Beignets Maison
These homemade doughnuts are the classic yeast-raised kind: pillowy-soft and airy inside with a delicate crisp shell and a sweet vanilla glaze that sets to a shatter-thin crackle. A gently enriched dough and a two-stage rise give them their signature melt-in-your-mouth pull, while frying at a steady 350°F keeps them light instead of heavy or greasy.
Warm 1 cup milk to 110°F, stir in a spoonful of the sugar and 2¼ tsp yeast, and let it foam for 10 minutes; mix in the remaining sugar, 2 eggs, softened butter, vanilla, salt, and about 4 cups flour, then knead 8 minutes until smooth and just slightly tacky. Cover and let rise until doubled, about 1 hour, then roll ½ inch thick on a floured surface and cut with a 3-inch cutter plus a 1-inch center; proof the rounds 45 minutes until puffy. Fry in 350°F oil about 1 minute per side until deep golden, drain on a rack, then dip the still-warm doughnuts in a glaze of powdered sugar, milk, and vanilla and let set 10 minutes before eating.
- Keep the oil at a steady 175°C/350°F: too cool and the doughnuts soak up grease, too hot and they brown before the centers cook.
- Stop adding flour while the dough is still soft and slightly tacky; a stiff, over-floured dough fries up dense instead of pillowy.
- Glaze while the doughnuts are still warm so the coating melts on and sets into a thin, glossy crackle.
Equipment
- Stand mixer with dough hook (or large bowl)
- Rolling pin
- 3-inch doughnut cutter (or two round cutters)
- Heavy pot or Dutch oven
- Deep-fry or candy thermometer
- Wire cooling rack
- Spider or slotted spoon
Ingrédients
Dough
- 240 ml whole milk, warmed to about 43°C/110°F
- 7 g active dry yeast, 1 standard packet
- 50 g granulated sugar
- 500 g all-purpose flour, plus extra for dusting
- 6 g fine salt
- large eggs, room temperature
- 57 g unsalted butter, softened
- 5 ml vanilla extract
For Frying
- 1.5 L neutral oil, canola, vegetable, or peanut, for deep-frying
Vanilla Glaze
- 240 g powdered sugar, sifted
- 60 ml whole milk, plus more to thin
- 5 ml vanilla extract
- fine salt
Préparation
- ÉTAPE01
Warm the milk to about 43°C/110°F, warm to the touch but not hot. Stir in 1 teaspoon of the sugar and the yeast, then let it sit until foamy and fragrant, about 10 minutes. If it doesn't foam, the yeast is dead; start over with a fresh packet.
- ÉTAPE02
Add the remaining sugar, eggs, softened butter, vanilla, salt, and most of the flour to the yeast mixture. Mix with a dough hook (or by hand) until it comes together, then knead 8 minutes, adding flour a tablespoon at a time only until the dough is smooth, elastic, and just slightly tacky. Avoid over-flouring.
- ÉTAPE03
Shape the dough into a ball, place it in a lightly oiled bowl, and cover with plastic wrap or a damp towel. Let it rise in a warm spot until doubled in size, about 1 hour.
- ÉTAPE04
Turn the dough onto a floured surface and gently roll it to 1.5 cm/½ inch thick. Cut out rounds with a 7.5 cm/3-inch cutter, then punch out the centers with a 2.5 cm/1-inch cutter. Re-roll the scraps once. Set the doughnuts and holes on floured parchment.
- ÉTAPE05
Cover the cut doughnuts loosely and let them proof until visibly puffy and light, about 45 minutes. They should jiggle slightly and spring back slowly when gently nudged.
- ÉTAPE06
Pour oil into a heavy pot to a depth of about 5 cm/2 inches and heat to 175°C/350°F, using a thermometer to check. Set a wire rack over a tray nearby for draining.
- ÉTAPE07
Slip a few doughnuts into the oil without crowding. Fry about 1 minute per side until deep golden, flipping once. The holes cook faster, in 30-45 seconds. Lift out with a spider and drain on the rack. Let the oil return to 350°F between batches.
- ÉTAPE08
Whisk the powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable, about the consistency of thin honey. Add a splash more milk to loosen it or more powdered sugar to thicken.
- ÉTAPE09
While the doughnuts are still warm, dip the tops (or fully submerge them) in the glaze, letting the excess drip off. Return them to the rack and let the glaze set for about 10 minutes. Enjoy the same day for the best texture.
Make ahead
Prepare the dough through the first rise, then cover and refrigerate it for up to 24 hours; chilled dough is easier to roll and the slow rise deepens the flavor. Bring it back to room temperature before cutting and proofing. You can also fry the doughnuts plain, freeze them, then thaw and glaze the day you serve.
Storage
Store cooled doughnuts in an airtight container at room temperature for up to 2 days; refresh in the microwave for 5-10 seconds to revive the soft crumb. Don't refrigerate, which dries them out. Unglazed doughnuts can be frozen for up to 1 month, then thawed and glazed.
Variations
Cinnamon-Sugar Doughnuts
Skip the glaze entirely. While the doughnuts are still warm, toss each one in a bowl of 150 g/¾ cup granulated sugar mixed with 1 tablespoon ground cinnamon until fully coated.
Chocolate-Glazed
Swap the vanilla glaze for a chocolate one: whisk 180 g/1½ cups powdered sugar, 25 g/¼ cup cocoa powder, 45 ml/3 tbsp milk, 15 g/1 tbsp melted butter, and ½ tsp vanilla until glossy and pourable.
Dairy-Free Doughnuts
Use unsweetened plant milk such as oat or soy in place of dairy milk, and a vegan butter block in the dough and glaze. The crumb stays soft and light; just keep the frying temperature steady at 350°F.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Questions fréquentes
Why did my doughnuts turn out greasy?
Greasy doughnuts almost always mean the oil was too cool. Below 175°C/350°F the dough sits in the fat and soaks it up instead of quickly forming a sealed crust. Use a thermometer, fry in small batches, and let the oil climb back up to temperature between rounds.
Can I bake these doughnuts instead of frying them?
You can, though the texture changes: baked doughnuts are more like a soft roll than the crisp-shelled fried kind. Arrange the proofed doughnuts on a lined tray and bake at 190°C/375°F for 9-11 minutes, then brush with melted butter before glazing.
What is the best oil for frying doughnuts?
A neutral oil with a high smoke point works best: canola, vegetable, sunflower, or peanut oil. They won't add off-flavors and stay stable at frying temperature, so your doughnuts brown evenly and cook through.
How should I store leftover doughnuts?
Doughnuts are at their peak the day they're fried. Keep leftovers in an airtight container at room temperature for up to 2 days, and warm them in the microwave for a few seconds to soften. Avoid the fridge, which dries them out fast.
Can I make the dough ahead of time?
Yes. After the first rise, cover the dough and refrigerate it overnight. Let it come to room temperature, then roll, cut, and proof as usual; the chilled dough is easier to handle and the slow, cold rise gives the doughnuts a deeper flavor.
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