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Vanilla French Beignets Recipe

Vanilla French Beignets Recipe

This Vanilla French Beignets Recipe produces soft, pillowy, and vanilla-scented donuts that are fried until golden brown and finished with a heavy dusting of powdered sugar. Bringing the iconic taste of New Orleans to your home kitchen is easier than you think with this straightforward, step-by-step guide.
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Prep Time 30 minutes
Cook Time 20 minutes
Rising Time 2 hours
Total Time 2 hours 50 minutes
Servings: 24 beignets
Course: Breakfast, Dessert
Cuisine: American, French, New Orleans
Calories: 144
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup warm water 100-110°F
  • 1/2 cup granulated sugar divided use
  • 2 1/4 teaspoons active dry yeast one 0.25-oz packet
  • 1 large egg room temperature
  • 1/2 cup whole milk or evaporated milk, room temperature
  • 2 teaspoons real vanilla extract
  • 4 cups all-purpose flour divided (3 3/4 to 4 cups)
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter room temperature
  • Vegetable oil or peanut oil for deep frying
  • 1/2 cup powdered sugar for dusting

Equipment

  • Stand Mixer
  • Dough hook
  • Candy Thermometer
  • Pizza Cutter
  • Large Pot
  • Slotted Spoon
  • Wire Rack

Method
 

  1. Activate the Yeast: Add the warm water, yeast, and half of the granulated sugar to the bowl of a stand mixer. Let it sit for about 5 minutes until a thick, foamy layer develops on the surface.
    3/4 cup warm water, 2 1/4 teaspoons active dry yeast, 1/2 cup granulated sugar
  2. Combine Wet Ingredients: Once the yeast is bubbly, whisk in the milk, vanilla, the remaining granulated sugar, and the egg until well combined.
    1/2 cup whole milk, 2 teaspoons real vanilla extract, 1/2 cup granulated sugar, 1 large egg
  3. Add Initial Flour: Whisk in 1 3/4 cups of the all-purpose flour until the mixture is smooth and lump-free.
    4 cups all-purpose flour
  4. Knead the Dough: Attach the dough hook and add the remaining flour and salt. Mix on medium speed. Add the softened butter one tablespoon at a time. Continue mixing for about 4 minutes until the dough is smooth and starts to pull away from the sides, though it will remain sticky.
    4 cups all-purpose flour, 1 teaspoon salt, 3 tablespoons unsalted butter
  5. First Rise: Transfer the dough to a lightly oiled bowl. Cover it and place it in a warm, draft-free spot to rise until it has doubled in size, which usually takes about 2 hours.
  6. Shape the Beignets: Turn the risen dough onto a well-floured surface. Roll it out into a rectangle approximately 1/2-inch thick. Use a pizza cutter to slice the dough into 2-inch or 2 1/2-inch squares.
  7. Fry to Perfection: Heat 3 inches of oil in a large pot until it reaches 360°F on a candy thermometer. Fry the beignets in batches of 3 or 4. Once the bottom is puffed and golden, flip them over to brown the other side.
    Vegetable oil
  8. Drain and Dust: Remove the beignets with a slotted spoon and place them on a paper-towel-lined wire rack. While still warm, dust them generously with powdered sugar and serve immediately.
    1/2 cup powdered sugar

Notes

To ensure light and airy beignets, always use a candy thermometer to maintain the oil temperature at exactly 360°F. If you want to prep ahead, you can store the raw dough in the refrigerator for up to 48 hours before frying.