Vanilla French Beignets (Printable Version)
Light, pillowy French pastries delicately flavored with vanilla and dusted with powdered sugar — a classic treat perfect for any time of day.
# What You'll Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast (1 packet)
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, lukewarm
06 - 1/4 cup warm water
07 - 2 large eggs, room temperature
08 - 1/4 cup unsalted butter, melted and cooled
09 - 2 tsp pure vanilla extract
→ For Frying
10 - 4 cups vegetable oil for deep frying
→ Finishing
11 - 1 cup powdered sugar for dusting
# Directions:
01 - Combine warm water and yeast in a small bowl. Let stand for 5 minutes until mixture becomes foamy, indicating the yeast is active.
02 - In a stand mixer bowl, whisk together flour, granulated sugar, and salt until well combined.
03 - Add the activated yeast mixture, lukewarm milk, eggs, melted butter, and vanilla extract to the dry ingredients. Mix using the dough hook on medium speed for 5-7 minutes until a smooth, slightly sticky dough forms.
04 - Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
05 - Punch down the risen dough and turn onto a floured surface. Roll out to 1/2 inch thickness. Cut into 2-inch squares using a sharp knife or pastry cutter.
06 - Place the squares on a parchment-lined baking sheet, cover lightly, and let rise for another 30 minutes until puffy.
07 - In a large, heavy-bottomed pot, heat vegetable oil to 350°F.
08 - Fry beignets in batches for 1-2 minutes per side until golden brown and puffed. Do not overcrowd the pot to maintain proper oil temperature.
09 - Remove beignets with a slotted spoon and drain on paper towels. While still warm, generously dust with powdered sugar and serve immediately.
# Expert Tips:
01 -
- These transform simple ingredients into something that feels like a special occasion breakfast without requiring French pastry skills
- The vanilla adds this fragrant, comforting warmth that makes them taste like they came from a tiny café window
02 -
- Do not rush the rising time because patience here is what creates those air pockets that make beignets pillowy instead of dense
- Keep your oil temperature steady or you will end up with raw centers or burnt outsides
03 -
- Set up a cooling rack with paper towels underneath before you start frying so you are ready
- The dough rises better in a draft free spot, so I put mine in the microwave with the door closed