Golden, puffed, and dusted like a snowstorm just hit your kitchen—Vanilla French Beignets are the kind of treat that instantly feels like a celebration. One bite in, and it’s all soft, airy magic with a lightly crisp edge. Honestly, it’s hard not to smile while eating one. Or three. Who’s counting?

These little pillows of joy are basically French doughnuts, but IMO, they’re way more charming. Warm from the fryer, kissed with vanilla, and finished with a generous snowfall of powdered sugar, they walk the perfect line between breakfast indulgence and dessert bliss. No fancy café required—your kitchen works just fine.

What makes this Fluffy Beignets Recipe extra special? Texture. The inside stays light and pillowy, while the outside delivers just enough crunch to keep things interesting. Using bread flour gives structure without heaviness, making this one of those Bread Flour Dessert Recipes you’ll come back to again and again.

Worried this sounds complicated? Relax. This recipe is just a cakewalk, easy enough for beginners but impressive enough for guests. Whether you’re learning How To Make Beignets Easy for the first time or adding a new favorite to your list of go-to Beignet Recipes, you’re in good hands here.

FYI—beignets aren’t just tasty, they’re iconic. These are true Authentic French Desserts, loved for generations and still stealing the spotlight today. And yes, even though they’re traditionally fried, there are Easy Baked Beignets options if you’re feeling adventurous or just avoiding hot oil.

So why not turn an ordinary morning into something special? Learning How To Make French Pastries at home doesn’t have to feel intimidating. With vanilla-forward flavor and cloud-like texture, these Vanilla Treats prove that a little effort goes a long, delicious way. Ready to dust your counter with sugar and dive in?

Fluffy Vanilla Beignets

These Fluffy Vanilla Beignets are soft, airy French pastries with a lightly crisp exterior and a rich vanilla aroma. Fried until golden and finished with a generous dusting of powdered sugar, they deliver that classic melt-in-your-mouth texture everyone loves. Perfect for breakfast, dessert, or a sweet snack, these beignets feel indulgent yet comforting. The dough is easy to work with, rises beautifully, and puffs up like a dream in hot oil. Serve them warm for the best experience—slightly messy, incredibly fluffy, and absolutely worth every bite. One batch is never enough, trust me.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Course: Breakfast, Dessert, Snack

Cuisine: French

Ingredients Method Notes

Ingredients

No need to overthink this list—beignets are delightfully forgiving. Measure with care relax a little, and you’re good to go.
1½ cups warm water think cozy bath temperature, not hot
½ cup white sugar
1 packet active dry yeast 2¼ tsp
1 large egg
½ cup evaporated milk adds richness and chew; whole milk works if needed
1 teaspoon salt
7 cups all-purpose flour spooned and leveled—no packing!
2 tablespoons unsalted butter softened
2 teaspoons real vanilla extract
Neutral oil vegetable or canola for frying
A very generous amount of powdered sugar for finishing

Method

1. In a large mixing bowl or stand mixer bowl, combine the warm water, sugar, and yeast. Stir gently, then let it rest for 5–10 minutes. When it turns bubbly and foamy, you’re good. No bubbles? Start over with fresh yeast.

2. Add the egg, evaporated milk, salt, butter, and vanilla to the yeast mixture. Stir until blended. Begin mixing in the flour gradually, one cup at a time. Use a dough hook if working with a mixer, or a sturdy spoon if mixing by hand.

3.Begin mixing in the flour gradually, one cup at a time. Use a dough hook if working with a mixer, or a sturdy spoon if mixing by hand.

4. Begin mixing in the flour gradually, one cup at a time. Use a dough hook if working with a mixer, or a sturdy spoon if mixing by hand.

5. Lightly oil a clean bowl, place the dough inside, turn to coat, and cover. Let it rise in a warm spot until doubled in size, about 60–90 minutes.

6. Punch the dough down to release air (very satisfying). Transfer it to a lightly floured surface.

7. Roll the dough to about ¼-inch thickness. Shape doesn’t matter—rustic is fine.

8. Cut into squares roughly 2–3 inches wide using a knife or pizza cutter.

9. Heat oil in a deep pot to 350°F (175°C). No thermometer? Drop in a dough scrap—it should bubble immediately without burning.

10. Fry the dough in small batches, flipping once, until puffed and golden on both sides—about 1–2 minutes per side.

11. Remove and drain briefly on paper towels.

12. While still hot, coat generously with powdered sugar. Then add more. Yes, more than that.

13. Repeat until all beignets are fried and sugared.

Serve immediately—hot, fluffy, and irresistible.

Notes

Helpful Notes

Oil temperature matters. Too cool = greasy. Too hot = burnt outsides.
Sugar sticks best while hot. Dust immediately.
Go easy on extra flour. Too much will toughen the dough.

Storage Tips

Beignets can be stored at room temperature for up to one day in an airtight container and reheated gently. Realistically? They rarely survive that long.

Pro Tips from Experience

Don’t rush the rise—shortcuts lead to flat beignets. Fry in batches to keep oil temperature steady and ensure maximum puff.

FAQ

Can I prep the dough ahead?
Yes. After the first rise, refrigerate up to 24 hours. Bring to room temp before rolling.

No evaporated milk on hand?
Whole milk works fine—texture may be slightly lighter.

How deep should the oil be?
Deep enough for the dough to float freely—usually 1–2 inches.

Can I use bread flour?
It’s possible, but it may produce a firmer texture. All-purpose keeps things light and classic.

That’s it—fresh, fluffy vanilla beignets with powdered sugar everywhere (as it should be). Enjoy the mess and the magic!