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Baked Beignets

Baked Beignets
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Baked Beignets are a light and fluffy twist on the classic New Orleans pastry. These healthier, baked treats use simple pantry ingredients and offer a pillowy texture without the heaviness of deep-frying. Perfect for breakfast, dessert, or any time you want a sweet indulgence that’s easy to make and customizable with various toppings and fillings.

Ingredients

Scale

Main Ingredients

  • 2 ½ cups all-purpose flour
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 2 tablespoons sugar
  • 1 cup warm milk (about 110°F / 43°C)
  • 3 tablespoons butter, melted
  • 2 large eggs
  • ½ teaspoon salt

For Dusting

  • Powdered sugar, for dusting over finished beignets
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Prepare the Yeast Mixture: Warm the milk to about 110°F (43°C) and stir in the sugar and active dry yeast. Let it sit for 5 to 10 minutes until the mixture becomes frothy, indicating the yeast is active and ready.
  2. Mix the Dough: In a large bowl, combine the flour, salt, and optionally the vanilla extract. Beat the eggs and melted butter into the frothy yeast mixture, then gradually add this wet mix into the dry ingredients, stirring until a dough forms.
  3. Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 5 to 8 minutes until smooth and elastic. This step develops the gluten, essential for a light and fluffy texture.
  4. First Rise: Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours until it has doubled in size.
  5. Shape and Cut: Gently punch down the dough and roll it out to about ½-inch thickness. Cut into squares or rectangles about 2-3 inches in size.
  6. Bake: Arrange the pieces on a parchment-lined baking sheet, spaced out to allow a slight rise. Bake in a preheated oven at 375°F (190°C) for 12 to 15 minutes until the beignets are golden brown and puffed.
  7. Dust and Serve: Remove from the oven and immediately dust generously with powdered sugar while still warm. Serve fresh and enjoy your light and fluffy baked beignets!

Notes

  • Ensure milk is warm but not hot to avoid killing the yeast.
  • Proper kneading is key to develop gluten for the desired texture.
  • Allow enough time for the dough to double in size for optimal puffiness.
  • Use a sharp pastry cutter to cut neat shapes without squishing the dough.
  • Dust with powdered sugar while beignets are warm so it sticks well.
  • Experiment with powdered sugar combined with cinnamon, cocoa powder, or other toppings for unique flavors.

Nutrition

Keywords: baked beignets, healthy beignets, New Orleans pastry, light beignets, easy beignets recipe

Find it online: https://marygourmet.com/baked-beignets/