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.
Pin Share Print Servings: 12 beignets
Calories: 285kcal
Cost: $8.50
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)
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
Instructions
- Heat milk, whisk egg yolks with sugar and cornstarch, cook until thick
- Cover pastry cream with plastic wrap, refrigerate until chilled
- Dissolve active dry yeast in warm water with pinch of sugar
- Combine milk, eggs, butter, vanilla and salt in large bowl
- Add yeast mixture and flour, knead until smooth and elastic
- Place in oiled bowl, cover and rise 1 hour until doubled
- Roll out dough, cut 3-inch circles, rise 30 minutes
- Deep fry at 375°F for 2-3 minutes per side until golden
- Cut slit in side, pipe in chilled pastry cream
- 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.
Nutrition
Serving: 85g | Calories: 285kcal (14%) | Carbohydrates: 38g (13%) | Protein: 7g (14%) | Fat: 12g (18%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 95mg (32%) | Sodium: 145mg (6%) | Potassium: 125mg (4%) | Fiber: 1g (4%) | Sugar: 18g (20%) | Vitamin A: 485IU (10%) | Calcium: 95mg (10%) | Iron: 1.8mg (10%)