Vanilla French Beignets
These vanilla French beignets are soft, pillowy pastries with lightly crisp edges and a warm vanilla aroma. Made with simple pantry ingredients and a forgiving yeast dough, they deliver classic bakery style flavor at home without unnecessary stress.
Ingredients
Beignet Dough
- 2 1/4 tsp active dry yeast
- 3/4 cup warm milk about 110°F
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 2 tbsp unsalted butter, melted and cooled
- 1 tbsp pure vanilla extract
- 3 cups all-purpose flour
- 1/4 tsp salt
For Frying and Serving
- neutral frying oil vegetable, canola, or peanut oil
- powdered sugar for dusting
Instructions
- In a small bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Stir gently and let sit for 5–10 minutes until foamy.
- In a large bowl, whisk together remaining sugar, egg, melted butter, and vanilla extract. Add the yeast mixture once activated.
- Gradually mix in flour and salt until a soft, slightly sticky dough forms.
- Turn dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours until doubled in size.
- Punch down dough and roll out to about ½-inch thickness. Cut into squares or rectangles.
- Heat oil to 350°F (175°C). Fry beignets in small batches for 1–2 minutes per side until golden brown.
- Remove with a slotted spoon, drain on paper towels, and dust generously with powdered sugar while warm.
Notes
A slightly sticky dough produces lighter beignets. Keep oil temperature steady and avoid overcrowding the pot to prevent greasy results.