![Vanilla French Beignets [120 Minutes]](https://recipe-ideas.com/wp-content/uploads/2025/04/mohamed99018160_httpss.mj_.run9FulLKoz90w_Vanilla_French_Beignet_28fbad61-4c9b-4858-b90a-6e2a42fa5a76-500x500.png)
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.
Equipment
- Large mixing bowl
- Stand mixer (optional)
- Rolling Pin
- deep fryer or heavy pot
- thermometer
- Slotted spoon
- Paper towels
Ingredients
- 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.
Tried this recipe?Let us know how it was!