Classic Vanilla Baked Beignets

A Light, Fluffy Breakfast Treat

If you love the pillowy goodness of classic beignets but want an easier, lighter option, these Classic Vanilla Baked Beignets are exactly what you need. Made with a soft, lightly sweetened dough and baked instead of deep-fried, they deliver all the flavor without the mess. Perfect for cozy weekend breakfasts, brunch spreads, or even a sweet afternoon snack, this recipe is beginner-friendly and totally worth the proofing time. With warm vanilla notes and a generous dusting of powdered sugar, these baked beignets feel indulgent yet approachable ideal for busy mornings when you still want something special on the table.

Time Breakdown

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Proof Time: 2 hours 45 minutes
• Total Time: 3 hours 20 minutes
• Servings: 8

Ingredients List

• ¾ cup lukewarm water
• ⅓ cup granulated sugar
• 1 teaspoon active dry yeast
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• ½ cup evaporated milk
• 2 tablespoons butter, melted
• 3 ½ cups bread flour
• Egg wash (1 egg + 1 tablespoon water)
• 3 tablespoons butter, melted (for brushing)
• Powdered sugar, for dusting

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large mixing bowl
• Small mixing bowl
• Whisk
• Silicone spatula or clean hands
• Measuring cups and spoons
• Baking tray
• Parchment paper
• Rolling pin
• Pizza cutter or sharp knife
• Pastry brush

Step-by-Step Beginner-Friendly Instructions

Making the Dough

1. In a large bowl, combine lukewarm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. In a separate bowl, whisk the egg, salt, vanilla extract, and evaporated milk.
3. Pour the egg mixture into the yeast mixture and whisk until combined.
4. Stir in melted butter, then gradually add the bread flour.
5. Bring the dough together into a slightly sticky ball using a spatula or your hand.
6. Lightly oil the bowl, coat the dough, cover, and let proof at room temperature for 2 hours, or until doubled in size.

Baking the Beignets

7. Line a baking tray with parchment paper.
8. Roll the dough to ¼-inch thickness and cut into 1½-inch squares.
9. Place squares 1 inch apart on the tray, cover loosely, and proof again for 45 minutes.
10. Preheat oven to 350°F (180°C).
11. Brush beignets lightly with egg wash and bake for 12–15 minutes, until golden.
12. While warm, brush with melted butter and dust generously with powdered sugar

Pro Tips

• Make Ahead: Proof the dough overnight in the fridge for fresh morning baking.
• Extra Flavor: Add a pinch of cinnamon or nutmeg to the dough for warmth.
• Storage: Store leftovers in an airtight container for up to 2 days.
• Serving Idea: Serve with fresh berries, honey, or chocolate sauce for dipping.

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