Classic French Donuts

Classic French Donuts, also known as beignets, are soft, pillowy squares of dough that are fried until golden and generously coated in powdered sugar. These French-style donuts are light, airy, and melt-in-your-mouth delicious—perfect for a cozy breakfast, festive brunch, or sweet snack with coffee.

Why You’ll Love This Recipe

I love how these donuts are simple yet feel special. The dough is easy to work with, and the end result is fluffy and delicately crisp. They’re not overly sweet, which means the powdered sugar shines, and they’re always a crowd-pleaser—whether I’m making them for guests or just treating myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Active dry yeast

• Warm milk

• Granulated sugar

• Eggs

• Unsalted butter (softened)

• Salt

• Vanilla extract

• Oil (for frying – vegetable or canola)

• Powdered sugar (for dusting)

Directions

1. I combine warm milk, yeast, and a pinch of sugar in a bowl and let it sit until foamy—about 5–10 minutes.

2. I add eggs, butter, remaining sugar, salt, and vanilla, then gradually mix in the flour to form a soft dough.

3. I knead the dough for 8–10 minutes until it’s smooth and elastic, then place it in a greased bowl, cover, and let it rise for 1 to 1.5 hours, or until doubled.

4. I punch down the dough and roll it out to about ½-inch thickness on a floured surface.

5. I cut the dough into 2-inch squares and let them rest for 15–20 minutes while I heat the oil to 350°F (175°C).

6. I fry the beignets in small batches, turning once, until golden brown—about 1–2 minutes per side.

7. I drain them on paper towels and dust generously with powdered sugar while still warm.

Servings and timing

This recipe makes about 20–24 small donuts. It takes about 20 minutes to prep, 1.5 hours to rise, and 20 minutes to fry—ready in just over 2 hours.

Variations

Sometimes I add a little lemon or orange zest to the dough for a fresh twist. I’ve also filled them with pastry cream or fruit jam using a piping bag after frying. For a cinnamon touch, I mix cinnamon with the powdered sugar.

storage/reheating

I store leftover donuts in an airtight container at room temperature for up to 1 day. To reheat, I place them in a 300°F oven for 5–7 minutes. They’re best fresh but still tasty the next day.

FAQs

Can I make the dough ahead of time?

Yes, I refrigerate the dough overnight after the first rise. The next day, I let it come to room temperature before rolling and frying.

Do I need a stand mixer?

No, I mix and knead the dough by hand. It’s a soft, slightly sticky dough but very manageable.

What kind of oil should I use?

I use a neutral oil with a high smoke point like vegetable or canola oil for frying.

Can I bake these instead of frying?

These are traditionally fried, but I’ve baked them at 375°F until golden. They’re good, but not quite as fluffy or crisp.

How do I get them really airy?

I let the dough rise fully and don’t overcrowd the fryer. Frying at the right temperature is also key to puffing them up.

Conclusion

Classic French Donuts (Beignets) are a timeless treat that’s surprisingly easy to make at home. With their fluffy centers and snowy powdered sugar topping, they’re as fun to make as they are to eat. Whether I’m serving them warm for breakfast or as a sweet indulgence, they always bring a little taste of French magic to the table.