Baked Beignets for Mardi Gras
2017 UPDATE: For Mardi Gras this year, I updated the photos and the recipe for this version of oven baked beignets – enjoy!
I’ve often declared my love for all things Southern, like here. Heck, I even have a “Southern Wannabe” board on Pinterest. And while I adore New Orleans and can’t wait to get back, I can’t say I have a burning desire to be there on Mardi Gras (ok, maybe if I was 10 -15 years younger.) I’m happy to keep my visits to Jazz Fest, half marathons and random weekends and will be celebrating from afar come Tuesday with these beignets.
Now I have no illusion that baked beignets can even possibly compare to the fried deliciousness you get in NOLA (I made a daily trek to Cafe Beignet during my last visit – dare I say better than Cafe du Monde?) but I was intrigued to make them after reading the post & recipe from Jenna @ Eat Live Run, which she adapted from Good Housekeeping. After baking and tasting – I agree with her, when doused in powdered sugar, their yeasty, sweet goodness certainly hit the spot.
So laissez les bon temps rouler and here’s my updated recipe where I added in whole wheat pastry flour and nutmeg.
- 1/4 cup warm water
- 1/4 ounce package of yeast (2 1/4 teaspoons)
- 2 1/2 cups all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1/4 cup + 1 tablespoon sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 4 tablespoons unsalted butter
- 3/4 cup buttermilk
- 1 egg
- Powdered sugar for dusting
- In a large bowl, combine water, yeast and 1 tablespoon sugar. Let sit for 5 minutes until yeast gets foamy.
- Mix in flours, remaining sugar, baking powder, baking soda, salt and nutmeg. Cut butter into small pieces and mix into dough.
- Add buttermilk and egg and mix well. Knead on a floured surface until you have a smooth dough (should take about 5 minutes.) (If you have a stand mixer, you can use a dough hook to mix and knead dough.)
- Coat bowl with cooking spray and add dough ball. Cover with plastic wrap and let sit for 30 minutes.
- On a floured surface, roll dough out into a large rectangle, about 1/4-inch thick. Using a pizza cutter, cut 5 even strips horizontally and then vertically so you have 25 beignet squares.
- Cover baking sheet with parchment paper and add beignets. Cover with a kitchen towel and let sit for 30 minutes.
- Preheat oven to 400 degrees Fahrenheit.
- Bake beignets for 10 -12 minutes (Watch carefully! Take them out before they start to turn golden brown.) Let cool for 5 minutes and then generously dust them with powdered sugar.
Updated from Oven-Baked Beignets at Eat, Live Run.
Note: Since this dough is less sweet compared to typical beignets, you can generously shake on the powdered sugar before serving.
Have you ever been to New Orleans during Mardi Gras? Do you have a favorite spot for beignets?