I’ll be honest: the first time I made these vanilla French beignets, I wasn’t expecting to fall in love with dough. But here we are. They’re pillowy, golden, and slightly crisp on the outside. The inside? Light, warm, and full of vanilla goodness. It’s the kind of thing that disappears from the counter before it even cools down. Now, you might wonder if they’re tricky to make. They’re not. It’s one of those quick and easy recipes that look fancy enough to impress, but still forgiving if your kitchen turns into a powdered sugar explosion (mine always does). These little clouds of joy check the boxes for sweet easy recipes, how to make donuts at home easy recipe, and—dare I say it—air fryer easy recipes, if you’re into tweaking things. They’re just as good with coffee as they are with jam, and though they lean toward the bread easy recipes category, they’ll definitely earn their spot among your go-to treats. And no, we’re not adding rotisserie chicken or cheesey potatoes (though hey, live your truth).

1) Key Takeaways
2) Easy Vanilla French Beignets Recipe
3) Ingredients for Vanilla French Beignets
4) How to Make Vanilla French Beignets
5) Tips for Making Vanilla French Beignets
6) Making Vanilla French Beignets Ahead of Time
7) Storing Leftover Vanilla French Beignets
8) Try these breakfast recipes next!
9) Vanilla French Beignets
10) Nutrition

1) Key Takeaways

How do I get beignets light and airy?
Can I use an air fryer for this dough?
What’s the secret to that golden crust?
Are beignets supposed to be sweet or neutral?

2) Easy Vanilla French Beignets Recipe

We’ve all had that moment when we bite into something and think, yep, I should’ve made this years ago. That’s what happened the first time I made these vanilla French beignets. One bite and I was halfway to Paris, powdered sugar everywhere, smiling like a kid.

What makes this recipe one of the best sweet easy recipes out there? It doesn’t ask for much. Just a little patience, some warm milk, and an appreciation for fluffy fried dough. And if you’ve got kids, roommates, or coworkers? Make a double batch. I’ve learned that lesson the hard way.

These beignets are soft inside with a light chew and the kind of outside crisp that catches sugar like a magnet. They’re way easier than most bread easy recipes and land firmly in the “how to make donuts at home easy recipe” category. They’re golden pillows that just… vanish.

3) Ingredients for Vanilla French Beignets

1 cup warm milk You want it just warm enough to activate yeast but not so hot it cooks it. About 110°F is perfect.

1/4 cup granulated sugar This sweetens the dough and helps feed the yeast so you get that beautiful rise.

2 1/4 tsp active dry yeast This brings the puff. It’s what gives these their signature lift.

2 large eggs They help bind everything and make the dough richer, which leads to that soft crumb inside.

1/2 cup unsalted butter, melted Adds richness and softness. Don’t skip it unless you like sad beignets.

1 tsp pure vanilla extract It’s not called vanilla beignets for nothing. Use the good stuff if you’ve got it.

4 cups all-purpose flour Gives the dough structure without making it tough. Go slow while mixing it in.

1/2 tsp salt Balances the sweetness and makes the vanilla pop.

Vegetable oil You’ll need enough for deep-frying. It should be hot but not smoking, around 350°F.

Powdered sugar This is for dusting after frying. Think generous snowstorm. Don’t hold back.

4) How to Make Vanilla French Beignets

Step 1. Stir warm milk and sugar in a large bowl, then sprinkle the yeast on top. Let it sit for 10 minutes. It should look foamy.

Step 2. Whisk in the eggs, melted butter, and vanilla. Keep going until smooth.

Step 3. Add flour and salt gradually. Mix until a soft dough starts to form. It might be sticky and that’s okay.

Step 4. Knead the dough on a floured surface for about 8 minutes. You’re aiming for smooth and elastic.

Step 5. Transfer it to a greased bowl. Cover with a towel and let it rise until doubled, around 1 to 2 hours.

Step 6. Punch it down. Roll it out to half an inch thick. Cut into squares or circles with a knife or cutter.

Step 7. Heat oil in a deep pot to 350°F. Fry the beignets a few at a time, flipping once. Each side should take 1 to 2 minutes max.

Step 8. Let them drain on paper towels. While still warm, dust them like crazy with powdered sugar.

Step 9. Eat them warm. That’s the rule. Or at least try one fresh off the stove. You’ll thank me later.

5) Tips for Making Vanilla French Beignets

If your yeast doesn’t foam after 10 minutes, toss it. Old yeast means flat beignets and no one wants that.

Don’t rush the rise. The dough needs time to get fluffy. If your kitchen is cold, set the bowl near a warm oven.

Resist the urge to over-knead. Once the dough feels springy, stop. Overdoing it makes the dough tight and heavy.

When frying, keep the oil hot but steady. Too low and they soak up oil. Too high and they brown before cooking through.

Try shaking the beignets in a paper bag of powdered sugar. It coats them better and adds a little drama.

6) Making Vanilla French Beignets Ahead of Time

If you’re planning ahead, make the dough the night before and let it rest in the fridge. It’s slower to rise but develops better flavor.

Cut out the shapes in the morning, let them warm up and rise a little more before frying. They’ll puff up beautifully.

You can freeze shaped raw dough for later. Just thaw and rise before frying. Great for surprise weekend guests.

7) Storing Leftover Vanilla French Beignets

Honestly, they’re best the day you fry them. But if you have leftovers, store them in an airtight container at room temp for a day or two.

Reheat them in the oven at 300°F for about 5 to 7 minutes. They’ll crisp a bit and still taste great.

If you want to get fancy, reheat and serve with a scoop of ice cream. Not traditional, but very smart.

8) Try these breakfast recipes next!

9) Vanilla French Beignets