Vanilla French Beignets (Printable)

Light, pillowy French beignets with vanilla flavor and powdered sugar dusting

# What You 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:

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 yeast mixture, lukewarm milk, eggs, melted butter, and vanilla extract to the flour mixture. Mix with 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 until doubled in size.
05 - Punch down dough and turn onto a floured surface. Roll out to 1/2 inch thickness. Cut into 2-inch squares using a sharp knife or pastry cutter.
06 - Place squares on a parchment-lined baking sheet, cover lightly, and let rise for another 30 minutes.
07 - Heat vegetable oil in a large, heavy-bottomed pot 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. Generously dust with powdered sugar while still warm. Serve immediately.

# Expert Tips:

01 -
  • Vanilla adds this subtle fragrant warmth that makes every bite feel like a gentle hug
  • The dough comes together beautifully and rises like clockwork, making you feel like a baking pro
  • Frying beignets fills your kitchen with the most incredible aroma that makes everyone wander in wondering what treats await
02 -
  • Do not rush the rise time, those little yeast babies need their beauty rest to create those air pockets we love
  • Keep your oil temperature steady or you will end up with either raw dough or burned exteriors
  • Dust with sugar immediately after frying because it adheres better to the warm surface
03 -
  • Cut the dough squares with a sharp knife and avoid dragging the knife through to keep edges clean for even rising
  • Keep the finished ones in a warm oven while you finish frying the remaining batches

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