Skinny Baked Beignets

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A better baked version of a popular Mardi Gras favorite. These Skinny Baked Beignets are the perfect dessert or even breakfast with a hot cup of coffee!

It’s a Mardi Gras Fun Day! (Fat Sunday, if you will)

I’m not from Louisiana, but I have a strong connection to it. 

Many people don’t know that my ex husband (my children’s father) is from Louisiana.

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.

Skinny Baked Beignets

More Mardi Gras Recipes

• The French 75 
• Sweet Potato Pie Smoothie 
• Shrimp in Mustard Sauce 
• Pancetta and Mushroom Arancini 
• Sausage & Shrimp Jambalaya
• Vegan Pizza Waffles 
• Bayou Seafood and Andouille Jambalaya
• Seafood Gumbo
• Creole Celery Root Bisque (with Lobster)
• Louisiana Roasted Barbecue Shrimp
• Baked Endive and Pears in Blue Cream Sauce 
• Okra Creole
• Banana Creme Pie with Honey Whipped Cream and Pecan Brittle 
• Polish Paczki
• Buttermilk Beignets 
• Eggless Bread Pudding in a Jar 
• Mint Julep Bars 
• Mardi Gras Cupcakes w/ Cinnamon Frosting
• Mexican Chocolate Coffee Cake 
• Pecan and Chocolate Pralines
• Brownie Chocolate Chip Cheesecake
• Pecan Bars 
• Mocha Pear Cake 

AND If you’re looking for more amazing Mardi Gras recipes, you can see our 55+ Best Mardi Gras Recipes.

Recipe for Skinny Baked Beignets

Skinny Baked Beignets

Nicole Cook

A better baked version of a popular Mardi Gras favorite. These Skinny Baked Beignets are the perfect dessert or even breakfast with a hot cup of coffee.

4.59 from 46 votes

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Prep Time 1 hr 30 mins

Cook Time 7 mins

Total Time 1 hr 37 mins

Course Breakfast and Brunch Recipes

Cuisine American

Servings 2 dozen

Ingredients

  

1x2x3x

• 1 ¼- 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.

Instructions

 

• 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)
• When the milk mixture is just about cool enough, begin the next step.
• In a large bowl combine yeast, warm water and the sugar; let mixture stand for 10 minutes until “proofed”… it will be foamy.
• Once the yeast has proofed, add the milk mixture, the egg and 2 cups of the flour.
• 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.
• 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.
• Punch the center of the dough down and turn it out onto a floured work surface.
• 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.
• At this point, preheat your oven to 400 F.
• Spray a baking pan with cooking spray. Place the pieces of dough 2″ apart on the pan.
• Bake for 7-10 minutes.
• Remove from oven and sift the powdered sugar over them generously while still warm.
• Enjoy piping hot and fresh for best taste. Serve with chocolate sauce for dipping.

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