Celebrate Mardi Gras with this baked version of the classic beignets!
- 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.