Why You’ll Love These Vanilla Beignets
These Easy Vanilla Beignets are light, fluffy, and filled with a rich vanilla cream that melts in your mouth. Dusted with powdered sugar and fried until golden brown, they’re the perfect bakery-style treat for breakfast, brunch, holidays, or whenever you’re craving something sweet and indulgent.
Ingredients
For the beignets:
- 3 cups all-purpose flour
- 2 ¼ tsp active dry yeast
- ¼ cup granulated sugar
- ½ tsp salt
- ¾ cup warm milk
- 2 large eggs
- ¼ cup unsalted butter (melted)
- Vegetable oil for frying
For the vanilla cream filling:
- 2 cups whole milk
- ½ cup sugar
- 3 egg yolks
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
For topping:
- Powdered sugar for dusting
Instructions
1. Prepare the dough
Mix warm milk, yeast, and a teaspoon of sugar. Let sit for 5 minutes until foamy.
2. Make the dough
Add eggs, melted butter, remaining sugar, salt, and flour. Mix until a soft dough forms.
3. Let it rise
Cover and let rise in a warm place for 1–1½ hours until doubled in size.
4. Shape the beignets
Roll dough to ½-inch thickness and cut into circles or squares.
5. Fry until golden
Heat oil to 350°F (175°C). Fry beignets 1–2 minutes per side until golden brown.
6. Make the vanilla cream
Whisk egg yolks, sugar, and cornstarch. Heat milk separately, then slowly combine. Cook until thickened, then stir in vanilla and butter. Cool completely.
7. Fill the beignets
Pipe vanilla cream into each cooled beignet.
8. Finish
Dust generously with powdered sugar before serving.
🍽️ Serving Suggestions
- Serve warm with coffee ☕
- Pair with hot chocolate
- Perfect for brunch platters
- Great for holidays and special occasions
Storage Tips
- Store filled beignets in the refrigerator up to 2 days
- Re-dust with powdered sugar before serving
- Best enjoyed fresh the same day
Tips for Perfect Beignets
- Don’t overheat the milk when activating yeast
- Let the dough fully rise for maximum fluffiness
- Cool the pastry cream before filling
- Fry in small batches to maintain oil temperature
Variations
- 🍫 Fill with chocolate pastry cream
- 🍓 Add strawberry jam filling
- 🍋 Make lemon cream beignets
- 🍮 Fill with dulce de leche or caramel cream
FAQs
Can I bake beignets instead of frying?
Yes, but they won’t have the same classic airy texture and golden crust.
Can I make the cream filling ahead?
Absolutely! Store it in the refrigerator for up to 3 days.
Why are my beignets dense?
The dough may not have risen long enough, or the yeast may have been inactive.
Vanilla Beignets
Ingredients
Method
- Mix warm milk, yeast, and a teaspoon of sugar. Let sit for 5 minutes until foamy.
- Add eggs, melted butter, remaining sugar, salt, and flour. Mix until a soft dough forms.
- Cover and let rise in a warm place for 1–1½ hours until doubled in size.
- Roll dough to ½-inch thickness and cut into circles or squares.
- Heat oil to 350°F (175°C). Fry beignets 1–2 minutes per side until golden brown.
- Whisk egg yolks, sugar, and cornstarch. Heat milk separately, then slowly combine. Cook until thickened, then stir in vanilla and butter. Cool completely.
- Pipe vanilla cream into each cooled beignet.
- Dust generously with powdered sugar before serving.