Vanilla French Beignets (Printer-friendly)

Fluffy vanilla-scented pastries fried to golden perfection and coated in powdered sugar for an authentic French treat.

# What You Need:

→ Dough

01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast (1 packet)
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, lukewarm
06 - 1/4 cup warm water
07 - 2 large eggs, room temperature
08 - 1/4 cup unsalted butter, melted and cooled
09 - 2 tsp pure vanilla extract

→ For Frying

10 - 4 cups vegetable oil (for deep frying)

→ Finishing

11 - 1 cup powdered sugar, for dusting

# How to Make It:

01 - Combine warm water and yeast in a small bowl. Let stand for 5 minutes until foamy.
02 - Whisk together flour, sugar, and salt in a stand mixer bowl.
03 - Add yeast mixture, lukewarm milk, eggs, melted butter, and vanilla extract to the flour mixture. Mix with dough hook on medium speed for 5–7 minutes until smooth, slightly sticky dough forms.
04 - Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1–1.5 hours until doubled in size.
05 - Punch down dough and turn onto floured surface. Roll out to 1/2 inch thickness. Cut into 2-inch squares using sharp knife or pastry cutter.
06 - Place squares on parchment-lined baking sheet, cover lightly, and let rise another 30 minutes.
07 - Heat vegetable oil in large, heavy-bottomed pot to 350°F.
08 - Fry beignets in batches for 1–2 minutes per side until golden brown and puffed. Do not overcrowd the pot.
09 - Remove with slotted spoon and drain on paper towels. Generously dust with powdered sugar while still warm. Serve immediately.

# Expert Tips:

01 -
  • These beignets emerge from the oil with that irresistible crispy outside and impossibly tender inside that makes them impossible to stop eating
  • The vanilla infusion adds this lovely aromatic depth that sets them apart from the classic version
  • Nothing brings people to the kitchen faster than the smell of fresh dough frying and powdered sugar being scattered
02 -
  • The oil temperature is everything, too cold and they will be greasy, too hot and they will burn outside while staying raw inside
  • Letting the dough rise properly is what creates those signature air pockets inside
  • Dusting them while still warm helps the powdered sugar stick and melt slightly into the surface
03 -
  • Use a bench scraper to lift the cut squares off your work surface without stretching them
  • The dough should feel slightly sticky but not so much that it clings to your fingers
  • Have your cooling rack and powdered sugar ready before you start frying

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