Homemade Beignets (Baked Not Fried)
These baked beignets bring the irresistible charm of New Orleans to your kitchen without the fuss of frying. 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.
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.
Tried this recipe?Let us know how it was!