Description
These Baked Easy Beignets are light, airy, and irresistibly delicious French-style doughnuts made from a simple yeast dough baked to golden perfection. Unlike traditional fried beignets, these are baked for a healthier twist without sacrificing the classic chewy and fluffy texture. Finished with a buttery glaze and a generous dusting of powdered sugar, they make an elegant and satisfying treat perfect for breakfast, brunch, or dessert.
Ingredients
Scale
Wet Ingredients
- ¾ cups (6 fl oz/170 ml) lukewarm water
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- ½ cup (4 fl oz/120 ml) evaporated milk
- 2 tablespoons (1 oz/28 g) butter, melted
- 3 tablespoons (1 ½ oz/45 g) butter, melted (for brushing)
Dry Ingredients
- ⅓ cup (2 ½ oz/75 g) granulated sugar
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 3 ½ cups (1 lb 2 oz/525 g) bread flour
- Powdered sugar for dusting
Other
Instructions
- Activate the yeast: In a large bowl, combine lukewarm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix the wet ingredients: In a small bowl, whisk together the large egg, salt, vanilla extract, and evaporated milk until well combined.
- Combine wet mixtures: Add the egg mixture to the foaming yeast mixture and whisk thoroughly to combine.
- Add butter and flour: Stir in the melted butter first, then gradually add the bread flour. Use a spatula or your hand to bring the dough together into a sticky ball. The dough will feel slightly sticky—that’s normal and desired.
- First proof: Lightly drizzle oil in the bowl and coat the dough and sides to prevent sticking. Cover the bowl with plastic wrap and a kitchen towel. Let the dough proof at room temperature for about 2 hours or until it doubles in size. If not baking immediately, refrigerate overnight after proofing.
- Prepare for baking: Line a baking tray with parchment paper and set aside.
- Shape the beignets: Punch down the risen dough gently, roll it out on a lightly floured surface to a thickness of ¼ inch. Using a pizza cutter, cut the dough into 1 ½-inch squares and arrange them on the prepared baking tray, spacing them about 1 inch apart.
- Second proof: Cover the dough squares loosely with cling wrap and a kitchen towel. Let them rise for about 45 minutes at room temperature to become puffy.
- Preheat oven and egg wash: Toward the end of the second proof, preheat the oven to 350℉ (180℃). Lightly brush each dough square with the prepared egg wash to give a glossy finish after baking.
- Bake: Bake the beignets for 12-15 minutes or until they turn golden brown and puffed up.
- Finish with butter and sugar: Remove the beignets from the oven and while still warm, brush generously with melted butter. Immediately dust with powdered sugar to coat thoroughly.
- Serve: Enjoy the beignets fresh and warm for the best texture and flavor.
Notes
- Use bread flour for a chewy and airy texture due to its higher gluten content.
- Ensure the dough doubles in size during proofing for fluffy beignets; do not rush this step.
- Using a stand mixer with a dough hook can simplify the mixing and kneading process.
- Brushing with melted butter after baking enhances flavor and helps powdered sugar stick better.
- Generously dust with powdered sugar to achieve the classic sweet coating associated with beignets.
- Serve immediately out of the oven for the best combination of crispy exterior and soft interior.
- Store leftovers in an airtight container and reheat briefly to regain softness, though best eaten fresh.
Nutrition
- Serving Size: 1 serving (about 2 beignets)
- Calories: 280
- Sugar: 11g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 55mg
