Name: Vanilla French Beignets
Prep time: 30 min
Cook time: 15 min
Total time: 2 h
Cuisine: French
Ingredients: 1½ cups (≈360 ml) warm water (105–115 °F / ~40–46 °C); ½ cup (100 g) granulated sugar; 1 packet (2¼ tsp) active dry yeast; 1 large egg; ½ cup (115 g) evaporated milk (or regular milk); 1 tsp salt; 7 cups (~875 g–1 kg) all‑purpose flour; 2 Tbsp (30 g) unsalted butter, softened; 2 tsp pure vanilla extract; Vegetable or canola oil, for frying; Powdered sugar, for dusting

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These Vanilla French Beignets are delightfully light and airy fried dough squares, infused with the warmth of pure vanilla and finished with a generous dusting of powdered sugar. They're everything I crave in a sweet snack—crisp on the outside, soft on the inside, and irresistibly delicious when served warm. Whether I’m serving them for a brunch spread or indulging in a weekend treat, these beignets always bring a touch of joy to the table.

Vanilla French Beignets

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1½ cups (≈360 ml) warm water (105–115 °F / ~40–46 °C)

½ cup (100 g) granulated sugar

1 packet (2¼ tsp) active dry yeast

1 large egg

½ cup (115 g) evaporated milk (regular milk can be used)

1 tsp salt

7 cups (~875 g–1 kg) all‑purpose flour

2 Tbsp (30 g) unsalted butter, softened

2 tsp pure vanilla extract

Vegetable or canola oil, for frying (enough for 1–2 inches depth in pot)

A generous amount of powdered sugar for dusting

Directions

In a large bowl or stand mixer, I whisk together the warm water, sugar, and yeast. I let it sit for about 5–10 minutes until the mixture becomes foamy.

I add the egg, evaporated milk, salt, butter, and vanilla extract, whisking until combined.

I gradually mix in the flour, one cup at a time. I either knead with a dough hook or by hand until the dough forms and becomes elastic—about 8–10 minutes in a mixer or 10–12 by hand.

I place the dough into a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm spot for 1 to 1½ hours, until doubled in size.

Once risen, I punch the dough down and roll it out on a floured surface to about ¼ inch thickness. I cut it into 2–3 inch squares.

I heat the oil in a deep pot to around 350 °F (175 °C). To test the temperature, I drop a small dough piece in—it should start bubbling right away.

I fry a few dough squares at a time, turning them after 1–2 minutes until both sides are golden and puffed.

I remove them with a spider or tongs, drain on paper towels briefly, and dust them generously with powdered sugar while still warm.

I repeat until all the dough is fried and serve the beignets hot.

Servings and timing

This recipe makes about 12–15 beignets depending on the size I cut them.

Prep Time: 30 minutes

Cook Time: 15 minutes

Rising Time: 1–1½ hours

Total Time: About 2 hours

Calories: ~250 kcal per beignet

Variations

I sometimes swap out vanilla for almond or orange extract for a twist.

For a filled version, I use a piping bag to inject pastry cream or jam into the beignets after frying.

To make them even richer, I mix a bit of cinnamon into the powdered sugar.

When I want a chocolate version, I add mini chocolate chips to the dough right before rolling it out.

For a lighter version, I’ve tried air frying them—though not as indulgent, it's a decent alternative.

Storage/Reheating

I store leftover beignets in an airtight container at room temperature for up to 2 days. To reheat, I pop them into a 300 °F (150 °C) oven for about 5–7 minutes, or briefly microwave them (though they lose a bit of crispness). I never dust them with powdered sugar until right before serving to keep them from getting soggy.

FAQs

How do I know when the oil is the right temperature without a thermometer?

I drop in a small piece of dough—if it starts bubbling and rising immediately, the oil is ready. If it sinks or doesn't bubble much, it's not hot enough.

Can I make the dough ahead of time?

Yes, I often make the dough the night before and let it rise in the fridge overnight. I let it sit at room temperature for about 30 minutes before rolling and frying.

What’s the best way to keep beignets warm for serving?

I place them on a baking sheet in a warm oven (around 200 °F / 90 °C) as I fry batches. This way, they stay hot without overcooking.

Can I use instant yeast instead of active dry yeast?

Yes, I use the same amount of instant yeast and skip the proofing step—just mix it directly with the dry ingredients.

Why are my beignets not puffing up?

If they’re not puffing, the oil might not be hot enough, or the dough may not have risen enough. I always double-check both before frying.

Conclusion

These Vanilla French Beignets are one of those homemade treats I turn to when I want something nostalgic, comforting, and a little indulgent. The delicate vanilla flavor paired with that cloud-like texture makes them a standout. Whether for a brunch gathering or a sweet weekend moment, they always satisfy. Once I started making these from scratch, the store-bought versions just didn’t compare.

Recipe:

Vanilla French Beignets

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Author: Cheryl
Total Time: 2 hours
Yield: 12–15 beignets
Diet: Vegetarian

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Description

These Vanilla French Beignets are light, airy fried dough squares infused with pure vanilla and dusted with powdered sugar. Perfectly crisp on the outside and soft on the inside, they're an indulgent treat ideal for brunch or a sweet snack.

Instructions

In a large bowl or stand mixer, whisk together the warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Add the egg, evaporated milk, salt, butter, and vanilla extract. Whisk until combined.
Gradually mix in the flour, one cup at a time. Knead until the dough is smooth and elastic—about 8–10 minutes with a mixer or 10–12 minutes by hand.
Place dough into a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1½ hours, until doubled in size.
Punch down the dough and roll it out on a floured surface to ¼ inch thickness. Cut into 2–3 inch squares.
Heat oil in a deep pot to 350 °F (175 °C). Test with a small dough piece—it should bubble immediately.
Fry a few dough squares at a time, turning after 1–2 minutes until both sides are golden and puffed.
Remove with tongs or a spider, drain briefly on paper towels, and dust generously with powdered sugar while warm.
Repeat until all dough is fried. Serve hot.