How to Make Vanilla French Beignets

Prepare Yeasted Dough

Create a rich dough base with yeast, milk, and vanilla.

Rest and Develop

Allow dough to rest for flavor development and proper texture.

Cut and Shape

Form classic square shapes that puff beautifully when fried.

Fry to Golden Perfection

Achieve crisp exterior and airy, pillowy interior through proper frying.

Baking Tips

Make sure your oil stays at 360°F for perfect beignets - too hot and they'll burn, too cool and they'll be greasy.

Don't overcrowd the fryer as this will drop the oil temperature too much.

For best results, use a candy thermometer to monitor oil temperature.

The dough can be made the night before and refrigerated for easier morning preparation.

Add an extra teaspoon of vanilla bean paste for more intense vanilla flavor.

Vanilla French Beignets

Name: Vanilla French Beignets
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Yield: 24 beignets
Cuisine: French, New Orleans
Ingredients: 2 1/4 teaspoons active dry yeast; 1 1/2 cups warm water (110°F); 1/2 cup granulated sugar; 1 teaspoon salt; 2 large eggs, beaten; 1 cup evaporated milk; 2 tablespoons vanilla extract; 7 cups all-purpose flour; 1/4 cup shortening or butter, melted; Vegetable oil for deep frying; 2 cups powdered sugar for dusting

Light, fluffy French pastries dusted with powdered sugar, featuring a delicate vanilla flavor. These classic New Orleans-style beignets are perfect for breakfast or as a sweet treat with coffee.

Prep Time

1H30 Minutes

Cook Time

15 Minutes

Total Time

1H45 Minutes

Chef

JUE

Ingredients

Custard Cream

2 1/4 teaspoons active dry yeast

1 1/2 cups warm water (110°F)

1/2 cup granulated sugar

1 teaspoon salt

2 large eggs, beaten

1 cup evaporated milk

2 tablespoons vanilla extract

7 cups all-purpose flour

1/4 cup shortening or butter, melted

Vegetable oil for deep frying

2 cups powdered sugar for dusting

Instructions

In a large bowl, dissolve yeast in warm water. Add sugar and stir until dissolved.

Add salt, eggs, evaporated milk, and vanilla extract. Mix well.

Add 4 cups of flour to the mixture and beat until smooth.

Add the shortening or melted butter and continue to stir while adding the remaining 3 cups of flour.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight.

When ready to cook, heat vegetable oil in a deep fryer or large pot to 360°F (180°C).

Roll out the dough on a floured surface to about 1/4 inch thickness and cut into 2-inch squares.

Fry the beignets in batches, 3-4 at a time, for about 2-3 minutes or until golden brown on both sides.

Remove with a slotted spoon and drain on paper towels.

While still warm, generously dust with powdered sugar. Serve immediately.

Vanilla French Beignets

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Vanilla French Beignets

Vanilla French Beignets

Ingredients

Instructions