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Homemade authentic French beignets showing creamy pastry filling oozing from sides with traditional sugar coating for café-style dessert.

Vanilla French Beignets

Traditional French beignets with light yeast dough, rich vanilla pastry cream filling, and powdered sugar dusting, inspired by New Orleans cafés like Café du Monde.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 beignets
Course: Breakfast, Dessert
Cuisine: Creole, French
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Beignet Dough
  • 2 ¼ teaspoons active dry yeast One standard packet
  • ¼ cup warm water 110°F for yeast activation
  • ¼ cup granulated sugar Divided for yeast and dough
  • ½ cup whole milk Warmed to room temperature
  • 2 large eggs Room temperature works best
  • ¼ cup unsalted butter Melted and slightly cooled
  • 1 teaspoon vanilla extract Pure vanilla preferred
  • ½ teaspoon salt For dough flavor enhancement
  • 3 ½ cups all-purpose flour Plus extra for rolling
Vanilla Pastry Cream
  • 2 cups whole milk
  • 6 large egg yolks For rich pastry cream
  • ½ cup granulated sugar For pastry cream sweetness
  • ⅓ cup cornstarch Thickening agent for cream
  • 3 tablespoons butter For finishing pastry cream
  • 2 teaspoons vanilla extract For pastry cream flavor
For Frying & Serving
  • 4 cups vegetable oil For deep frying
  • ½ cup powdered sugar For generous dusting

Equipment

  • Stand mixer with dough hook For easy dough kneading
  • Heavy pot or deep fryer For safe oil temperature control
  • Candy thermometer Essential for 375°F oil temperature
  • Piping bag with round tip For filling beignets with cream
  • Fine mesh sifter For even powdered sugar dusting

Method
 

  1. Heat milk, whisk egg yolks with sugar and cornstarch, cook until thick
  2. Cover pastry cream with plastic wrap, refrigerate until chilled
  3. Dissolve active dry yeast in warm water with pinch of sugar
  4. Combine milk, eggs, butter, vanilla and salt in large bowl
  5. Add yeast mixture and flour, knead until smooth and elastic
  6. Place in oiled bowl, cover and rise 1 hour until doubled
  7. Roll out dough, cut 3-inch circles, rise 30 minutes
  8. Deep fry at 375°F for 2-3 minutes per side until golden
  9. Cut slit in side, pipe in chilled pastry cream
  10. Generously coat with powdered sugar and serve warm

Notes

For best results, serve beignets fresh. Pastry cream can be made ahead and refrigerated. Make sure oil stays at 375°F while frying.