What is the difference between beignets and doughnuts?

Beignets and doughnuts are both fried pastries, but vanilla French beignets use a yeast-raised dough that puffs up into an airy pillow when fried, whereas many doughnuts are denser and use baking powder or a different dough type. In beignets, the interior is light and somewhat hollow, offering a crisp exterior and soft inside that melts in your mouth.

Why didn’t my beignets puff up properly?

If your batch of vanilla French beignets didn’t puff, it could be because the oil temperature was too low, the dough didn’t rise fully, or the yeast wasn’t fully activated. Make sure the oil reaches around 350-375°F before frying, let the dough double during its first rise, and confirm the yeast mixture is frothy before mixing the dough.

Can I make beignets without yeast?

Yes — you can make a quick no-yeast version using baking powder or a ready dough, but it won’t deliver the same airy texture as traditional vanilla French beignets. The flavor will be there, but you’ll notice a denser, more doughnut-like interior instead of the classic light and fluffy structure.

How do I store and reheat leftover beignets?

Since vanilla French beignets are best fresh, you should store leftovers in an airtight container at room temperature for up to two days. To reheat, pop them into a 350°F oven for about 5 minutes to refresh the crisp exterior. Avoid the microwave as it tends to make them soggy.

Vanilla French Beignets – 7 Heavenly Treats You’ll Crave Forever

Name: Vanilla French Beignets
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 12 beignets
Cuisine: French
Ingredients: 2 ¼ teaspoons (1 packet) active dry yeast; ¾ cup warm milk (about 110°F); ¼ cup granulated sugar; 1 large egg; 2 tablespoons unsalted butter, melted; 1 teaspoon pure vanilla extract; 2 ½ cups all-purpose flour (plus more for dusting); ½ teaspoon salt; Vegetable oil, for frying; Powdered sugar, for dusting

Description

Light, airy, and golden fried pastries dusted with powdered sugar. These Vanilla French Beignets are classic New Orleans-style treats with a hint of vanilla aroma, perfect for breakfast or brunch.

Ingredients

Scale

2 ¼ teaspoons (1 packet) active dry yeast
¾ cup warm milk (about 110°F)
¼ cup granulated sugar
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 ½ cups all-purpose flour (plus more for dusting)
½ teaspoon salt
Vegetable oil, for frying
Powdered sugar, for dusting

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Instructions

Combine warm milk, yeast, and sugar in a small bowl. Let sit until foamy.
Whisk in egg, melted butter, and vanilla extract.
Gradually mix in flour and salt until dough forms. Knead until smooth and elastic.
Cover and let rise 1 to 1½ hours until doubled.
Roll dough to ¼ inch thick and cut into 2-inch squares.
Heat oil to 350°F and fry beignets until golden, 1–2 minutes per side.
Drain on paper towels and dust with powdered sugar before serving.

Notes

For best results, serve immediately after frying.
If desired, freeze dough squares and fry later.
Avoid overcrowding the pot to ensure even cooking.

Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Frying
Cuisine: French

Nutrition

Serving Size: 1 beignet
Calories: 190
Sugar: 8g
Sodium: 60mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 4g
Cholesterol: 25mg