Classic French Donuts

Classic French Donuts, also known as “beignets,” are light, fluffy pillows of fried dough generously dusted with powdered sugar. These elegant treats are a staple in French and New Orleans-style cuisine, and I love making them when I want something indulgent, warm, and totally irresistible.

Why You’ll Love This Recipe

I love how these donuts come out perfectly soft on the inside with just a slight crisp on the outside. They’re less sweet than American-style donuts, which makes the powdered sugar coating all the more satisfying. There’s something timeless and comforting about a fresh, warm beignet—I find they’re perfect for breakfast, dessert, or an afternoon pick-me-up with coffee.

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
granulated sugar
salt
eggs
whole milk (warm)
unsalted butter (melted)
vanilla extract
vegetable oil (for frying)
powdered sugar (for dusting)

Directions

1. I start by dissolving the yeast and a bit of sugar in warm milk, letting it sit for about 5–10 minutes until foamy.

2. In a large bowl, I mix the flour, remaining sugar, and salt.

3. I stir in the yeast mixture, eggs, melted butter, and vanilla, mixing until a soft dough forms.

4. I knead the dough for about 5–7 minutes until smooth, then place it in a greased bowl, cover it, and let it rise for 1–2 hours until doubled in size.

5. Once risen, I roll out the dough on a floured surface to about ½ inch thick and cut it into squares or rounds.

6. I heat oil in a deep pan to 350°F, then fry the beignets in batches until golden brown, flipping once.

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

Servings and timing

This recipe makes about 20–24 beignets, depending on the size, and takes about 2½ hours including rising time. Actual prep and frying time is under 30 minutes.

Variations

Sometimes I fill these with jam, Nutella, or pastry cream for a more decadent treat. I’ve also added a little lemon zest or cinnamon to the dough for a flavor twist. When I want a slightly lighter option, I bake them in a hot oven until puffed and golden, then brush with butter and coat with sugar.

storage/reheating

I store leftover donuts in an airtight container at room temperature for up to 1 day. To reheat, I pop them in a warm oven for about 5 minutes or use a microwave for just 10 seconds. They’re always best the day they’re made, but reheating brings back some of the original magic.

FAQs

Can I make the dough ahead of time?

Yes, I often prepare the dough and let it rise overnight in the fridge. In the morning, I roll, cut, and fry them fresh.

What’s the best oil for frying?

I use a neutral oil like vegetable, canola, or peanut oil for best results and clean flavor.

Do I need a deep fryer?

No, I use a heavy-bottomed pot or Dutch oven with a thermometer to monitor the oil temperature.

Can I bake these instead of frying?

Yes, I bake them at 400°F until golden and then brush with butter and sugar. They won’t be as crisp but still taste great.

How do I keep them soft?

I serve them as soon as possible after frying. If I’m storing them, I keep them covered to maintain softness and reheat gently before serving.

Conclusion

Classic French Donuts (beignets) are a timeless treat that’s simple yet special. I love the balance of a crisp outside and fluffy inside, and how easily they come together with a few pantry staples. Whether I’m making a cozy breakfast or a sweet snack for guests, these little pillows of powdered sugar perfection always bring joy.