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Home » Bread

Baked Buttermilk French Beignets

Last updated on September 24, 2021Originally published January 16, 201832 CommentsSabine

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These Baked Buttermilk French Beignets are soft little pillows. Baked not fried! Super easy to make. With simple trick just 45 minutes rising time. Watch the video on how to make beignets. 

By the way, have you tried my air fryer baked donuts yet?

Baked Buttermilk French Beignets Recipe

Beignets are great, aren't they?

These soft little pillows are dusted with powdered sugar and to-die-for. Although you can fill beignets with jam, chocolate spread, or whatever you are craving for, beignets taste great on their own without anything. I love to have them just with a cup of hot chocolate with a huuuuge heap of whipped cream on top.

By the way. Beignets are pronounced ben-yay. Actually, they should be written ben-yay too because I'm super thrilled when I eat them and could scream *yay* all the time. You know what I mean?

I've decided to use buttermilk instead of (evaporated) milk, and the result is fantastic. They are heavenly pillowy, soft, and moist. You will be obsessed with these Baked Buttermilk French Beignets recipe. Trust me.

Baked Buttermilk French Beignets Recipe

I prefer to make baked goods instead of fried ones. Don't get me wrong. I love churros or donuts. But I prefer the handling of baked stuff.

Speaking of donuts. There is a noticeable difference between baked donuts and fried donuts. The good thing about this beignets recipe is that there is not such a difference between these baked beignets and fried beignets. In fact, they are way better than the fried ones.

After baking, brush them with melted butter and dust generously with powdered sugar. Once you bit into these fluffy and warm pillows, they immediately put a spell on you. You will make beignets on a regular basis from now.

Baked Buttermilk French Beignets Recipe

Ok, this question is fairly easy to answer. Watch the video, and you will learn how to make beignets. The video is less than 1 minute long.

You need a bowl where you stir water, sugar, and yeast to combine. Then let sit for about 10 minutes. Add egg, buttermilk, salt, vanilla, and melted butter and mix until combined. Then switch to dough hook and add flour. Begin with 3 + ¾ cups (450g). The dough should be a bit sticky to touch and shouldn't stick to the bowl anymore. If your dough is too sticky, then add 1 tablespoon flour after another until it has the required consistency.

After rising roll to a rectangle or square with ¼ inch (0,6cm) thickness. Cut into 2x2 inch (5x5cm) squares and transfer to parchment paper lined baking sheets.

When they are baked brush with melted butter, dust GENEROUSLY with powdered sugar, and wait until they are not hot anymore. And then......put them into your mouth.

Baked Buttermilk French Beignets Recipe

You see? They are really easy and quick to make especially when you have a kitchen machine. You just need to add all ingredients to the bowl in the required order.

Rolling out is easy peasy because you roll them once and cut them. Don't re-roll them.

Just 20 minutes active prep time.

Baked Buttermilk French Beignets Recipe

Thanks to my simple rising trick they just need 45 minutes to rise. These 45 minutes are enough. Believe me. Did you see the second photo? They are rising up to little jumbo-pillows.

So what is now my super simple rising trick?

Preheat oven to 200°F (100°F) while you make the dough. Then place dough into a lightly greased heat-proof bowl. Turn off the oven and put the bowl into the oven. Leave the oven door ajar. Let rise for 15 minutes.

Remove bowl from oven and preheat again to 200°F (100°C). Then roll beignets dough out, cut, and place squares on baking sheets (I needed 3). Turn off the oven and put all 3 baking sheets into the oven. Leave the oven door ajar. Let rise additional 30 minutes.

And then, puff, they are little jumbo-pillows. They rise by 4-5 times in size.

Baked Buttermilk French Beignets Recipe

These Baked Buttermilk French Beignets are

  • super easy to make
  • made with buttermilk for a great texture
  • baked not fried
  • perfect for breakfast or dessert
  • absolutely delicious

Still craving yeast bread? Try my air fryer cinnamon rolls as well!

Baked Buttermilk French Beignets Recipe

A basket full of baked beignets

Baked Buttermilk French Beignets

5 from 7 votes
Author Sabine Venier
Calories: 22kcal
Servings: 40 beignets
Prep 20 minutes
Cook 30 minutes
Total 50 minutes
Print Pin Rate
These Baked Buttermilk French Beignets are soft little pillows. Baked not fried! Super easy to make. With simple trick just 45 minutes rising time. Watch the video on how to make beignets. 

Ingredients
  

  • ¾ cup lukewarm water (180ml)
  • ¼ cup caster sugar (50g)
  • 1 ½ teaspoon active dry yeast
  • 1 egg, beaten
  • ½ cup buttermilk (120ml)
  • 4 tablespoon butter, melted (57g)
  • ½ teaspoon salt
  • 2 vanilla beans* (or 2 teaspoon vanilla extract)
  • 3 ¾ to 4 cups flour (450 - 480g)
  • ⅛ cup milk (30ml)
  • ¼ cup powdered sugar for dusting (30g)

Instructions

  • In a large mixing bowl, using a stand or handheld mixer fitted with a 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 (100°C). Line 3 baking sheets with parchment paper. Set aside.
  • Add egg, buttermilk, 3 tablespoon butter, salt and vanilla* and whisk to combine. Replace whisk attachment and attach a dough hook. Add 3 + ¾ cups of flour and stir on medium-low speed until the dough comes together. The dough should be a little bit sticky to touch but shouldn't stick to the bowl anymore. If it does stick to the sides of the bowl add 1 tablespoon of flour after another mixing on low speed until you reach this point. Then turn on medium speed and knead for about 5 minutes. Transfer beignets dough to a lightly greased (brush a few drops of oil in a bowl or use a non-stick spray) heatproof bowl. Turn off preheated oven and place bowl in the oven to rise for about 15 minutes. Leave the oven door ajar. 
  • Remove bowl from the oven and preheat again to 200°F (100°C). 
  • On a lightly floured surface roll beignets dough out into a rectangle or square, about ¼ inch (0,6 cm) thick. Cut 2-inch (5x5cm) squares with a pizza cutter. Place on prepared baking sheets. Turn off preheated oven and place all 3 baking sheets in the oven to rise for about 30 minutes until they are puffy like little pillows. Leave the oven door ajar.
  • Remove baking sheets from oven and preheat to 375°F (190°C). Brush tops lightly with milk. Bake one baking sheet after another for about 10-12 minutes until light golden brown. Let cool for about 5 minutes then brush the beignets tops lightly with remaining 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, you can warm them in the microwave for about 10 seconds if desired. Brush with butter and dust with sugar just before serving (otherwise, the tops get a bit moist). Store in an airtight container up to 2 days.

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 22kcalCarbohydrates: 2gFat: 1gCholesterol: 7mgSodium: 44mgPotassium: 8mgSugar: 2gVitamin A: 45IUCalcium: 5mg
Course Breakfast, Dessert
Cuisine American, French
Keyword baked beignets, beignets recipe, french beignets
Did you make this recipe?Leave a feedback and rate this recipe!
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About Sabine

I'm a passionate baker, cookbook author, and award-winning food photographer. You find here kitchen-tested quality baking recipes everyone will love.

Reader Interactions

Comments

  1. Anne allen

    December 27, 2021 at 6:41 pm

    Can you make the dough a day ahead?

    Reply
    • Sabine

      December 28, 2021 at 12:36 pm

      Yes, just keep it in the fridge.

      Reply
  2. Dinda

    August 11, 2021 at 2:55 am

    my oven door can't be opened slightly ajar as it open downwards. Is there any other option to make the dough rise? I really want to make it

    Thank you

    Reply
    • Sabine

      August 11, 2021 at 9:55 am

      Then I suggest preheating the oven for a few minutes, turn it off, open the door until it cools down to about 80°F (27°C), then place the beignets in the oven and close the door. To make sure the temperature in the closed oven isn't getting too warm for the dough, open the door every few minutes to let the warm air escape. I hope that helps!

      Reply
      • Dinda

        August 21, 2021 at 12:17 am

        Thank youu! Can the dough be frozen?

      • Sabine

        August 23, 2021 at 7:29 am

        Yes, it freezes very well for up to 3 months.

  3. Rani

    August 09, 2021 at 1:44 am

    What would be the substitute for egg? I would want to make them eggless.

    Reply
    • Sabine

      August 09, 2021 at 9:59 am

      I've never tried to make them eggless. Please try with your favorite egg replacement and let me know how it worked out.

      Reply
  4. wTan

    August 03, 2020 at 2:15 am

    Hi Sabine, can I fry these instead of baking them?

    Reply
    • Sabine

      August 10, 2020 at 1:07 pm

      Yes, absolutely. Check out my Homemade Glazed Donuts recipe on my blog for oil temperature reference. I suggest frying them for about 30 seconds on each side or until golden brown. Hope that helps!

      Reply
  5. Ee Lin

    July 02, 2020 at 1:56 am

    5 stars
    Hi, Can I use your measurement scale to make 10 pieces? Will it be accurate?

    Reply
    • Sabine

      July 07, 2020 at 5:09 am

      When cutting them into 10 instead of 40 pieces they would be very big and you would need to bake them significantly longer. I did not try this yet, so I can't recommend it.

      Reply
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Hi, my name is Sabine Venier! I’m a cookbook author and the food blogger behind Also The Crumbs Please. Here you will find trusted and easy recipes for every occasion. I'm here to teach you how to make delicious food and give you the confidence to bake and cook from scratch.

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