Vanilla French Beignets are light, airy fried pastries that melt in your mouth with every bite. Originating from French-influenced traditions like those in New Orleans, beignets are deep-fried dough pillows dusted generously with powdered sugar. The addition of vanilla to the dough infuses warm, aromatic sweetness that elevates these treats above ordinary fried dough, making them perfect for breakfast, brunch, or dessert.
These beignets strike a beautiful balance between crisp exterior and soft interior thanks to a well-rested, yeast-leavened dough. When fried just right, they expand into golden clouds of tender delight that pair wonderfully with coffee, hot chocolate, or sweet sauces for dipping. Whether enjoyed fresh from the fryer or served to guests on a cozy weekend morning, vanilla French beignets bring a touch of classic European charm to any table.
Equipment
- Large mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Rolling pin
- Baking sheet or tray
- Deep heavy pot or Dutch oven
- Fry thermometer
- Slotted spoon or spider strainer
- Cooling rack
Ingredients
- All-purpose flour – 3 cups
- Granulated sugar – ¼ cup
- Instant dry yeast – 2¼ teaspoons (1 packet)
- Warm water (about 110°F / 43°C) – 1 cup
- Large eggs – 2
- Unsalted butter, softened – 4 tablespoons
- Vanilla extract – 2 teaspoons
- Salt – ½ teaspoon
- Vegetable oil (for frying) – at least 4 cups
- Powdered sugar – for dusting
Instructions
- In a large bowl, whisk together warm water, granulated sugar, and yeast; let sit until foamy.
- Add eggs, softened butter, vanilla extract, and salt; mix to combine.
- Gradually add flour, mixing until a soft dough forms.
- Knead dough on a lightly floured surface until smooth and elastic.
- Place dough in a greased bowl, cover, and allow to rise until doubled in size.
- Roll the dough out to about ¼-inch thickness.
- Cut dough into squares or rectangles.
- Heat oil in a heavy pot or Dutch oven to 350°F (175°C).
- Fry the dough pieces in batches until golden on both sides.
- Remove and drain on paper towels.
- Dust generously with powdered sugar before serving.
Recipe Info
- Prep Time: 20 minutes
- Rise Time: ~1 hour
- Cook Time: 10–15 minutes
- Total Time: ~1 hour 30 minutes
- Servings: 12–15 beignets
- Cuisine: French / New Orleans-style
- Course: Breakfast
How to Store
Store cooled beignets in an airtight container at room temperature for up to 1 day. Reheat slightly in a warm oven before serving to restore light texture. Powdered sugar can be reapplied after reheating.
What Not to Do
- Do not fry at too high a temperature — beignets cook too quickly on the outside and remain raw inside.
- Avoid overcrowding the fryer, which drops oil temperature and yields greasy results.
- Do not skip letting dough rest — proper rise makes them light and airy.
Tips & Variations
- For extra flavor, add a pinch of cinnamon to the dough.
- Serve with warm chocolate or fruit sauce for dipping.
- Add lemon zest for a citrus twist.
- Use a thermometer to ensure consistent oil temperature.
Approximate Nutrition (Per Beignet Estimate)
- Calories: ~220 kcal
- Protein: ~4 g
- Fat: ~8 g
- Carbohydrates: ~32 g
- Fiber: ~1 g
- Sugar: ~6 g
Ingredients
Method
- In a large bowl, whisk together warm water, granulated sugar, and yeast; let sit until foamy.
- Add eggs, softened butter, vanilla extract, and salt; mix to combine.
- Gradually add flour, mixing until a soft dough forms.
- Knead dough on a lightly floured surface until smooth and elastic.
- Place dough in a greased bowl, cover, and allow to rise until doubled in size.
- Roll the dough out to about ¼-inch thickness.
- Cut dough into squares or rectangles.
- Heat oil in a heavy pot or Dutch oven to 350°F (175°C).
- Fry the dough pieces in batches until golden on both sides.
- Remove and drain on paper towels.
- Dust generously with powdered sugar before serving.
Notes
- Protein: ~4 g
- Fat: ~8 g
- Carbohydrates: ~32 g
- Fiber: ~1 g
- Sugar: ~6 g
Conclusion
Vanilla French Beignets are timeless fried treats that deliver a fluffy, golden exterior and sweet, tender inside. Infused with rich vanilla flavor and dusted with snowy powdered sugar, they are perfect for leisurely mornings, festive brunches, or anytime you want a dessert that feels both comforting and indulgent.
FAQs
Why are my beignets doughy inside?
The oil may be too hot; lower heat slightly so the interior cooks without burning the exterior.
Can I make the dough ahead of time?
Yes — prepare the dough and refrigerate overnight, then let warm and rise before frying.
What oil is best?
Neutral oils with high smoke points (vegetable, canola) work best.
Can I bake them instead of frying?
Baking is possible but results will be less airy and crisp.
How do I keep them warm before serving?
Place on a baking sheet in a low oven (200°F / 95°C) until ready.
Are these suitable for kids?
Yes — just watch the frying process and serve cooled to safe temperature.
