These baked beignets bring the irresistible charm of New Orleans to your kitchen without the fuss of frying. Light, fluffy, and dusted with a snowy layer of powdered sugar, they’re a treat that feels indulgent yet surprisingly simple to make. With just 35 minutes from start to finish, you’ll have warm, pillowy bites ready to enjoy with your morning coffee or as a sweet afternoon pick-me-up.
The golden exterior gives way to a tender, airy center, while the subtle sweetness of the dough pairs perfectly with the rich, buttery aroma. Baking instead of frying keeps them lighter, so you can savor every bite guilt-free. Whether you’re sharing with friends or treating yourself, these beignets are a delightful way to bring a touch of café-style magic to your day.
Ingredients for Baked Homemade Beignets
- 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 (or substitute with whole milk)
- 3 ½ cups (18oz/525g) bread flour (all-purpose flour works too)
- 2 tablespoons (1oz/30g) butter, melted
- Confectioner’s sugar, for dusting
- 2 tablespoons (1oz/30g) butter, melted (for brushing after baking)
Step-by-Step Instructions
- In a large bowl, mix the lukewarm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
- In a medium bowl, whisk together the egg, salt, vanilla extract, and evaporated milk.
- Add the egg mixture to the yeast mixture and stir to combine.
- Stir in the melted butter, followed by the bread flour. Mix until a dough forms.
- Use a spatula or your hands to bring the dough into a ball. It will be slightly sticky, which is normal.
- Coat a large bowl with oil, place the dough inside, and cover with plastic wrap. Let it rise for at least 2 hours at room temperature or refrigerate overnight.
- Preheat your oven to 350°F (180°C).
- Roll the dough to a ¼-inch thickness and cut into 1 ½-inch squares (a pizza cutter works well for this).
- Place the squares on a parchment-lined baking sheet, spaced 1 inch apart. Let them proof for 45 minutes.
- Lightly brush each square with milk and bake for 12-15 minutes, or until golden brown.
- While the beignets are still warm, brush them with melted butter and generously dust with confectioner’s sugar.
Sweet & Savory Topping Ideas
While classic powdered sugar is a must, why not get creative? Drizzle your beignets with chocolate sauce, caramel, or fruit compote for a decadent twist. For a savory option, try a sprinkle of sea salt or a dollop of whipped honey butter.
Perfect Pairings for Your Beignets
Serve these baked beignets with a steaming cup of café au lait or hot chocolate for a cozy treat. They also pair beautifully with fresh berries or a side of vanilla ice cream for a dessert-worthy indulgence.
Storage & Reheating Tips
Store leftover beignets in an airtight container at room temperature for up to 2 days. To reheat, pop them in a 350°F (180°C) oven for 5-7 minutes until warm and slightly crisp. Avoid the microwave to keep them from getting soggy.
Time-Saving Tricks for Busy Bakers
Short on time? Let the dough rise in the fridge overnight for a hands-off approach. You can also prep the dough ahead and freeze it—just thaw, roll, and bake when ready. Using a pizza cutter makes cutting the squares quick and easy!
Why Baked Beignets Are a Game-Changer
These baked beignets are lighter and less messy than traditional fried versions, but still deliver that pillowy soft texture you love. Plus, they’re perfect for those who prefer to avoid frying or want a slightly healthier option without sacrificing flavor.
Homemade Beignets (Baked Not Fried)
Ingredients
- ¾ cups lukewarm water 6oz/170g
- ⅓ cup granulated sugar 2 ½ oz/75g
- 1 heaped teaspoon active dry yeast
- 1 egg slightly beaten
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- ½ cup evaporated milk 4oz/115g
- 3 ½ cups bread flour 18oz/525g
- 2 tablespoons butter, melted 1oz/30g
- confectioner’s sugar for dusting
- 2 tablespoons butter, melted 1oz/30g
Instructions
- 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.
- 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.
- Coat a large bowl with oil, place dough in bowl and cover with plastic wrap.
- Let rise at least 2 hours or place in refrigerator overnight.
- Preheat oven to 350oF (180oC).
- Roll dough to ¼-inch thickness and cut 1 1/2 inch squares. (This is easy to do with a pizza cutter.)
- Place the squares on a baking sheet lined with parchment paper 1 inch apart and let the dough proof for about 45 minutes.
- Brush each square lightly with milk and bake for 12-15 minutes, or until golden brown.
- While the beignets are still warm, brush them with butter and generously dust with icing sugar.
