Brioche and Puff

Beignet Doughnuts


VDFY Beignet Dough doesn’t just have to be fried! Bake off and finish with a variety of icings, glazes, fillings for a tasty selection of Beignet Doughnuts!!

Makes: 1 Beignet makes 1 Doughnut Square or 2 Doughnut Dippers

VDFY #9719 Beignet Preshaped Unbaked Croissant

Icings and glazes


Sprinkles, bacon pieces, chopped nuts, etc.

See variations below for specific ingredients


Bake Beignets according to instructions. Thawing overnight or up to 12 hours in cooler/refrigerator will begin the proofing process and shorten the bench time before baking to just 20-30 minutes. No egg wash is needed as these delicious doughnuts will be glazed or iced. Allow to cool before finishing. Below are variations, the options are endless.

Maple Bacon Beignet Doughnut : Gently dip the tops of Beignet Doughnuts in a Maple Donut and Roll Icing. Before the Icing dries top with crushed Bacon. See your local Broker for availability. Or, make your own: Combine ¼ cup butter, ¼ cup maple syrup, 1 tsp maple extract and 1⅓ cups powdered sugar, mix well.

Vanilla Iced Doughnuts with Sprinkles: Flavor Brill White and Glossy with Vanilla extract, or make your own Vanilla Icing. Gently dip the tops of Beignet Doughnuts in Icing and set aside on parchment lined baking sheet. Before the Icing hardens, sprinkle with chocolate sprinkles, or your favorite decorative toppings. For added sweetness and longer shelf life, these can be first dipped in a Honey Glaze and once that dries, carefully dip tops in Vanilla Icing.

Honey Dippers: Once the Beignets have just thawed, cut in half to make two thin, rectangular Beignets. Continue thawing or proofing until double in size. Bake as directed. Once cooled, dip in Honey Dip Donut Glaze, available from Rich’s and Lawrence Foods. See your local Broker for sources.

Boston Cream Beignets: Baked full size beignets as directed. Once cooled, fill Beignets using a pastry bag and metal tip with Vanilla Pudding Filling. (I use Jell-O Vanilla Pudding and Pie Filling and use 1 cup milk and 1 cup of cream for a thicker, richer filling.) Fill beignets from an end and closer to the bottom to allow the tops to be dipped in Chocolate Glaze. Once all are filled, gently dip tops in Chocolate Glaze. Set aside until glaze hardens.

Chocolate Glaze: 1/2 cup (90g) semi-sweet chocolate chips, 2 Tablespoons unsalted butter, 2 teaspoons light corn syrup, 2 teaspoons water. Place the chocolate chips, butter, corn syrup, and water in a medium bowl. Melt in 20 second increments in the microwave, stirring after each time, until completely melted and smooth. Dip the tops of the donuts into the chocolate glaze.

Bon appétit from Vie de France!