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Homemade Beignets (Baked not Fried)- why fry when you can make beautiful light and fluffy baked Beignets.

Homemade Beignets (Baked Not Fried)

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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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4.61 from 46 votes
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Homemade Beignets (Baked Not Fried)
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Servings: 8 servings
Calories: 332 kcal
Author: Gemma Stafford
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
  1. Mix water, sugar, and yeast in a large bowl and let sit 5-10 minutes.
  2. In a medium bowl, whisk the eggs, salt, vanilla extract and evaporated milk together.
  3. Add egg mixture to yeast mixture and mix.
  4. Stir in the melted butter, followed by the bread flour.
  5. 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.
  6. Coat a large bowl with oil, place dough in bowl and cover with plastic wrap.
  7. Let rise at least 2 hours or place in refrigerator overnight.
  8. Preheat oven to 350oF (180oC).
  9. Roll dough to ¼-inch thickness and cut 1 1/2 inch squares. (This is easy to do with a pizza cutter.)
  10. Place the squares on a baking sheet lined with parchment paper 1 inch apart and let the dough proof for about 45 minutes.
  11. Brush each square lightly with milk and bake for 12-15 minutes, or until golden brown.
  12. 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*
Total Fat 7g 11%
Cholesterol 41mg 14%
Sodium 319mg 13%
Total Carbohydrates 56g 19%
Sugars 17g
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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229 Comments

Write a Comment and Review

  1. Az Zahra Metasophia Hanifa on October 4, 2018 at 7:47 am

    Hi Gemma. Sorry i wanna ask again. Every time i bake the beignets, they are never golden brown in color. I always brush the tops with milk l, i also bake them at 180c for 15mins but they always come out white. The texture and taste are always good, though even though they are white. . I tried to bake them for 5-10mins longer but still they never browned like yours, just a little bit brown on the edges of the beignets placed on the corners. Im afraid if i bake them longer they will dry out. Is it ok or did i do something wrong? How hard the outer of the beignets should be?

    Thank you 😊

    • Gemma Stafford on October 5, 2018 at 7:31 am

      Hi there,
      I am not too sure what the issue is. These should bake more or less evenly.
      I am wondering about your oven, the type of oven, and the control you have over the temperature. I think you could turn up your oven a touch, it may be running a bit cool. If it is an OTG then there may be other issues. Try raising the temperature, even 10C/20F will make a difference.
      I hope this is of help,
      Gemma 🙂

  2. Skylar on September 21, 2018 at 5:31 am

    Hi Gemma! I would love to make this recipe for a party, how many beignets does this recipe make? I couldn’t quite figure it out. Sorry if this is a silly question, I’m new to baking and am unfamiliar with some of the terms. Thanks!

    • Gemma Stafford on September 22, 2018 at 2:27 am

      Hi Skylar,
      Depending on how big you make them you should get 12 good sized beignet out of this dough.
      I hope you enjoy these, follow the instructions carefully for best results. The proofing time is important to a good result,
      Gemma 🙂

  3. Az Zahra Metasophia Hanifa on September 20, 2018 at 9:11 am

    Hi Gemma. I just want to ask, how long can i store the dough in the fridge? Can I store it in the friedge after being cut to squares? Can I freeze them? And after the dough is out from the fridge, can i bake it when it is still cold or should i wait until it reaches room temperature? Thank you 🙂

    • Gemma Stafford on September 22, 2018 at 9:00 am

      Hi there,
      dough can be stored in the fridge, and it will continue to ferment/rise. You can leave it for a few days, but the flavor of the dough will change, like a sourdough. You could make it, proof it, shape it and freeze it. Then you defrost and proof before baking.
      You can make fully and bake, then freeze, and this is often the best way of all.
      Try it, experiment with it. Dough is always at its best when made, proofed and baked withing a day or so.
      Gemma 🙂

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