Go Back
Fluffy Vanilla Beignets Recipe – Easy Way to Make Authentic French Desserts Thumbnail

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 minutes
Cook Time 15 minutes
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!