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Close-up of fluffy, powdered sugar-covered Vanilla Beignets, perfect for a sweet treat.

Irresistible Vanilla Beignets

These homemade Vanilla Beignets are surprisingly simple to make, resulting in warm, pillowy, vanilla-infused doughnuts. Deep-fried to golden perfection and dusted with powdered sugar, they are a classic New Orleans treat perfect for a delightful breakfast or dessert.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course: Breakfast, Dessert
Cuisine: American, French
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast 1 packet
  • 1/2 teaspoon salt
  • 1/2 cup evaporated milk
  • 1/4 cup warm water 105-115°F
  • 1 large egg
  • 2 teaspoons vanilla extract
  • Vegetable oil, for frying
  • Powdered sugar, for dusting

Equipment

  • Small bowl
  • Large bowl
  • Whisk
  • Measuring cups and spoons
  • Lightly oiled bowl
  • Plastic wrap
  • Lightly floured surface
  • Sharp knife or pizza cutter
  • Baking sheet
  • Parchment paper
  • Large heavy-bottomed pot or Dutch oven
  • Deep-fry thermometer
  • Slotted spoon or spider
  • Wire rack
  • Paper towels

Method
 

  1. In a small bowl, dissolve the yeast and a pinch of sugar in the warm water. Let sit for 5-10 minutes until foamy.
  2. In a large bowl, whisk together the flour, sugar, and salt.
  3. Add the foamy yeast mixture, evaporated milk, egg, melted butter, and vanilla extract to the dry ingredients. Mix until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
  6. Punch down the dough to release the air.
  7. Turn the dough out onto a lightly floured surface and roll out to about 1/4-inch thickness. Cut into 2-inch squares.
  8. Place the cut squares on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for 30-45 minutes.
  9. Heat about 2-3 inches of vegetable oil in a large pot or Dutch oven to 350-375°F (175-190°C).
  10. Carefully drop a few beignets at a time into the hot oil. Fry for 2-3 minutes per side, or until golden brown.
  11. Remove the fried beignets with a slotted spoon and place on a wire rack lined with paper towels to drain.
  12. While still warm, generously dust with powdered sugar.
  13. Serve immediately and enjoy!

Notes

Use fresh yeast. Fry the beignets in batches to maintain the oil temperature. Maintain the oil temperature between 350-375°F (175-190°C). Dust generously with powdered sugar. Beignets are best enjoyed fresh and warm. For chocolate beignets, add 1/4 cup of cocoa powder to the dry ingredients. For cinnamon sugar beignets, toss the warm beignets in a mixture of cinnamon and sugar instead of powdered sugar. You can also fill the beignets with your favorite jam, cream, or chocolate ganache before frying.