Breads & Doughs

Easy Beignets Recipe (Baked Not Fried)

4.59 from 532 votes
Indulge in warm, fluffy beignets—baked to golden perfection! This easy recipe is a delicious treat for breakfast, a snack, or dessert, with a sweet powdered sugar finish.
A heaping plate of lightly golden, fluffy Beignets dusted with powdered sugar.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My Easy Beignets Recipe delivers all the deliciousness of the classic French treat—without the frying! Light, fluffy, and baked to perfection, these beignets are perfect for any time of day. 

  • Quick and Simple: No frying needed—just bake for a healthier, lower calories, and mess-free treat.
  • Golden and Fluffy: Light dough baked to perfection with a buttery, melt-in-your-mouth texture.
  • Versatile: Perfect for breakfast, a sweet snack, or dessert.
  • Sweetly Satisfying: Coated with powdered sugar for that irresistible finishing touch.

IMPORTANT NOTE: This recipe was improved and updated on 4/6/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, how to fry beignets, answers to the most frequently asked questions, and Pro Chef Tips.

Over my 20 years as a professional baker, I’ve mastered yeasted doughs and have found creative ways to make them, like baking instead of deep frying. While you can certainly fry these beignets if you prefer, I promise you won’t miss the oil. By brushing them with butter fresh from the oven and sprinkling with powdered sugar, you’ll get the foolproof bakery-style indulgent result at home—without the added oil!

Bold Bakers Loved This!

“Thank you so much for this recipe. Worked with yeast for the first time today and enjoyed it thoroughly. Came out perfectly well. ” — Sandhya

“Great recipe! I made half at night for dessert after Jambalya, then
the next morning, the other half for breakfast. Second half was crispier than first half. Loved them. First time ever having beignets.” –Greyhound

“Yummy recipe tastes almost exactly liked fried ones and they’re easy to make” — Gabrielle G

IMPORTANT NOTE: This recipe was improved and updated on 4/6/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, how to fry beignets, answers to the most frequently asked questions, and Pro Chef Tips.

Table of Contents

A heaping plate of Baked Beignets dusted with powdered sugar, served with two cups of coffee.

What are Beignets?

Beignets are fluffy, soft pastries, traditionally fried but easily made in a baked version. Here’s what makes them special:

  • Yeasted Dough: Soft and airy texture, perfect for biting into.
  • Sweet Finish: Generously dusted with powdered sugar for that irresistible sweetness.
  • Fried or Baked: Traditionally fried, but baked versions are just as delicious with no added oil.
  • Popular Treat: Love at first bite! A favorite for breakfast, snacks, or dessert, especially in places like New Orleans.

Beignets trace their origins to France, where they were first made as a simple fried dough pastry. They became a beloved treat in New Orleans, where French settlers brought the recipe. Over time, they’ve become a staple of Creole cuisine, often enjoyed at iconic spots like Café du Monde.

Tools You Need

Ingredients and Substitutes

Ingredients of Easy Beignets Recipe

Bread Flour

  • Bread flour (aka “strong flour”) has a protein content of around 12%-14% which provides extra gluten strength, resulting in a chewier, more elastic dough that gives beignets a desirable texture.
  • Substitute:

Active Dry Yeast

  • Active dry yeast leavens the dough, allowing it to rise and become light and airy. Sponge it in the lukewarm liquid that is used for this recipe for 5 to 10 minutes or until frothy then combine this yeast mixture with the rest of the ingredients.
  • Substitute:
    • For every 1 teaspoon of active dry yeast, use about ¾ teaspoon of instant yeast which does not need sponging and can be added into flour, without direct touch with salt.

Granulated Sugar

  • Sweetens the dough and helps the yeast activate by feeding it.
  • Substitute:
    • Coconut Sugar for a lower glycemic option.
    • Honey or Maple Syrup (use 3/4 cup for 1 cup of sugar, but this may affect texture).

Salt

  • Balances sweetness, enhances flavor, and strengthens the dough structure.

Butter

  • Adds richness, moisture, and flavor to the dough, making it tender.
  • Substitute: Avocado oil, coconut oil, or dairy-free butter for a completely dairy-free alternative. I do not recommend canola oil, which is highly processed and inflammatory.

Whole Milk

Powdered Sugar

  • Adds a sweet finishing touch and helps create the classic look of beignets.
  • Substitute:
    • Powdered Erythritol or Monk Fruit Sweetener for a sugar-free version.
    • You can make it at home using my recipe: Cornstarch and Granulated Sugar (blend them for a powdered sugar substitute).

How to Make Beignets

Making the Beignet Dough

  1. Mix dry ingredients: In a large bowl, mix water, sugar, and yeast and let sit 5-10 minutes, until foaming.
  2. Mix wet ingredients: In a small bowl, whisk the eggs, salt, vanilla extract and evaporated milk together.
  3. Add egg mixture to yeast mix and whisk together.
  4. Add butter and flour: Stir in the melted butter, followed by the bread flour.
  5. Form a dough: Using a spatula or your hand bring the dough together into a ball. You will notice that this dough will be a little sticky, that’s ok.
  6. Drizzle a little oil in the bowl and coat the bowl and dough.
  7. Bulk fermentation: Cover with plastic wrap and a kitchen towel and allow to proof at room temperature for about 2 hours, or until doubled in size. (After the two hours if you don’t plan to bake then place in refrigerator overnight)
Step-by-step instructions on how to make Easy Beignest: bulk ferment the dough until doubled in size.

Baking the Beignets

  1. Line a baking tray with parchment and set aside.
  2. Shape the dough: Roll dough on a floured surface to ¼-inch thickness and cut 1 ½-inch squares. (This is easy to do with a pizza cutter.)
Shape the beignet dough: Roll dough on a floured surface to ¼-inch thickness and cut 1 ½-inch squares.

  1. Final proof: Place the squares on a large baking sheet 1-inch apart. Cover loosely with cling wrap and a kitchen towel and let the dough proof at a warm place for about 45 minutes at room temperature.
  2. Toward the end of proofing preheat the oven to 350℉ (180℃) 
  3. Bake: Brush each square lightly with egg wash and bake for 12-15 minutes, or until golden brown.
  4. While the beignets are still warm, brush them with the melted butter and generously dust with powdered sugar.
While the beignets are still warm, brush them with the melted butter and generously dust with powdered sugar.

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

  • Use Bread Flour for a Chewy Texture: Bread flour gives beignets a chewy and airy texture, which is key for that perfect bite. The higher gluten content helps the dough rise beautifully.
  • Let the Dough Rest: Allow the dough to rest until it has doubled in size and feels lighter. When poked, it should not spring back right away. This ensures your beignets are airy and fluffy once baked.
  • Use a stand mixer if preferred. You can also use a stand mixer with a dough hook and a bowl of a stand mixer to make the mixing process easier and more efficient.
  • Brush with Butter for Extra Flavor: After baking, brush the beignets with melted butter while they’re still hot. This not only enhances the flavor but also helps the powdered sugar adhere better.
  • Generously Dust with Powdered Sugar: Beignets are all about that powdered sugar coating. Don’t be shy—generously dust them right before serving to create that signature sweet finish.
  • Serve Immediately for the Best Taste: Beignets are best enjoyed fresh out of the oven. They are crispy on the outside and soft inside when served warm, so enjoy them right away for the ultimate experience.

Make Ahead and Storage In Instructions

Make-Ahead:

  • Dough:
    • You can make the dough ahead of time. After mixing, let it rise, then cover and refrigerate for up to 24 hours. Let it come to room temperature before shaping and baking.
  • Baked Beignets:
    • Bake the beignets, let them cool, and store them in an airtight container at room temperature for up to 2 days.

Storage:

  • Room Temperature:
    • Keep beignets in an airtight container for up to 2 days. Reheat in a 300°F oven for a few minutes to refresh.
  • Freezing:
    • After baking, let the beignets cool completely. Freeze them in a single layer for up to 1 month. To reheat, bake from frozen at 350°F for 5-7 minutes until warmed through.

How to Fry Beignets

  • Heat the Oil:
    • Heat oil in a deep pot or fryer over medium-high heat to 360°F (182°C). Use a thermometer to ensure the oil is at the right temperature for frying.
  • Prepare the Dough:
    • Roll the dough onto a lightly floured surface and cut into squares or rectangles.
  • Fry in Batches:
    • Gently drop beignets into the hot oil, frying 2-3 at a time. Fry for 2-3 minutes per side until golden brown and puffed.
  • Drain the Beignets:
    • Remove with a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
  • Dust with Powdered Sugar:
    • Dust warm beignets generously with powdered sugar.
  • Serve Immediately:
    • Like doughnuts, they taste best when served fresh and warm.
A close-up shot at two-stacked beignets shows the bubbly inside.

FAQs

What is the best flour for beignets?

  • The best flour for beignets is bread flour. It has a higher protein content, which helps develop more gluten, resulting in a chewy, airy texture.
  • While you can use all-purpose flour, bread flour gives beignets the authentic, fluffy, and tender bite.

What are beignets filled with?

  • Traditional New Orleans beignets are not typically filled with anything. They are light, pillowy dough squares that are deep-fried or baked and dusted with powdered sugar.
  • However, variations can include fillings such as chocolate, fruit, or cream.

What is the difference between a donut and a beignet?

  • Shape: Donuts are usually ring-shaped, while beignets are typically square or rectangular.
  • Texture: Beignets tend to be more puffy and airy, while donuts can have a denser, slightly cake-like texture.
  • Preparation: Beignets are often fried, and their dough is lighter. Donuts usually have a sweeter dough and may be baked or fried.

Why are my beignets not fluffy?

If your beignets aren’t fluffy, it could be due to:

  • Inactive yeast: Make sure your yeast is fresh and active.
  • Insufficient rising time: Let the dough rise until it has doubled in size and feels light to the touch.
  • Overworking the dough: Handle the dough gently to avoid deflating the air pockets.

What is the difference between French beignets and New Orleans beignets?

  • French beignets: In France, beignets are typically a lighter, more delicate pastry that can be filled with fruit or cream and sometimes served as part of a dessert or breakfast.
  • New Orleans beignets: These are a New Orleans classic, often associated with Café du Monde. They are square, fried, and dusted with powdered sugar. They are typically not filled and have a thicker, airier texture compared to French versions.

Watch The Recipe Video!

Baked Easy Beignets

4.59 from 532 votes
A heaping plate of lightly golden, fluffy Beignets dusted with powdered sugar.
Learn how to make my easy beignets recipe with light, fluffy dough—baked instead of deep fried! Perfect for breakfast, a snack, or dessert.
Author: Gemma Stafford
Servings: 8 servings
Prep Time 20 minutes
Cook Time 15 minutes
Proof for 2 hours 45 minutes
Total Time 3 hours 20 minutes
A heaping plate of lightly golden, fluffy Beignets dusted with powdered sugar.
Learn how to make my easy beignets recipe with light, fluffy dough—baked instead of deep fried! Perfect for breakfast, a snack, or dessert.
Author: Gemma Stafford
Servings: 8 servings

Ingredients

  • ¾ cups (6 fl oz/170 ml) lukewarm water
  • cup (2 ½ oz/75 g) granulated sugar
  • 1 teaspoon active dry yeast
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • ½ cup (4 fl oz/120 ml) evaporated milk*
  • 2 tablespoons (1 oz/28 g) butter, melted
  • 3 ½ cup (1 lb 2 oz/ 525 g) bread flour
  • egg wash
  • 3 tablespoons (1 ½ oz/45 g) butter, melted
  • powdered sugar for dusting

Instructions

Making the Beignet Dough

  • In a large bowl, mix water, sugar, and yeast in a large bowl and let sit 5-10 minutes, until foaming.
  • In a small bowl, whisk the eggs, salt, vanilla extract and evaporated milk together.
  • Add egg mixture to yeast mix and whisk together.
  • 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.
  • Drizzle a little oil in the bowl and coat the bowl and dough.
  • Cover with plastic wrap and a kitchen towel and allow to proof at room temperature for a about 2 hours, or until doubled in size. (After the two hours if you don't plan to bake then place in refrigerator overnight)

Baking the Beignets

  • Line a baking tray with parchment and set aside.
  • Roll dough to ¼-inch thickness and cut 1 ½-inch squares. (This is easy to do with a pizza cutter.)
  • Place the squares on the baking tray 1-inch apart. Cover loosely with cling wrap and a kitchen towel and let the dough proof for about 45 minutes at room temperature.
  • Toward the end of proofing preheat the oven to 350℉ (180℃)
  • Brush each square lightly with egg wash and bake for 12-15 minutes, or until golden brown.
  • While the beignets are still warm, brush them with the melted butter and generously dust with powdered sugar.

Recipe Notes

  • Use Bread Flour for a Chewy Texture: Bread flour gives beignets a chewy and airy texture, which is key for that perfect bite. The higher gluten content helps the dough rise beautifully.
  • Let the Dough Rest: Allow the dough to rest until it has doubled in size and feels lighter. When poked, it should not spring back right away. This ensures your beignets are airy and fluffy once baked.
  • Use a stand mixer if preferred. You can also use a stand mixer with a dough hook and a bowl of a stand mixer to make the mixing process easier and more efficient.
  • Brush with Butter for Extra Flavor: After baking, brush the beignets with melted butter while they’re still hot. This not only enhances the flavor but also helps the powdered sugar adhere better.
  • Generously Dust with Powdered Sugar: Beignets are all about that powdered sugar coating. Don’t be shy—generously dust them right before serving to create that signature sweet finish.
  • Serve Immediately for the Best Taste: Beignets are best enjoyed fresh out of the oven. They are crispy on the outside and soft inside when served warm, so enjoy them right away for the ultimate experience.
  • WW SmartPoints: 11
    WW PlusPoints: 9
Nutrition Facts
Baked Easy Beignets
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.

 

4.59 from 532 votes (458 ratings without comment)
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Kayla
Kayla
5 years ago

How would I go about adding in cinnamon and almond extract to this recipe? How much should I add? I know that this really depends on my taste but I still would like your opinion.

Jelly
Jelly
5 years ago

I attempted to make a half batch of these with all purpose flour but the dough was so sticky that I pretty much had to use the full amount of flour. An hour into the rise, almost nothing had happened so I mixed in more yeast and did another 2hrs of rising. I was worried that the proportions would be too far off but they still turned out delicious! Just wanted to share my experience with AP flour; you may need to make drastic adjustments to get the dough to the correct consistency but it all worked out!

Ebtihal Alawami
Ebtihal Alawami
5 years ago

Hey Gemma.. thank you for the great recipe!! It turned out absolutely amazing and delicious!!! Is there a substitute you would recommend for the egg? Having egg shortage during quarantine????????‍♀️

Emily
Emily
4 years ago

As a college student, I’m always looking for simple and fun recipes to try. This turned out to be a really fun experience! The dough was a bit sticky but I used a spatula and added a tiny bit of extra flour to make my life easier! This recipe was awesome! However, I did have to adjust some things. My first batch was baked in the center of my oven (conventional oven) at 350 degrees Fahrenheit; after 15 minutes of baking, the beignets had a dark browning on the bottom and pale on top. So I decided to bake the… Read more »

Dodo
Dodo
4 years ago

The taste is perfect and the texture exactly like I remember from when I tried them in Paris.
But making this dough was honestly quite the struggle. I dont know why, but when I followed the recipe exactly as shown it didn’t work at all – the dough just stayed far too sticky to work with until I added a substantial amount of flour and kneaded it with my kitchenaid for 5-10 minutes. And even still it didn’t really get any easier to work with.
So the taste was perfect, but I dont think I’ll make these beignets again. 😉

Sandhya
Sandhya
5 years ago

Hi Gemma, thank you so much for this recipe. Worked with yeast for the first time today and enjoyed it thoroughly. Came out perfectly well. Joy in these times of lockdown.

Anita
Anita
5 years ago

Can instant yeast be used in equal parts in place of the active dry yeast?

BAkerLaDy
BAkerLaDy
5 years ago

how many does it make?

Susan
Susan
2 months ago

Delicious and easy to make!

Susan
Susan
2 months ago

This worked exactly as written, thanks!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, best-selling cookbook author, and the creator of Bigger Bolder Baking and the Bold Baking Network. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 1000+ videos on YouTube, Instagram, Facebook, or TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 authority for everything baking.

 

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