There’s something about biting into a freshly fried beignet that feels like getting a warm hug from an old friend. These vanilla French beignets have a light, fluffy center and a perfectly crisp exterior, all finished with a generous dusting of powdered sugar. They’re pure magic—especially when served warm with a cup of coffee or hot cocoa.
Beignets have deep roots in French culinary tradition, and they’ve been charming sweet tooths for centuries. Originating from France and famously embraced by New Orleans, they were brought over by French colonists and have since evolved into a beloved staple in cafés and street food scenes alike.
In our family, beignets have always been a “rainy day” kind of treat. There was something special about being home on a gray afternoon, the kitchen windows fogging up from the warmth inside, while the scent of vanilla and fried dough filled the air. My grandmother used to whip these up when we needed a pick-me-up. She didn’t fuss too much over them—just simple ingredients, patient hands, and a whole lot of love.
What makes these vanilla French beignets stand out is the gentle floral sweetness of vanilla woven through the dough. It’s subtle but comforting, turning an already nostalgic pastry into something truly unforgettable.
Why You’ll Love This Recipe:
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Soft and fluffy interior with a light crisp on the outside
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Vanilla-forward flavor that brings a cozy sweetness to every bite
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Simple pantry ingredients, so you can make them on a whim
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Perfect for weekend brunches, special occasions, or just a sweet afternoon treat
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They feel decadent yet doable, even for beginner bakers
INGREDIENTS YOU’LL NEED:
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¾ cup whole milk, warm
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2 ¼ teaspoons active dry yeast
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¼ cup granulated sugar
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1 large egg
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2 tablespoons unsalted butter, melted
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1 tablespoon vanilla extract
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2 ¾ cups all-purpose flour
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½ teaspoon salt
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Vegetable oil, for frying
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Powdered sugar, for dusting
HOW TO MAKE VANILLA FRENCH BEIGNETS:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Activate the Yeast
Start by warming the milk until it’s just about the temperature of a warm bath—think cozy, not hot. Pour it into a large bowl and sprinkle the yeast over it. Let it sit for 5-10 minutes until it becomes foamy. This means the yeast is alive and ready to do its magic.
Step 2: Mix the Dough
Once the yeast is activated, stir in the sugar, egg, melted butter, and vanilla extract. It’ll smell amazing already! Then, gradually add the flour and salt. Mix until everything comes together into a soft dough. If it’s a little sticky, that’s okay. Lightly flour your hands to work with it.
Step 3: Knead and Rise
Transfer the dough to a lightly floured surface and knead it for about 5–7 minutes until it’s smooth and elastic. This step is kind of therapeutic—just you, the dough, and a little rhythm. Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Step 4: Roll and Cut
Once the dough has puffed up beautifully, punch it down gently and roll it out on a floured surface to about ½-inch thickness. Use a sharp knife or pizza cutter to slice it into 2-inch squares. You can also use a cookie cutter if you prefer rounded beignets.
Step 5: Fry to Perfection
Heat vegetable oil in a heavy-bottomed pot (a Dutch oven works great) to 350°F (175°C). Fry the beignets in batches—just a few at a time—to avoid overcrowding. They’ll puff up and turn golden brown in about 1–2 minutes per side. Flip them once to get an even color.
Step 6: Dust with Love
Once fried, transfer the beignets to a paper towel-lined plate to drain excess oil. While they’re still warm, generously dust them with powdered sugar. That part is non-negotiable—it’s what gives them that dreamy, café-style finish.
HELPFUL TIPS:
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Warm but not hot milk is key for activating yeast. Too hot and it’ll kill the yeast; too cold and it won’t activate.
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Don’t over-flour your dough or it’ll turn out too dense. It should be soft and just a touch sticky.
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Use a thermometer for your oil—keeping it at 350°F ensures your beignets cook evenly without getting greasy.
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Beignets are best eaten warm and fresh. But if you’ve got leftovers, see below for storage tips.
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Feel free to add a little cinnamon or nutmeg to the dough for a cozy twist.
DETAILS:
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Prep Time: 1 hour 15 minutes (includes rising time)
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Cook Time: 15 minutes
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Total Time: 1 hour 30 minutes
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Yield: About 20 beignets
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Category: Dessert / Breakfast
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Method: Frying
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Cuisine: French
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Diet: Vegetarian
NOTES:
These vanilla beignets are perfect for lazy weekend mornings, brunch with friends, or cozy afternoons with a book and a cup of tea. They also make a sweet little homemade gift—just package them up with parchment and a sprinkle of powdered sugar. If you want to get creative, try filling them with a bit of pastry cream or jam after frying.
NUTRITIONAL INFORMATION:
(Per serving, approx. 1 beignet)
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Calories: 130
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Fat: 5g
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Saturated Fat: 1.5g
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Carbohydrates: 20g
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Sugar: 5g
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Protein: 2g
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Fiber: 0.5g
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Sodium: 60mg
FREQUENTLY ASKED QUESTIONS:
Can I make the dough ahead of time?
Yes! You can prepare the dough the night before and let it rise in the fridge overnight. Just bring it to room temperature before rolling and frying.
Can I bake these instead of frying?
Baking is possible, but you won’t get that signature crispy texture. If you’re going to bake them, brush the tops with a bit of butter and bake at 375°F for about 10–12 minutes.
Can I freeze them?
Absolutely. You can freeze the dough before frying, or freeze the fried beignets once cooled. To reheat, pop them in the oven at 300°F for 5–10 minutes.
STORAGE INSTRUCTIONS:
Store cooled beignets in an airtight container at room temperature for up to 2 days. To reheat, warm them in the oven at 300°F for 5–7 minutes. Avoid microwaving—they’ll lose their crispness.
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CONCLUSION
These vanilla French beignets are more than just a treat—they’re a little slice of comfort. Whether you’re recreating a memory, exploring French cuisine, or just satisfying your sweet tooth, this recipe delivers. With its soft interior, fragrant vanilla notes, and delicate powdered sugar coating, it’s a recipe that feels like home in every bite.
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Vanilla French Beignets
Description
There’s something about biting into a freshly fried beignet that feels like getting a warm hug from an old friend. These vanilla French beignets have a light, fluffy center and a perfectly crisp exterior, all finished with a generous dusting of powdered sugar. They’re pure magic—especially when served warm with a cup of coffee or hot cocoa.
Beignets have deep roots in French culinary tradition, and they’ve been charming sweet tooths for centuries. Originating from France and famously embraced by New Orleans, they were brought over by French colonists and have since evolved into a beloved staple in cafés and street food scenes alike.
In our family, beignets have always been a “rainy day” kind of treat. There was something special about being home on a gray afternoon, the kitchen windows fogging up from the warmth inside, while the scent of vanilla and fried dough filled the air. My grandmother used to whip these up when we needed a pick-me-up. She didn’t fuss too much over them—just simple ingredients, patient hands, and a whole lot of love.
What makes these vanilla French beignets stand out is the gentle floral sweetness of vanilla woven through the dough. It’s subtle but comforting, turning an already nostalgic pastry into something truly unforgettable.
Ingredients
¾ cup whole milk, warm
2 ¼ teaspoons active dry yeast
¼ cup granulated sugar
1 large egg
2 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
2 ¾ cups all-purpose flour
½ teaspoon salt
Vegetable oil, for frying
Powdered sugar, for dusting
Instructions
Step 1: Activate the Yeast
Start by warming the milk until it’s just about the temperature of a warm bath—think cozy, not hot. Pour it into a large bowl and sprinkle the yeast over it. Let it sit for 5-10 minutes until it becomes foamy. This means the yeast is alive and ready to do its magic.
Step 2: Mix the Dough
Once the yeast is activated, stir in the sugar, egg, melted butter, and vanilla extract. It’ll smell amazing already! Then, gradually add the flour and salt. Mix until everything comes together into a soft dough. If it’s a little sticky, that’s okay. Lightly flour your hands to work with it.
Step 3: Knead and Rise
Transfer the dough to a lightly floured surface and knead it for about 5–7 minutes until it’s smooth and elastic. This step is kind of therapeutic—just you, the dough, and a little rhythm. Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Step 4: Roll and Cut
Once the dough has puffed up beautifully, punch it down gently and roll it out on a floured surface to about ½-inch thickness. Use a sharp knife or pizza cutter to slice it into 2-inch squares. You can also use a cookie cutter if you prefer rounded beignets.
Step 5: Fry to Perfection
Heat vegetable oil in a heavy-bottomed pot (a Dutch oven works great) to 350°F (175°C). Fry the beignets in batches—just a few at a time—to avoid overcrowding. They’ll puff up and turn golden brown in about 1–2 minutes per side. Flip them once to get an even color.
Step 6: Dust with Love
Once fried, transfer the beignets to a paper towel-lined plate to drain excess oil. While they’re still warm, generously dust them with powdered sugar. That part is non-negotiable—it’s what gives them that dreamy, café-style finish.
Notes
These vanilla beignets are perfect for lazy weekend mornings, brunch with friends, or cozy afternoons with a book and a cup of tea. They also make a sweet little homemade gift—just package them up with parchment and a sprinkle of powdered sugar. If you want to get creative, try filling them with a bit of pastry cream or jam after frying.