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

There’s a special kind of magic in biting into a warm, fluffy donut, its delicate exterior giving way to a soft, airy interior, all enveloped in a sweet, spiced cinnamon glaze. Welcome to your ultimate kitchen adventure: creating perfect French-style Beignets Sucrés au Glaçage à la Cannelle (Sweet Cinnamon-Glazed Donuts) from scratch.

Far more than just a fried doughnut, these beignets are a celebration of texture and aroma. The process is a rewarding journey of baking science and simple pleasure, resulting in a treat that fills your home with the comforting scents of yeast, vanilla, and warm cinnamon. Forget the donut shop line; with this detailed, beginner-friendly guide, you’ll master the art of creating bakery-quality cinnamon-glazed donuts in your own kitchen. We’ll walk through every step, from proofing the yeast to achieving that signature crackly glaze, ensuring your success. Get ready to impress yourself and everyone lucky enough to taste them.

Gathering Your Ingredients for Cinnamon Bliss

The secret to sublime beignets lies in the quality and precision of your ingredients. Using fresh, simple components makes all the difference. Here’s what you’ll need, divided for the dough and the iconic glaze.

For the Beignet Dough:

• 375g (3 cups) All-Purpose Flour: The foundation. Spoon and level it for accuracy.
• 50g (¼ cup) Granulated Sugar: For a touch of sweetness and to feed the yeast.
• 7g (1 packet / 2 ¼ tsp) Active Dry Yeast: The leavening star that creates the airy pockets.
• 120ml (½ cup) Warm Whole Milk: Around 110°F (43°C) – warm to the touch, not hot.
• 2 Large Eggs: At room temperature, for richness and structure.
• 56g (4 tbsp) Unsalted Butter: Softened, for tender, flavorful dough.
• 1 tsp Fine Sea Salt: Balances the sweetness.
• 1 tsp Pure Vanilla Extract: For aromatic depth.
• Vegetable or Canola Oil for Frying: A neutral oil with a high smoke point.

For the Cinnamon Glaze:

• 250g (2 cups) Confectioners’ Sugar (Icing Sugar): Sifted to avoid lumps.
• 60-80ml (4-5 tbsp) Whole Milk or Cream: For a rich, spreadable consistency.
• 1 ½ tsp Ground Cinnamon: The warm, defining spice.
• 1 tsp Pure Vanilla Extract: To complement the cinnamon.
• A pinch of Salt: To elevate all the flavors.

Step-by-Step Guide to Perfect Cinnamon-Glazed Donuts

Follow these numbered steps carefully. Patience is your most important ingredient here!

Part 1: Making the Dough & First Rise

Step 1: Activate the Yeast
In the bowl of a stand mixer, combine the warm milk and a pinch of the granulated sugar. Sprinkle the yeast over the top and gently stir. Let it sit for 5-10 minutes until it becomes frothy and creamy. This “proofing” step confirms your yeast is alive and ready.

Step 2: Create the Dough Base
Add the eggs, remaining sugar, softened butter, vanilla, and salt to the yeast mixture. Using the paddle attachment, mix on low until just combined. Gradually add about half of the flour until a wet batter forms.

Step 3: Knead to Perfection
Switch to the dough hook attachment. With the mixer on medium-low speed, gradually add the remaining flour. Knead for 5-7 minutes until the dough is smooth, elastic, and just slightly tacky but pulls away from the sides of the bowl. If kneading by hand, turn onto a floured surface and knead for 8-10 minutes.

Step 4: The First Rise
Place the dough in a lightly oiled bowl, turning it to coat. Cover tightly with plastic wrap or a damp kitchen towel.
Pro Tip: Place the bowl in a warm, draft-free spot (like an off oven with the light on). Let it rise for 1-1.5 hours, or until doubled in size. This slow rise develops flavor.

Part 2: Shaping, Second Rise & Frying

Step 5: Shape the Donuts
Punch down the risen dough to release air. Turn it out onto a lightly floured surface. Roll the dough out to about ½-inch thickness. Using a 3-inch round cutter (or a glass), cut out donut shapes. Use a smaller cutter (or bottle cap) for the holes. Gather scraps, re-roll gently, and cut more donuts.

Step 6: The Crucial Second Rise
Place the cut donuts and holes on parchment-lined baking sheets, spacing them apart. Cover loosely and let them rise again (proof) for 30-45 minutes. They will become noticeably puffy. This second rise ensures an ultra-light texture.

Step 7: Fry to Golden Brown
While the donuts proof, heat 2-3 inches of oil in a heavy-bottomed pot (like a Dutch oven) to 350°F (175°C). Use a thermometer for accuracy. Carefully add 2-3 donuts at a time, avoiding crowding. Fry for 1-2 minutes per side until deep golden brown. Drain on a wire rack set over a paper towel-lined tray. Let cool slightly before glazing.

Part 3: The Signature Cinnamon Glaze

Step 8: Whisk the Glaze
While the donuts cool, make the glaze. In a medium bowl, sift the confectioners’ sugar and cinnamon together. Whisk in the vanilla, salt, and milk, one tablespoon at a time, until you achieve a smooth, thick but pourable consistency.

Step 9: The Glazing Ritual
Dip the top of each warm (not hot) donut into the glaze, twisting slightly for an even coat. Lift, allow excess to drip off for a moment, then place back on the wire rack. The glaze will set slightly as it cools. Enjoy immediately for a gooey experience, or let set for a crisp shell.

Pro Tips for Flawless Cinnamon-Glazed Donuts

• Temperature is Key: Too-hot milk will kill the yeast; too-cold milk won’t activate it. Aim for bathwater temperature. Similarly, maintaining consistent oil temperature is crucial for even cooking without greasiness.
• Don’t Skip the Rises: Rushing the proofing times is the main cause of dense donuts. Let the yeast do its work for the characteristic light, airy texture.
• Fry Smart: Don’t overcrowd the pot, as it will drastically lower the oil temperature. Adjust heat as needed to keep it at 350°F.
• Glaze When Warm: Glazing while the donuts are slightly warm helps the icing adhere and melt into the surface beautifully.
• Flavor Variations: Add a pinch of nutmeg or cardamom to the dough. For the glaze, replace 1 tbsp of milk with maple syrup for a cinnamon-maple twist.

Conclusion: Share the Sweetness

Congratulations! You’ve just mastered the art of the homemade Cinnamon-Glazed Donut (Beignet Sucré). This process, from the first froth of yeast to the final glossy drizzle, is more than just baking it’s a creation of joy. The reward is incomparable: a donut that’s fresher, tastier, and made with more love than any store-bought version.

So, put on the coffee, dust off your apron, and dive in. This recipe is your gateway. Once you’ve savored the classic cinnamon glaze, a world of variations awaits chocolate dips, fruit dustings, or simple snowy powdered sugar. But the timeless combination of sweet dough and spiced cinnamon is hard to beat.

Don’t keep this triumph to yourself. Share these warm, glazed delights with family and friends. We promise, the look on their faces will be worth every minute. Now, it’s your turn to fry, glaze, and devour. Happy baking!