Classic Vanilla French Beignets

These vanilla French beignets are a perfect treat for morning indulgence or sweet cravings any time. Light, airy, and kissed with fragrant vanilla they bring a touch of classic French patisserie to your home kitchen. Crispy on the outside and soft on the inside they are fried to golden perfection then covered with a dusting of powdered sugar for that irresistible finish.

I found that the subtle addition of vanilla transforms these from basic fried dough into something memorable. They quickly became our weekend brunch favorite.

Ingredients

• All-purpose flour: 2 ½ cups choose a fresh bag for strength and better rise
• Granulated sugar: ¼ cup this helps lightly sweeten and activate the yeast
• Active dry yeast: 2 teaspoons fresh yeast will rise better so check the expiration date
• Salt: ½ teaspoon balances sweetness and enhances flavors
• Warm milk: 1 cup approximately 110 degrees to gently activate yeast avoid hot milk that kills yeast
• Unsalted butter: 1 tablespoon adds richness and soft crumb
• Pure vanilla extract: 1 tablespoon brings warmth and depth to the dough flavor
• Vegetable oil for frying: use an oil with a high smoke point such as canola or peanut for safety
• Powdered sugar for dusting: the classic finishing touch that melts into the beignets

Instructions

Prepare Dry Ingredients:

In a large bowl combine the flour sugar yeast and salt. Stir to disperse the yeast and sugar evenly. This step ensures active yeast performance and a balanced taste.

Mix Wet Ingredients:

In another bowl whisk warm milk melted butter and vanilla extract. Make sure the milk is warm not hot to protect the yeast which is critical for proper rising.

Combine Dry and Wet Ingredients:

Slowly pour the wet mix into the dry ingredients while stirring with a wooden spoon. Stir until dough forms and is evenly mixed to prepare for kneading.

Knead the Dough:

Turn the dough onto a floured surface. Knead by folding and pressing with the heel of your hand for 8 to 10 minutes until smooth and elastic. Add flour in small amounts if the dough sticks but avoid making it too stiff.

First Rise:

Place kneaded dough into an oiled bowl and turn to coat. Cover with a clean cloth and leave in a warm place for 1.5 hours or until it doubles in size. This slow rise is what creates the airiness inside.

Shape the Beignets:

Punch down risen dough. Roll out to 1/4 inch thickness on a floured board. Cut into roughly 2 by 2 inch squares with a sharp knife or pizza cutter. This size crisps up nicely when fried.

Heat the Oil:

Fill a deep fryer or heavy pot with at least 2 inches of vegetable oil. Heat oil to 360 degrees Fahrenheit using a deep-fry thermometer. Accurate temperature is key to even cooking and puffing.

Fry the Beignets:

Carefully drop beignets by a few at a time into hot oil without crowding. Fry about 1 to 2 minutes per side until they puff and turn golden brown. Use a slotted spoon to transfer to paper towels to drain excess oil.

Serve:

Dust warm beignets with powdered sugar generously. Serve immediately for best texture and flavor. They are irresistible fresh but also good after cooling slightly on a rack.

Cooling:

If not serving right away place beignets on a wire rack to cool slightly. This prevents sogginess keeping the outside crisp.

Vanilla though subtle is my favorite ingredient here. It brings a lovely fragrant note that elevates the whole experience. I remember sharing these with my family one chilly morning and the room filled with that comforting vanilla aroma that felt like a warm hug.

Storage Tips

Beignets are best eaten fresh but if you have leftovers place them in an airtight container at room temperature for up to a day. For longer storage freeze in a single layer then transfer to freezer bags. Reheat in a moderate oven to restore crispness.

Ingredient Swaps

Use almond milk or other plant milk warmed to same temperature to make it dairy-free. Butter can be replaced with coconut oil or vegan margarine for richness. For a different aroma try orange blossom water or a splash of rum instead of vanilla.

Serving Ideas

Dust with cinnamon sugar for a warm spicy touch. Serve with berry preserves or chocolate sauce for dipping. Add a dollop of whipped cream or mascarpone to make a decadent dessert.

These beignets combine French tradition with a home kitchen’s warmth to create a treat that delights morning and dessert tables alike.

Frequently Asked Recipe Questions

→ What type of flour is best for beignets?

All-purpose flour works well to achieve a light yet structured dough ideal for fluffy beignets. Using a finely milled flour helps with the smooth texture.

→ How do I know when the dough has risen enough?

The dough should roughly double in size after rising in a warm, draft-free spot. It should feel airy and slightly springy to touch.

→ What oil is recommended for frying these beignets?

Vegetable oil is ideal due to its neutral flavor and high smoke point, ensuring the beignets fry evenly and brown beautifully.

→ How can I maintain the beignets' crispness after frying?

Drain the beignets on paper towels and serve them warm. Letting them cool slightly on a wire rack without covering helps keep the exterior crisp.

→ Can the dough be prepared ahead of time?

Yes, the dough can be made in advance and refrigerated after the first knead. Allow it to come to room temperature before shaping and frying.