Vanilla French Beignets: A Delicious & Easy Recipe

Vanilla French Beignets: Imagine biting into a cloud of golden-brown, pillowy dough, dusted with a generous snowfall of powdered sugar, and infused with the delicate aroma of vanilla. That’s the magic of a perfectly made beignet, and I’m thrilled to share my recipe with you!

These delightful treats have a rich history, deeply rooted in French culinary tradition. Brought to New Orleans by the Acadians, beignets quickly became a beloved staple, synonymous with the city’s vibrant culture and the iconic Café Du Monde. They’re more than just fried dough; they’re a symbol of celebration, community, and the simple joys of life.

What makes Vanilla French Beignets so irresistible? It’s the combination of textures – the crisp exterior giving way to a soft, airy interior. The subtle sweetness, enhanced by the vanilla, is perfectly balanced by the slight tang of the dough. Plus, they’re incredibly fun to make and even more fun to eat! Whether you’re looking for a special breakfast treat, a delightful dessert, or simply a taste of New Orleans, these beignets are guaranteed to bring a smile to your face. Get ready to transform your kitchen into your own little French Quarter!

Ingredients:

• For the Dough:
• 1 cup warm water (105-115°F)
• 1/4 ounce (7 grams or 2 1/4 teaspoons) active dry yeast
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 2 large eggs, lightly beaten
• 1/4 cup evaporated milk
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour, plus more for dusting
• 1/4 cup (1/2 stick) unsalted butter, melted
• For Frying:
• Vegetable oil, for frying (about 4-6 cups)
• For Serving:
• Powdered sugar, for dusting

Preparing the Dough:

1. Activate the Yeast: In a large bowl (or the bowl of your stand mixer), combine the warm water, yeast, and granulated sugar. Let it stand for 5-10 minutes, or until the yeast is foamy. This step is crucial to ensure your yeast is alive and active, which will give your beignets that light and airy texture. If the yeast doesn’t foam, it’s likely dead, and you’ll need to start over with fresh yeast.
2. Combine Wet Ingredients: Once the yeast is foamy, add the salt, eggs, evaporated milk, and vanilla extract to the bowl. Whisk everything together until well combined. The evaporated milk adds a richness and tenderness to the dough that really elevates these beignets.
3. Add Flour and Butter: Gradually add the flour, one cup at a time, to the wet ingredients. If using a stand mixer, use the dough hook attachment and mix on low speed. If mixing by hand, use a wooden spoon or your hands to combine the ingredients. After the first two cups of flour are incorporated, add the melted butter. Continue adding the remaining flour, mixing until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for 5-7 minutes, or until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook for 5-7 minutes on medium speed. The dough should be slightly sticky but not overly so. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency. Proper kneading develops the gluten in the flour, which is essential for the structure of the beignets.
5. First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 1/2 to 2 hours, or until doubled in size. A warm environment helps the yeast work its magic, resulting in a beautifully risen dough. You can place the bowl in a slightly warmed oven (turned off!) or near a sunny window.

Rolling and Cutting the Dough:

1. Punch Down the Dough: After the dough has doubled in size, gently punch it down to release the air. This step helps to redistribute the yeast and create a more even texture.
2. Roll Out the Dough: Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough out to about 1/4-inch thickness. Try to keep the dough as even as possible to ensure uniform cooking.
3. Cut the Beignets: Use a sharp knife or a pizza cutter to cut the dough into 2-inch squares. You can also use a cookie cutter for different shapes, but squares are the traditional beignet shape.
4. Second Rise: Place the cut beignets on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap or a clean kitchen towel. Let them rise for another 30-45 minutes. This second rise is crucial for creating those light and fluffy beignets.

Frying the Beignets:

1. Heat the Oil: Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat to 350-375°F (175-190°C). Use a deep-fry thermometer to monitor the temperature of the oil. Maintaining the correct temperature is essential for achieving perfectly cooked beignets. If the oil is too hot, the beignets will brown too quickly on the outside and remain raw on the inside. If the oil is not hot enough, the beignets will absorb too much oil and become greasy.
2. Fry the Beignets: Carefully place a few beignets at a time into the hot oil. Do not overcrowd the pot, as this will lower the oil temperature and result in greasy beignets. Fry the beignets for 2-3 minutes per side, or until they are golden brown and puffed up.
3. Drain the Beignets: Use a slotted spoon or spider to remove the beignets from the oil. Place them on a wire rack lined with paper towels to drain excess oil.

Serving:

1. Dust with Powdered Sugar: While the beignets are still warm, generously dust them with powdered sugar. The warmth of the beignets will help the powdered sugar adhere better. Don’t be shy with the powdered sugar – it’s what makes beignets so irresistible!
2. Serve Immediately: Serve the beignets immediately while they are still warm and fresh. They are best enjoyed right after frying. Pair them with a cup of coffee or chicory coffee for the ultimate New Orleans experience.

Tips for Perfect Beignets:

• Yeast Activation: Always check the expiration date of your yeast and make sure the water is at the correct temperature (105-115°F). Too hot, and you’ll kill the yeast; too cold, and it won’t activate.
• Dough Consistency: The dough should be slightly sticky but manageable. Don’t add too much flour, or the beignets will be tough.
• Oil Temperature: Maintaining the correct oil temperature is crucial for achieving perfectly cooked beignets. Use a deep-fry thermometer to monitor the temperature.
• Don’t Overcrowd: Fry the beignets in batches to avoid lowering the oil temperature.
• Freshness: Beignets are best enjoyed fresh, so plan to serve them immediately after frying.

Variations:

• Chocolate Beignets: Add 1/4 cup of cocoa powder to the flour mixture for chocolate beignets.
• Cinnamon Sugar Beignets: Toss the fried beignets in cinnamon sugar instead of powdered sugar.
• Filled Beignets: Before frying, cut a small slit in the side of each beignet and fill with your favorite jam, Nutella, or pastry cream.

Enjoy your homemade Vanilla French Beignets! They’re a delightful treat that’s perfect for breakfast, brunch, or dessert.

Conclusion:

And there you have it! These Vanilla French Beignets are more than just a recipe; they’re an experience, a little taste of New Orleans right in your own kitchen. I truly believe this is a must-try recipe for anyone who loves a warm, comforting treat, especially when you’re looking for something a little bit special. The light, airy texture combined with the delicate vanilla flavor and the generous dusting of powdered sugar is simply irresistible. Why is this recipe a must-try? Because it’s surprisingly easy to make, even for beginner bakers. The dough comes together quickly, and the frying process is straightforward. Plus, the end result is so rewarding – a batch of golden-brown, pillowy beignets that will disappear in minutes! Forget store-bought donuts; once you’ve tasted these homemade delights, you’ll never go back. The subtle vanilla elevates them beyond the ordinary, making them perfect for a weekend brunch, a special occasion, or just a simple indulgence any day of the week. But the fun doesn’t stop there! These Vanilla French Beignets are incredibly versatile. Serve them warm with a steaming cup of coffee or a refreshing glass of iced tea. For a truly decadent experience, try dipping them in chocolate sauce or a homemade fruit compote. Imagine a warm beignet dipped in a rich, dark chocolate ganache – pure bliss! Looking for variations? You can easily customize the flavor by adding a touch of cinnamon or nutmeg to the dough. Or, for a citrusy twist, try adding a teaspoon of orange or lemon zest. If you’re feeling adventurous, you could even fill the beignets with a dollop of your favorite jam or pastry cream before frying. The possibilities are endless! Here are a few serving suggestions to get you started:

• Classic: Simply dust with powdered sugar and serve warm.
• Chocolate Lover’s Dream: Drizzle with melted chocolate or serve with a chocolate dipping sauce.
• Fruity Delight: Serve with a fresh fruit compote, such as berries or peaches.
• Coffee Companion: Pair with a strong cup of coffee or a creamy latte.
• Dessert Upgrade: Serve with a scoop of vanilla ice cream for an extra-special treat.

I’m so excited for you to try this recipe and experience the joy of making your own Vanilla French Beignets. I know you’ll love them as much as I do! Don’t be intimidated by the frying process; it’s easier than you think. Just be sure to keep a close eye on the oil temperature and don’t overcrowd the pan. I truly believe that sharing food is one of the best ways to connect with others, so I encourage you to make a batch of these beignets and share them with your friends and family. Imagine the smiles on their faces as they bite into these warm, fluffy treats! And now, the most important part: I want to hear about your experience! Did you try the recipe? Did you make any variations? What did your friends and family think? Please, please, please leave a comment below and let me know how it went. I love hearing from you and seeing your creations. Your feedback helps me improve my recipes and inspire other readers. So go ahead, give these Vanilla French Beignets a try, and share your beignet-making adventures with me! I can’t wait to hear from you! Happy baking (and frying)!

Print