Vanilla French Beignets Recipe – Classic Café Pastry with Powdered Sugar & Vanilla Flavor
This Vanilla French Beignets Recipe brings the charm of a Parisian café right to your kitchen. These airy, deep-fried pastries are infused with warm vanilla flavor and finished with a generous dusting of powdered sugar. Perfect for breakfast, brunch, or a sweet afternoon treat, they’re crisp on the outside and pillowy soft inside. Serve them with coffee or hot chocolate for a truly indulgent experience. Simple ingredients, classic technique, and irresistible results.
Equipment
- Mixing bowls
- Whisk or stand mixer
- Rolling Pin
- Dough cutter or knife
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Paper towels
- Thermometer (for oil)
Ingredients
- 2¼ tsp active dry yeast (1 packet)
- ¾ cup warm milk (110°F / 43°C)
- 1 tbsp granulated sugar
- 2 eggs
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract or 1 tbsp vanilla bean paste
- ½ tsp salt
- 2½ cups all-purpose flour
- Vegetable or canola oil (for frying)
- Powdered sugar (for dusting)
Instructions
- Activate Yeast In a bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Make Dough Add eggs, vanilla, melted butter, and salt. Mix well. Gradually add flour until a soft dough forms.
- Knead and First Rise Knead dough on a floured surface for 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1–2 hours until doubled.
- Shape Beignets Roll dough to ½-inch thickness. Cut into 2-inch squares or rounds. Place on floured tray, cover, and let rest for 30 minutes.
- Fry Beignets Heat oil to 350°F (175°C). Fry in batches for 2–3 minutes per side until golden. Don’t overcrowd the pan.
- Drain and Dust Remove with slotted spoon, drain on paper towels, and dust generously with powdered sugar while warm.
Notes
- Use high-quality vanilla for best flavor.
- Don’t skip the second rise—it ensures a light texture.
- Maintain oil temperature at 350°F for even frying.
- For a twist, fill with pastry cream or jam, or dip in chocolate or caramel.
- Beignets are best served fresh, but can be reheated in the oven at 300°F for 5–7 minutes.
- Freeze uncooked dough after first rise for future batches.