Learn how to make my easy beignets recipe with light, fluffy dough—baked instead of deep fried! Perfect for breakfast, a snack, or dessert.
- ¾ cups (6 fl oz/170 ml) lukewarm water
- ⅓ 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
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In a large bowl, mix water, sugar, and yeast in a large bowl and let sit 5-10 minutes, until foaming.
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In a small bowl, whisk the eggs, salt, vanilla extract and evaporated milk together.
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Add egg mixture to yeast mix and whisk together.
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Stir in the melted butter, followed by the bread flour.
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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.
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Drizzle a little oil in the bowl and coat the bowl and dough.
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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)
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Line a baking tray with parchment and set aside.
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Roll dough to ¼-inch thickness and cut 1 ½-inch squares. (This is easy to do with a pizza cutter.)
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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.
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Toward the end of proofing preheat the oven to 350℉ (180℃)
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Brush each square lightly with egg wash and bake for 12-15 minutes, or until golden brown.
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While the beignets are still warm, brush them with the melted butter and generously dust with powdered sugar.
- 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