If you’re looking to wow friends or surprise your family, these Vanilla French Beignets will do the trick. Light, airy, golden pillows infused with fragrant vanilla—dust them in powder sugar and watch them disappear. A true showstopper!

🥁 What Makes This Recipe Stand Out?

Rich vanilla flavor that elevates the classic beignet
Perfect texture—crispy outside, pillowy inside
Balanced sweetness—not cloying, just right
User-friendly techniques—great for bakers of any level
Customizable base—add glazes, stuffings, or other extracts

This Vanilla French Beignets Recipe offers a foolproof path to bakery-quality naan—no deep frying disasters here!

📝 Ingredients You’ll Need

For the Beignets

2¼ tsp active dry yeast
¾ cup warm water (110 °F / 45 °C)
¼ cup granulated sugar
2 large eggs
½ cup whole milk
1 tsp pure vanilla extract
½ tsp salt
3½–4 cups all-purpose flour
¼ cup unsalted butter, softened
Vegetable oil, for frying

For the Topping

1 cup powdered sugar
Optional: vanilla sugar for extra flavor

🥣 Step‑by‑Step Instructions

1. Activate the Yeast

Combine yeast, warm water, and sugar, let sit 5–10 min until foamy—your sign it’s ready.

2. Make the Dough

Whisk in eggs, milk, vanilla, salt, then gradually mix in flour and butter until a slightly sticky, elastic dough forms.

3. Knead & Rise

Knead 5–6 minutes until smooth. Let it rise 1½–2 hrs in a warm place until doubled.

4. Shape & Cut

Punch and roll the dough into ½″ thick sheet, cut squares or circles. Let rise another 30–45 min.

5. Fry the Beignets

Heat oil to 350 °F. Fry 2–3 per batch 1–2 min per side until golden. Drain well.

6. Dust & Serve

While still warm, dust generously with powdered or vanilla sugar. Serve immediately.

🧠 Pro Tips for Perfect Results

Measure Flour Accurately: Too much = dense beignets
Maintain 350 °F: Crisp exteriors require hot oil
Keep Them Separated: Don’t crowd the fryer
Use Real Vanilla: Quality matters
Serve Hot: For max fluff & flavor

🔄 Delicious Variations

Stuffed Beignets: Fill with pastry cream, Nutella, or jams
Zesty Twist: Add lemon zest to dough or sugar
Citrus Glaze: After frying, drizzle a simple glaze
Chocolate-Dusted: Coat with cocoa-cinnamon sugar

🧊 Storage & Reheating Tips

Store at room temp up to 2 days in airtight container
Reheat in oven (325 °F for ~5 min) for best texture
Freeze raw cut dough, thaw, fry when needed (add +2 min frying time)

🍽 Serving & Pairing Suggestions

Perfect with coffee, cappuccino, or hot chocolate
Serve at brunch with fruit salad or quiche
Pair with fresh berries or citrus compote

🛠 Troubleshooting FAQs

Q: Why didn’t my beignets rise?

A: Check yeast’s freshness and water temp

Q: Why are they dense?

A: Likely over-floured or under-kneaded

Q: Oil smells “off” after frying?

A: Discard and refresh oil

✅ Conclusion

This Vanilla French Beignets Recipe brings bakery-quality treats into your kitchen with simple ingredients, expert techniques, and irresistible flavor. With crispy exteriors, airy centers, and a fragrant vanilla lift, they’re the perfect sweet indulgence. Warm, dusted, and golden—they’ll become your next culinary triumph. Happy baking!

🥐 Vanilla French Beignets Recipe: Irresistibly Fluffy, Sweet & Worth Every Bite

Author: Hannah

Print Recipe

Ingredients

Scale

For the Dough:

3 1/2 cups all-purpose flour (plus more for dusting)
1 packet (2 1/4 tsp) active dry yeast
3/4 cup warm water (110°F / 43°C)
1/4 cup granulated sugar
1/2 tsp salt
2 large eggs
1/2 cup whole milk, warmed
1 tsp vanilla extract (or vanilla bean paste for stronger flavor)
1/4 cup unsalted butter, melted
Vegetable oil, for frying

For Finishing:

Powdered sugar, for dusting

Instructions

1. Activate the Yeast:

In a small bowl, combine warm water, a pinch of sugar, and yeast. Let sit for 5–10 minutes until foamy.

2. Mix the Dough:

In a large bowl or stand mixer, whisk together flour, sugar, and salt.
Add the eggs, milk, vanilla, melted butter, and yeast mixture.
Mix with a dough hook (or by hand) until a smooth, elastic dough forms (5–7 minutes).

3. Let Dough Rise:

Place dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size (about 1 1/2 hours).

4. Roll & Cut:

Punch down the dough and roll it out on a floured surface to about 1/4-inch thickness.
Cut into 2–3 inch squares or diamonds using a knife or pizza cutter.

5. Heat Oil:

Heat 2–3 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).

6. Fry the Beignets:

Fry 3–4 beignets at a time, about 1 minute per side, or until puffed and golden brown.
Use a slotted spoon to transfer to a paper towel-lined plate.

7. Dust & Serve:

Generously dust warm beignets with powdered sugar.
Serve immediately!