Vanilla French Beignets (Print Version)
Light, pillowy squares delicately flavored with vanilla and generously dusted with powdered sugar for the ultimate French breakfast or dessert.
# What You 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 foamy.
02 - Whisk together flour, sugar, and salt in a stand mixer bowl.
03 - Add yeast mixture, lukewarm milk, eggs, melted butter, and vanilla extract to the flour mixture. Mix with dough hook on medium speed for 5–7 minutes until 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 1–1.5 hours until doubled in size.
05 - Punch down dough and turn onto floured surface. Roll out to 1/2 inch thickness. Cut into 2-inch squares using sharp knife or pastry cutter.
06 - Place squares on parchment-lined baking sheet, cover lightly, and let rise another 30 minutes.
07 - Heat vegetable oil in large heavy-bottomed pot to 350°F.
08 - Fry beignets in batches for 1–2 minutes per side until golden brown and puffed. Do not overcrowd the pot.
09 - Remove with slotted spoon and drain on paper towels. Generously dust with powdered sugar while still warm. Serve immediately.
# Expert Tips:
01 -
- These beignets transform ordinary weekends into something that feels like a special occasion
- The vanilla adds this subtle warmth that makes people pause and ask what's different
- They're easier than you'd expect, but impressive enough that guests think you worked all day
02 -
- Dough temperature matters more than you think, cold ingredients slow rising, warm speeds it up
- The second rise isn't optional, I tried skipping it once and ended up with hockey pucks
03 -
- When cutting squares, use a sharp knife and don't drag it through the dough, press straight down for clean edges
- If you're nervous about oil temperature, fry a tiny piece of dough first, it should bubble actively and brown in about 90 seconds