Easy Vanilla French Beignets

Stack of freshly fried Vanilla French Beignets dusted with powdered sugar, showing a soft, moist interior on a ceramic plate

Easy Vanilla French Beignets

These Easy Vanilla French Beignets are light, fluffy, and gently sweetened with real vanilla, just like the café-style treat from New Orleans. This family-favorite beignet recipe is perfect for weekend breakfasts, holiday mornings, and making sweet memories with your kids in the kitchen.

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Course: Breakfast, Dessert

Cuisine: American, French, New Orleans

Keyword: easy beignets recipe, fried dough dessert, homemade beignets, New Orleans breakfast, Vanilla French Beignets

Prep Time: 20

Cook Time: 15

resinig time: 1 30

Servings: beignets

Calories: 145kcal

Cost: $8

Equipment

1 Large mixing bowl For proofing and mixing
1 Rolling Pin For even dough thickness
1 Dutch oven or deep pot For safe frying
1 Candy thermometer Keeps oil at perfect temperature
1 Slotted spoon For flipping and lifting
1 Pizza cutter or sharp knife For clean dough cuts
1 Baking Sheet For draining
1 Paper towels Absorbs excess oil

Ingredients

For the Beignet Dough

1 cup whole milk Warm, 110°F
¼ cup granulated sugar
2 ¼ teaspoon active dry yeast 1 packet
2 large eggs Beaten
¼ cup unsalted butter Melted & cooled
1 tablespoon vanilla extract Pure
4 cups all-purpose flour Plus more for dusting
½ teaspoon salt
vegetable oil For frying

For Topping

1–2 cups powdered sugar For dusting

Instructions

In a large bowl, I warm the [milk] and stir in the [sugar], then gently sprinkle the [yeast] over the top. My daughter loves watching it get foamy, it’s like kitchen magic. Let sit for 5–10 minutes until bubbly.
We whisk in the [eggs], [butter], and [vanilla]. My little helper always insists on doing the whisking, expect splashes and giggles here.
We stir in the [flour] and [salt] until a soft dough forms. I always let my daughter sprinkle the flour, it makes her feel important.
On a floured surface, we knead the dough for 3–5 minutes until smooth and stretchy. Little hands are perfect for gentle kneading.
Place the dough in a greased bowl, cover, and let rise for 90 minutes until doubled. This is usually when we clean up and talk about school.
We roll the dough ¼-inch thick and cut into 2-inch squares. My daughter always tries to sneak hearts and stars into the shapes.
Heat [oil] to 350°F in a deep pot. I handle this part while my daughter watches safely from a distance.
Carefully fry 3–4 beignets at a time for 1–2 minutes per side until golden and puffed. They balloon beautifully, it never gets old.
Drain on paper towels and shower generously with [powdered sugar]. My daughter always insists on extra, it’s non-negotiable.

Notes

For dairy-free, use almond milk and vegan butter.
For cinnamon sugar beignets, skip powdered sugar and toss warm beignets in cinnamon-sugar.
Beignets are best served fresh, but leftovers can be reheated in the oven at 350°F for 5–7 minutes.
Unfried dough squares freeze beautifully for up to 2 months, fry straight from frozen.

Nutrition