Soft, golden, and kissed with vanilla sweetness—these Vanilla French Beignets bring a touch of Parisian charm to your kitchen. Perfect with coffee or as a special weekend breakfast, they’re crisp on the outside and pillowy inside. A taste of café-style comfort, right at home.
Table of Contents
Why You’ll Love These Vanilla French Beignets
This classic French pastry is the definition of simple indulgence.
- Crisp edges and light, airy centers
- Subtle vanilla flavor that elevates every bite
- Easy to make with basic pantry ingredients
- Great for breakfast, brunch, or dessert
- Perfect for dusting with powdered sugar or dipping in sauce
- Family-friendly and freezer-friendly
I remember tasting my first beignet in New Orleans on a road trip from Texas—it was love at first bite. Back home, I started experimenting and landed on this vanilla-infused version. Now, they’re a weekend ritual, right alongside my Vanilla Chai Shortbread Cookies.
Ingredients You’ll Need
This dough comes together easily, yet yields that signature soft texture you crave.
Main Ingredients
- 2¼ cups all-purpose flour – the structure for perfect puff
- ½ cup whole milk, warm – helps activate the yeast
- ¼ cup granulated sugar – adds sweetness and color
- 2¼ tsp active dry yeast – makes the dough rise and fluff
- 2 large eggs – for richness and structure
- 1 tsp vanilla extract – adds warmth and aroma
- 4 tbsp unsalted butter, melted – for tenderness and flavor
- ½ tsp salt – balances the sweetness
- Vegetable oil – for frying to crisp perfection
- Powdered sugar – for that classic snowy dusting
Optional Add-Ons or Substitutes
- Add a pinch of nutmeg for warmth
- Substitute vanilla with almond or citrus extract for variation
- Use plant-based milk and butter for a dairy-free version
- Drizzle with chocolate or caramel instead of powdered sugar
- Stuff with custard or jam for filled beignets
- Add lemon zest for brightness
Step-By-Step Instructions
Making these beignets is easier than it looks—just follow the flow and let time do the magic.
- Activate the yeast. Combine warm milk, sugar, and yeast in a bowl. Let sit 5–10 minutes until foamy. (If it doesn’t foam, start again—your yeast might be inactive.)
- Mix the dough. Add eggs, vanilla, melted butter, and salt. Gradually mix in flour until a soft dough forms. (It should be slightly tacky but not sticky.)
- Knead and rise. Knead on a lightly floured surface for 5–6 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Roll and cut. Roll dough to ¼-inch thick. Cut into 2-inch squares or circles. (Use a pizza cutter for quick cuts.)
- Fry the beignets. Heat oil to 350°F (175°C). Fry a few pieces at a time, flipping once until golden—about 1 minute per side. (Don’t overcrowd the pan.)
- Drain and dust. Place on paper towels to drain, then coat generously with powdered sugar. (That’s the signature finish!)
Quick reminders:
- Use a thermometer for consistent oil temperature.
- Let them cool slightly before dusting or sugar melts.
- Avoid over-kneading—the dough should stay tender.
- Enjoy fresh for the best texture and flavor.
Expert Tips For Success
These classic beignets depend on texture and timing.
- Always proof yeast properly before mixing.
- Keep dough slightly sticky—it means moisture.
- Fry in small batches for even browning.
- Flip with a slotted spoon to avoid oil splashes.
- Drain well on paper towels to prevent sogginess.
- Use confectioners’ sugar, not granulated, for that airy coating.
- Serve warm for the true café experience.
For a full French breakfast vibe, pair them with my French Onion Soup Pasta or a hot cup of espresso.
Serving Suggestions
Beignets are versatile and easy to dress up for any occasion.
- Serve warm with powdered sugar and fresh berries
- Dip into chocolate ganache or caramel sauce
- Add whipped cream or ice cream for dessert
- Enjoy with coffee, tea, or hot cocoa
- Use as a sweet brunch centerpiece
- Perfect for holidays, brunch boards, or cozy mornings
When I host brunch, I like setting these beside my Bomboloni Alla Crema—a soft, creamy combo guests love.
Storing And Reheating
Fresh is best, but you can store leftovers easily.
How To Store It
- Cool completely before storing
- Keep in an airtight container at room temperature for 1–2 days
- Refrigerate for up to 4 days (though texture softens)
- Freeze up to 2 months wrapped tightly in foil or plastic
- Avoid stacking until cooled to prevent sticking
How To Reheat It
- Oven: 350°F for 5–6 minutes to restore crispness
- Air fryer: 320°F for 3 minutes for light re-crisping
- Microwave: 10–15 seconds for soft texture (not crisp)
- Dust again with powdered sugar after reheating
- Never refry—they’ll absorb oil and lose structure
They keep their fluffy texture surprisingly well, just like my Pastel de Nata.
Frequently Asked Questions
Can I bake these instead of frying?
You can, but they won’t have the same airy texture. Bake at 375°F for 10–12 minutes until golden, then dust with sugar.
Can I make the dough ahead?
Yes! Refrigerate the dough overnight, then let it come to room temperature before frying.
What oil is best for frying?
Neutral oils like vegetable or canola work best—avoid olive oil for this recipe.
Final Thoughts
These Vanilla French Beignets capture the heart of French pastry—light, golden, and irresistibly sweet. Simple ingredients, pure comfort, and that café-style feel make them a timeless treat you’ll want to master.
- Light, fluffy, and full of vanilla warmth
- Perfect for brunch or dessert
- Easy to make, even easier to love
For a sweet start or indulgent finish, these beignets always deliver—and pair beautifully with a hot cup of French Garlic Soup on chilly mornings.
Vanilla French Beignets
Ingredients
Equipment
Method
- Combine warm milk, sugar, and yeast in a bowl. Let sit 5–10 minutes until foamy.
- Add eggs, vanilla, melted butter, and salt. Gradually mix in flour until a soft dough forms.
- Knead on a floured surface for 5–6 minutes. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
- Roll dough to ¼-inch thick. Cut into 2-inch squares or circles.
- Heat oil to 350°F. Fry beignets 1 minute per side until golden. Do not overcrowd.
- Drain on paper towels and dust with powdered sugar.
Nutrition
Notes
- For dairy-free version, use plant-based milk and butter.
- Frying estimated 1 minute per side.
- About 1/4 cup oil absorbed per batch.
- Use thermometer for best frying results.
