Name: Classic French Donuts
Prep time: 20 min
Cook time: 20 min
Total time: 2 h
Cuisine: French
Ingredients: 3 1/2 cups all-purpose flour; 2 1/4 tsp active dry yeast; 1 cup warm milk (110°F/45°C); 2 large eggs; 4 tbsp unsalted butter, melted; 1/4 cup granulated sugar; 1/2 tsp salt; 1 tsp vanilla extract; Powdered sugar, for dusting; Vegetable or canola oil, for frying

Classic French Donuts—also known as beignets—are light, fluffy squares of fried dough dusted with powdered sugar and served warm. Golden on the outside and soft on the inside, they’re a true indulgence. I love making these when I want a café-style treat right at home, especially for breakfast or a cozy weekend snack.

Classic French Donuts

Why You’ll Love This Recipe

I love this recipe because it brings the charm of a French bakery right into my kitchen. These donuts are simple, elegant, and absolutely delicious when eaten fresh and warm. The dough is easy to work with, and the results are consistently soft, puffy, and satisfying. Whether I’m enjoying them with coffee or serving them at a brunch, these donuts always impress.

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
Eggs
Unsalted butter, melted
Granulated sugar
Salt
Vanilla extract
Powdered sugar (for dusting)
Oil for frying (vegetable or canola)

Directions

I start by dissolving the yeast in warm milk with a little sugar and let it sit until foamy, about 5–10 minutes.
In a large bowl, I mix flour, sugar, and salt. I add the yeast mixture, eggs, melted butter, and vanilla extract, and mix until a soft dough forms.
I knead the dough on a floured surface for 5–7 minutes until smooth and elastic, then place it in a greased bowl, cover, and let it rise until doubled—about 1 to 1.5 hours.
Once risen, I roll the dough out to about ½-inch thickness and cut it into squares or rectangles.
I heat oil in a deep pot to 350°F (175°C), then fry the donuts in batches until golden brown on both sides—about 1–2 minutes per side.
I drain them on paper towels and dust generously with powdered sugar before serving.

Servings and timing

This recipe makes about 20–24 donuts, depending on the size of the cuts. It takes about 20 minutes to prep, 1–1.5 hours to rise, and another 20 minutes to fry, so I usually plan for just over 2 hours from start to finish.

Variations

I sometimes fill them with jam, chocolate ganache, or custard for a stuffed version.
For extra flavor, I mix a little cinnamon into the powdered sugar.
A drizzle of honey or a chocolate glaze makes them feel even more decadent.
I’ve added lemon zest or orange zest to the dough for a subtle citrus twist.
I occasionally make mini versions for bite-sized treats—perfect for parties.

storage/reheating

These donuts are best eaten fresh, but if I have leftovers, I store them in an airtight container at room temperature for 1–2 days. To reheat, I warm them in the microwave for about 10 seconds or in a low oven for 5 minutes. I dust them with a fresh layer of powdered sugar before serving again. I don’t recommend freezing them after frying, but the dough can be made ahead and stored in the fridge overnight.

FAQs

Can I make the dough ahead of time?

Yes, I make the dough, cover it tightly, and refrigerate it overnight. I let it come to room temperature before rolling and frying the next day.

What’s the best oil for frying?

I usually use vegetable or canola oil since they have a high smoke point and neutral flavor.

Can I bake these instead of frying?

Technically yes, but they won’t have the same texture or richness. If I do bake them, I brush with melted butter after baking and dust with sugar.

Why didn’t my donuts puff up?

That usually means the oil wasn’t hot enough or the dough didn’t rise properly. I always check that the oil is at 350°F and that the dough has doubled before frying.

What’s the difference between French beignets and other donuts?

French beignets are usually square, lighter, and more airy, with no hole in the center. They’re also less sweet than American donuts and usually rely on the powdered sugar for sweetness.

Conclusion

Classic French Donuts are a beautiful balance of light, airy texture and sweet, golden goodness. I love how this recipe brings a little taste of France to my kitchen and how easy it is to make a batch that tastes like they came from a pastry shop. Whether I serve them fresh for breakfast or as a special dessert, these donuts always feel like a celebration.