Dessert

Vanilla French Beignets Recipe

Name: Vanilla French Beignets Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: French
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 large egg; 3/4 cup milk; 1 teaspoon vanilla extract; 1/4 cup unsalted butter (melted); Vegetable oil (for frying, about 2 inches deep); Powdered sugar (for dusting)

Bylina moretti February 5, 2026February 5, 2026

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Introduction

Vanilla French Beignets are light, fluffy fried pastries dusted with powdered sugar, perfect for a sweet breakfast or an afternoon treat. Their delicate vanilla flavor and golden exterior make them irresistible and simple to prepare at home.

A white plate holds five golden brown fried pastries, lightly irregular in shape with a crisp, slightly bubbly texture on the outside. Each pastry is covered thickly with fine white powdered sugar that spills onto the plate. One pastry is broken in half, showing a soft, airy, pale yellow inside with a fluffy crumb texture. The plate is set on a white marbled surface, with a soft blue blurry background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
3/4 cup milk
1 teaspoon vanilla extract
1/4 cup unsalted butter, melted
Vegetable oil, for frying
Powdered sugar, for dusting

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the egg, then add the milk, vanilla extract, and melted butter, mixing well.
Step 2: Pour the wet ingredients into the dry ingredients and stir until just combined. The dough should be slightly sticky—do not overmix.
Step 3: Lightly flour a clean surface and turn the dough out onto it. Roll the dough to about 1/2 inch thickness, then cut into 2–3 inch squares or rectangles using a sharp knife or pizza cutter.
Step 4: Heat about 2 inches of vegetable oil in a deep skillet over medium heat until it reaches 350°F (175°C).
Step 5: Fry a few pieces of dough at a time, being careful not to overcrowd the pan. Cook for 2–3 minutes on each side, or until golden brown.
Step 6: Remove the beignets with a slotted spoon and drain on paper towels to remove excess oil.
Step 7: While still warm, generously dust the beignets with powdered sugar. Serve immediately and enjoy!

Tips & Variations

For extra fluffiness, make sure the oil temperature stays consistent at 350°F; use a thermometer to monitor.
Try adding a pinch of cinnamon or nutmeg to the dough for a warm spice variation.
If you don’t have a thermometer, test the oil by dropping a small piece of dough; it should sizzle and rise to the surface quickly.
For a richer flavor, substitute half the milk with buttermilk.

Storage

Store leftover beignets in an airtight container at room temperature for up to 1 day to maintain their crispiness. Reheat briefly in a hot oven or toaster oven to restore crisp texture. They are best enjoyed fresh and warm.

How to Serve

A white plate holds five golden-brown beignets dusted heavily with white powdered sugar. The beignets have a rough, irregular square shape with a slightly crispy texture on the outside. One beignet is broken in half and placed on top, revealing a soft, fluffy, and light beige interior. The white powdered sugar contrasts sharply with the warm golden color of the fried dough, while some sugar also rests scattered around the plate on a white marbled surface. The image is close-up, focusing on the texture and details of the beignets. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

It’s best to fry beignets fresh to enjoy their crisp texture, but you can prepare the dough a few hours in advance and keep it covered in the refrigerator. Let it come to room temperature before rolling and frying.

What oil is best for frying beignets?

Vegetable oil or canola oil are ideal because they have a high smoke point and neutral flavor, allowing the beignets to fry evenly without overpowering the taste.