Vanilla French Beignets
These light, pillowy French beignets are infused with pure vanilla and dusted in powdered sugar. Fried to golden perfection, they’re a dreamy brunch or café-style sweet treat.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes (plus 1–1.5 hours rising time)
- Yield: 12–15 beignets
- Category: Dessert, Brunch
- Method: Fried
- Cuisine: French, New Orleans-Inspired
- Diet: Vegetarian
Ingredients
1½ cups (≈360 ml) warm water (105–115°F / ~40–46°C)
½ cup (100 g) granulated sugar
2¼ tsp (1 packet) 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 (enough for 1–2 inches depth in pot)
Powdered sugar, for dusting
Instructions
In a large bowl or stand mixer, whisk together warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
Whisk in egg, evaporated milk, salt, softened butter, and vanilla extract.
Gradually add flour (1 cup at a time), mixing with a dough hook or by hand until a soft, elastic dough forms.
Knead for 8–10 minutes in a mixer or 10–12 minutes by hand until dough is smooth (slightly sticky is okay).
Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size (1 to 1½ hours).
Punch down dough, then roll out on a floured surface to ¼ inch (~6 mm) thickness. Cut into 2–3 inch (~5–7 cm) squares.
Heat oil to 350°F (175°C) in a deep pot. Test with a small dough piece—it should bubble immediately.
Fry beignets in batches, 1–2 minutes per side, until golden brown and puffed. Don’t overcrowd.
Drain briefly on paper towels, then dust generously with powdered sugar while warm.
Serve hot and enjoy fresh!
Notes
Keep oil temperature steady for best puff and golden color.
Beignets are best enjoyed warm, fresh out of the fryer.
Can be stored for 1–2 days and refreshed in a warm oven.
Find it online: https://allrecipesmade.com/vanilla-french-beignets/
