Breads & Doughs

Homemade Beignets (Baked Not Fried)

4.48 from 152 votes
Learn how to make my Homemade Beignets, traditionally deep fried, but I'll show you how to make this easy dough and bake them to perfection!
Homemade Beignets (Baked not Fried)- why fry when you can make beautiful light and fluffy baked Beignets.

Hi Bold Bakers!

I was reading through the comments on my YouTube channel and one dessert I saw requested time and time again was Beignets. It’s a yeasted doughy treat coated in powdered sugar and fried. However mine have a Big & Bold twist since they are baked, not fried.

Beignets are very popular in Creole cuisine. A lot of us know Beignets because of the the famous Cafe Du Monde restaurant in new Orleans where people flock from all over the world to try the famous sweet dough.

I have not been (yet) to Cafe Du Monde. But I have been to Disneyland where I have enjoyed my fair share of Mickey Mouse-shaped Beignets. They also made an appearance in Disney’s Princess and the Frog where Tiana served them at the diner.

Just because I don’t fry my Beignets, that doesn’t mean they aren’t delicious. However I want to give them a little extra something something before serving so I brush them generously with butter and sift over powdered sugar.

If you like the idea of popular desserts that are baked instead of fried then check out my Baked Churros and Baked Donuts recipes.

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Beignets are a yeasted dough, similar to donuts. You can easily mix the dough by hand, no machine needed.

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You can make this Beignet dough in advance and store it in the fridge for up to 2 days.

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They still have a lot of flavor but without the frying. Serve them fresh out of the oven coated in icing sugar.

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Watch The Recipe Video!

Homemade Beignets (Baked Not Fried)

4.48 from 152 votes
Learn how to make my Homemade Beignets, traditionally deep fried, but I'll show you how to make this easy dough and bake them to perfection!
Author: Gemma Stafford
Servings: 8 servings
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Learn how to make my Homemade Beignets, traditionally deep fried, but I'll show you how to make this easy dough and bake them to perfection!
Author: Gemma Stafford
Servings: 8 servings

Ingredients

  • ¾ cups (6oz/170g) lukewarm water
  • cup (2 ½ oz/75g) granulated sugar
  • 1 heaped teaspoon active dry yeast
  • 1 egg , slightly beaten
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • ½ cup (4oz/115g) evaporated milk*
  • 3 ½ cup (18oz/ 525g) bread flour
  • 2 tablespoons (1oz/30g) butter, melted
  • confectioner's sugar for dusting
  • 2 tablespoons (1oz/30g) butter, melted

Instructions

  • Mix water, sugar, and yeast in a large bowl and let sit 5-10 minutes.
  • In a medium bowl, whisk the eggs, salt, vanilla extract and evaporated milk together.
  • Add egg mixture to yeast mixture and mix.
  • Stir in the melted butter, followed by the bread flour.
  • Using a spatula or your hand bring the dough together into a ball (I like to use my hand so you can feel whats going on). You will notice that this dough will be a little sticky, that's ok.
  • Coat a large bowl with oil, place dough in bowl and cover with plastic wrap.
  • Let rise at least 2 hours or place in refrigerator overnight.
  • Preheat oven to 350oF (180oC).
  • Roll dough to ¼-inch thickness and cut 1 1/2 inch squares. (This is easy to do with a pizza cutter.)
  • Place the squares on a baking sheet lined with parchment paper 1 inch apart and let the dough proof for about 45 minutes.
  • Brush each square lightly with milk and bake for 12-15 minutes, or until golden brown.
  • While the beignets are still warm, brush them with butter and generously dust with icing sugar.

Recipe Notes

WW SmartPoints: 11
WW PlusPoints: 9
Evaporated milk: you can replace it with milk and add 2 tablespoons extra of sugar
Nutrition Facts
Homemade Beignets (Baked Not Fried)
Amount Per Serving (2 g)
Calories 332 Calories from Fat 63
% Daily Value*
Fat 7g11%
Cholesterol 41mg14%
Sodium 319mg14%
Carbohydrates 56g19%
Sugar 17g19%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments & Reviews

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newest oldest most useful
Jeanean Gordon
Guest
Jeanean Gordon
19 days ago

Hi. Condensed or Evaporated milk?

Teresa
Guest
1 month ago

can you freeze what you don’t use and reheat them later

Melissa Arnott
Guest
Melissa Arnott
2 months ago

Hello. My son is gf can – could you tell me the best flour to use?

Mashaal
Guest
Mashaal
2 months ago

Hi is it okay to use pizza yeast? It’s all I have at home right now

Member
4 months ago

Hi Gemma,

Would like to know what’s bread flour? Is it any different from apf
Also can i skip the egg?

Member
Maryum Khalid
4 months ago

And I also tried making micky beignets, shared the photo too

Member
Maryum Khalid
4 months ago

I made baked beignets 1st time;they came out delicious, I always fried them ,and from now I will always bake them bcoz it’s easy and big n bold . Keep sharing wonderful recipes.

Labelab
Member
Labelab
5 months ago

Are these beignets crisp on the outside or more like a donut texture? xx

Sabahat
Guest
Sabahat
5 months ago

What if i dont have evaporated milk? ?

Irem
Guest
Irem
9 months ago

Hi. My first time working with dough, yeasted or unyeasted! I think I made a mess of the thing. The dough stick to my hand and it was really hard to take it off. The bowl was not clean at the end so I know I was not on the right track. Any ideas why it was super sticky? Any warnings for my next time? (I haven’t baked them yet so I don’t know how it’ll turn out but the dough making process was a mess.)

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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