Name: Vanilla French Beignets For Breakfast
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: 3 1/2 cups all-purpose flour; 2 1/4 tsp active dry yeast (1 packet); 1 cup warm milk (110°F/45°C); 1/4 cup granulated sugar; 2 large eggs; 4 tbsp unsalted butter, melted; 1 tbsp vanilla extract or 2 tsp vanilla bean paste; 1/2 tsp salt; Powdered sugar, for dusting; Vegetable or canola oil, for frying

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These Vanilla French Beignets are light, pillowy breakfast pastries that bring a touch of Paris to my kitchen. Fried to golden perfection and dusted with powdered sugar, they’re everything I want in a morning treat — warm, slightly crisp on the outside, and melt-in-your-mouth soft on the inside with a hint of vanilla in every bite. Whether I’m enjoying them with a hot cup of coffee or serving them for a weekend brunch, they make breakfast feel like a celebration.

Why You’ll Love This Recipe

I love these beignets because they’re surprisingly easy to make and taste like they came straight from a French café. The vanilla in the dough adds a subtle sweetness and warmth that makes each bite extra comforting. They’re perfect for slow mornings when I want something homemade and indulgent. I also like that I can prep the dough the night before and fry them fresh in the morning — which makes them feel both fancy and effortless.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Active dry yeast
Warm milk
Granulated sugar
Eggs
Unsalted butter, melted
Vanilla extract or vanilla bean paste
Salt
Powdered sugar (for dusting)
Oil for frying (vegetable or canola)

Directions

I start by dissolving the yeast in warm milk with a bit of sugar and let it sit until frothy.
In a large bowl, I mix the flour, sugar, and salt, then stir in the yeast mixture, eggs, melted butter, and vanilla.
I knead the dough until it’s smooth and elastic, then cover it and let it rise in a warm place for about 1 to 1.5 hours until doubled in size.
Once risen, I roll out the dough to about ½ inch thick and cut it into squares or rectangles.
I let the cut dough rest for 15–20 minutes while I heat oil in a deep pan to 350°F (175°C).
I fry the beignets in batches, flipping once, until golden brown on both sides — about 1–2 minutes per side.
I transfer them to a paper towel-lined plate to drain, then dust them generously with powdered sugar.
I serve them warm, preferably with coffee or hot chocolate.

Servings and timing

This recipe makes about 15–20 beignets, depending on the size. Prep and rise time is around 1 hour 45 minutes, with another 15 minutes for frying — so I usually plan for a relaxed morning when making these.

Variations

Sometimes I fill them with vanilla pastry cream or Nutella for a richer version. I’ve also tried adding a dash of cinnamon or nutmeg to the dough for a spiced twist. If I want something extra indulgent, I drizzle melted chocolate or vanilla glaze over the top. For a more citrusy flavor, I replace the vanilla with orange or lemon zest.

Storage/Reheating

Beignets are best enjoyed fresh, but if I have leftovers, I store them in an airtight container at room temperature for up to 1 day. To reheat, I pop them in a 300°F (150°C) oven for a few minutes to restore their warmth and softness. I avoid microwaving since it can make them chewy or rubbery.

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough the night before and let it rise in the fridge overnight. In the morning, I roll, cut, and fry as usual.

What oil is best for frying beignets?

I use a neutral oil like vegetable or canola oil because it doesn’t add any extra flavor and handles high heat well.

Can I bake the beignets instead of frying?

Beignets are traditionally fried, but if I want a lighter option, I bake them at 375°F (190°C) for about 12–15 minutes, then dust with powdered sugar.

Why didn’t my beignets puff up?

The dough may not have risen enough, or the oil might not have been hot enough. I make sure the oil is at 350°F before frying and that the dough is well-rested.

Can I freeze the dough?

Yes, I freeze the cut, un-fried dough pieces on a tray, then store them in a freezer bag. When I’m ready to cook, I let them thaw and rise slightly before frying.

Conclusion

Vanilla French Beignets are my favorite way to turn an ordinary morning into something special. They’re soft, sweet, and just a little indulgent — the kind of breakfast that makes me slow down and savor every bite. Whether I’m making them for guests or just enjoying a quiet moment with coffee, these beignets always bring joy to the table.