If you’ve ever dreamed of having the perfect beignets at home without the mess of frying, then this Baked Beignets with Powdered Sugar Recipe is about to become your new favorite. I absolutely love how these baked treats turn out—light, airy, and sweetly dusted with powdered sugar, they capture all the charm of the classic New Orleans dessert with a simpler, cleaner twist. Stick around and I’ll walk you through my tried-and-true method that makes this recipe foolproof, comforting, and downright delicious.
Why You’ll Love This Recipe
- Less Mess, Same Great Taste: Baked, not fried, so your kitchen stays cleaner without sacrificing that classic beignet flavor.
- Perfectly Puffy & Airy: Thanks to bread flour and patient proofing, these beignets rise beautifully with a soft inside and just the right chew.
- Simple Ingredients, Big Impact: You’ll likely have most on hand, and the recipe comes together quickly once your dough is proofed.
- Family Favorite: My crew goes crazy over these—watch out, they disappear fast!
Ingredients You’ll Need
The magic in this Baked Beignets with Powdered Sugar Recipe comes from a handful of simple pantry staples working together. Each ingredient plays a key role, whether it’s helping the dough rise, adding richness, or delivering that irresistibly sweet finish.
- Lukewarm Water: Activates the yeast, so ensure it’s warm but not hot to keep the yeast happy.
- Granulated Sugar: Feeds the yeast and adds subtle sweetness to the dough.
- Active Dry Yeast: The powerhouse that makes these beignets rise to the occasion.
- Egg: Adds richness and helps hold everything together, so make sure it’s at room temperature for best mixing.
- Vanilla Extract: Brings a gentle warmth and depth of flavor that I personally love.
- Salt: Balances sweetness and enhances flavor.
- Evaporated Milk: A secret richness booster; it keeps the beignets tender and moist.
- Butter (melted): Used both inside the dough and brushed outside after baking for an indulgent finish.
- Bread Flour: Crucial for the chewy, airy texture—you won’t get this with regular all-purpose flour.
- Egg Wash: Helps give the beignets a beautiful golden color.
- Powdered Sugar: The star sprinkle that makes these beignets irresistibly sweet and authentic.
Variations
One of the things I adore about this Baked Beignets with Powdered Sugar Recipe is how easy it is to customize. I encourage you to experiment a bit to find your perfect version, whether you’re in the mood for something richer, lighter, or more unique.
- Gluten-Free Version: I’ve tried swapping bread flour for a gluten-free blend—just be mindful it may affect the texture a bit, but still delicious!
- Filled Beignets: My kids love it when I sneak in some chocolate or fruit jam in the middle before baking; it turns dessert into a fun surprise.
- Flavor Boost: Adding a pinch of cinnamon or nutmeg to the dough amps up the cozy vibe during cooler months.
- Vegan Adaptation: You can replace the butter with plant-based alternatives and use a flax egg; it takes a couple tries but is totally doable.
How to Make Baked Beignets with Powdered Sugar Recipe
Step 1: Activate Your Yeast
Start by mixing your lukewarm water, sugar, and active dry yeast in a large bowl. Let it sit for about 5 to 10 minutes until the surface is foamy and bubbly—that’s your yeast waking up and ready to work its magic. This step is crucial, so if you don’t see foam, give it a gentle stir or check your yeast’s freshness.
Step 2: Mix the Wet Ingredients
In a separate small bowl, whisk together the egg, salt, vanilla extract, and evaporated milk until everything is combined smoothly. Then add this egg mixture to your yeast mixture and whisk it all together. It’s a great feeling when everything starts coming together at this point!
Step 3: Combine Dough Ingredients
Next, stir in the melted butter, then gradually add in the bread flour. I like to switch to using my hands here — it really helps me feel the dough’s progress. The dough will be slightly sticky, and that’s perfect. Bring it together into a nice ball, then drizzle a bit of oil in your bowl and roll the dough in it so it’s lightly coated. This prevents sticking and keeps the dough soft during rising.
Step 4: First Proof
Cover your bowl with plastic wrap and a kitchen towel, then let your dough proof at room temperature for about 2 hours. You’ll know it’s ready when it’s doubled in size and springs back slowly when poked. If you’re not baking right away, I’ve found this dough refrigerates beautifully overnight too—this can help develop even more flavor!
Step 5: Shape and Second Proof
Preheat your oven to 350°F (180°C) towards the end of this proof. Turn the dough onto a lightly floured surface and roll it out to about ¼-inch thickness. Using a pizza cutter or a sharp knife, cut the dough into 1½-inch squares—this size bakes evenly and is perfect for serving. Place them spaced about 1 inch apart on a parchment-lined baking tray. Cover loosely with cling wrap and the kitchen towel again, letting them proof for about 45 minutes until puffy.
Step 6: Bake to Golden Perfection
Before popping them in the oven, brush each square lightly with egg wash—that golden glaze is what makes these so inviting. Bake for 12 to 15 minutes until they’re a gorgeous golden brown. Keep an eye on them to avoid overbaking; you want them crispy on the outside but soft inside. As soon as they’re out, brush with melted butter while still warm and shower them generously with powdered sugar.
Pro Tips for Making Baked Beignets with Powdered Sugar Recipe
- Use Bread Flour: I learned the hard way that bread flour gives a better chew and airy structure—don’t substitute with all-purpose if you want that classic texture.
- Check Your Yeast: If your dough isn’t rising, chances are your yeast is old or the water temperature was off—always proof the yeast first.
- Don’t Skip the Butter Brush: Brushing warm beignets with melted butter before dusting helps the powdered sugar stick and amps up flavor.
- Roll Evenly: Rolling to a consistent ¼-inch thickness ensures all beignets bake evenly—too thick or thin changes bake time drastically.
How to Serve Baked Beignets with Powdered Sugar Recipe
Garnishes
For me, the star garnish is the powdered sugar—generous and fresh. Sometimes, I add a dusting of cinnamon sugar for a subtle twist. A light drizzle of chocolate or caramel sauce is a real crowd-pleaser if you want to get fancy. Fresh berries on the side add a pop of color and brightness, balancing the sweetness perfectly.
Side Dishes
I love pairing these beignets with a strong cup of coffee or café au lait, just like they do in New Orleans. For brunch, they’re fantastic alongside scrambled eggs or a fresh fruit salad. I’ve even served them with a scoop of vanilla ice cream for a dessert that’s irresistible!
Creative Ways to Present
One of my favorite touches for special occasions is stacking the beignets in a tall pyramid on a pretty platter, dusted heavily with powdered sugar like fresh snow. You can also serve them in individual baskets lined with colorful napkins for a festive brunch. If you want to wow guests, try filling some with fruit preserves and dust with an extra sprinkle of powdered sugar before serving.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though honestly, it’s rare in my house), I store them in an airtight container at room temperature for up to 2 days. To keep them from getting soggy, I include a small paper towel inside to absorb moisture—this little trick really helps preserve their crispness.
Freezing
I’ve frozen baked beignets successfully by placing them in a single layer on a tray until solid, then transferring them to a ziplock bag. When you want a treat, just thaw and reheat in the oven. This lets you enjoy fresh-tasting beignets without making a whole batch every time.
Reheating
To bring leftover (or thawed) beignets back to life, I reheat them in a 325°F oven for about 5-7 minutes. This revives that crispy exterior without drying out the inside. I don’t recommend microwaving since it can make them rubbery or soggy.
FAQs
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Can I use all-purpose flour instead of bread flour for baked beignets?
While you can technically substitute all-purpose flour, your beignets won’t have the same chewy and airy texture that bread flour provides. Bread flour’s higher protein content helps create that ideal structure, so I highly recommend sticking with it for best results.
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How important is the proofing time in this recipe?
Proofing is key to getting light, fluffy beignets. The dough needs time to double in size so the yeast can create the air pockets that make them so tender. If you rush this step, your beignets will be denser and less enjoyable.
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Can I bake the beignets in advance and reheat later?
Yes! You can bake them ahead and store in an airtight container. Reheat them in the oven at 325°F for a few minutes to refresh their crispiness and warmth—just avoid microwaving to preserve texture.
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What’s the best way to dust with powdered sugar?
Use a fine mesh sieve or a dedicated sugar duster for an even, gentle coating. Dust the beignets while they’re still warm and buttered to help the sugar stick perfectly.
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Can I make these beignets vegan-friendly?
Absolutely, though it requires tweaks. Swap butter for plant-based margarine or oils, replace the egg with a flax or chia egg substitute, and use non-dairy milk in place of evaporated milk. It might take a couple tries to get the texture right, but it’s totally worth experimenting.
Final Thoughts
I’m genuinely thrilled every time I make this Baked Beignets with Powdered Sugar Recipe. They bring a little slice of classic New Orleans into my kitchen with so much less fuss. Whether you’re baking for a special occasion, a cozy weekend treat, or your next brunch party, these beignets are sure to impress and satisfy. Give this recipe a try—you’ll find that golden, pillowy pastry dusted with powdered sugar soon becomes a beloved staple in your baking repertoire, just like it did for me!
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Baked Beignets with Powdered Sugar Recipe
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 3 hrs 20 mins
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
These easy baked beignets are a delightful twist on the traditional fried version, offering a lighter and less greasy alternative while still delivering a crispy exterior and airy, chewy interior. Perfect for a sweet breakfast treat or an indulgent snack, they are flavored with vanilla and brushed with butter before being generously dusted with powdered sugar.
Ingredients
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)
- Egg wash (1 egg beaten with a little water)
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
Instructions
- Activate Yeast: In a large bowl, combine lukewarm water, granulated sugar, and active dry yeast. Let the mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is activated.
- Prepare Egg Mixture: In a small bowl, whisk together the egg, salt, vanilla extract, and evaporated milk until well combined.
- Combine Mixtures: Add the egg mixture to the yeast mixture and whisk to combine evenly.
- Add Butter and Flour: Stir in the melted butter, then gradually add the bread flour, mixing until a sticky dough forms. Use a spatula or your hand to bring the dough into a ball.
- Proof Dough: Lightly oil a clean bowl, place the dough inside, and turn to coat with oil. Cover the bowl with plastic wrap and a kitchen towel. Allow the dough to proof at room temperature for about 2 hours, or until it doubles in size. Refrigerate overnight if not baking immediately.
- Prepare for Baking: Preheat the oven to 350℉ (180℃). Line a baking tray with parchment paper. Roll the dough out to ¼-inch thickness and cut into 1 ½-inch squares using a pizza cutter or knife.
- Second Proof: Place the cut dough squares on the prepared baking tray, spaced about 1 inch apart. Cover loosely with cling wrap and a kitchen towel, and let proof at room temperature for about 45 minutes.
- Apply Egg Wash and Bake: Brush each dough square lightly with egg wash. Bake in the preheated oven for 12-15 minutes or until golden brown and cooked through.
- Finish and Serve: While the beignets are still warm, brush them with the melted butter and dust them generously with powdered sugar. Serve immediately for the best texture and flavor.
Notes
- Use Bread Flour for a Chewy Texture: The higher gluten content helps create an airy and chewy beignet.
- Let the Dough Rest: Ensure the dough doubles in size during proofing for light and fluffy results.
- Optionally use a stand mixer with a dough hook for easier mixing.
- Brush with melted butter after baking to enhance flavor and help powdered sugar stick.
- Generously dust with powdered sugar for the classic sweet finish.
- Serve immediately to enjoy the beignets crispy outside and soft inside.
- Can refrigerate dough overnight after the first proof if not baking immediately.
Nutrition
- Serving Size: 1 serving (approx. 2-3 beignets)
- Calories: 270
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
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