Vanilla French Beignets
Learn to make perfect, fluffy Vanilla French Beignets at home with this easy, detailed recipe. Discover pro tips for frying, flavoring with real vanilla, and creating a cafe-style treat.
Ingredients
For the Beignet Dough:
- 1 cup 240ml {240 milliliters} whole milk, warmed
- 1 packet 2 ¼ teaspoons {7 grams} active dry yeast
- ⅓ cup 67g {67 grams} granulated sugar
- 1 large egg + 1 large egg yolk at room temperature
- 3 tablespoons 42g {42 grams} unsalted butter, melted and cooled
- 1 tablespoon vanilla bean paste
- ½ teaspoon fine sea salt
- 3 ½ to 4 cups 438-500g {438-500 grams} all-purpose flour, plus more for dusting
For Frying & Serving:
- 1-2 quarts neutral oil for frying like vegetable or canola
- 1 ½ to 2 cups 180-240g {180-240 grams} powdered sugar, for dusting
Instructions
- Step 1: Activate the Yeast: In the bowl of a stand mixer, combine the warmed milk, yeast, and a pinch of the sugar. Let it sit for 5-7 minutes until foamy.
- Step 2: Make the Dough: To the yeast mixture, add the remaining sugar, whole egg, egg yolk, melted butter, vanilla bean paste, and salt. Mix on low to combine. Gradually add 3 ½ cups of flour, mixing until a soft, slightly sticky dough forms. Add more flour a tablespoon at a time if needed.
- Step 3: Knead the Dough: Knead with a dough hook on medium-low speed for 5 minutes (or 8-10 minutes by hand) until smooth and elastic.
- Step 4: First Rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
- Step 5: Shape the Beignets: Punch down the dough. On a lightly floured surface, roll it into a ½-inch thick rectangle. Cut into 2-inch squares.
- Step 6: Heat the Oil: In a heavy pot, heat 3 inches of oil to 360-370°F (182-188°C). Use a thermometer.
- Step 7: Fry the Beignets: Fry 3-4 squares at a time for 2-3 minutes per side, until deep golden brown. Drain on a wire rack.
- Step 8: Serve: Dust the warm beignets generously with powdered sugar. Serve immediately.
Notes
For best results, use a kitchen thermometer to monitor oil temperature. Vanilla bean paste can be substituted with an equal amount of high-quality pure vanilla extract. Dough can be made ahead and refrigerated overnight after the first rise; let it sit at room temperature for 30 minutes before shaping.