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
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)
- 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
