Vanilla French Beignets
These Easy Vanilla French Beignets bring the magic of New Orleans right to your kitchen! Pillowy-soft, golden-fried squares of dough are absolutely buried under a mountain of powdered sugar. Perfect for Mardi Gras, a special brunch, or any day you need a little joy. For another classic fried treat, try our Classic Cinnamon Sugar Donut Holes.
Servings: 24 beignets
Calories: 210kcal
Equipment
- Large Mixing Bowl or Stand Mixer For making the dough.
- Deep, Heavy-Bottomed Pot or Dutch Oven For frying.
- Deep-Fry Thermometer Highly recommended for maintaining oil temperature.
- Rolling Pin For rolling out the dough.
- Tongs or Spider Strainer For safely flipping and removing beignets.
Ingredients
- 1.5 cups warm water (about 110°F)
- 0.5 cup granulated sugar
- 2.25 tsp active dry yeast (1 packet)
- 1 large egg
- 0.5 cup evaporated milk
- 1 tsp salt
- 7 cups all-purpose flour (approx.), spooned and leveled
- 2 tbsp unsalted butter, softened
- 2 tsp pure vanilla extract
- Vegetable or canola oil, for frying
- Lots and lots of powdered sugar, for dusting
Instructions
- In a large bowl, whisk warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Whisk in egg, evaporated milk, salt, butter, and vanilla. Gradually add flour, mixing until a shaggy dough forms. Knead on a floured surface for 10-12 minutes (or 8-10 in a stand mixer) until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1-1½ hours until doubled.
- Punch down dough. On a floured surface, roll out to ¼-inch thickness. Cut into 2-3 inch squares.
- Heat 1-2 inches of oil in a deep pot to 350°F. Fry beignets in batches for 1-2 minutes per side until golden and puffed. Drain briefly on paper towels.
- Immediately toss hot beignets generously in powdered sugar. Serve warm.
Notes
Pro Tips: The #1 rule for puffy, light beignets is to be patient with the rising time – let the dough double in size. Maintain a steady oil temperature of 350°F using a thermometer; too cool = greasy, too hot = burnt outside, raw inside. Dust with powdered sugar immediately while hot for maximum sticking power. Don't overcrowd the pot when frying. The dough can be made a day ahead and refrigerated after the first rise. Prepare for powdered sugar to get everywhere – it's part of the fun!