Classic French Baked Beignets Recipe

At the point when I chose to make French Beignets at home, I never envisioned that I would incline toward Baked Beignets over seared.

In any case, that is actually what occurred.

At the point when I initially visited New Orleans, numerous years back, everybody revealed to me that I would need to go to Cafe De Monde to get a sack of French Beignets.

At the time I had no clue about the thing they were discussing.

I had never known about a beignet. Furthermore, at that point, I was more worried about finding the best spot for jambalaya and gumbo.

Yet, when I discovered what a beignet was, I was persuaded that an excursion to Cafe De Monde was all together.

So what is a beignet? In straightforward terms, just the tastiest, light, and vaporous doughnut that you will attempt.

Beignets are square doughnuts without an opening. They are rotisserie and are shrouded in powdered sugar when served.

A solitary serving at the renowned Cafe Du Monde comprises of three beignets.

They have been served at this renowned café since the eighteenth century.

Classic French Baked Beignets Recipe

Recipe by Cecily CarolineCourse: BreakfastCuisine: American


Prep time


Cooking time






  • 1/4 cup powdered sugar, for dusting

  • 1 Tbsp. butter, melted for brushing

  • 1/8 cup milk

  • 3 3/4 cup flour, more as needed

  • 2 tsp vanilla extract

  • 1/2 tsp salt

  • 3 Tbsp. butter, melted

  • 1/2 cup buttermilk

  • 1 egg, beaten

  • 1 1/2 tsp active dry yeast

  • 1/4 cup super fine sugar

  • 3/4 cup lukewarm water, approximately 110°F


  • In a large mixing bowl, using the whisk attachment, combine water, sugar, and yeast and stir to combine. Let sit for about 10 minutes until it starts to get foamy on the surface.
  • Preheat oven to 200°F. Line 3 baking sheets with parchment paper. Set aside.
  • To the mixing bowl add egg, buttermilk, 3 tbsp butter, salt and vanilla and whisk to combine.
  • If available, replace whisk attachment with a dough hook. Slowly add in the flour and stir on medium-low speed until the dough begins to remove itself from the sides of the bowl. If needed add in additional flour in 1 Tbsp. increments until the dough pulls itself away from the bowl.
  • Knead dough on medium speed for 5 minutes.
  • Transfer dough to a lightly greased bowl. Turn off preheated oven and place bowl in the oven with the door slightly ajar to rise for 15 minutes. *Cover bowl with a towel that has no danger of touching the heating elements of the oven.
  • Remove bowl from the oven, close the door and preheat to 200°F.
  • On a lightly floured surface roll dough out into a rectangle or square, about 1/4 inch thick.
  • Cut 2-inch squares with a pizza cutter.
  • Place dough on prepared baking sheets. Turn off preheated oven and place the baking sheets in the oven with the door slightly ajar to rise for 30 minutes. *Cover the baking sheets with plastic wrap that has been sprayed with baking spray.
  • Remove baking sheets from oven, close the door and preheat to 375°F. Brush the tops lightly with milk.
  • Bake individual baking sheets for 10-12 minutes until light golden brown. Let cool for about 5 minutes then brush the beignets tops lightly with 1 Tbsp. melted butter and generously dust with powdered sugar.
  • Beignets are best eaten warm and fresh.


  • If you plan to eat them on the next day, skip brushing them with butter and dusting them with powdered sugar and store in an air tight container.
  • Once ready to eat, brush them with melted butter and warm them in the microwave for 10-15 seconds Dust with powdered sugar and serve.