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Vanilla French Beignets

These Vanilla French Beignets are light, fluffy squares of yeast dough fried until golden and finished with a generous dusting of powdered sugar. A full tablespoon of vanilla adds rich flavor to the dough, making these warm pastries perfect for brunch, dessert, or a weekend baking project.
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Prep Time 20 minutes
Cook Time 10 minutes
Rise Time 2 hours
Total Time 2 hours 30 minutes
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 1 cup warm water 105℉
  • ¼ cup granulated sugar
  • 2¼ tsp active dry yeast
  • ½ cup whole milk
  • 1 large egg beaten
  • 2 tbsp salted butter melted
  • 1 tbsp pure vanilla extract or vanilla bean paste
  • 4 cups all-purpose flour
  • vegetable or peanut oil for frying

Equipment

  • large mixing bowl or stand mixer
  • Whisk
  • Rolling Pin
  • Pizza cutter or sharp knife
  • Heavy pot or Dutch oven
  • thermometer
  • Slotted spoon or spider strainer
  • Paper towels
  • Fine-mesh sieve

Method
 

  1. In a large mixing bowl or the bowl of a stand mixer, combine the warm water, sugar, and yeast. Let the mixture sit for about 5–10 minutes until it becomes bubbly and foamy.
    Whisk in the milk, melted butter, beaten egg, and vanilla extract until fully combined.
  2. Add the flour one cup at a time, mixing after each addition. If using a stand mixer, switch to a dough hook once the mixture becomes thicker.
    Continue mixing until a soft dough forms. The dough should be smooth but still slightly sticky.
    Transfer the dough to a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 2 hours, or until doubled in size.
  3. Once the dough has risen, punch it down gently to release the air.
    Turn the dough out onto a heavily floured surface and roll it into a large rectangle about ¼ inch thick.
    Use a pizza cutter or sharp knife to cut the dough into 2½-inch squares.
  4. In a heavy pot or Dutch oven, heat 2–3 inches of oil to 360°F (180°C).
    Working in batches, carefully drop 3–4 dough squares into the hot oil.
    Fry for about 60 seconds per side, flipping once, until they turn a pale golden color.
    Remove them from the oil with a slotted spoon and transfer to a paper towel–lined plate.
  5. While the beignets are still hot, coat them generously with powdered sugar.
    Serve immediately while warm.