Vanilla French Beignets (Printable View)

Light, pillowy vanilla beignets with powdered sugar—classic French pastry perfect for any time of day.

# Ingredient List:

→ 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

# How to Prepare:

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, sugar, and salt until well combined.
03 - Add the yeast mixture, lukewarm milk, eggs, melted butter, and vanilla extract to the flour mixture. Using the dough hook, mix 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, or until doubled in size.
05 - Punch down the dough and turn it onto a floured surface. Roll out to about 1/2 inch thickness and 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. Use a kitchen thermometer to maintain proper temperature.
08 - Fry beignets in batches for 1–2 minutes per side until golden brown and puffed. Avoid overcrowding the pot to maintain oil temperature. Remove with a slotted spoon and drain on paper towels.
09 - While still warm, generously dust beignets with powdered sugar. Serve immediately for best texture and flavor.

# Expert Suggestions:

01 -
  • These beignets emerge from the oil with the most impossibly light, pillowy interior that practically melts in your mouth
  • The vanilla infusion creates this warm, comforting fragrance that fills your whole kitchen while they fry
  • They are surprisingly forgiving for a yeast dough and the payoff is absolutely worth every minute of rising time
02 -
  • If your oil is too hot, the outside will burn before the inside cooks through, and if it is too cool, they will absorb too much oil and become greasy
  • The dough should feel slightly sticky after mixing, but if it seems impossibly wet, add just one tablespoon of flour at a time until it becomes manageable
  • These are absolutely best served within an hour of frying, though you can refresh them in a 350°F oven for a few minutes if needed
03 -
  • Use a pastry cutter dipped in flour between cuts to keep the squares from sticking and losing their perfect shape
  • Have a wire cooling rack ready over paper towels so the beignets do not sit in their own oil while you finish frying the rest

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