Vanilla French Beignets (Printable)
Light, pillowy squares of vanilla-scented dough, fried until golden and dusted with powdered sugar — a classic French pastry perfect for any time of day.
# What You'll Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast (1 packet)
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, lukewarm
06 - 1/4 cup warm water
07 - 2 large eggs, room temperature
08 - 1/4 cup unsalted butter, melted and cooled
09 - 2 tsp pure vanilla extract
→ For Frying
10 - 4 cups vegetable oil for deep frying
→ Finishing
11 - 1 cup powdered sugar for dusting
# How-To Steps:
01 - Combine warm water and yeast in a small bowl. Let stand for 5 minutes until foamy.
02 - Whisk together flour, sugar, and salt in a stand mixer bowl.
03 - Add the yeast mixture, lukewarm milk, eggs, melted butter, and vanilla extract to the flour mixture. Mix with a dough hook on medium speed for 5–7 minutes until a smooth, slightly sticky dough forms.
04 - Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
05 - Punch down the dough and turn it onto a floured surface. Roll out to about 1/2 inch thickness. Cut into 2-inch squares using a sharp knife or pastry cutter.
06 - Place the squares on a parchment-lined baking sheet, cover lightly, and let rise another 30 minutes.
07 - In a large, heavy-bottomed pot, heat vegetable oil to 350°F.
08 - Fry beignets in batches for 1–2 minutes per side, until golden brown and puffed. Do not overcrowd the pot.
09 - Remove with a slotted spoon and drain on paper towels. While still warm, generously dust beignets with powdered sugar. Serve immediately.
# Expert Tips:
01 -
- The vanilla adds this beautiful fragrant warmth that makes these feel extra special and bakery-worthy
- They are incredibly forgiving even if your dough isnt perfect, they still turn out cloud light and irresistible
02 -
- Oil temperature is everything, too hot and they burn outside while raw inside, too cool and they become grease sponges
- Letting them rise the second time before frying is what creates those signature air pockets inside
03 -
- Weigh your flour if possible because measuring by volume can be inconsistent and affect the dough texture
- Do not reroll the scraps too many times or the beignets will become tough, just accept those last irregular pieces as the chef's treat