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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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4.7 from 23 reviews
Homemade Beignets (Baked Not Fried)
Prep time
Cook time
Total time
Serves: 8 servings
  • ¾ cups (6oz/170g) lukewarm water
  • ⅓ 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
  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 1½ 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.
WW SmartPoints: 11
WW PlusPoints: 9

Evaporated milk: you can replace it with milk and add 2 tablespoons extra of sugar
Nutrition Information
Serving size: 2½ Beignets Calories: 332 Fat: 7g Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 56g Sugar: 17g Sodium: 319mg Fiber: 0 Protein: 9g Cholesterol: 41mg



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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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  1. melray on March 24, 2018 at 8:09 pm

    can i ask what is the difference between the active dry yeast and instant dry yeast? if i use the instant dry yeast what should be the procedure ? will be the same?

    • Gemma Stafford on March 25, 2018 at 3:10 am

      Hi there,
      Good question Melray,
      These are the types of yeast available generally.
      Fresh or Compressed Yeast: They should only be bought in amounts that will be used quickly. Fresh Yeast comes in small square cakes and is perishable. If not used right away, it can be stored in the refrigerator up to 3 days. It can also be frozen. One cake of Fresh Yeast equals one envelope of dry yeast.
      Dry Yeast: It is the most convenient of the two types. It is granulated and comes in little 1/4-ounce packets, 9 g. (approximately 2-1/4 teaspoons) or loose in a jar. Once exposed to the air, it should be stored in the refrigerator.
      Instant Dry Yeast: This is the one which can be added directly to flour, and does not need sponging.
      Sponging: This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar. Or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      Using a mixer: If you are using a mixer with a dough hook, you should have a ‘foot’ form, attaching the dough to the bottom of the bowl, this will ensure a good texture to the dough.
      If it seems over-wet, add more flour.
      Gemma 🙂

      • melray on March 25, 2018 at 4:51 pm

        thank you

  2. Jules K on March 18, 2018 at 6:22 am

    Hi Gemma. I made these today as we are snowed in, again! I’ve never been to New Orleans or tried Beignets before so I have nothing to compare them to but my family loved them. They where perfect on a cold winters day and so simple to make. Your tip of knowing when they are proved correctly by the rounded off edges helped a lot, thank you. I added a picture for you. Thanks Gemma

    • Gemma Stafford on March 19, 2018 at 9:51 am

      Hi Jules,
      And I saw the photo too, and very good they look. well done, it is a great way to keep you cosy on a snow day too, when the oven goes on the house feels warm, immediately!
      Gemma 😉

  3. Karin on February 12, 2018 at 11:46 pm

    I LOVE Your energy! It is contagious!
    I lived in New Orleans for a time, and Beignets at Café du Monde are a singular experience!
    I have always been too intimidated to try making them on my own but your recipe has given me hope!
    I am curious as to what chocolate decadence you dipped yours into. Can you share the recipe for that too? Also, what else could/ would you dip these in or top them with? TIA

    • Gemma Stafford on February 13, 2018 at 6:29 am

      Hi Karin,
      Yes! I made these every day when I worked in a Michelin starred restaurant in San Francisco! They were fried, and based on the Cafe Du Monde version.
      The chocolate sauce here ( with this recipe is a similar thing, and of course the milky coffee is a must!
      Lucky you, I have it on my bucket list!
      I think these would be gorgeous with fruit compote/coulis. Raspberry comes to mind, or sharp apricot jam! yummy.
      Gemma 🙂

      • Karin on March 7, 2018 at 8:50 am

        Thank you!
        I find I am missing N’Awlins lately, so we’re going to make a family favourite gumbo tonight. I think I will top it off with the beignets. 😋
        You know, while living down there, I was told that they were popular because they absorbed a lot of the alcohol folks would imbibe during Mardi Gras! After some serious partying, people would come in for some coffee and beignets and then after an hour or so, would be ready to go out for more! ☕️🍩🎉😜

        • Gemma Stafford on March 9, 2018 at 6:55 am

          Haha! Karin, I am not sure about that story, it sounds a bit Irish to me 😉
          How lovely though that you lived there and picked up the fabulous recipes. The US is so diverse, we are lucky,
          Good to have you with us,
          Gemma 🙂

  4. Sexedrocks on January 30, 2018 at 2:36 pm

    I think I might have to try these I l love that your recipes are weighed out in grams did you ever think of opening a restaurant I think you would get a lot of business maybe you and rosanna Pansino should open one up lol just a thought but maybe you two would be just as famous as cafe du mond

    • Gemma Stafford on January 31, 2018 at 2:59 am

      Hi Jared,
      I worked in restaurants, in Michelin starred restaurants, and I ran my own catering business, and I think Rosanna Pansino may have other ideas! lol.
      The restaurant business is really tough, so I think I will stay with what I am doing here, but thank you for the suggestion!
      Do try the Beignets, I used to make these every day at the Michelin restaurant in Sam Francisco, those were fried!
      Gemma 🙂

  5. Sandy on January 27, 2018 at 5:26 am

    Can I use condense milk instead of evaporated milk? Thanks

    • Gemma Stafford on January 27, 2018 at 5:38 pm

      If you leave out the sugar in the recipe Sandy. Condensed milk is sweetend evaporated milk and it is much thicker.


  6. VictorBarcelona on November 29, 2017 at 9:19 pm

    Greetings Gemma!

    I read through all the comments here and I was wondering could I make the dough and freeze it after I cut the dough in squares or not?

    If so, how long can I freeze the dough once I cut them and proof them? I am thinking of making these precut for a party and I could bake them at the house party and sprinkle them with sugar etc. once they are baked.

    Or, should I bake first and freeze and reheat?

    Apologize if this is a duplicate question, but I didn’t see anyone ask this one!

    Best wishes,


    • Gemma Stafford on November 30, 2017 at 6:14 am

      Hi Victor,

      Freezing yeast doughs don’t always give you the same results as you would from a fresh dough. If you want you can cut them out and THEN freeze them. so they just take them out, defrost and bake them off when you want them.

      Hope this helps,

      • VictorBarcelona on November 30, 2017 at 8:22 am

        Greetings Gemma!

        Yes, this helps greatly. Thank you very much for the feedback. It is greatly appreciated as I am learning more about yeasted and other baking terminology. I value your opinion and appreciate your sponsors for helping you in sharing your knowledge with us for free.

        You have saved me a lot of $$ in time and resources and more importantly helped me become more confident in baking. What a wonderful website you have and Kevin your husband does a spectacular job on your YouTube videos, they are so perfectly edited and shots are like Steven Spielberg like!

        Enjoy the rest of your day/night! Victor

        • Gemma Stafford on December 2, 2017 at 12:18 pm

          Victor, I am blushing! Thank you for your very kind words.
          Kevin and I do work hard, and we are interested in a professional finish, so I really appreciate your support,
          Gemma 🙂

  7. Tara on November 24, 2017 at 9:26 am

    Hi Gemma,
    Im making these and I accidentally let it proof for too long what should I do.

    • Gemma Stafford on November 25, 2017 at 3:41 am

      Hi Tara,
      Bake them!
      I think all will be well, they may have developed a slight sour dough flavor, but all will be well,
      Gemma 🙂

  8. Alexis Henson on November 17, 2017 at 7:36 pm

    Absolutely delicious treat. The bread is soft and airy which I love, smelt incredible while baking and tasted like a treat from heaven.
    It’s a rather simple dough also and was able to bake it them with my 4 year old. Since the Beignets have been a total favorite it my family.
    Thank you as always for sharing this wonderful recipe. 😍💖

    • Gemma Stafford on November 18, 2017 at 6:28 am

      Alexis, thank you for your lovely comments.
      I am happy that you like this recipe. It is great that you have your little person to bake with, what fun, there is nothing children like better than baking, well done you,
      Gemma 🙂

  9. Kasandra on October 10, 2017 at 6:31 pm

    Hey Gemma I loved the recipe for the beignets and I plan to make them on Friday, it will be my first time using yeast in my baking do you have any tips on how to work with the yeast

    • Gemma Stafford on October 11, 2017 at 2:15 am

      Hi Kasandra,
      good question!
      Yeast is a living organism. fresh yeast is usually used in bakeries to produce fresh breads.
      At home we tend to use two sorts of yeast, Dried Yeast/Active dried yeast, or Instant Dried Yeast. The Instant one can be added directly to the flour, before adding the liquids.
      The active/dried yeast will need to be sponged. That is you warm the liquids to blood temperature, stir in the yeast, and allow it to stand. A little sugar helps this, it feeds the yeast, to bring it back to life.
      If the yeast does not sponge it is dead! Stale yeast will not sponge, so it is a good test for any yeast really.
      then you stir the sponge into the liquids, and add to the dry ingredients. When your dough comes together in a clean ball it is ready. Add 3/4 of the liquids in one go, then the rest until the dough is good, then stop.
      Not all flour is the same, so you need to take it easy the first time you do this. If you feel it is too wet allow it to proof, and correct it will flour on the table when you are rolling it.
      Next try it! the best learning is experiential, learning by experience.
      Gemma 🙂

  10. Kathy on October 10, 2017 at 1:52 pm

    Looks so delicious. I’m anxious to try it. Have you ever made baked crullers?

    • Gemma Stafford on October 11, 2017 at 2:44 am

      Hi Kathy,
      Interesting question! I have not baked crullers, but it is worth an experiment, i will add it to my list, thank you,
      Gemma 🙂

  11. Rachel on September 26, 2017 at 8:23 am

    Thanks so much. It’s 10 meals though! Upcoming Jewish Holiday…

    • Gemma Stafford on September 26, 2017 at 10:06 am

      Hi Rachel,
      I would say keep it simple, do something which does not stress you out. That is my motto too for family events, so choose the easiest possible option, everyone will love it because you made it!
      Gemma 🙂

  12. Rachel on September 25, 2017 at 10:50 am

    Hi Gemma. I’m trying to decide if I should make these, or the baked churros for a dessert. I have to make them in advance (I’m hosting 10 meals!) Which one freezes better?

    • Gemma Stafford on September 26, 2017 at 3:12 am

      Hi there,
      I presume you mean you are serving ten people!
      Beignet would be easier, but the churro are more like a dessert. Both of these will freeze well, but will need to be refreshed in a hot oven for serving.
      Both of these should be served warm. I am not sure if I would choose these to serve to ten people! one cake, like The best Ever Chocolate cake, with a fudge frosting, will serve a big gathering, will be easy to serve, will freeze well too. it can be sliced before freezing too, think about it!
      Gemma 🙂

  13. asterixa on July 3, 2017 at 11:23 pm

    hi gemma!

    i tried this recipe about a week ago and it was amazing! it was soft and very very fluffy! i even (accidentally) left it for a couple of hours at room temperature after i fried them, and was really surprised when the beignets didn’t harden. they truly stayed fluffy for a long time! really loving this recipe, thank you so much!


    • Gemma Stafford on July 4, 2017 at 3:02 am

      That is so good to hear, I am happy that oyu are happy!
      You clearly proofed your dough well, this is the mistake often made in yeast baking, well done you,
      Gemma 🙂

  14. sneha on June 25, 2017 at 10:28 pm

    gemma how can i substitute the evaporated milk?

    • Gemma Stafford on June 26, 2017 at 12:32 pm

      you can replace it with regular milk 🙂

  15. Jen Lee on May 18, 2017 at 8:02 am

    Hello, since I’m using instant dry yeast instead of active dry yeast so I don’t need to activate my yeast in water therefore can I replace water with milk instead? Thank you!

    • Gemma Stafford on May 19, 2017 at 10:29 pm

      sure you can use milk instead of water.

      Happy Baking,

  16. Chit on April 23, 2017 at 11:41 pm

    Hi gemma! These are really so good! Definitely will be in my favorites! Thabka much….by the way i thought yhese can also be made ibto english muffins you think? Please give us recipe for engliah muffins. My ribgs been waiting!

    • Gemma Stafford on April 24, 2017 at 1:04 am

      Hi Chit,
      English muffins are a similar thing to a baked beignet. Really all of these are slightly enriched doughs. You can certainly make and bake these as English muffins, there will be little difference.
      Gemma 🙂

  17. harborlt on April 22, 2017 at 2:58 pm

    Thank you so much for this recipe. I haven’t had a chance to make them, but I will. It’s hard finding recipes that you don’t fried. My husband can’t have any fried foods, so this will work for him. Thank you again, Victoria

    • Gemma Stafford on April 23, 2017 at 2:23 am

      hi Victoria,
      Thank you, I am happy that this type of recipe works for you, and your husband of course.
      I prefer not to fry things too, all helps!
      Gemma 🙂

  18. Danielle on April 2, 2017 at 6:04 pm

    Who ever is reviewing these comments has no integrity. I submitted mine and obviously it was not liked. If you can’t handle opinions of others maybe you shouldn’t work in your profession. That’s how you keep your ratings up by not posting reviews like mine. Your rating on google is a lie.

    • Gemma Stafford on April 3, 2017 at 1:59 am

      I have the right to moderate my website comments. Generally these comments are kind, sometimes they are adding to the knowledge of the followers, sometimes they are saying kind things, sometimes not. You are entitled to your opinion, and I am entitled to view it as constructive, or not. I am sorry if this offends you.
      Gemma 🙂

      • Loretta on June 11, 2017 at 6:51 pm

        Good for you Gemma!

  19. Kalani on March 30, 2017 at 7:08 pm

    Hi Gemma, Thank you for the lovely recipe.
    I visited cafe du monde recently, I loved the beignet and I wanted to try making at home. So I followed your recipe.
    First I baked the beignets, but it was not fluffy and soft enough. So I fried the same pastry. And it came out perfectly! It was crunchy outside and fluffy and soft inside. Everyone loved it!
    Thank you Gemma for the recipe and my recommendation is fry the pastry and do not bake it. It makes a huge difference.

    • Gemma Stafford on March 31, 2017 at 2:47 am

      Hi there,
      Yes, you started with the best Beignet at Cafe du Monde! This was my first job every day when I worked in Spruce in San Francisco as a pastry chef! everone love these fried beignet. Good job, you obviously got it right, I am happy you love these,
      Gemma 🙂

  20. MK Baker on March 11, 2017 at 7:00 pm

    Hello Gemma,
    These turned out absolutely wonderful – little pillows of heaven; the texture was just like in your video. Thank you for showing us how to make healthier versions (baked) of delicious desserts. Both my son and husband loved them! Husband asked if raisins could be added to the dough next time?
    Thank you very much!

    • Gemma Stafford on March 12, 2017 at 3:44 am

      Hi there,
      I am so happy that you enjoyed these, it is fun to make them too. Although not traditional of course you can add what you choose to the dough. I like to add dried fruits to the flour, so that they settle in the dough. experiment, make these your own. A simple sugar glaze (Powdered sugar blended with a little hot water) also works for these, and donuts!
      Gemma 🙂

  21. Tracy B on February 24, 2017 at 7:40 am

    I’m considering making these for a party. I know they’re best when right out of the oven. Do u think they’d still be good at room temperature since I’d make them ahead of time?

    • Gemma Stafford on February 24, 2017 at 1:05 pm

      hi there Tracy,
      yes, the fresher the better, but once these are baked and served on the day they will be good. if you have the opportunity to refresh them, for a few minutes in a hot oven before you serve them, then that will be great, if not they will still be good 🙂

  22. Sneha on February 12, 2017 at 7:26 am

    Instead of egg …What can be used

    • Gemma Stafford on February 13, 2017 at 8:42 am

      Hi there,
      This is an enriched dough, changing out the eggs will change the recipe. If I were doing this I would choose greek yogurt, one tablespoon to replace each egg, adjust the liquids slightly too,
      Gemma 🙂

      • _Sam_ on May 9, 2017 at 3:19 am

        How can I replace eggs?
        In another comment, u said that yogurt could be used. But how should the liquids be adjusted??

        • Gemma Stafford on May 10, 2017 at 8:39 am

          Hi Sam,
          Good question!
          Yes, you may use yogurt, and you always add just enough of the liquids to bring the dough together in a clean ball, then stop!
          The way flour absorbs liquids depends on where, when, how and type of flour where you live, so always gudge as you go. 3/4 in one go, then the remainder carefully until it all comes together,
          Gemma 🙂

  23. Lauren Russell on January 15, 2017 at 9:32 am

    Hi, Gemma, my friend introduced me to you and I think you’re awesome! I can’t wait to try this recipe. Do you have a video or could tell me offhand what and how much to add to all purpose flour to make it bread flour? I heard it’s vital wheat gluten. Is this correct? Also, slightly off- subject, could you provide the same information on how to make cake flour and self-rising from all purpose flour?

    • Gemma Stafford on January 15, 2017 at 11:01 am

      Hi Lauren,
      Yes, it is vital wheat you would add to all purpose/plain flour to make strong flour.
      This is not always necessary. The difference in gluten level between one and the other is only about 2%, so all purpose flour can be used for all purposes really. Adding the raising agent makes it self raising flour, but we generally do this according to the requirements of the recipe. I have a cake flour recipe here o my website, you will find it under BASICS. There is a video for the Beignets here on the website, do take a good look around it,
      Gemma 🙂

  24. Fiona on January 12, 2017 at 5:25 pm

    I just made these beignets and I really love it, the taste and its soft chewy texture. However, upon transferring the dough into my work surface it was toooo sticky. My rolling pin can’t even function properly because the dough really was sticky even though I dusted it with flour. And because of this I wasn’t able to shape it properly like a pillow and it really was an imperfect square. Haha. You mentioned that stickiness is in the nature of beignets but I am wondering why it was not as yours. In the video you were still able to manage it. What did I do wrong? Afterall I still love its taste and soft texture? Thank you!

    • Gemma Stafford on January 13, 2017 at 2:41 pm

      Hi Fiona,
      Next time you must control the amount of liquid, it takes very little extra liquid to go from too little to too much. different flours absorb liquids in diffrent ways, depending on where, how and even when they were milled, so, next time add just enough liquids to bring the dough together inn a soft ball, the difference may be only a few tablespoons of liquid, judge it, you will know,
      Gemma 🙂

  25. Fitri on November 10, 2016 at 9:29 pm

    Hello Gemma,
    I want to ask about the yeast mixture. In this recipe you combine yeast with warm water and i saw in another recipes (no knead donuts and pizza dough recipe) you put yeast directly into flour without water. What is the difference? Does it have anything to do with the fermentation time or the dough result?

    Thank you 🙂

    • Gemma Stafford on November 11, 2016 at 3:11 am

      Hi there, no, it allows the yeast to sponge before adding to this enriched dough, you can use this method for any yeast recipe too, it ensures the activation of the yeast, Gemma 🙂

      • Fitri on November 30, 2016 at 8:05 am

        Thank you for your answer
        I’ve tried this recipe and it turns out really great! My beignet looks like a fluffy pillows, it’s so soft and delicious
        I just started to learn baking around 3 months ago and I really love your recipes because all of them works perfectly.
        I got a lot of compliments from my friends and one of them even said that my baking are better than local bakery here.
        Thank you so much for being such an inspiration ^^

        Do you have plan to write souffle recipe? I really want to try making cheese or chocolate souffle. I heard it’s really hard to make

        • Gemma Stafford on December 1, 2016 at 2:44 am

          Hi there Friti,
          That is great, I am happy that you are baking and pleasing your friends too!
          Souffle is a matter of practice, and eggs! I do have this on my list, and it is a process, and not for people who do not eat eggs, I will get to it.
          Gemma 🙂

  26. Gia on November 2, 2016 at 11:07 am

    yup — definitely the most difficult food item to give up, especially for baking. Dairy is more easily substituted for than egg, with olive oil, cashew cream, and various nut butters. Whipped aquafaba allows vegan pancakes to be almost like the omni version, but there is still that absence of the unctuous richness (and slight sulfurous whiff) of the egg.

    • Gemma Stafford on November 3, 2016 at 2:59 am

      Haha Gia, you got it! It sounds like you really know your stuff! I hope your Beignets work out well for you, Gemma 🙂

  27. Gia on November 1, 2016 at 2:37 pm

    Gemma, you mention somewhere in the string that one can pan fry this dough in a little bit of oil. When you do so, do you cover the pan for the first (or both) sides? And typically for how long do you cook on the first and then second sides? I “bake” ciabatta-like bread in a pan all the time, so was hoping I could do the same with your beignet recipe.

    PS: Is the function of the egg as leavening (in addition to the yeast) or just as “richening” agent? I don’t eat eggs or dairy so was thinking about experimenting with veganizing your recipe by using olive oil and aquafaba (chickpea brine)

    • Gemma Stafford on November 1, 2016 at 4:00 pm

      Hi Gia,
      The egg is to enrich the dough, so I am not sure that aqua faba will be the best substitute. Perhaps leave it out! though when you change a recipe you change the results.
      If you wish to shallow fry these you will need to watch the temperature of the oil, so that they bake through. So, open fry, in sizzling oil, turn when nicely browned on one side, and continue. The first one may be a trial, so check that it is cooked through before you do the next lot. 🙂

      • Gia on November 1, 2016 at 8:01 pm

        Thanks, Gemma! An eggless version will definitely be a challenge. I will let you know how a vegan version turns out (but it might be a while before I get to it!). I might try both baking and shallow frying to compare the results. Shallow frying might lend a bit more richness in the absence of the egg.

        • Gemma Stafford on November 2, 2016 at 8:48 am

          This is true Gia, a little yogurt may help too! Eggs are so useful in baking, I find it hard to imagine life without them! 🙂

  28. Catherine on October 30, 2016 at 8:25 pm

    Hi gemma! I am really excited to try this recipe but can I make it in advance? Like make the dough and then put it in the fridge? And let it rise again in the morning? How do I make this recipe in advance? Please help!

    • Gemma Stafford on October 31, 2016 at 4:01 am

      Hi Catherine, do you mean bake them off and then keep them? if so you will need to freeze them, and refresh in a warm oven before serving 🙂

  29. Syazana on October 13, 2016 at 12:43 am

    Can i use instant dry yeast?

    • Gemma Stafford on October 13, 2016 at 1:13 am

      Yes you can, this will be good,
      Gemma 🙂

  30. Andy on October 11, 2016 at 9:43 am

    Hi Gemma,
    I hope this isn’t a dumb question but your recipe calls for 1/3 cup of sugar. However, in the video you don’t add the sugar anywhere. I see some other people have been confused by this as well, and you told one person to add the sugar to the dry ingredients and not the yeasted mix. Can you please clarify exactly which step to add the sugar or am I supposed to add the 1/3 cup to the yeast and water at the beginning?

    • Gemma Stafford on October 12, 2016 at 2:40 am

      Hi Andy,
      Yes, and it can be confusing as the video is edited to make it smart to fit the time on YouTube. The instructions as per the recipe here are best to follow. Adding the sugar to the water speeds up the activation of the yeast, though adding it to the flour is ok too. Follow the instructions here – sorry for the confusion, these things happen when I am under pressure!
      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.
      Thank you for being with us,
      Gemma 🙂

  31. Marina on October 4, 2016 at 4:27 pm

    Oh, I have to share what I just did 🙂 It’s cool enough to turn on the oven now, so I whipped up these baked beignets. I used almond milk, and a combination of AP flour, bread flour, and coconut flour – (just for fun). I was almost out of bread flour & didn’t want to run to town for one item is the reason for the substitutions, and I cannot give the exact measurements, but it was in a sort of 3-2-1 ratio. Also used a duck egg, which is considerably larger than your typical store-bought chicken egg. Mixed it up last night & let it rise, then today made them. Oh, yum! Thanks for developing this baked version, SO much healthier!

    • Gemma Stafford on October 5, 2016 at 2:49 am

      Hi Marina,
      That is great. So good to hear how you adjusted the recipe to suit what you had available to you. Yes, these are a great little treat, and a lot better for you than the fried, thank you for being with us,
      Gemma 🙂

  32. moon0411 on September 24, 2016 at 1:52 pm

    During the proofing stage if u don’t have time to roll out ur dough can u leave the dough in the fridge? And if u can how long can it stay fresh in the fride?

    • Gemma Stafford on September 25, 2016 at 3:34 am

      Yes you can, it will continue to prove in the cooler temperature, but more slowly, developing the flavor further. If you exclude the air, that is in a sealed oiled box, or plastic bag, it will be good for a few days. This recipe however will be better baked in a day or so,
      Gemma 🙂

  33. Jessica on September 20, 2016 at 9:56 pm

    Hi Gemma! Can I use instant yeast instead of active dry, and if I used all purpose flour would I use all of the liquid mixture? Thanks

    • Gemma Stafford on September 21, 2016 at 10:18 am

      Jessica this is a really good question! Yes the yeast will work well for you. If you change out the flour you need to be careful about adding the liquids. So, add 3/4 of the liquid in one go, then add the remainder carefully until the dough comes together and leaves the bowl clean. All flours absorb liquids in different ways, so caution! Gemma 🙂

  34. Kevin chand on September 18, 2016 at 9:04 pm

    Do you sift the flour and will this make it more airy

    • Gemma Stafford on September 19, 2016 at 12:42 am

      Hi Kevin, this always suggested, but it is not as important as it used to be. A lot of this was to do with impurities in the old days! 🙂

  35. DianaNeenooth on September 10, 2016 at 10:43 am

    Just bake 1st tempted of your recipe ..God bless you Gemma ?The beignets came fantastic and soft. Just amazing ! Definitely I will try all your recipes…thanks lot

    • Gemma Stafford on September 12, 2016 at 2:39 am

      Hi Diana, I am happy to hear that, thank you for letting me know, gemma 🙂

  36. Alyssa on August 20, 2016 at 1:14 pm

    Is it 60 g of melted butter? or just 30g? (Cause 30g is written twice)
    Sorry just wanted to make sure it wasn’t a typo, love your recipe’s btw 🙂

    • Gemma Stafford on August 21, 2016 at 2:16 am

      Hi Alyssa,
      I did not notice this, thank you for pointing it out. I rely on you bold bakers to keep me right!
      I have updated the recipe now, it is 30g once!
      Gemma 🙂

  37. Rawan on August 17, 2016 at 2:30 am

    Hi gemma. This recipe make how many beignets. And you said 1 heaped teaspoon of dry yeast did you mean very full teaspoon of dry yeast


    • Gemma Stafford on August 18, 2016 at 2:17 am

      Hi Rawan,
      Yes I did mean a very full teaspoon, piled high!
      About 12 beignets, depending on how you cut them,
      Gemma 🙂

      • Rawan on August 18, 2016 at 2:39 am

        Thank you. I have one another question in the steps you said to preheat the oven after the first proofing but we are going to proof it for 45 minutes again so it will be so early to preheat the oven in this step or the oven should be too hot when we put the beignets in it.


        • Gemma Stafford on August 19, 2016 at 2:31 am

          Hi Rawan,
          Pre-heat before baking!
          By the way, your query on the lava cake vanished as I was responding so here is the response.
          eggs are safe when heated to 160 – 170 degrees, you do not need to worry about this where you are confident about the eggs you use, if you are not happy with the eggs avoid using them for this recipe,
          Gemma 🙂

  38. soccergurl710 on August 10, 2016 at 5:03 pm

    I was intimidated at first cause it was my first time making a dough w/ yeast…. turned out to be really easy! They were so delicious that I couldn’t believe I made it 😀

    • Gemma Stafford on August 11, 2016 at 10:39 am

      Hi there,
      Now, that is the idea, give it a go! well done you,
      Gemma 🙂

      • soccergurl710 on August 13, 2016 at 11:12 am

        Thank you 🙂 Will make these again some time!

        • Gemma Stafford on August 13, 2016 at 1:34 pm

          good, thank you for being with us,
          Gemma 🙂

  39. Aisha on July 31, 2016 at 3:36 am

    It looks sooooo delicious, I’am gonna try this right now!!!

    • Gemma Stafford on July 31, 2016 at 7:41 am

      Hi Aisha,
      That is good to hear, do try this recipe, it is good,
      Gemma 🙂

  40. Aisha on July 30, 2016 at 6:14 am

    It looks soooooo delicious, I’am gonna try this right now!!!

  41. Ramishah Fahim on July 18, 2016 at 7:06 am

    Can I use AP flour instead of bread flour?

    • Gemma Stafford on July 18, 2016 at 1:55 pm

      Hi there,
      Yes you can. this is a softer flour, and the structure of the dough will be different. take care when adding the liquids too, do not over-wet!
      Gemma 🙂

  42. Ramishah Fahim on July 17, 2016 at 4:59 am

    Can i use plain flour instead of bread flour??

    • Gemma Stafford on July 18, 2016 at 2:31 pm

      Hi there,
      I think I got to this before, but just in case, yes you can, though the texture will be different. this is a softer flour, so be careful when adding the liquids that you do not over-wet it,
      Gemma 🙂

  43. Jackie on July 5, 2016 at 10:25 pm

    Hello Gemma!

    I have been wanting to make some homemade puff pastry dough for some time now and I always trust your recipes! May you please consider posting a general multi-purpose puff pastry dough, please?

    Thank you for your time,

    • Gemma Stafford on July 6, 2016 at 7:58 am

      Hi Jackie,
      Yes I will! my mum makes a great puff/flaky pastry without any of the trouble. I have promised her to share this with you guys, and I have it on my list. Now I had better get to it!
      Gemma 🙂

  44. Rosalie on June 30, 2016 at 5:40 pm

    I made a double batch of these and instead of evaporated milk, dissolved half a cup of milk powder in three quarters of a cup of water with about a tablespoon of melted butter. They turned out great and I don’t feel like I miss them being fried in the least.

    • Gemma Stafford on July 1, 2016 at 4:12 pm

      Hi Rosalie,
      Good job! that is what it is all about, change the recipes up to suit what you have available, that is how you learn, and me too!
      Gemma 🙂

  45. Sinead on June 18, 2016 at 11:41 am

    Do you think I could put the dough back in its ball form after I have let the squares rest?

    • Gemma Stafford on June 18, 2016 at 12:01 pm

      Hi Sinead,
      Yes you could. Each rise of the dough will change the texture of the result. It is all a learning curve though. It is really how you will learn about yeast baking,
      Gemma 🙂

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