Easy Beignets Recipe (Baked Not Fried)

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

• What are Beignets?
• Tools You Need
• Ingredients and Substitutes
• How to Make Easy Beignets
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• How to Fry Beignets
• FAQ
• More Easy Baked Donut Recipes

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

• Mixing bowls with wooden spoon
• Measuring spoons
• Measuring cups
• Measuring jug
• Cling wrap
• Kitchen towel
• Dough cutter or knife
• 9*13 inch baking tray
• Parchment paper
• Pastry brush

Ingredients and Substitutes

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:
  • All-purpose flour (aka “plain flour”) for a softer texture and less chew.
  • Gluten-Free Flour blend ot Easy Almond Bakign Mix will not work well in a yeasted recipe.

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

• Hydrates the dough and adds richness and flavor.
• Substitute:
  •  Coconut milk, almond milk, oat milk, or cashew milk for a dairy-free version.
  • Heavy Cream for a richer flavor and texture.

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

Baking the Beignets

8. Line a baking tray with parchment and set aside.
9. 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.)

10. 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.
11. Toward the end of proofing preheat the oven to 350℉ (180℃) 
12. Bake: Brush each square lightly with egg wash and bake for 12-15 minutes, or until golden brown.
13. 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.

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.