Description
Vanilla French Beignets are light, fluffy, donut-like pastries originating from France and famously enjoyed in New Orleans. Infused with aromatic vanilla and finished with a coating of powdered sugar, these golden-fried treats melt in your mouth while offering an irresistible balance of sweetness and comfort. Perfect for breakfast or as a sweet snack, they’re a crowd-pleaser that’s surprisingly easy to make at home using simple pantry staples.
Ingredients
Dough
- 1 cup warm water (around 110°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 large egg
- ½ cup evaporated milk
- 1 teaspoon pure vanilla extract
- 3 ½ cups all-purpose flour (plus more for dusting)
- 2 tablespoons unsalted butter, melted
- ¼ teaspoon salt
For Frying and Finishing
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
Substitutions & Variations (Optional)
- Milk Alternatives: Whole, almond, or coconut milk (replace evaporated milk)
- Gluten-Free Flour Blend (replace regular flour)
- Sugar alternatives: Stevia, Monk fruit, or erythritol
- Spices or flavorings: Cinnamon, nutmeg, or lemon zest (add to taste)
- Filling options: Fruit preserves or chocolate
Instructions
- Activate the Yeast: In a small bowl, combine the warm water, yeast, and a pinch of sugar. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy and bubbly. This shows the yeast is active and ready.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the egg, evaporated milk, vanilla extract, and melted butter until smooth. Ensure the melted butter is cool enough not to cook the egg.
- Combine Dry Ingredients: In a separate bowl, mix the flour, the rest of the sugar, and salt. Gradually add these dry ingredients to the wet mixture, stirring as you go. Use a stand mixer with a dough hook or knead by hand.
- Knead the Dough: Work the dough for 5-7 minutes until it’s smooth and elastic. If too sticky, add flour one tablespoon at a time until it’s manageable but still soft.
- First Rise: Transfer the dough to a greased bowl, cover with a kitchen towel or plastic wrap, and let rise in a warm place for 1 ½ to 2 hours or until doubled in size.
- Roll Out the Dough: Punch down the risen dough and transfer it onto a floured surface. Roll out to about ¼ inch thickness. Use a sharp knife or pizza cutter to cut into 2-inch squares (or desired shape).
- Heat the Oil: Heat vegetable oil in a deep pot or deep fryer to 350°F (175°C). Use a thermometer if possible to maintain consistent temperature for even frying.
- Fry the Beignets: Gently drop a few dough squares into the oil at a time. Fry 1–2 minutes per side, turning once, until golden brown and puffed. Use a slotted spoon to transfer to a paper towel-lined plate to drain excess oil.
- Dust with Powdered Sugar: Once the beignets are cool enough to handle, generously dust them with powdered sugar. For an extra touch, sift a little cinnamon into the powdered sugar.
Notes
- For best results, use fresh, active yeast and check water temperature to properly activate.
- Don’t overcrowd the pot when frying; fry in batches so the oil stays hot and beignets cook evenly.
- Beignets taste best fresh but can be reheated in a warm oven for a few minutes.
- Allow beignets to cool slightly before dusting with powdered sugar; if too hot, sugar may melt.
- Get creative with fillings like chocolate, nut butter, or fruit preserves for a twist.
- Prep Time: 20 minutes (plus 1.5–2 hours rising)
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: French, New Orleans
Nutrition
- Serving Size: 2 beignets
- Calories: 180
- Sugar: 8g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 18mg
