Nothing can compare to soft baked Brown Butter Beignets topped with a sweet orange brown butter glaze. There’s big flavor in these bite-sized treats!
This is a sponsored post written by me on behalf of Red Star®
Have you ever heard of beignets? They are bite-sized bits of fried dough and depending on where you get them, they’ll be made with either yeast dough or pâte à choux. They come with powdered sugar sprinkled over the top and taste much like a donut. But, after today, you may never want a traditional beignet because who could say no to a baked beignet flavored with sweet, nutty browned butter?
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Making Brown Butter Beignets
The dough is made with very simple ingredients. It’s your typical bread dough but instead of using regular butter, I’ve added browned butter and vanilla paste for a sweet aromatic flavor. I also use bread flour just like with all my bread recipes. You need a gluten dense flour so the beignets will have a chewy elastic crumb.
The dough needs to rise twice. Once, right after you have formed the dough. This first rise usually takes about 2 hours. Then, once you shape the dough into little beignets, it needs to rise a second time. The second rise should only take about 45 minutes. Allowing the dough to rise twice gives it time to develop gluten and flavor. Both of which are a must when it comes to good homemade bread!
Since this is a baked version, there is no need to pull out a heavy pan for frying or worry about cleaning up oil splatters. And I think baking the beignets makes them just a tiny bit better for you, right?
Bake them until they are golden brown then drizzle them with orange brown butter glaze. I like to glaze the beignets while they are still warm. The glaze will melt down the sides leaving a thin layer of sweet citrus flavor all over the surface. It’s simply delightful!
These baked brown butter beignets are a must! You won’t regret it if you stop what you are doing and go make them, now!
Baked Brown Butter Beignets with Orange Brown Butter Glaze
For the beignets
- 8 tablespoons unsalted butter
- 3/4 cups warm water, 110-115°F
- 1/2 cup sugar
- 1 envelope envelope Red Star® Active Dry Yeast, (2 and 1/4 teaspoons)
- 3 and 1/2 cups bread flour
- 1 teaspoon salt
- 1 egg, lightly beaten
- 1 and 1/2 tsp vanilla paste
- 1/2 cup whole milk, plus 2 tablespoons for brushing
For the glaze
- brown butter, reserved from beignets
- 2 cups confectioner’s sugar
- 1 tablespoon orange zest, about 1 large orange
- 3 tablespoons fresh orange juice, about 2 large oranges
- Heat the butter in a small saucepan over medium heat. As the butter melts, whisk it frequently. Cook for about 3 minutes or until the butter turns a light amber color and has a nutty aroma. Watch it closely, it can go from brown to burnt rather quickly.
- Remove from heat, transfer 3 tablespoons to a small glass bowl then transfer the remaining brown butter to a second small glass bowl. Let cool to room temperature.
- In a small bowl, stir together the warm water, sugar, and yeast. Let sit for about 5 minutes, until the yeast is dissolved and foamy.
- In a large bowl, add the flour and salt. Stir with a whisk to combine. In a medium bowl, add the egg, vanilla paste, 1/2 cup milk, and the 3 tablespoons of cooled browned butter. Whisk to combine and add to the flour mixture. Add the yeast mixture and stir with a silicone spatula until a soft, sticky dough forms. (The dough should pull away from the sides of the bowl but feel tacky with touched lightly with your finger.)
- With well-floured hands, shape the dough into a ball and place it in a lightly oil bowl. Cover the bowl with plastic wrap and set in a warm place to rise until doubled in size, about 2 hours.
- Turn the dough out onto a lightly flour surface and roll it into a 1/4-inch thick rectangle. Use a pizza cutter or pastry wheel to slice the dough into 1 1/2 inch thick square. Place the squares 1 inch apart on a baking sheet lined with parchment paper. Cover with a lint free towel and let rise for 45 minutes.
- Meanwhile, preheat the oven to 350°F.
- Brush the tops of each square with remaining 2 tablespoons milk and bake for 12-15 minutes or until golden brown. While the beignets are still warm, drizzle the tops with the orange brown butter glaze.
Make the glaze:
- If the remaining brown butter has begun to solidify, warm it in the microwave for 15 seconds.
- In a medium bowl, whisk the brown butter, confectioner’s sugar, orange zest, and orange juice until smooth.