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Authentic Fluffy Vanilla French Beignets

A stack of freshly fried, fluffy vanilla French beignets generously dusted with powdered sugar on a white plate.
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Make light, airy French beignets at home, infused with rich vanilla flavor and dusted generously with powdered sugar. This recipe delivers the classic, melt-in-your-mouth texture you expect from a Parisian café.

Ingredients

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  • 1 cup warm water (110°F or 43°C)
  • 1/4 cup granulated sugar
  • 1 packet active dry yeast (about 2 1/4 teaspoons)
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • Vegetable oil, for frying
  • Powdered sugar, for dusting

Instructions

  1. Combine the warm water and granulated sugar in a large bowl. Sprinkle the active dry yeast over the top. Let this mixture sit for 5 to 10 minutes until it becomes foamy. This shows the yeast is active.
  2. Whisk the eggs, milk, melted butter, and vanilla extract into the yeast mixture until combined.
  3. In a separate bowl, whisk together the all-purpose flour and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft, sticky dough forms. You may not need all the flour.
  5. Turn the dough out onto a lightly floured surface. Knead gently for about 5 minutes until the dough is smooth. It will remain slightly tacky.
  6. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
  7. Gently punch down the risen dough. On a lightly floured surface, roll the dough out to about 1/4 inch thickness.
  8. Use a sharp knife or pizza cutter to cut the dough into 3-inch squares.
  9. Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2 inches. Heat the oil to 375°F (190°C). Use a thermometer to monitor the temperature closely.
  10. Carefully drop 3 or 4 dough squares into the hot oil, ensuring you do not overcrowd the pot. Fry for 1 to 2 minutes per side, turning once, until they are puffed and golden brown.
  11. Use a slotted spoon to remove the beignets from the oil. Place them on a wire rack lined with paper towels to drain excess oil.
  12. While the beignets are still warm, generously dust them with powdered sugar. Serve immediately for the best texture.

Notes

  • For the best flavor, use real vanilla bean paste or extract in the dough.
  • Maintain the oil temperature between 365°F and 375°F. If the oil is too cool, the beignets will absorb too much oil and become greasy. If it is too hot, they will brown before cooking through.
  • You can use a simple glaze made from powdered sugar and milk instead of dry dusting if you prefer a wetter coating.

Nutrition

Find it online: https://cookerycommand.com/vanilla-french-beignets-recipe-fluffy-fried-dough/