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–+ servings
Fluffy Italian cannoli pastries dusted with powdered sugar on a white plate.

Vanilla French Beignets

Light, airy café-style beignets with a delicate vanilla aroma, fried to a golden puff and showered in powdered sugar. Perfect warm for breakfast, brunch, or dessert with coffee, hot chocolate, or fruit preserves.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Brunch, Dessert
Cuisine American, French
Servings 20 beignets
Calories 180 kcal

Ingredients
  

  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 3/4 cup warm milk (110°F / 45°C)
  • 1/4 cup granulated sugar, divided
  • 1 large egg, lightly beaten
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour (plus extra for dusting)
  • 1/2 teaspoon fine salt
  • vegetable oil, for frying
  • 1/2 cup powdered sugar, for dusting
  • optional: vanilla bean powder or cinnamon for finishing
  • optional fillings: jam, chocolate sauce, honey, or pastry cream

Instructions
 

  • Proof yeast: In a small bowl, whisk warm milk with 1 tablespoon of the sugar and the active dry yeast. Let stand 5–10 minutes until foamy. If there is no foam, discard and start with fresh yeast.
  • Mix wet base: In a large bowl, whisk the egg, remaining sugar, melted butter, and vanilla until smooth and fragrant.
  • Build dough: Stir the foamy yeast mixture into the bowl. Add half the flour and the salt; mix to a thick batter. Add remaining flour gradually until a soft, slightly sticky dough forms.
  • Knead: Turn onto a lightly floured surface and knead 4–6 minutes (or mix with a dough hook about 5 minutes) until smooth and elastic.
  • First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot 60–90 minutes, or until doubled in size.
  • Roll and cut: Gently deflate, then roll to 1/4–1/2 inch thickness. Cut into 2-inch squares (or circles). Rest scraps 5 minutes and recut.
  • Heat oil: Pour 2–3 inches of vegetable oil into a deep pot and heat to 350°F (175°C). Keep the thermometer clipped to maintain temperature.
  • Fry: Fry beignets in small batches 1–2 minutes per side until deep golden and puffed. Avoid crowding to keep oil hot.
  • Drain: Transfer with a slotted spoon to a paper towel–lined rack to drain briefly.
  • Finish: While warm, dust generously with powdered sugar (and a pinch of vanilla bean powder or cinnamon if using). Serve immediately with coffee, hot chocolate, honey, chocolate sauce, or fruit preserves.
  • Optional filling: Once slightly cooled, poke a small hole and pipe in jam, pastry cream, or chocolate for stuffed beignets.
  • Storage: Keep at room temperature up to 2 days; rewarm at 350°F for 5–6 minutes. Freeze up to 2 months and reheat from frozen until hot and crisp, then re-dust with sugar.

Nutrition

Serving: 1beignetCalories: 180kcalCarbohydrates: 24gProtein: 4gFat: 8gSaturated Fat: 3gSodium: 140mgFiber: 1gSugar: 5g
Keyword beignets, easy fried dough, French doughnuts, New Orleans style, powdered sugar, vanilla beignets
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