Light as a cloud and dusted in sweetness, these baked vanilla French Beignets bring café charm to your own kitchen without the deep fryer.

These baked vanilla French Beignets are what happen when classic New Orleans nostalgia meets practical home baking, and I promise you right now, they are soft, tender, delicately sweet, and easy to eat straight from the tray while pretending you are just “checking texture.”

What makes these different from the traditional fried version is not just that they are baked, but that they are intentionally structured to mimic that pillowy interior without becoming dry. Baking can be unforgiving if your ratios are off by even a little, so this recipe balances fat, liquid, and flour in a way that keeps the crumb light and moist.

And before we dive in, let me say this clearly. The reason I love baking instead of frying here is not just convenience. Research shows that deep frying can increase the formation of advanced glycation end products, compounds associated with oxidative stress and inflammation in the body. You can read more about that here.

Ingredients

• 2 and 1/4 cups all purpose flour, spooned and leveled
• 1/4 cup granulated sugar
• 2 and 1/4 teaspoons active dry yeast
• 1/2 teaspoon fine sea salt
• 3/4 cup whole milk, warmed to 105 to 110°F
• 1 large egg, room temperature
• 3 tablespoons unsalted butter, melted and slightly cooled
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon freshly grated nutmeg
• 1 to 2 tablespoons additional milk if needed for texture

For Finishing

• 3 tablespoons melted butter for brushing
• 1/2 to 3/4 cup powdered sugar for dusting

How to Make Baked Vanilla French Beignets

Start by warming your milk to about 105 to 110°F. Not hotter. If it feels like a warm bath on your wrist, you are good. If it feels hot, it will kill the yeast and you will be staring at flat, sad squares of dough later.

Stir the sugar into the milk, then sprinkle the yeast over the top and let it sit for about 5 to 7 minutes until it becomes foamy. If it does not foam, stop and start again. Do not try to convince yourself it will work anyway. It will not.

In a large mixing bowl, whisk together the flour, salt, and nutmeg. The nutmeg is subtle but crucial. It gives that authentic bakery warmth that makes people ask what your secret ingredient is. In another bowl, whisk the egg, melted butter, and vanilla extract.

When the yeast mixture is foamy, pour it into the wet ingredients and stir gently.

Now combine the wet and dry ingredients. Use a wooden spoon at first, then switch to your hands when it starts pulling together. The dough should feel soft and slightly tacky but not sticky enough to cling to your fingers. If it feels dry, add milk one teaspoon at a time.

This is one of those micro decisions that matter. Flour brands vary. Humidity varies. Your dough should feel supple, like soft play dough.

Knead the dough on a lightly floured surface for about 6 to 8 minutes. You are looking for smooth and elastic. Press it with your finger and it should slowly bounce back. That bounce tells you gluten has developed properly. Proper gluten development gives structure without toughness, and that is what keeps the inside airy instead of gummy.

Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 60 to 75 minutes, until doubled in size. Do not rush this. Here is why this fails if you rush it. Underproofed dough bakes dense and tight. The slow rise builds flavor and creates that tender interior.

Once risen, gently punch down the dough and roll it out to about 1/2 inch thickness on a lightly floured surface. Use a sharp knife or pizza cutter to cut into 2 inch squares. Place them on a parchment lined baking sheet, leaving a little space between each.

Cover loosely and let them rise again for about 25 to 30 minutes. This second rise is what makes them fluffy instead of bready.

Preheat your oven to 375°F during this time.

Bake for 10 to 12 minutes, just until the tops are lightly golden. Do not overbake. They should not brown deeply. When you tap the bottom, it should sound slightly hollow, and the tops should feel set but still soft. The kitchen at this point will smell like vanilla and warm butter, the kind of smell that makes you close your eyes for a second.

While they are still warm, brush each beignet lightly with melted butter. This step is not optional. The butter helps the powdered sugar cling and adds that subtle richness that mimics the fried version.

Transfer them to a cooling rack and dust generously with powdered sugar. And I mean generously. A light snowfall is not enough. You want that dramatic white coating that makes you feel like you are in a little café.

What They Taste Like

These baked vanilla French Beignets are soft on the outside with a delicate golden crust that gives way to an airy, tender interior. The vanilla comes through warmly but not aggressively, and the nutmeg hums in the background. They are sweet but not cloying, which makes them perfect with coffee.

Because they are baked, they feel lighter on the palate. You do not get that heavy oiliness that sometimes lingers after fried dough.

A Few Honest Tips

• Do not skip the second rise.
• Do not overbake.
• Use real vanilla extract.
• Dust while warm, not hot, so the sugar sticks but does not melt instantly.

These small decisions are what separate good from unforgettable.

As the last of the powdered sugar settles and you break one open to watch the steam rise gently into the air, I hope you feel that quiet pride that comes from making something beautiful with your own hands.