If you’re longing for a treat that’s both comforting and delightfully chic, Vanilla French Beignets bring a little piece of Paris right to your kitchen. These pillowy, golden squares are kissed with a hint of vanilla and dusted with snowy powdered sugar, making them an irresistible dessert or brunch centerpiece. Whether you’re new to making fried dough or a seasoned pastry lover, this recipe makes it easy to recreate the magic of a French café at home—get ready to fall in love with their irresistible, melt-in-your-mouth texture and timeless flavor!

Vanilla French Beignets Recipe - Recipe Image

Ingredients You’ll Need

Making Vanilla French Beignets is all about simple, quality ingredients working in perfect harmony. Each item below plays a key role in creating tender, fluffy beignets with subtle vanilla notes and a beautifully crisp finish.

Active dry yeast: This is the secret to achieving airy, cloud-like dough. Don’t skip blooming it in warm water!
Warm water (110°F): Activates your yeast and helps it blend into the dough seamlessly for the perfect rise.
Granulated sugar: Provides just the right amount of sweetness and helps feed the yeast for a lovely texture.
Whole milk (room temperature): Adds richness and moisture for extra tender beignets.
Large egg: Binds everything together and imparts a gentle richness.
Vanilla extract: The star flavor! Use pure vanilla for an authentic, fragrant result.
Salt: A pinch balances and deepens all those sweet, warm flavors.
All-purpose flour (plus more for rolling): The foundation for structure and softness.
Unsalted butter (softened): Makes the dough extra silky and adds a touch of buttery luxury.
Vegetable oil for frying: Choose a neutral oil with a high smoke point for perfect, non-greasy frying.
Powdered sugar for dusting: The classic finish that looks beautiful and melts on your tongue.

How to Make Vanilla French Beignets

Step 1: Bloom the Yeast

In a large mixing bowl, dissolve your active dry yeast in warm water. Let it stand for about five minutes, or until you see a frothy foam forming on top. This step wakes up your yeast and is essential for those airy Vanilla French Beignets—if you don’t see bubbles, your yeast may be too old or your water too hot or cold.

Step 2: Build the Dough

Stir in the granulated sugar, whole milk, egg, vanilla extract, and salt to your foamy yeast mixture. Gradually add the flour, mixing until a shaggy dough begins to form. Once everything’s loosely combined, mix in the softened butter. This is where your beignet dough starts getting smooth and cohesive—the butter makes it extra tender!

Step 3: Knead Until Smooth

Turn your dough onto a generously floured surface and knead for 6 to 8 minutes. You’re aiming for a smooth, elastic finish that springs back when tapped. If it gets sticky, just sprinkle a little more flour as you knead—don’t rush this step; it’s key to the beignets’ fluffy, chewy bite.

Step 4: First Rise

Transfer the dough to a lightly greased bowl and cover it with plastic wrap or a clean towel. Place it somewhere warm (a turned-off oven with the light on works wonders) and give it 1 to 2 hours to rise, or until it’s doubled in size. Patience here is rewarded with supremely light, luscious Vanilla French Beignets.

Step 5: Roll and Cut

Soon as your dough is fluffy and airy, turn it out onto a floured surface and gently roll it to about 1/4-inch thick. Use a sharp knife or pizza cutter to slice the dough into 2-inch squares, aiming for uniformity so all your beignets cook evenly.

Step 6: Second Rise

Arrange your cut dough squares onto a well-floured tray, keeping a bit of space between each. Cover them loosely and let them rise again for another 30 minutes. This second rise sets them up for an even puffier texture during frying!

Step 7: Fry to Perfection

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry your beignets in small batches (don’t crowd the pan!) for 1 to 2 minutes per side, just until they turn a beautiful golden brown. Remove them with a slotted spoon and let them drain on paper towels—you’ll be amazed at how they puff up!

Step 8: Dust and Enjoy

While they’re still warm, pile the beignets high and dust them generously with powdered sugar. There’s nothing quite like that first bite of a fresh, warm Vanilla French Beignet melting on your tongue!

How to Serve Vanilla French Beignets

Garnishes

For classic flair, serve your Vanilla French Beignets under a generous snowfall of powdered sugar. For special occasions, try a drizzle of chocolate sauce, a hint of cinnamon sugar, or even a sprinkle of finely grated lemon zest to give your beignets a bright pop.

Side Dishes

These beignets are heavenly alongside hot coffee, strong espresso, or café au lait—think Parisian breakfast vibes! For dessert, add fresh berries or set out tiny pots of jam, honey, or Nutella so guests can mix and match flavors with their beignets.

Creative Ways to Present

Stack your Vanilla French Beignets in a pyramid on a platter for a beautiful, shareable display. For party fun, create a DIY topping bar with sauces and fruits, or skewer mini beignets on sticks with a dusting of powdered sugar—kids and grown-ups alike won’t be able to resist!

Make Ahead and Storage

Storing Leftovers

If you have leftover Vanilla French Beignets (lucky you!), store them in an airtight container at room temperature for up to one day. They’re at their best fresh, but you can revive them with a little heat to restore that pillowy texture.

Freezing

Freeze fully cooled beignets in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. This preserves their texture better than freezing raw dough and lets you enjoy a sweet treat whenever the craving strikes.

Reheating

To reheat, pop your Vanilla French Beignets into a warm oven (about 300°F) for 5–8 minutes. They’ll regain their gentle crispness on the outside and that irresistible softness inside—just dust with a little extra powdered sugar before serving again.

FAQs

Can I use instant yeast instead of active dry yeast?

Absolutely! You can substitute instant yeast for active dry yeast in this Vanilla French Beignets recipe without changing the amount. Instant yeast doesn’t need to be dissolved in water first—just add it to your dry ingredients and proceed as written.

What kind of oil is best for frying beignets?

Use a neutral oil with a high smoke point, like vegetable or canola oil. These oils ensure your Vanilla French Beignets cook evenly and stay light, without any lingering flavor from the oil itself.

How do I know if my oil is hot enough?

If you don’t have a thermometer, drop a small test piece of dough into the oil—it should begin bubbling and rise to the surface quickly. Oil that’s too cool will make soggy beignets, while oil that’s too hot will brown the outside too fast, leaving the inside undercooked.

Can I make the dough ahead of time?

Yes! You can make the dough the night before and let it rise in the fridge. This actually enhances the flavor. Just let the dough come to room temperature before rolling, cutting, and proceeding with the rest of the recipe.

Do I have to use powdered sugar, or can I try other toppings?

Powdered sugar is classic, but you can get creative! Try cinnamon sugar, a drizzle of honey, or a light glaze—anything that makes your Vanilla French Beignets even more delightful to eat.

Final Thoughts

Once you sink your teeth into a warm Vanilla French Beignet, you’ll understand why this treat is beloved worldwide. There’s nothing like the joy of sharing a fresh batch with friends or family, and the aroma alone will transport you right to a sunny café terrace. Don’t hesitate—gather your ingredients and let the magic of homemade beignets become your new go-to indulgence!