A warm cloud of powdered sugar, the sweet perfume of vanilla, a golden crust that gives way to pillowy softness — Vanilla French Beignets are small, jubilant bites that turn an ordinary morning into a celebration. The first bite is a contrast of textures: crisp exterior, tender interior, the faint grit of sugar melting across your tongue. They taste like comfort, like laughter around a kitchen table, like a sudden holiday on a weekday.
These beignets shine on cozy weekend breakfasts, as an indulgent brunch centerpiece, or as a crowd-pleasing dessert at gatherings. They’re quick to make when you want a fresh fried treat, and elegant enough to serve at festive seasons when you want something nostalgic with a little Parisian flair. If you enjoy balancing sweet pastries with savory mains, they pair beautifully after a rich sandwich or casserole — try them alongside a savory bake like this French onion chicken casserole for a playful contrast: https://www.ollierecipes.com/french-onion-chicken-casserole/.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 10–15 minutes (frying in batches)
- Total Time: 30 minutes
- Servings: Serves 6 (about 12 beignets; serving = 2 beignets)
- Difficulty Level: Easy — great for beginner cooks comfortable with frying
Nutrition Highlights
Estimated nutrition per serving (2 beignets). These values are approximate and calculated from ingredient totals using USDA FoodData Central and standard food composition references; actual values will vary with portion size and oil absorption.
- Calories: ~286 kcal
- Protein: ~6.9 g
- Carbohydrates: ~38 g
- Sugars: ~8 g
- Fiber: ~1.5 g
- Fat: ~11.4 g
- Saturated fat: ~4.5 g
- Sodium: ~250–350 mg
Notes: These figures assume roughly 12 beignets per batch and modest oil absorption (approx. 2 tbsp absorbed total). For lower calories, reduce dusting sugar or fry in smaller batches with careful oil management. Data sources: USDA FoodData Central; guidance on daily calorie ranges from CDC.
Why You’ll Love It
- Aroma & Taste: The vanilla-scented batter fills your kitchen with an irresistible sweet perfume as it fries — a small sensory celebration even before the first bite.
- Comfort & Company: Beignets are naturally shareable. They invite conversation, hands dusted with sugar, and make a simple gathering feel special.
- Speed & Simplicity: With basic pantry ingredients and just one bowl for the dry and one for the wet, you’ll have warm beignets on the table in under 30 minutes.
- Festive & Versatile: Dress them up for holidays with flavored dustings or filled centers, or keep them simple for a comforting morning treat.
How to Make Vanilla French Beignets
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- Powdered sugar for dusting
Optional ingredients and substitutions
- Use 1 teaspoon lemon or orange zest for a citrus twist.
- Swap half the all-purpose flour with whole wheat pastry flour for a slightly nuttier flavor (texture will be denser).
- For dairy-free: use almond or oat milk and replace butter with melted coconut oil or vegan margarine.
- For gluten-free: use a 1:1 gluten-free flour blend formulated for baking; texture will differ.
Method & Process
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
- Drop spoonfuls of batter into the hot oil and fry until golden brown, about 2-3 minutes per side.
- Remove from oil and drain on paper towels.
- Dust with powdered sugar before serving. Enjoy warm!
Practical tips
- Don’t overmix: Stir until just combined; a few small lumps are fine. Overworking the batter develops gluten and makes the interior tough.
- Oil temperature is key: Maintain 375°F (190°C). Too cool = greasy beignets; too hot = burnt outside, raw inside. Use a candy/frying thermometer.
- Fry in small batches: Crowding lowers oil temperature and leads to uneven cooking.
- Use a slotted spoon or spider to turn pieces gently so they brown evenly.
- Check doneness: Beignets should be golden brown and springy; an instant-read thermometer for interior will read around 190°F if you want precision.
Best Pairings
- Classic: Serve dusted with powdered sugar and a hot cup of coffee or strong black tea.
- Elegant: Offer a small ramekin of warm chocolate sauce or salted caramel for dipping.
- Playful: Fill beignets with lemon curd, raspberry jam, or pastry cream for a surprise center.
- Savory contrast: Serve after a rich main, like these French-dip sliders, to finish a meal on a sweet note: https://www.ollierecipes.com/french-dip-sliders/
- Presentation tip: Stack beignets on a wire rack over a tray of parchment, dust heavily with powdered sugar just before serving so they look snow-kissed.
Shelf Life & Storage
- Room temperature: Best eaten the day they’re made. At room temp in an airtight container, they keep for up to 24 hours but lose crispness.
- Refrigerator: Store in an airtight container for up to 2–3 days. Reheat in a 350°F (175°C) oven for 5–7 minutes to restore some crispness.
- Freezer: Freeze cooled beignets in a single layer on a tray, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 350°F oven for 8–12 minutes, or briefly in an air fryer.
- Safety note: Avoid leaving fried goods at room temperature for extended periods in warm environments; refrigerate within two hours.
Chef’s Advice
- Use a neutral oil with a high smoke point (canola, vegetable, or refined sunflower oil) to avoid off-flavors.
- Consistency check: Batter should be thick enough to hold shape when spooned but not stiff. If too thick, add a tablespoon of milk at a time.
- Temperature recovery: Allow oil to return to frying temperature between batches; this helps consistent browning and minimal oil absorption.
- Sift the powdered sugar before dusting to keep the coating light and even.
- For the lightest interior, consider folding the wet and dry ingredients gently and avoiding any additional resting time that can activate more gluten.
Creative Twists
- Jam-Filled Beignets: Pipe warm raspberry or apricot jam into freshly fried beignets using a piping bag fitted with a long tip. Finish with extra powdered sugar.
- Chocolate-Vanilla Swirl: Add 2 tablespoons unsweetened cocoa powder to half the batter and spoon alternating dollops into the oil for marbled beignets. Serve with melted chocolate dipping sauce.
- Vegan & Fluffy: Replace eggs with a flax "egg" (1 tbsp ground flax + 3 tbsp water per egg), use non-dairy milk and vegan butter. Increase baking powder by 1/4 teaspoon to help lift.
- Spiced Sugar Dusting: Mix powdered sugar with ground cinnamon and a pinch of nutmeg for a warm, autumnal flavor.
- Gluten-free option: Use a high-quality 1:1 gluten-free baking flour with xanthan gum; note texture will be slightly crumblier.
Frequently Asked Questions
Q: Can I bake these instead of frying?
A: Baking will produce a different texture (less crisp exterior and a cakier interior). If you prefer baking, drop spoonfuls onto a parchment-lined tray and bake at 400°F (205°C) for 10–12 minutes until golden, but expect a different result.
Q: Can I make the batter ahead of time?
A: You can mix the batter and refrigerate for up to 24 hours, but the beignets are best when fried fresh. If refrigerated, let batter come to room temperature and give a gentle stir before frying.
Q: How do I know my oil is the right temperature without a thermometer?
A: Carefully drop a small bit of batter into the oil — it should sizzle and rise to the surface within a few seconds and begin browning. If it browns too quickly, the oil is too hot; if it sinks and becomes greasy, it’s too cool.
Q: What’s the best way to reheat leftovers?
A: Reheat in a 350°F (175°C) oven or air fryer for a few minutes to crisp the exterior. Microwaving will soften them and make them soggy.
Q: Any tips to reduce oil absorption?
A: Maintain proper frying temperature, avoid overcrowding, and drain on a wire rack rather than paper towels alone to keep air flowing.
Conclusion
If you love the idea of crisp, vanilla-scented pastries that feel both indulgent and familiar, these Vanilla French Beignets are a must-try. They’re simple enough for a joyful weekend morning and show-stopping enough for guests. Want a different take or more detailed walkthroughs? Check out this classic take on Beignets – Preppy Kitchen for more inspiration, or compare timing and variations with Vanilla French Beignets [120 Minutes] – Chasety. Try the recipe, dust your hands with powdered sugar, and share your photos or tips — I’d love to hear how your beignets turned out.
Print
Vanilla French Beignets
- Total Time: 30 minutes
- Yield: 6 servings (about 12 beignets) 1x
- Diet: Vegetarian
Description
Delightful vanilla-scented pastries that offer a crisp exterior and a tender interior, perfect for any breakfast or celebration.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
- Drop spoonfuls of batter into the hot oil and fry until golden brown, about 2-3 minutes per side.
- Remove from oil and drain on paper towels.
- Dust with powdered sugar before serving. Enjoy warm!
Notes
Beignets are best eaten the day they’re made, but can be stored in an airtight container for up to 2–3 days. For optimal freshness, reheat in a 350°F (175°C) oven for 5–7 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 2 beignets
- Calories: 286
- Sugar: 8g
- Sodium: 300mg
- Fat: 11.4g
- Saturated Fat: 4.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1.5g
- Protein: 6.9g
- Cholesterol: 70mg
