Light, puffy, and coated in an avalanche of powdered sugar, these Vanilla French Beignets capture the magic of a New Orleans café right at home. With a subtle hint of vanilla and that perfect chewy-yet-airy texture, I find myself turning to this recipe whenever I want something cozy, nostalgic, and downright joyful. They’re not just breakfast — they’re a vibe.
Why You’ll Love This Recipe
I love how this recipe brings bakery-quality treats into my kitchen without any fancy equipment or complicated techniques. The dough is simple but rich in flavor, and the end result is pure, pillowy delight. Whether I’m treating the kids, hosting brunch, or just chasing a bit of comfort on a rainy day, these beignets never disappoint. Once I saw that puff in the hot oil the first time, I was hooked — it’s magic I keep coming back for.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ½ cups warm water (around 105–115°F)
½ cup granulated sugar
2 ¼ teaspoons active dry yeast (1 packet)
1 large egg
½ cup evaporated milk (or regular milk if needed)
1 teaspoon salt
7 cups all-purpose flour (spooned and leveled)
2 tablespoons unsalted butter, softened
2 teaspoons pure vanilla extract
Vegetable or canola oil, for frying (enough for 1–2 inches of depth)
Powdered sugar, for dusting (and I mean, a lot)
Directions
I start by whisking warm water, sugar, and yeast in a large bowl (or my stand mixer bowl) and let it sit for about 10 minutes until it’s all foamy — that’s how I know the yeast is alive.
Once foamy, I whisk in the egg, evaporated milk, salt, softened butter, and vanilla extract.
I add the flour one cup at a time, mixing with a dough hook or a sturdy spoon. When it comes together, I knead it — 8 to 10 minutes in the mixer, or about 10–12 minutes by hand — until it’s smooth, elastic, and just a little sticky.
I grease a large bowl with oil, pop the dough in, turn it to coat, cover it with plastic wrap, and let it rise in a warm spot until doubled (usually about 1 to 1.5 hours).
Once risen, I punch the dough down (oddly satisfying), roll it out on a floured surface to ¼ inch thickness, and cut it into 2–3 inch squares.
I heat the oil to 350°F (use a thermometer if possible), then fry a few beignets at a time for 1–2 minutes per side until golden brown and puffy.
As soon as they come out of the oil, I drain them briefly on paper towels and then coat them generously with powdered sugar while still hot.
I serve them immediately — hot and fresh is the only way for me.
Servings and timing
Yield: 12–15 beignets
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 50 minutes
Variations
I’ve played with this dough a bit. Adding a pinch of nutmeg brings a cozy, spiced note. Lemon zest gives it a bright twist, which I really enjoy in spring. I once tried stuffing them with ganache before frying — trust me, that was a disaster. They exploded! So now I stick to classic dusting or serve them with a side of chocolate or fruit dipping sauce.
Storage/Reheating
These are best enjoyed fresh, but if I ever have leftovers (rarely!), I store them in an airtight container at room temperature for up to two days. To reheat, I pop them in a low oven for a few minutes or use the microwave for 10–15 seconds. I always finish with another hit of powdered sugar — they deserve it.
FAQs
Can I make the dough ahead of time?
Yes, I do this often! After the first rise and punch-down, I refrigerate the dough for up to 24 hours. Before using, I let it come to room temperature for about 30–60 minutes.
What if I don’t have evaporated milk?
No worries! I substitute with regular whole milk when needed. The texture might be a touch less chewy, but the taste still hits the mark.
How much oil do I need?
I use 4–6 cups of oil, depending on my pot size. I just make sure the beignets can float freely and not touch the bottom.
Can I use bread flour instead of all-purpose?
I don’t usually swap it — bread flour can make the dough a bit tougher. I stick with all-purpose for that perfect light-but-chewy texture.
Do I need a thermometer?
It helps a lot! Keeping the oil at a steady 350°F makes all the difference between greasy and glorious. If I don’t have one, I test by dropping a tiny piece of dough in and watching for a steady sizzle without burning.
Conclusion
Vanilla French Beignets bring me a little taste of New Orleans right to my kitchen — soft, golden pillows of joy coated in sugar. They might be a bit messy and a touch labor-intensive, but every bite is worth it. Whether I’m making memories with my kids or just treating myself to a quiet morning indulgence, this recipe never fails to lift my spirits and dust my counter in sweet, powdery proof.
