Description
These classic vanilla baked beignets are light, fluffy, and oven-baked instead of fried. Perfect for breakfast, brunch, or dessert, and finished with powdered sugar for a sweet, bakery-style treat at home.
Ingredients
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¾ cup lukewarm water
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⅓ cup granulated sugar
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1 teaspoon active dry yeast
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1 large egg, room temperature
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2 teaspoons vanilla extract
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1 teaspoon salt
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½ cup evaporated milk
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2 tablespoons butter, melted
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3 ½ cups bread flour
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Egg wash (1 egg + 1 tablespoon water)
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3 tablespoons butter, melted (for brushing)
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Powdered sugar, for dusting
Instructions
Making the Dough
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In a large bowl, combine lukewarm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
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In a separate bowl, whisk the egg, salt, vanilla extract, and evaporated milk.
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Pour the egg mixture into the yeast mixture and whisk until combined.
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Stir in melted butter, then gradually add the bread flour.
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Bring the dough together into a slightly sticky ball using a spatula or your hand.
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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
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Line a baking tray with parchment paper.
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Roll the dough to ¼-inch thickness and cut into 1½-inch squares.
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Place squares 1 inch apart on the tray, cover loosely, and proof again for 45 minutes.
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Preheat oven to 350°F (180°C).
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Brush beignets lightly with egg wash and bake for 12–15 minutes, until golden.
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While warm, brush with melted butter and dust generously with powdered sugar
- Prep Time: 20 minutes
- Proof Time: 2 hours 45 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 8