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Homemade Vanilla French Beignets: The Perfect Fluffy Pastry Recipe

These DIY Beignets are classic, fluffy French pastries made with real vanilla and fried to golden perfection. They’re light, airy, and coated in snowy powdered sugar—just like you’d find in a Parisian bakery or New Orleans café. Perfect for breakfast, dessert, or weekend baking projects!

  • Total Time: 25 minutes
  • Yield: About 20–24 beignets 1x

Ingredients

Scale

For the Dough:

  • ¾ cup warm water (110°F)

  • 1 packet (2¼ tsp) active dry yeast

  • ¼ cup granulated sugar

  • 2 large eggs

  • ½ cup whole milk

  • 1 tsp pure vanilla extract (or vanilla bean paste)

  • 3 tbsp unsalted butter, melted

  • 3½ cups all-purpose flour, plus more for dusting

  • ½ tsp salt

For Frying & Finishing:

  • Oil for frying (vegetable or canola)

  • Powdered sugar, for dusting

Instructions

  1. Activate Yeast:
    In a large bowl, combine warm water, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.

  2. Mix Wet Ingredients:
    Add sugar, eggs, milk, vanilla, and melted butter. Whisk until smooth.

  3. Form Dough:
    Gradually add flour and salt. Mix until a soft dough forms, then knead by hand or with a dough hook until smooth and elastic (5–7 minutes).

  4. First Rise:
    Cover dough and let rise in a warm spot until doubled, about 1½ to 2 hours. (Or refrigerate overnight.)

  5. Roll and Cut:
    On a floured surface, roll dough to ¼-inch thickness. Cut into 2–3 inch squares.

  6. Heat Oil:
    In a heavy pot, heat 2 inches of oil to 350°F.

  7. Fry Beignets:
    Fry 2–3 at a time, flipping once, until golden brown (about 1 minute per side). Drain on paper towels.

  8. Finish and Serve:
    While warm, dust generously with powdered sugar. Serve immediately!

Notes

  • Overnight dough? Totally works—just let it rise in the fridge, then bring it to room temp before rolling.

  • No stand mixer? Mix and knead by hand—this dough is very forgiving!

  • Customize it: Add cinnamon, nutmeg, or even fill them with chocolate or jam post-fry.

  • Oil matters: Use neutral oils with high smoke points like canola or vegetable oil for best flavor and texture.

  • Author: Lily
  • Prep Time: 10
  • Cook Time: 15
  • Category: Dessert, Brunch
  • Method: Frying
  • Cuisine: French, New Orleans-inspired

Keywords: Diy Beignets