There’s something unforgettable about biting into freshly made Vanilla French Beignets. The outside is golden and lightly crisp, the inside is airy and tender, and that final cloud of powdered sugar melts the second it hits your tongue. If you’ve ever tasted New Orleans beignets with a hot cup of coffee, you already know the magic. If you haven’t? You’re about to.
This guide walks you step-by-step through making homemade beignets that taste like they came straight from a café in the French Quarter. We’re talking vanilla-scented donuts that puff dramatically in hot oil, turning into soft, pillowy fried dough squares you won’t be able to stop eating.
And don’t worry. Even if this is your first time making a yeast donut recipe, I’ll break it down so it feels simple and totally doable.
Vanilla French Beignets Ingredients and Why They Matter
Vanilla French Beignets rely on simple pantry staples, but each one plays an important role in creating that classic French pastry texture.
Warm water (100–110°F) activates the yeast. Too hot and it can kill the yeast. Too cool and your dough won’t rise properly.
Active dry yeast is what gives these French doughnuts their fluffy beignet interior. Always check the expiration date.
Granulated sugar lightly sweetens the dough and feeds the yeast during proofing.
Whole milk adds richness. The fat helps create that soft, airy donut dough we’re after. Lower-fat milk won’t produce the same tender result.
Egg contributes structure and softness without making the dough heavy.
Real vanilla extract gives these vanilla beignets their signature aroma. This is what sets Vanilla French Beignets apart from plain fried dough.
All-purpose flour provides structure while keeping the texture light.
Unsalted butter enriches the dough and adds flavor.
Salt balances sweetness.
Vegetable, canola, or peanut oil is ideal for frying since they have a neutral flavor and high smoke point.
Powdered sugar is essential. These powdered sugar donuts are incomplete without that snowy finish.
Vanilla French Beignets Step-by-Step Recipe
Vanilla French Beignets start with activating the yeast. Combine warm water, yeast, and a bit of sugar in a mixing bowl. Let it sit for about five minutes. You’re looking for a thick foam layer on top. If you don’t see bubbles, the yeast may not be active.
Next, add milk, egg, vanilla extract, and the remaining sugar. Whisk until smooth.
Add part of the flour and mix until combined. Then switch to a dough hook or knead by hand. Add remaining flour and salt gradually. Once incorporated, mix in softened butter one tablespoon at a time.
The dough will feel sticky. That’s normal. It should be tacky but not cling to your finger when lightly touched. If it feels too wet, add flour one tablespoon at a time.
Transfer the dough to a lightly oiled bowl. Cover and let it rise in a warm place for about two hours, or until doubled in size. Because this is an enriched dough, it may take a little patience. Meanwhile, your kitchen will start smelling like sweet vanilla pastry dough.
Once risen, generously flour your surface. Roll the dough to about ½-inch thickness. Cut into 2 to 2½-inch squares using a pizza cutter. These square donuts are meant to look rustic, so don’t stress about perfect edges.
Heat oil to 360°F. Maintaining the right oil temperature for donuts is critical. Too low and the beignets absorb excess oil. Too high and they brown too quickly while staying raw inside. A candy thermometer makes frying donuts much easier.
Fry 3 to 4 pieces at a time. They’ll puff quickly. Flip once the bottom is golden. Cook until both sides are evenly golden brown.
Remove and drain on paper towels. While still warm, dust heavily with powdered sugar. Serve immediately for the best flavor and texture.
Vanilla French Beignets Make-Ahead and Storage Tips
Vanilla French Beignets can absolutely be prepared in advance.
You can refrigerate the dough for up to 48 hours instead of allowing a warm rise. It will slowly rise in the fridge. When ready to fry, let the dough sit at room temperature for one hour before rolling and cutting.
You can also freeze cut dough squares for up to one month. Freeze them spaced apart on a baking sheet, then transfer to an airtight container. Thaw without stacking before frying.
Freshly fried beignets are best enjoyed immediately, but leftovers can be reheated briefly in a warm oven.
Vanilla French Beignets vs Donuts
Vanilla French Beignets are often compared to traditional American donuts, but there are differences.
Beignets are cut into squares instead of circles with holes. They’re lighter and less egg-rich than many American yeast donuts. The interior of these fluffy beignets is incredibly airy, while the outside develops a delicate golden crust.
Traditional donuts often include glazes or frostings. Authentic beignet recipe tradition sticks with powdered sugar only.
If you’re deciding between making glazed donuts or Vanilla French Beignets, choose beignets when you want something lighter and slightly more delicate.
Vanilla French Beignets Pro Tips for Perfect Results
Vanilla French Beignets turn out best when you control oil temperature carefully. Keep it close to 360°F throughout frying.
Avoid overcrowding the pot. Adding too many pieces lowers the oil temperature quickly.
Use plenty of flour when rolling and cutting. This enriched dough is soft and sticky.
If your beignets didn’t rise, your yeast may have been inactive or your water too hot. If they collapse after frying, they may have overproofed.
The goal is crispy outside soft inside donuts with a strong vanilla aroma.
Vanilla French Beignets Serving Ideas
Vanilla French Beignets are classic served warm with coffee or café au lait. The combination of hot coffee and sweet fried dough is iconic.
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Vanilla French Beignets Frequently Asked Questions
What do Vanilla French Beignets taste like
They taste sweet, soft, and lightly buttery with a warm vanilla note and a generous powdered sugar finish.
Can I air fry or bake Vanilla French Beignets
Traditional beignets are deep fried for proper puff and texture. Baking won’t create the same airy interior. Air fryer beignets require a slightly different dough formula.
Why are my beignets greasy
Oil temperature may have been too low.
How do I know when oil is ready
Use a candy thermometer and maintain 360°F.
Vanilla French Beignets (Authentic, Fluffy & Irresistible)
Description
Vanilla French Beignets are soft, airy, golden-fried pillows of dough dusted in powdered sugar. This authentic recipe brings the taste of New Orleans to your kitchen, perfect for brunch or a cozy sweet treat.
Ingredients
- 3/4 cup warm water (100-110°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar, divided
- 1/2 cup whole milk, warm
- 1 large egg
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour, plus more for rolling
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, softened
- Vegetable or canola oil, for frying
- Powdered sugar, for dusting
Instructions
- In a large bowl, mix warm water, yeast, and 1 tablespoon sugar. Let sit for 5 minutes until foamy.
- Add milk, egg, vanilla, and remaining sugar. Whisk to combine.
- Stir in 2 cups flour and salt. Add butter, then remaining flour. Knead until smooth and tacky.
- Transfer to oiled bowl. Cover and let rise until doubled, about 2 hours.
- Roll dough to 1/2-inch thickness on floured surface. Cut into 2–2 1/2 inch squares.
- Heat oil in a pot to 360°F. Fry beignets 3–4 at a time until golden, flipping halfway.
- Drain on paper towels. Dust generously with powdered sugar while warm. Serve immediately.
Notes
Let dough rise in the fridge overnight if prepping ahead. Freeze cut dough squares for later frying. Maintain 360°F oil for best puff and texture.
Final Thoughts on Vanilla French Beignets
Vanilla French Beignets are one of those sweet breakfast pastries that feel special yet approachable. With simple ingredients, proper oil temperature, and a little patience during proofing, you can recreate authentic New Orleans beignets at home.
These French doughnuts are light, fluffy, and coated in powdered sugar, making them one of the most beloved Louisiana desserts. Whether you serve them for Mardi Gras desserts, weekend brunch, or just because you’re craving vanilla pastry dough fried to perfection, they deliver every single time.
Once you make homemade beignets from scratch, you may never go back to store-bought donuts again.