Vanilla French Beignets: A Delicious & Easy Recipe

Vanilla French Beignets, those pillowy clouds of fried dough, dusted with powdered sugar, are more than just a breakfast treat; they’re a taste of New Orleans history and a guaranteed way to brighten any morning. Have you ever bitten into one and felt an instant wave of warmth and comfort? I certainly have! These delightful pastries are surprisingly easy to make at home, and I’m so excited to share my foolproof recipe with you.

The story of the beignet in America begins in 17th-century France, but it was in New Orleans that it truly found its home. Ursuline nuns brought the recipe to Louisiana, and it quickly became a beloved staple. Today, the iconic Café Du Monde is synonymous with these delectable squares of fried dough, serving them up 24/7 to eager locals and tourists alike.

But what makes Vanilla French Beignets so irresistible? It’s the perfect combination of textures: a slightly crisp exterior giving way to a soft, airy interior. The subtle vanilla flavor enhances the sweetness without overpowering it, and the generous dusting of powdered sugar adds that final touch of magic. Plus, they’re incredibly versatile! Enjoy them with a cup of coffee, as a dessert, or even as a fun snack. Get ready to experience the joy of homemade beignets – you won’t be disappointed!

this Recipe

Ingredients:

• For the Dough:
• 1 cup warm water (105-115°F)
• 1/4 ounce (7 grams or 2 1/4 teaspoons) active dry yeast
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 2 large eggs, lightly beaten
• 1/2 cup evaporated milk
• 4 cups all-purpose flour, plus more for dusting
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1 teaspoon vanilla extract
• For Frying:
• Vegetable oil, for frying (about 4-6 cups)
• For Serving:
• Powdered sugar, for dusting generously

Preparing the Dough:

1. Activate the Yeast: In a large bowl (or the bowl of your stand mixer), combine the warm water and active dry yeast. Let it sit for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is alive and active. If it doesn’t foam, your yeast might be old or the water too hot/cold, and you’ll need to start again with fresh yeast.
2. Combine Wet Ingredients: Add the granulated sugar, salt, beaten eggs, evaporated milk, melted butter, and vanilla extract to the yeast mixture. Whisk everything together until well combined.
3. Gradually Add the Flour: Gradually add the all-purpose flour, one cup at a time, mixing well after each addition. If using a stand mixer, use the dough hook attachment. If mixing by hand, use a sturdy spoon or your hands. The dough will be quite sticky at first, but it will come together as you add more flour.
4. Knead the Dough: Once all the flour is incorporated, knead the dough for 5-7 minutes, either in the stand mixer or by hand on a lightly floured surface. The dough should become smooth and elastic. If it’s still too sticky, add a little more flour, one tablespoon at a time, until it reaches the right consistency. Be careful not to add too much flour, as this can make the beignets tough.
5. First Rise: Lightly grease a large bowl with vegetable oil or cooking spray. Place the dough in the bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 2 hours, or until it has doubled in size. This is crucial for developing the light and airy texture of the beignets. A warm place could be near a slightly warm oven (not on top!), or in a sunny spot in your kitchen.

Rolling and Cutting the Dough:

1. Punch Down the Dough: After the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.
2. Roll Out the Dough: Using a rolling pin, roll the dough out to a thickness of about 1/4 inch. Try to keep the shape as even as possible for uniform beignets.
3. Cut the Beignets: Using a sharp knife or a pizza cutter, cut the dough into squares or rectangles, about 2-3 inches in size. You can make them any shape you like, but squares and rectangles are traditional.
4. Second Rise: Place the cut beignets on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap or a clean kitchen towel. Let them rise for another 30-45 minutes. This second rise is important for ensuring that the beignets are light and fluffy.

Frying the Beignets:

1. Heat the Oil: While the beignets are rising for the second time, heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350-375°F (175-190°C). Use a deep-fry thermometer to monitor the temperature of the oil. It’s crucial to maintain a consistent temperature for even cooking. If the oil is too hot, the beignets will brown too quickly on the outside and remain raw on the inside. If the oil is not hot enough, the beignets will absorb too much oil and become greasy.
2. Fry the Beignets: Carefully place a few beignets at a time into the hot oil, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy beignets.
3. Cook Until Golden Brown: Fry the beignets for 2-3 minutes per side, or until they are golden brown and puffed up. Use a slotted spoon or spider to flip them over halfway through cooking.
4. Drain the Beignets: Remove the fried beignets from the oil and place them on a wire rack lined with paper towels to drain excess oil.

Serving the Beignets:

1. Dust with Powdered Sugar: While the beignets are still warm, generously dust them with powdered sugar. The warmth of the beignets will help the powdered sugar adhere. Don’t be shy with the powdered sugar – it’s a key part of the beignet experience!
2. Serve Immediately: Serve the beignets immediately while they are still warm and fresh. They are best enjoyed right away, as they tend to lose their crispness as they cool.

Tips for Perfect Beignets:

• Yeast Activation: Make sure your yeast is fresh and active. If it doesn’t foam when mixed with warm water, it’s best to discard it and start with a new batch.
• Dough Consistency: The dough should be soft and slightly sticky, but not so sticky that it’s impossible to handle. Add flour gradually until you reach the right consistency.
• Oil Temperature: Maintaining the correct oil temperature is crucial for even cooking. Use a deep-fry thermometer to monitor the temperature and adjust the heat as needed.
• Don’t Overcrowd: Avoid overcrowding the pot when frying the beignets. This will lower the oil temperature and result in greasy beignets.
• Serve Warm: Beignets are best enjoyed warm and fresh. Dust them with powdered sugar just before serving.
• Vanilla Extract: Don’t skip the vanilla extract! It adds a lovely flavor to the beignets. You can also experiment with other extracts, such as almond or lemon.
• Evaporated Milk: Evaporated milk contributes to the tenderness of the beignets. If you don’t have evaporated milk, you can substitute whole milk, but the texture might be slightly different.
• Resting Time: Allowing the dough to rest and rise properly is essential for developing the light and airy texture of the beignets. Don’t rush the process!

Variations:

• Chocolate Beignets: Add 1/4 cup of unsweetened cocoa powder to the dry ingredients for chocolate beignets.
• Cinnamon Sugar Beignets: Instead of powdered sugar, toss the warm beignets in a mixture of cinnamon and sugar.
• Filled Beignets: Before frying, cut a small slit in each beignet and fill it with your favorite jam, cream, or chocolate filling.

Enjoy!

I hope you enjoy making and eating these delicious vanilla French beignets! They’re perfect for breakfast, brunch, or a special treat any time of day.

Conclusion:

And there you have it! These Vanilla French Beignets are truly a must-try for anyone who loves a little bit of indulgence. From the pillowy soft texture to the delicate vanilla flavor, every bite is a little piece of heaven. I know, I know, making fried dough might seem intimidating, but trust me, this recipe is surprisingly simple and the results are absolutely worth the effort. You’ll be transported straight to a New Orleans cafe with every warm, powdered sugar-coated bite.

But why are these beignets so special? It’s the combination of the light-as-air dough, the subtle vanilla infusion, and the generous dusting of powdered sugar that makes them utterly irresistible. They’re perfect for a weekend brunch, a special occasion, or even just a spontaneous treat when you’re craving something sweet and comforting. Plus, the aroma that fills your kitchen while they’re frying is simply divine!

Now, let’s talk about serving suggestions and variations, because the possibilities are endless! The classic way to enjoy these Vanilla French Beignets is, of course, with a mountain of powdered sugar. But don’t stop there! Try dipping them in chocolate sauce, caramel sauce, or even a homemade fruit compote. A dollop of whipped cream or a scoop of vanilla ice cream would also be a fantastic addition.

For a fun twist, you could experiment with different flavorings. A hint of cinnamon or nutmeg in the dough would add a warm, spicy note. Or, for a more decadent treat, try adding a tablespoon of rum or bourbon to the dough for a boozy kick. You could even fill the beignets with jam, Nutella, or pastry cream after they’ve cooled slightly. Imagine biting into a warm, fluffy beignet filled with creamy chocolate hazelnut spread – pure bliss!

Another great serving suggestion is to pair these beignets with a cup of strong coffee or a creamy cafe au lait. The bitterness of the coffee perfectly complements the sweetness of the beignets, creating a harmonious and satisfying combination. They’re also delicious with a glass of cold milk or a refreshing fruit juice.

Don’t be afraid to get creative and experiment with different toppings and fillings to find your perfect beignet combination. The most important thing is to have fun and enjoy the process!

I truly believe that everyone should experience the joy of making and eating these Vanilla French Beignets at least once in their life. They’re a simple pleasure that can bring a little bit of happiness to your day. So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create some magic in your kitchen.

I’m so excited for you to try this recipe and I can’t wait to hear about your experience! Please, please, please, don’t hesitate to leave a comment below and let me know how they turned out. Did you try any of the variations I suggested? Did you come up with your own unique twist? I’m always looking for new ideas and inspiration, and I love hearing from my readers. Share your photos on social media and tag me so I can see your beautiful creations! Happy baking (and frying!), and enjoy every delicious bite of your homemade beignets! I hope this recipe becomes a new favorite in your household, bringing joy and sweet memories for years to come.