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vanilla french beignets

Vanilla French Beignets

Light, pillowy fried pastries with vanilla extract and powdered sugar that taste like New Orleans came to your kitchen. These puff up golden and crispy outside while staying soft inside for café quality breakfast at home.
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Course: Breakfast
Cuisine: French
Keyword: French beignets recipe, homemade beignets, New Orleans beignets, vanilla French beignets
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 20 beignets
Calories: 120kcal
Cost: $4

Equipment

  • 1 Large mixing bowl For making dough
  • 1 deep pot or Dutch oven For frying beignets
  • 1 Cooking thermometer Essential for oil temp
  • 1 Rolling Pin To roll out dough
  • 1 pizza cutter or knife To cut squares
  • 1 Slotted spoon For removing beignets
  • 1 paper towels For draining oil

Ingredients

  • 1 cup warm milk About 110°F for yeast activation
  • 2 ¼ teaspoons active dry yeast One standard packet
  • ¼ cup granulated sugar Plus extra pinch for yeast
  • 2 large eggs, beaten Room temperature preferred
  • 2 teaspoons vanilla extract Pure vanilla tastes best
  • 4 cups all purpose flour May need slightly more
  • 1 teaspoon salt Balances sweetness
  • 3 tablespoons unsalted butter, melted Cooled slightly
  • 6 cups vegetable oil For deep frying
  • 1 cup powdered sugar For dusting generously

Instructions

  • Warm milk to 110°F and stir in yeast with a pinch of sugar, letting it sit for 5 minutes until foamy to activate the yeast.
    dusting vanilla french beignets with powdered sugar
  • Add remaining sugar, beaten eggs, vanilla extract, melted butter, and salt to the yeast mixture and stir until combined.
  • Gradually add flour one cup at a time, stirring after each addition until you form a soft, slightly sticky dough that pulls away from the bowl.
  • Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
  • Punch down the risen dough and roll it out on a floured surface to half an inch thickness for proper puffing when fried.
  • Cut dough into 3 inch squares using a pizza cutter or sharp knife, making about 20 squares total.
  • Let cut squares rest on the counter for 15 minutes so they relax and puff properly during frying.
  • Heat oil in a deep pot to exactly 360°F using a thermometer for consistent temperature and proper texture.
  • Fry 3 to 4 beignets at a time for about 2 minutes per side until golden brown and puffed up, flipping once.
  • Remove fried beignets with a slotted spoon and drain on paper towels to absorb excess oil.
  • Dust warm beignets generously with powdered sugar and serve immediately while hot and crispy for best texture.

Notes

Keep oil temperature at exactly 360°F using a thermometer or the beignets absorb grease and turn heavy. I learned this after three failed batches where I tried to eyeball it and ended up with soggy, greasy dough instead of light pastries.

Nutrition

Serving: 1beignet | Calories: 120kcal | Carbohydrates: 18g | Protein: 2.5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 125mg | Potassium: 45mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 80IU | Calcium: 25mg | Iron: 0.8mg