Description

These baked easy beignets are a delightful twist on the classic New Orleans fried treat, offering a chewier texture with less oil and mess. Made with bread flour for a light and airy interior, the dough is proofed until doubled, then rolled, cut, and baked to golden perfection. Finished with melted butter and a generous dusting of powdered sugar, these beignets are best enjoyed warm and fresh for a perfect sweet snack or dessert.

Ingredients

Scale

Dough Ingredients

¾ cups (6 fl oz / 170 ml) lukewarm water
⅓ cup (2 ½ oz / 75 g) granulated sugar
1 teaspoon active dry yeast
1 large egg, at room temperature
2 teaspoons vanilla extract
1 teaspoon salt
½ cup (4 fl oz / 120 ml) evaporated milk
2 tablespoons (1 oz / 28 g) butter, melted
3 ½ cups (1 lb 2 oz / 525 g) bread flour

Finishing Ingredients

Egg wash (for brushing)
3 tablespoons (1 ½ oz / 45 g) butter, melted (for brushing after baking)
Powdered sugar for dusting

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Instructions

Activate yeast: In a large bowl, combine lukewarm water, granulated sugar, and active dry yeast. Let it sit for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active.
Mix wet ingredients: In a separate small bowl, whisk together the large egg, salt, vanilla extract, and evaporated milk until well combined.
Combine mixtures: Add the egg mixture to the foamy yeast mixture and whisk thoroughly to blend.
Add butter and flour: Stir in the melted butter followed by the bread flour. Use a spatula or your hand to bring the dough together into a ball. It’s normal for the dough to be slightly sticky.
First proofing: Drizzle a little oil into the bowl and coat both the bowl and dough with it. Cover with plastic wrap and a kitchen towel. Let the dough proof at room temperature for about 2 hours until doubled in size. If not baking immediately, refrigerate overnight.
Prepare dough for baking: Line a baking tray with parchment paper and set aside. Roll the dough to a ¼-inch thickness and cut into 1 ½-inch squares using a pizza cutter or knife.
Second proofing: Arrange the squares on the prepared baking tray with about 1 inch between each piece. Cover loosely with cling wrap and a kitchen towel. Let the dough proof at room temperature for about 45 minutes.
Preheat oven: Towards the end of proofing, preheat the oven to 350℉ (180℃).
Apply egg wash and bake: Lightly brush the surface of each dough square with egg wash. Bake in the preheated oven for 12 to 15 minutes or until the beignets turn golden brown.
Finish and serve: While still warm, brush the baked beignets with melted butter and generously dust them with powdered sugar. Serve immediately for the best taste experience.

Notes

Use bread flour for a chewy and airy texture due to its higher gluten content.
Allow the dough to rest and double in size to ensure light, fluffy beignets.
You can use a stand mixer with a dough hook to make mixing easier and more efficient.
Brushing with melted butter after baking enhances flavor and helps powdered sugar stick better.
Generously dust with powdered sugar right before serving for the classic sweet finish.
Enjoy beignets fresh and warm for optimal crispiness and softness.
WW SmartPoints: 11; WW PlusPoints: 9.

Nutrition

Serving Size: 1 serving (about 2 beignets)
Calories: 290
Sugar: 15g
Sodium: 210mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1.5g
Protein: 6g
Cholesterol: 55mg