Okay, so listen, if you’ve never had a fresh beignet, you are seriously missing out. Like, top-tier comfort food right here. I remember the first time I had one, down in New Orleans, probably after staying up way too late. That fluffy, slightly chewy cloud of fried dough, absolutely *buried* in powdered sugar? Life changing, y’all. And for the longest time, I thought they were way too complicated to make at home. Turns out? Not really! This Vanilla French Beignets Recipe is my absolute favorite way to capture that magic right in my own kitchen.
Why I Keep Making These (And You Will Too)
Honestly? They just make people happy. Seriously, the minute these come out of the fryer and that cloud of powdered sugar starts happening, everyone gets a little twinkle in their eye. I make this when I need a guaranteed crowd-pleaser, or just when I’m feeling a bit blue and need a project that ends in pure joy (and a sugar high, ha!). My kids go absolutely bonkers for them. They’re maybe not an *every* weekend thing, you know? But for a special brunch or just a rainy afternoon pick-me-up? Perfect. It’s a bit of effort, sure, getting the dough right can be finicky, but totally worth it.
The Goods (Ingredients)
Here’s what you’ll need. Don’t stress too much about perfection, its surprisingly forgiving.
- 1 ½ cups (around 360ml) warm water (like, warm bath water, not hot tub!)
- ½ cup (100g) granulated sugar
- 1 packet (2 ¼ teaspoons) active dry yeast. I usually use the good ol’ standard kind, like Red Star or Fleischmann’s. If you only have instant, use the same amount, you just might not need the initial proofing step quite as long.
- 1 large egg
- ½ cup (115g) evaporated milk (Yep, evaporated! Gives them a nice chew. Regular milk works in a pinch though!)
- 1 teaspoon salt
- 7 cups (about 875g – 1kg depending on your flour) all-purpose flour. Don’t compact it when measuring! Spoon and level is your friend here.
- 2 tablespoons (30g) unsalted butter, softened
- 2 teaspoons pure vanilla extract. Use the good stuff if you can, it really makes a difference in these vanilla french beignets.
- Vegetable oil or canola oil, for frying (you’ll need a few cups, enough to get maybe 1-2 inches deep in your pot)
- Loads and loads of powdered sugar, for dusting. Seriously, a ridiculous amount.
Let’s Get Cookin’ (Directions)
Okay, deep breaths. We got this. It’s mostly waiting, honestly.
- Grab a big bowl, like a really big one. Or your stand mixer bowl if you’re using one (highly recommend, saves your arms!). Whisk the warm water, sugar, and yeast together. Let it sit for about 5-10 minutes until it looks all foamy and happy. This means your yeast is alive! If it doesn’t foam, toss it and get new yeast.
- Once it’s foamy, whisk in the egg, evaporated milk, salt, softened butter, and vanilla extract.
- Now, start adding the flour, about a cup at a time. If you’re using a stand mixer, use the dough hook. If doing it by hand, just use a sturdy spoon or spatula at first, then turn it out onto a floured surface when it gets too stiff.
- Mix until a shaggy dough forms. Then, knead! In the mixer, let it go for 8-10 minutes on medium speed until the dough is smooth and elastic. By hand? Get ready for an arm workout, maybe 10-12 minutes. It should be a little sticky, but shouldn’t glue itself permanently to your hands or the counter.
- Grease that big bowl you used earlier (or a clean one) with a little oil. Put the dough in, turn it to coat, then cover the bowl with plastic wrap.
- Let it rise in a warm place until it’s doubled in size. This usually takes about an hour to an hour and a half, depending on how warm your kitchen is. My kitchen is usually cold so I sometimes stick it in a slightly warm (turned off!) oven. This is where I usually sneak off to make a cup of tea or binge watch something silly for a bit. Oh, did I tell you about the time my cat decided the rising dough bowl was the perfect napping spot? Had to start over, ugh!
- Once it’s doubled, punch the dough down. Just literally punch it. It’s surprisingly satisfying.
- Turn the dough out onto a lightly floured surface. Roll it out to about ¼ inch thick. Don’t worry if it’s not a perfect rectangle, mine never is.
- Use a knife or a pizza cutter to cut the dough into squares, roughly 2-3 inches. Doesn’t have to be exact!
- Pour your oil into a deep pot or Dutch oven. Heat it over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test by dropping a small piece of dough in; it should bubble immediately but not burn instantly.
- Carefully slide a few beignet squares into the hot oil. Don’t crowd the pot! They need space to puff up.
- Fry for about 1-2 minutes per side, until they’re golden brown and puffy. Use tongs or a spider strainer to flip them and take them out.
- Transfer the fried beignets to a plate lined with paper towels to drain for just a sec.
- Immediately, and I mean IMMEDIATELY, transfer them to a plate or tray with a TON of powdered sugar. Dump more sugar on top. Like, make it snow.
- Repeat with the remaining dough squares. Keep that oil temperature steady!
- Serve hot! Like, burn-your-tongue-a-little-but-worth-it hot.
Learned This the Hard Way (Notes)
- Oil Temp is Key: If it’s too low, they’ll be greasy. Too high, they’ll burn before they cook inside. Get a thermometer if you can, it helps loads.
- Powdered Sugar Situation: Do this while they’re hot! The sugar sticks best that way. Don’t be shy. Prepare for a mess. Wear black at your own risk.
- Handling the Dough: It’s a soft dough. Don’t add too much extra flour while rolling, just enough so it doesn’t stick.
Things I Tried (Variations)
I’ve played around a bit! Adding a pinch of nutmeg to the dough is lovely. Sometimes I’ll add a little lemon zest too, which is a nice touch. I tried filling them once with a chocolate ganache *before* frying… that did NOT work out. Exploded everywhere. Don’t do that. Stick to dusting or maybe a dipping sauce instead!
Stuff You’ll Need (Equipment)
Big mixing bowl (or stand mixer), measuring cups and spoons, whisk, rolling pin, knife or pizza cutter, large heavy-bottomed pot or Dutch oven, thermometer (helpful!), tongs or spider strainer, plate lined with paper towels, plate or tray for sugaring.
If you don’t have a rolling pin, a wine bottle or even a sturdy can will work in a pinch! I’ve used a beer bottle before, gotta improvise, right?
Keepin’ Em Fresh (Storage)
Okay, so technically you can store these in an airtight container at room temp for a day or two. You can even warm them up gently in the oven or microwave, and add *more* powdered sugar, of course. But honestly, in my house? These vanilla French beignets never, ever last more than an hour, maybe two tops. Storage info is mostly theoretical here!
How I Like ‘Em (Serving Suggestions)
Hot, fresh, and with a strong cup of coffee or chicory coffee, New Orleans style. My kids like dipping them in chocolate sauce, which is pretty yummy too, I’ll admit.
Learning from My Mistakes (Pro Tips)
I once tried rushing the rising step because I was impatient, and the beignets were flat and sad. Don’t do it! Let the dough take its time. Also, don’t overcrowd your pot when frying. It drops the oil temperature too much and you end up with oily, sad beignets instead of puffy, glorious ones. Fry in batches!
Got Questions? (FAQ)
Q: Can I make the dough ahead of time?
A: Yeah, absolutely! You can make the dough, let it do its first rise, punch it down, and then stick it in the fridge for up to 24 hours. Just let it sit on the counter for 30-60 mins to warm up a bit before rolling and cutting.
Q: What if I don’t have evaporated milk?
A: Regular whole milk will work, the texture might be slightly different, maybe a tiny bit less chewy, but they’ll still be delicious! Don’t let it stop you!
Q: How much oil do I need?
A: Enough so your beignets can float without hitting the bottom. Maybe 4-6 cups, depending on your pot size? Just make sure you have enough depth.
Q: Can I use bread flour?
A: I haven’t personally tried it for this recipe, but bread flour has more gluten so it might make them a bit tougher. I stick to all-purpose for that classic light and airy, but still slightly chewy texture.
So there you have it! Go forth and make some magic with these vanilla french beignets. And yes, you will end up with powdered sugar *everywhere*, but that’s part of the fun!
Ingredients
- 1 cup warm milk (105-115°F)
- 1/4 ounce active dry yeast (about 2 1/4 teaspoons)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 3 1/2 to 4 cups all-purpose flour
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
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1In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let stand for 5-10 minutes until foamy.
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2Whisk in the remaining granulated sugar, egg, vanilla extract, salt, and melted butter into the yeast mixture.
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3Gradually add the flour, mixing until a soft dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
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4Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
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5Punch down the dough, then roll it out on a lightly floured surface to about 1/4 inch thickness. Cut into 2-3 inch squares or rectangles.
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6Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry beignets a few at a time for 1-2 minutes per side, until golden brown and puffed.
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7Remove beignets with a slotted spoon and drain on paper towels. Dust generously with powdered sugar before serving warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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