knead and First Rise Turn dough onto a floured surface and knead for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1–2 hours, or until doubled in size.
4. Shape the Beignets Punch down the dough and roll it out to about ½-inch thickness. Cut into 2-inch squares or use a round cutter for circles. Place on a floured tray, cover, and let rest for another 30 minutes.
5. Fry the Beignets Heat oil in a deep pot to 350°F (175°C). Fry beignets in batches, 2–3 minutes per side, until puffed and golden brown. Avoid overcrowding the pan.
6. Drain and Dust Remove beignets with a slotted spoon and drain on paper towels. While still warm, dust generously with powdered sugar.

Tips for Success

• Ensure oil stays at 350°F for even frying.
• Don’t skip the second rise—it’s key to a light texture.
• Use a thermometer to monitor oil temperature and avoid greasy results.

Common Mistakes to Avoid

Even simple pastries like beignets can go awry without a few key precautions:

• Skipping the second rise: This step is essential for developing the beignets’ airy, pillowy texture. Without it, the dough won’t puff properly and will turn out dense.
• Overcrowding the pan: Frying too many beignets at once drops the oil temperature, leading to uneven cooking and greasy results. Fry in small batches and allow the oil to return to temperature between rounds.
• Using cold or overheated oil: Oil that’s too cool will soak into the dough, making the beignets heavy and oily. Too hot, and the outside will burn before the inside cooks. Use a thermometer to maintain a steady 350°F (175°C).
• Not draining properly: After frying, always place beignets on a paper towel-lined tray to absorb excess oil. Skipping this step can leave them soggy and less enjoyable.

Avoiding these common pitfalls ensures your beignets turn out golden, crisp, and cloud-like every time.