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Baked Buttermilk French Beignets Recipe
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5 from 7 votes

Baked Buttermilk French Beignets

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. 
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Breakfast, Dessert
Cuisine: American, French
Keyword: baked beignets, beignets recipe, french beignets
Servings: 40 beignets
Calories: 22kcal


  • 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)
  • cup milk (30ml)
  • ¼ cup powdered sugar for dusting (30g)


  • 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.



*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.


Calories: 22kcal | Carbohydrates: 2g | Fat: 1g | Cholesterol: 7mg | Sodium: 44mg | Potassium: 8mg | Sugar: 2g | Vitamin A: 45IU | Calcium: 5mg