Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vanilla French Beignets: A Delicious & Easy Recipe

★★★★★

4.5 from 119 reviews
  • Author: Ethan
  • Total Time: 4 hours 35 minutes
  • Yield: About 24 beignets 1x

Description

This Vanilla French Beignets recipe delivers light, fluffy, and golden fried pastries dusted with powdered sugar. Made with a vanilla-infused yeast dough that’s chilled before frying, these classic French treats are perfect for breakfast, dessert, or a special snack. The step-by-step method ensures a soft interior and crisp exterior, showcasing an easy way to bring a taste of New Orleans and French cuisine into your home kitchen.

Ingredients

Scale

Wet Ingredients

  • 1 cup warm water (105-115°F)
  • 2 large eggs, lightly beaten
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1/4 cup (1/2 stick) unsalted butter, melted

Dry Ingredients

  • 1/4 ounce (7 grams or 2 1/4 teaspoons) active dry yeast
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 4 cups all-purpose flour, plus more for dusting

For Frying and Finishing

  • Vegetable oil, for frying
  • Powdered sugar, for dusting

Instructions

  1. Activate the Yeast: In a large bowl, pour the warm water. Sprinkle the active dry yeast over the water and add about 1/4 teaspoon of granulated sugar. Let it sit for 5-10 minutes until it becomes foamy and bubbly, indicating the yeast is active.
  2. Combine Wet Ingredients: Add the remaining granulated sugar, salt, beaten eggs, evaporated milk, melted butter, and vanilla extract to the bowl with the yeast mixture. Whisk to combine thoroughly.
  3. Add Flour Gradually: Incorporate the flour one cup at a time, mixing well after each addition. Use a stand mixer with a dough hook on low speed or mix by hand with a wooden spoon or sturdy spatula.
  4. Knead the Dough: Turn the dough onto a floured surface. Knead for 5-7 minutes until smooth and elastic. If using a mixer, continue kneading for approximately 5 minutes. Add flour in tablespoons if the dough is too sticky to achieve the right consistency.
  5. First Rise: Lightly grease a large bowl. Place the dough inside and turn it once to coat with oil. Cover the bowl with plastic wrap or a towel and let it rise in a warm place for about 2 hours or until doubled in size.
  6. Punch Down the Dough: Gently press down the risen dough to release trapped air bubbles.
  7. Refrigerate the Dough: Wrap the dough tightly with plastic wrap and refrigerate for at least 2 hours or preferably overnight (up to 24 hours) to develop flavor and make it easier to handle.
  8. Prepare Your Frying Station: Fill a heavy-bottomed pot or Dutch oven with 2-3 inches of vegetable oil. Have a thermometer ready to maintain oil temperature, along with a slotted spoon or spider and a wire rack lined with paper towels for draining.
  9. Heat the Oil: Warm the oil over medium heat until it reaches 350-375°F (175-190°C), the ideal frying temperature for beignets.
  10. Roll Out the Dough: Remove dough from refrigerator and place it on a floured surface. Roll it out to about 1/4-inch thickness.
  11. Cut the Beignets: Use a sharp knife or pizza cutter to cut the dough into 2-3 inch squares or rectangles.
  12. Fry the Beignets: Carefully drop a few pieces into hot oil, frying for about 2-3 minutes per side until they puff up and turn golden brown.
  13. Drain and Cool: Remove beignets using a slotted spoon or spider and place them on the wire rack with paper towels to drain excess oil.
  14. Dust with Powdered Sugar: While still warm, generously dust the beignets with powdered sugar for a classic finishing touch.
  15. Serve Immediately: Enjoy these beignets fresh and warm for the best texture and flavor.

Notes

  • Ensure the water temperature is between 105-115°F to properly activate the yeast without killing it.
  • Chilling the dough improves texture and makes rolling easier.
  • Maintain oil temperature between 350-375°F for best frying results; too hot will burn the beignets and too cool will make them greasy.
  • Use a candy or deep-fry thermometer to accurately monitor oil temperature.
  • Do not overcrowd the fryer; fry in small batches to keep the oil temperature steady.
  • For a richer flavor, some recipes use whole milk instead of evaporated milk, but evaporated milk adds a slight caramel note.
  • Beignets are best eaten the day they are made for optimal freshness.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: French / New Orleans

Keywords: beignets, vanilla beignets, French beignets, fried pastry, New Orleans dessert, homemade beignets, powdered sugar beignets

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://theethankitchen.com/vanilla-french-beignets-a-delicious-and-easy-recipe/