Transform your kitchen into a New Orleans café with these irresistible Vanilla French Beignets. These pillowy, golden squares of fried dough are dusted with powdered sugar and infused with aromatic vanilla, creating the perfect treat for breakfast, dessert, or any time you crave something special.
Why You’ll Love This Recipe
These authentic Vanilla French Beignets deliver café-quality results right from your home kitchen. The yeast-based dough creates incredibly light and airy beignets with a tender crumb and slightly crispy exterior. The addition of pure vanilla extract elevates the traditional recipe, adding a warm, sweet fragrance that makes these beignets absolutely addictive. Unlike store-bought versions, these homemade beignets are fresh, warm, and customizable to your taste preferences.
The recipe is surprisingly approachable for home bakers, requiring no special equipment beyond basic kitchen tools. You’ll love how the dough comes together easily and how quickly these beignets fry up to golden perfection. Plus, there’s something magical about watching the dough puff up in the hot oil, creating those characteristic hollow pockets that make beignets so special.
Ingredients You’ll Need
- 2 ½ teaspoons (1 packet) active dry yeast
- ¾ cup warm water (about 110°F)
- ¼ cup granulated sugar
- 1 large egg
- ½ cup whole milk
- 1 teaspoon pure vanilla extract
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 tablespoons unsalted butter, softened
- Vegetable oil, for frying
- Powdered sugar, for dusting
How to Make Vanilla French Beignets
Step-by-Step Instructions
Step 1: Activate the Yeast In a small bowl, dissolve the active dry yeast in warm water. The water should feel comfortably warm to the touch, around 110°F. Stir gently and let stand for 5-10 minutes until the mixture becomes foamy. This indicates that your yeast is active and ready to use.
Step 2: Prepare the Wet Ingredients In a large mixing bowl, whisk together the granulated sugar, egg, whole milk, and vanilla extract until well combined. The mixture should be smooth and slightly frothy.
Step 3: Combine Wet and Dry Ingredients Add the activated yeast mixture to the wet ingredients and stir to combine. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, stirring until a soft dough forms.
Step 4: Incorporate the Butter Add the softened butter to the dough and knead it in until fully incorporated. The dough should be soft and slightly sticky but manageable.
Step 5: First Rise Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
Step 6: Roll and Cut Turn the risen dough onto a lightly floured surface and roll it out to about ¼-inch thickness. Using a knife or pizza cutter, cut the dough into 2-3 inch squares. Place the cut beignets on a floured baking sheet.
Step 7: Second Rise Cover the cut beignets with a clean kitchen towel and let them rise for another 30-45 minutes until puffy.
Step 8: Heat the Oil In a large, heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F. The oil should be at least 3 inches deep to allow the beignets to float freely.
Step 9: Fry the Beignets Carefully add 3-4 beignets to the hot oil, being careful not to overcrowd. Fry for 1-2 minutes on each side until golden brown and puffed. Use a slotted spoon to remove them from the oil.
Step 10: Drain and Dust Transfer the fried beignets to a paper towel-lined plate to drain excess oil. While still warm, generously dust with powdered sugar using a fine-mesh sieve.
Helpful Tips
Oil Temperature is Critical: Use a thermometer to maintain oil temperature at 350°F. Too hot, and the beignets will brown too quickly without cooking through; too cool, and they’ll absorb excess oil and become greasy.
Don’t Overwork the Dough: Handle the dough gently when rolling and cutting. Overworking can result in tough beignets instead of the desired light and airy texture.
Timing Matters: Serve beignets immediately after dusting with powdered sugar for the best texture and flavor. They’re at their peak when warm and fresh from the fryer.
Batch Frying: Fry beignets in small batches to maintain oil temperature and prevent overcrowding, which can cause uneven cooking.
Room Temperature Ingredients: Ensure your egg and milk are at room temperature for better dough development and easier mixing.
Details
Prep Time: 20 minutes
Rising Time: 1 hour 45 minutes
Cook Time: 15 minutes
Total Time: 2 hours 20 minutes
Servings: 16-20 beignets
Difficulty: Intermediate
The key to perfect Vanilla French Beignets lies in the balance of ingredients and proper technique. The yeast creates the characteristic light texture, while the vanilla extract adds depth of flavor that sets these apart from plain versions. The dough should be soft and slightly sticky when properly mixed, and the double rise ensures maximum fluffiness.
When frying, the beignets should puff up immediately upon hitting the oil and develop a golden-brown color within 1-2 minutes per side. The internal temperature should reach about 190°F when fully cooked.
Notes
- Fresh yeast can be substituted for dry yeast; use about 1 tablespoon of fresh yeast in place of the packet of dry yeast.
- For extra vanilla flavor, you can add vanilla bean paste instead of extract, using about ¾ teaspoon.
- The dough can be made ahead and refrigerated overnight after the first rise. Bring to room temperature before rolling and cutting.
- If you don’t have a thermometer, test oil temperature by dropping in a small piece of dough; it should sizzle immediately and float to the surface.
Frequently Asked Questions
Q: Can I make the dough ahead of time? A: Yes, you can prepare the dough up to 24 hours in advance. After the first rise, cover tightly and refrigerate. Allow the dough to come to room temperature before rolling and cutting.
Q: Why didn’t my beignets puff up? A: This usually happens when the oil temperature is too low, the yeast wasn’t active, or the dough wasn’t given enough time to rise properly. Always test your yeast’s activity and maintain proper oil temperature.
Q: Can I bake these instead of frying? A: Traditional beignets are fried for their characteristic texture and flavor. Baking will result in a different product that won’t have the same light, airy quality.
Q: How do I know when the oil is ready? A: Use a thermometer to check that oil reaches 350°F. Alternatively, drop a small piece of dough into the oil; it should sizzle immediately and float to the surface.
Q: Can I use different extracts? A: Absolutely! Try almond extract, rum extract, or even orange zest for different flavor profiles while maintaining the same base recipe.
Storage Instructions
Immediate Serving: Vanilla French Beignets are best enjoyed immediately after frying while they’re still warm and crispy. Dust with powdered sugar just before serving.
Short-term Storage: If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Note that they will lose their crispiness but can be refreshed in a 350°F oven for 2-3 minutes.
Freezing: You can freeze unbaked, cut beignets on a baking sheet, then transfer to freezer bags for up to 1 month. Thaw and let rise before frying, adding about 15 minutes to the rising time.
Reheating: To restore some crispiness to day-old beignets, place them in a 350°F oven for 2-3 minutes, then re-dust with powdered sugar.
Conclusion
These Vanilla French Beignets bring the authentic taste of New Orleans directly to your kitchen. With their cloud-like texture, golden exterior, and aromatic vanilla flavor, they’re the perfect treat for special occasions or when you want to indulge in something truly special. The recipe may require a bit of planning due to rising times, but the hands-on work is minimal, and the results are absolutely worth the wait.
Whether you’re serving them for a weekend brunch, as a dessert, or just because you’re craving something delicious, these Vanilla French Beignets will not disappoint. The combination of proper technique, quality ingredients, and a touch of patience will reward you with bakery-quality beignets that rival those from the famous cafés of the French Quarter.
Remember, the key to success lies in maintaining proper oil temperature, allowing adequate rising time, and serving them fresh and warm. Once you master this recipe, you’ll find yourself making these delightful treats again and again, each batch bringing a little taste of New Orleans magic to your home.