Vanilla French Beignets [120 Minutes]

Treat yourself to a little piece of Paris with these Vanilla French Beignets, golden-fried pillows of dough infused with rich vanilla flavor. Perfectly crisp on the outside and soft and airy on the inside, these beignets are the ultimate indulgence for breakfast, brunch, or dessert. While they take about 2 hours from start to finish, the result is more than worth the wait.

Why You’ll Love These Vanilla French Beignets

• Classic French pastry with a sweet vanilla twist

• Perfect for special occasions or weekend baking

• Customizable with toppings like powdered sugar, chocolate, or fruit compote

• Make-ahead friendly with simple pantry ingredients

This Vanilla French Beignets recipe is easy to follow, giving you bakery-style results right at home.

Ingredients

• 3 ½ cups all-purpose flour

• 1 packet (2 ¼ tsp) active dry yeast

• ¾ cup warm milk (about 110°F)

• ¼ cup granulated sugar

• 2 large eggs

• ½ tsp salt

• 1 tsp pure vanilla extract

• ¼ cup unsalted butter, melted

• Vegetable oil, for frying

• Powdered sugar, for dusting

Substitutions

• Milk: Can be replaced with almond milk or oat milk for a dairy-free version.

• Butter: Use plant-based butter or coconut oil for a dairy-free option.

• Vanilla extract: Swap with vanilla bean paste for a more intense flavor.

• Flour: Substitute with bread flour for a chewier texture or gluten-free flour blends if needed.

How to Make Vanilla French Beignets [120 Minutes]

Step 1: Activate the Yeast (10 minutes)

In a bowl, combine warm milk, sugar, and yeast. Stir and let sit for 5–10 minutes until foamy.

Step 2: Make the Dough (15 minutes)

In a large bowl or stand mixer, mix together flour and salt. Add in eggs, vanilla, melted butter, and the activated yeast mixture. Knead until smooth, about 5–7 minutes.

Step 3: Let It Rise (60 minutes)

Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.

Step 4: Roll and Cut (15 minutes)

Punch down the dough. Roll it out to ½-inch thickness and cut into 2–3 inch squares.

Step 5: Second Rise (20 minutes)

Place the cut dough on a floured surface and let rise again for 20 minutes.

Step 6: Fry the Beignets (10 minutes)

Heat oil to 350°F (175°C). Fry 3–4 beignets at a time until golden brown, about 1–2 minutes per side. Drain on paper towels.

Step 7: Dust and Serve

Generously coat with powdered sugar and serve warm with coffee, jam, or chocolate sauce.

Mix-ins and Flavor Twists

• Add a dash of cinnamon or nutmeg to the dough for warm spice notes.

• Stir in lemon or orange zest for citrusy brightness.

• Fill with vanilla cream, jam, or chocolate after frying for a filled beignet variation.

Recipe Tips

• Make sure your milk is warm—not hot—to activate the yeast properly.

• Let the dough rise in a warm, draft-free area like inside your oven (turned off).

• Don’t overcrowd the fryer; this keeps oil temperature steady and ensures even frying.

• Use a thermometer to keep oil at 350°F for perfect crispiness.

Storage and Reheating

• Room Temp: Store in an airtight container for up to 2 days.

• Freezer: Freeze uncoated beignets for up to 1 month. Reheat in the oven and dust with sugar before serving.

• Reheat: Warm in a 300°F oven for 5–7 minutes for best texture.

Recipe Variations

• Chocolate French Beignets: Add cocoa powder to the dough and dip in chocolate glaze.

• Maple Vanilla Beignets: Drizzle with maple syrup and sprinkle with sea salt.

• Mini Beignets: Cut smaller squares and fry for bite-sized treats.

FAQs – Vanilla French Beignets [120 Minutes]

Q: Can I make the dough the night before?
Yes! After the first rise, cover and refrigerate overnight. Let it come to room temperature before rolling and frying.

Q: Can I bake beignets instead of frying?
You can bake them at 375°F for 12–15 minutes, but the texture will be more like a soft roll than a classic beignet.

Q: Do I need a deep fryer?
Not at all—a heavy-bottomed pot or Dutch oven with a thermometer works just fine.

These Vanilla French Beignets [120 Minutes] are the perfect blend of elegance and indulgence, bringing French café vibes to your kitchen. Light, fluffy, and dusted with sugar, they’re bound to become your go-to treat for weekends, brunches, and celebrations.

Vanilla French Beignets [120 Minutes]

These classic Vanilla French Beignets are pillowy, golden-fried doughnuts with a delicate hint of vanilla—perfectly dusted with powdered sugar. They’re a timeless treat straight from the streets of Paris, ideal for breakfast, brunch, or an indulgent snack.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Rest time 1 hour hr 15 minutes mins

Total Time 2 hours hrs

Course Breakfast, Brunch, Dessert

Cuisine european, French

Servings 11

Equipment

• Large mixing bowl
• Stand mixer (optional)
• Rolling Pin
• deep fryer or heavy pot
• thermometer
• Slotted spoon
• Paper towels

Ingredients

  

1x2x3x

• 3 ½ cups all-purpose flour
• 1 packet 2 ¼ tsp active dry yeast
• ¾ cup warm milk 110°F/43°C
• ¼ cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ tsp salt
• ¼ cup unsalted butter softened
• Oil for frying vegetable or canola
• Powdered sugar for dusting

Instructions

 

• In a bowl, combine warm milk and yeast. Let it sit for 5–10 minutes until frothy.
• Add sugar, eggs, vanilla extract, and butter. Mix until smooth.
• Gradually stir in flour and salt, mixing until a dough forms.
• Knead by hand or with a dough hook for about 5–7 minutes until smooth and elastic.
• Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
• Punch down the dough and roll it out on a floured surface to ½-inch thickness.
• Cut into 2–3 inch squares or circles. Place on a tray and cover. Let rest for 15 minutes.
• Heat oil in a pot or deep fryer to 350°F (175°C).
• Fry beignets in batches for 1–2 minutes per side, or until golden brown.
• Drain on paper towels and dust generously with powdered sugar. Serve warm.

Notes

• Make sure the oil stays at a consistent 350°F to avoid greasy or undercooked beignets.
• You can prepare the dough the night before and refrigerate it after the first rise.
• For a richer flavor, add a pinch of cinnamon or nutmeg to the dough.

Keyword beignet recipe, classic beignets, vanilla beignets, French doughnuts, vanilla beignets, vanilla French beignets

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