Sugared Baked Beignets | A Baked Beignet Recipe

Learn how to make a classic baked beignet recipe that opts for oven baked over fried. Tossed in sugar, these light, fluffy pieces of dough will fill your belly in no time. 

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Now that the weather is cooler I’m baking in my kitchen a bit more these days. Having the oven going with something sweet just feels right.

Realizing I haven’t made beignets in literally years, I decided to embark on creating a recipe that didn’t include a ton of oil. 

I’m not opposed to doing things the old-fashioned way by any means. But oil can really stink up the kitchen for days and since I don’t fry food often, I never get the chance to reuse the oil in the following days like most cooks do. I end up wasting a lot of oil for one single dish. And don’t get me started on disposing of it…

When I realized I could just bake some beignets instead of frying them it felt like a complete game changer. 

Don’t worry, I’m still coating them in delicious real sugar. I’m not trying to completely take all the flavor out of this classic New Orleans dessert.

They still have all the flavor in the world despite omitting the oil, and I’m not sure I’ll feel the need to fry them ever again!

What can I coat the beignets in after baking?

• Powdered sugar
• Cinnamon and sugar mixture
• Honey and pistachios/walnuts
• Chocolate drizzle
• Warm raspberry jam dip

How do I store these?

Store these at room temperature for about three days in an airtight container. This helps preserve the texture of the beignets. After this point they can be moved to the fridge for another few days. Just be sure to warm them up in the microwave for about 10 seconds to bring them back to life in texture, as they will firm up once cooled. Additionally, you can store them for long-term use in the freezer, in a freezer ziploc bag, for up to three months.

Now, let’s get into all the details of this beautifully decadent baked beignet recipe…

Sugared Baked Beignets 

Tools | baked beignet recipe

Large mixing bowl

Measuring cups and spoons

Electric hand mixer (I use this one HERE and highly recommend it)

Bench scraper  

Baking sheet

Silicone baking mat or parchment paper

Knife or pizza cutter 

Small pot or saucepan 

Whisk 

Cooling rack, optional (for dusting sugar)

Ingredients | baked beignet recipe

3 1/2 cups all-purpose flour – Use all-purpose flour to create a light, fluffy dough in this baked beignet recipe. Sift it before using.

1 1/4 cups milk – Whole milk is the liquid of choice to use because it has natural fat and sugar that create a more tender crumb for the dough. Warm to 100°F to activate the yeast.

1 1/8 tsp. (1/2 packet) yeast – Yeast helps the dough rise for a light texture that makes these doughnuts perfectly fluffy.

1/2 tsp. salt – Salt enhances the flavor of this light, fluffy dough.

1/4 cup sugar – Granulated sugar adds sweetness to the dough and helps feed the yeast to activate it.

1 egg, beaten – Egg enriches the dough for a perfect beignet flavor and texture.

2 tbsp butter, melted and cooled – Add real, melted butter to the mixture to add some fat to the dough. Just melt and cool before adding. 

2 tsp vanilla Extract – Pure vanilla extract is best for this recipe, as it helps develop a deep, pure flavor for the dough.

Coating of your choice, 1 cup – Traditionally beignets are coated generously in powdered sugar. But sometimes I enjoy coating them in a granulated sugar and cinnamon mixture. You can also use some other coatings I’ve listed above if you’re feeling experimental. 

Steps  | baked beignet recipe

1. Preheat the oven to 375ºF.

2. In a large mixing bowl, combine warmed milk with sugar, salt, and yeast to dissolve and activate yeast for about 10 minutes. It will get slightly foamy when it’s ready. 

3. Add the beaten egg, melted butter, and vanilla to the liquid mixture.

4. Next add in 2 cups of sifted all-purpose flour to the large mixing bowl and beat with electric mixer until well combined. Dough will be sticky.

5. Now add in an additional 1 cup of flour and mix by hand. Add another ½ – ¾ cup to the dough until the dough is soft and slightly tacky.

6. Knead dough for 5 minutes until slightly elastic.

7. Place in a greased bowl, cover, and let it rise at room temperature for 1 hour or until doubled in size.

8. Roll out dough to ¼” thickness on a lightly floured surface.

9. Cut into 2-inch squares and place on parchment paper or silicone baking mat on a baking sheet. Cover and let rise for 30 minutes.

10. Bake for 10-12 minutes until golden brown. 

11. Remove from oven and dust with powdered sugar. Serve warm.

Tips for Success  | baked beignet recipe

To make things easier, especially if you’re serving these in the morning: Prep the dough the night before and place in the the fridge overnight. It will double or triple in size and be ready to roll out immediately the next day.

Baked beignets can be coated with toppings by either dusting the sugar directly on top or pouring the sugar into a ziploc bag and then adding the beignets (a few at a time), sealing the bag, and then gently shaking until they’re all thoroughly coated.

Do not roll the dough too thick or thin. ¼” is ideal for baking. 

Dough will be slightly tacky. Do not add more flour to attempt to change this. Leaving the dough slightly tacky ensures it stays light and airy for perfect beignets.

More Family Favorite Desserts

Chocolate Chunk Cookies with Sea Salt  

Lucky Rainbow Bundt Cake  

No-Bake Cookies without Peanut Butter  

Classic, Fluffy Cinnamon Rolls  

Refined Sugar Free Hot Chocolate