Beignets Sucrés au Glaçage à la Cannelle: Your Guide to the Perfect Cinnamon-Glazed Donut

A Taste of Sweet, Airy Perfection

Close your eyes and imagine: a pillow of warm, fried dough, impossibly light and airy, that yields with a gentle tear. It’s coated in a shimmering, sweet glaze infused with the warm, comforting spice of cinnamon. This is not just any donut; this is the Beignet Sucré au Glaçage à la Cannelle a French pastry that elevates the simple joy of fried dough into an art form.

While the classic New Orleans-style beignet is famously buried under a mountain of powdered sugar, this version offers a more refined, yet equally decadent, experience. The glossy cinnamon glaze drapes over the warm beignet, creating a crisp, sweet shell that gives way to a soft, ethereal interior. In this exclusive guide, we will demystify the process of creating these heavenly pastries in your own kitchen. From the science of the dough to the secrets of a perfect glaze, you’ll learn how to master the art of the perfect Cinnamon Glazed Beignet.

The Soul of the Beignet: Understanding the Dough

The foundation of any great beignet is its dough. Unlike a standard bread dough, a beignet dough is enriched, meaning it contains butter, eggs, and milk. These ingredients contribute to a tender crumb, a rich flavor, and a beautiful golden-brown color when fried.

The key to achieving that signature airy, hollow interior lies in the leavening agents. Our recipe uses a combination of active dry yeast for a slow, flavorful rise and a touch of baking powder for an extra lift during frying. This dynamic duo ensures your beignets are never dense or heavy.

Crucial Tips for the Dough:

• Temperature Matters: Your milk and eggs should be at room temperature to activate the yeast properly without killing it.
• Kneading is Key: Don’t skimp on kneading. This develops the gluten network, which is essential for trapping the gases produced by the yeast. This is what creates those beautiful, large air pockets.
• The Perfect Rise: Patience is a virtue. Allow the dough to rise in a warm, draft-free place until it has doubled in size. This slow fermentation is where the complex, delicious flavors develop.

Crafting the Crown Jewel: The Cinnamon Glaze

The glaze is what transforms a simple fried dough into a Beignet Sucré au Glaçage à la Cannelle. It’s a simple mixture, but the technique matters.

A classic glaze for these beignets is made with confectioners’ sugar, milk or cream, and a generous amount of ground cinnamon. The magic happens when you dip the warm, not piping hot, beignets into the glaze. The residual heat helps the glaze set almost immediately, creating a thin, crisp, and crackly shell that contrasts wonderfully with the soft interior.

For an even more profound cinnamon flavor, you can infuse the milk with a cinnamon stick before making the glaze. This adds a layer of warm, woody notes that ground cinnamon alone cannot provide.

A Step-by-Step Guide to Homemade Cinnamon Glazed Beignets

Follow this detailed recipe to create approximately 24 beignets that are sure to impress.

Ingredients for the Beignet Dough:

• 3 ½ cups (435g) All-Purpose Flour, plus more for dusting
• ⅓ cup (65g) Granulated Sugar
• 2 ¼ tsp (one ¼ oz. packet) Active Dry Yeast
• 1 tsp Baking Powder
• 1 tsp Salt
• ¾ cup (180ml) Whole Milk, lukewarm
• 2 large Eggs, at room temperature
• ¼ cup (57g) Unsalted Butter, softened
• 1 tsp Pure Vanilla Extract
• Vegetable or Canola Oil, for frying (about 6-8 cups)

Ingredients for the Cinnamon Glaze:

• 3 cups (360g) Confectioners’ Sugar, sifted
• ⅓ cup (80ml) Whole Milk or Heavy Cream, plus more as needed
• 1 ½ tsp Ground Cinnamon
• 1 tsp Pure Vanilla Extract
• A pinch of Salt

Cooking Instructions:

Part 1: Making the Dough

1. Activate the Yeast: In the bowl of a stand mixer, whisk together the lukewarm milk and a teaspoon of the granulated sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes foamy.
2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, the remaining sugar, baking powder, and salt.
3. Make the Dough: To the yeast mixture, add the eggs, softened butter, and vanilla extract. Attach the dough hook to your mixer. With the mixer on low, gradually add the flour mixture until a shaggy dough forms.
4. Knead: Increase the speed to medium and knead for 5-7 minutes. The dough should be soft, slightly sticky, and pull away from the sides of the bowl. If it’s too sticky, add a tablespoon of flour at a time.
5. First Rise: Place the dough in a lightly greased bowl, turning it to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

Part 2: Shaping and Frying

1. Prepare for Frying: While the dough is rising, pour oil into a large, heavy-bottomed pot (like a Dutch oven) to a depth of about 3 inches. Heat the oil over medium heat to 350°F (175°C). Use a candy thermometer for accuracy. Line a baking sheet with a wire rack set over paper towels.
2. Roll and Cut: Once risen, punch down the dough. Turn it out onto a lightly floured surface and roll it into a large rectangle, about ½-inch thick. Using a sharp knife or a pizza cutter, cut the dough into 2×2-inch squares or diamonds.
3. Fry to Perfection: Carefully lower a few dough squares into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, flipping once, until they are puffed up and golden brown on all sides.
4. Drain: Use a slotted spoon or spider strainer to transfer the fried beignets to the wire rack. Allow them to cool for a minute or two while you fry the next batch.

Part 3: The Cinnamon Glaze and Final Assembly

1. Make the Glaze: While the beignets are cooling slightly, whisk together the sifted confectioners’ sugar, milk, ground cinnamon, vanilla extract, and pinch of salt in a medium bowl. The glaze should be thick but pourable. If it’s too thick, add a teaspoon of milk at a time. If it’s too thin, add a bit more sugar.
2. The Grand Finale: Once the beignets are still warm but not scorching hot, dip the top of each one into the cinnamon glaze. You can also drizzle the glaze over them for a more rustic look.
3. Serve Immediately: Beignets Sucrés au Glaçage à la Cannelle are best enjoyed fresh, warm, and ideally with a cup of strong coffee or a glass of cold milk.

Conclusion: Share the Sweetness

Mastering the Beignet Sucré au Glaçage à la Cannelle is a rewarding culinary achievement. It’s a process that engages all the senses—from the tactile pleasure of kneading the dough to the incredible aroma of cinnamon and fried pastry filling your kitchen. These beignets are more than just a dessert; they are a gesture of love, perfect for a leisurely weekend breakfast, a festive brunch, or a special treat to share with friends and family.

So, roll up your sleeves, embrace the joy of from-scratch baking, and fill your home with the unforgettable scent of sweet, cinnamon-glazed perfection.