Skinny Baked Beignets #SundaySupper

Baked Beignets

It’s a Mardi Gras #SundaySupper! (Fat Sunday, if you will)

I’m not from Louisana, but I have a strong connection to it. Many people don’t know that my ex husband (my children’s father) is from Louisana. I met him when I was 19. So before him, I really didn’t know much about Louisiana, Creole and Cajun Culture or Mardi Gras  in general, including why it was celebrated or about any of the customary foods, etc.. It wasn’t long after we met that I got my first visit to New Orleans and my first taste of real Louisiana cuisine, which interestingly enough my ex husband doesn’t like most of,  and I have been hooked ever since.

I enjoy visiting Louisiana occasionally and dining on true Creole food, because up here in Missouri, even the Cajun restaurants don’t really understand real Cajun or Creole food. Not that there’s too many of them, because there really isn’t. Which has left me to create the foods I love in my own kitchen when I am having a craving for them.

This is true with my love affair with beignets, which I have been enjoying since childhood. There is nothing like a traditional Beignets from the heart of Louisiana, but I don’t get down there often and the bakeries up here have no idea what they are doing. I had my first beignet when I was very young, and used to think it funny that it was the Louisiana State Donut, since to me it didn’t seem like a donut.

However, my skinny version here is baked and not fried. You still get the same pillowy doughy square perfection coated in powdered sugar but without the extra fat and grease. You can’t beat that.

Baked Beignets

5.0 from 3 reviews
Skinny Baked Beignets
Serves: 2 dozen
  • 1 (1/4-ounce) envelope active dry yeast
  • 4 Tablespoons warm water (100° to 110°)
  • 1 tablespoon of sugar (to proof the yeast)
  • ¾ cup milk or buttermilk
  • ¼ cup sugar
  • 4 Tablespoons unsalted butter, softened
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 3 cups all-purpose flour
  • ¼-1/2 cup of powdered sugar for sifting over the warm beignets.
  1. Heat the milk or buttermilk in a small pan over medium heat. Once small bubbles begin to forms around the sides of the pan, stir in the ¼ cup of sugar, the butter, and the salt. Do not allow the mixture to boil ever. Stir continuously until butter is melted. Remove from the heat and set aside to allow to cool. (I usually put it in the fridge for awhile to let it cool quicker)
  2. When the milk mixture is just about cool enough, begin the next step.
  3. In a large bowl combine yeast, warm water and the sugar; let mixture stand for 10 minutes until "proofed"... it will be foamy.
  4. Once the yeast has proofed, add the milk mixture, the egg and 2 cups of the flour.
  5. I use my stand mixture and allow it to run for about 2 minutes. The dough will be sticky. Now add the last cup of flour and use the bread attachment to knead for about 5-6 minutes or until your dough is soft and smooth.
  6. Place the dough into a greased bowl. Cover with plastic wrap and allow to rise in a warm spot about 1 hour or until doubled in size.
  7. Punch the center of the dough down and turn it out onto a floured work surface.
  8. Roll the dough out to about a ¼ in thickness. I use a rectangle or square cookie cutter to cut out the dough, but you can use a knife, pizza cutter or whatever you have. Place your cut out pieces on large pan, cover them and allow to rise in a warm spot for another 30 minutes or until doubled in size.
  9. At this point, preheat your oven to 400 F.
  10. Spray a baking pan with cooking spray. Place the pieces of dough 2" apart on the pan.
  11. Bake for 7-10 minutes.
  12. Remove from oven and sift the powdered sugar over them generously while still warm.
  13. Enjoy piping hot and fresh for best taste. Serve with chocolate sauce for dipping.

Baked Beignets

Skinny Baked Beignets

Baked Beignets

Don’t miss the other great recipes in today’s Fat #SundaySupper Mardi Gras lineup!

Cocktails & Other Beverages:


Main Dishes:

Side Dishes:


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    • says

      Marjory, such a staple recipe, don’t you think? I’m glad the “skinny” appealed to you. Honestly I prefer the baked flavor over the fried! :) Happy Sunday!

  1. Tina muir says

    Those look wonderful! I have never had beignets before, but now I have a recipe to try! Yum! thanks for the recipe!

  2. says

    great minds think alike hey? These look perfect! I know nothing about Mardi Gras so pinterest sent me to beignets, but i couldn’t bring myself to fry them!

  3. says

    Beignets….ah, I could eat plate after plate. LOVE that you baked ’em, though, so now I can eat all those plates…and not feel AS guilty…

  4. says

    I’ve never had a beignet (all the way over here on the West Coast of Canada) but I’ve been dying to try them ever since seeing them on all the food blogs. Yours look amazing, Nicole, and I can’t believe these beauties are baked, not fried! I’m trying your recipe for sure!

  5. says

    These look SO good! I love that you made a baked version instead of frying them…I am always looking for options like this since I try not to eat fried food (well, as much as possible)!

  6. says

    Something is wrong. I tried reaching in and grabbing one or two but the screen got in the way. Do something about that please. I want one now.

    • says

      And now I must wipe coffee off that screen, because your comment made me literally laugh out loud which caused a little leakage of the coffee sip I took. This is my favorite comment I think you’ve EVER left me! hahaha xoxo

  7. DavidaRochelle says

    Fab to find non-fried beignet, as I dislike everything about deep frying from the extra work to the calories. Will your special technique work for other desserts and foods as well?


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