Beignets Recipe Baked
This beignets recipe baked delivers soft, airy pastries with a golden-brown finish—without deep frying. Perfect for a light, sweet treat, these oven-baked beignets are easy to make and just as delicious as the traditional version.
Ingredients
- 3 cups all-purpose flour or bread flour for a chewier texture
- 2 ¼ tsp active dry yeast or instant yeast
- ¼ cup sugar for sweetness and yeast activation
- ½ tsp salt enhances flavor
- ¾ cup warm milk dairy or plant-based alternative
- 1 large egg room temperature
- ¼ cup unsalted butter melted
- ½ tsp vanilla bean optional for added flavor
- ½ cup powdered sugar for dusting
- 1 tbsp melted butter for brushing after baking
Instructions
- Activate the yeast: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour and salt.
- Combine the wet ingredients: Add the activated yeast mixture, egg, melted butter, and vanilla bean to the flour mixture. Stir until a sticky dough forms.
- Knead the dough: On a lightly floured surface, knead for 5–7 minutes until smooth and elastic.
- Let the dough rise: Place the dough in a greased bowl, cover with a towel, and let it rise for about 1–2 hours, or until doubled in size.
- Shape the beignets: Roll out the dough to about ½-inch thickness and cut into 2-inch squares.
- Second rise: Place the cut dough on a parchment-lined baking sheet, cover, and let it rest for 30 minutes.
- Bake: Preheat the oven to 375°F (190°C). Brush the tops with melted butter and bake for 12–15 minutes until golden brown.
- Finishing touches: Remove from the oven, brush with additional melted butter, and dust with powdered sugar before serving.
Notes
- To make the beignets even fluffier, let the dough rise overnight in the refrigerator.
- For a crispier texture, bake at a slightly higher temperature for the last 2 minutes.
- Serve warm for the best flavor and texture.