Overnight Gingerbread Beignets. Homemade beignets are always impressive, but we’ve put a spin on the southern classic and now, we’re turning the normal fried puffs of dough into a beautiful Christmas spiced treat! Made using simple spices, ingredients, and then placed in the fridge overnight to develop the most amazing flavors. The next morning, you get to cut them into the cutest gingerbread men shapes, fry them, and then finish each beignet with a spiced sugar. Seriously, they are SO GOOD. Serve with a homemade chocolate sauce or caramel sauce for dipping to give them a little extra special layer of flavor. Perfect for breakfast on Christmas morning or just as a weekend morning treat!

four beignets in wood basket with star anise, cinnamon sticks, copper cutters, two more beignets, and napkin on counter

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About The Recipe

There is nothing that I love more than gingerbread spice during the winter season! It’s one of my favorite flavors. There’s just something about it that makes me feel all warm and cozy.

Oh, and the added comfort of combining those delicious spices with a beignet? Count me in!

bowl of dusted beignets with whole spices, cookie cutters, chocolate sauce, and more beignets on counter

But, it definitely wasn’t that simple. Some recipes are pretty easy to develop, test, make, and shoot…then there are some that are just not. This happened to be the latter.

These beignets gave us the most trouble we have ever had trying to develop a recipe!

For some reason, we could never quite get anything right.

The first batch puffed up beautifully, but had no flavor. Like, at all. I mean, it was sweet! But no gingerbread flavor.

The second batch didn’t rise at all, but had some promising flavor. It was just missing something. We decided on the third batch to try added a touch of orange zest…blah!

The third batch of beignets were flatter than the second, but on top of that, tasted medicinal. We learned our lesson. NO orange zest!

The fourth batch still didn’t rise like we wanted them to, but the flavor was spot on.

overhead shot of a beignet on marble counter with three star anise pods and cinnamon stick

So, now it was time to troubleshoot. After a bit of experimenting, changing ingredients, changing proportions, and checking to make sure our yeast was still alive…we were finally ready to try again.

And let me tell you, fifth times a charm! These beignets are finally perfect.

Light and fluffy, spicy without the bitter, perfectly sweetened, and just so. good.

I am a sucker for a classic beignet, but I think these have officially become a new favorite for the holidays!

four beignets in wood basket with whole spices and cookie cutters on marble counter

Equipment Needed

A Mixer
Mixing Bowls
Whisk
Dough Rising Bucket/Large Container
Rolling Pin
Gingerbread Cookie Cutter
Deep Cast Iron Pan
Stainless Steel Strainer
Sieve

Ingredients

For Beignets:

All-Purpose Flour
Yeast
Ginger
Cinnamon
Allspice
Cloves
Butter
Sugar
Boiling Water
Molasses
Evaporated Milk
Egg

flour, spices, evaporated milk, sugar, molasses, butter, yeast, egg, and water on marble counter

For The Spiced Sugar:

Powdered Sugar
Gingerbread Spice

powdered sugar and gingerbread spice in glass bowls

Instructions

In the mixer with the dough hook attachment, combine the flour, yeast, and spices, Stir until combined.

dry ingredients mixed together in a mixer

In a medium sized bowl, combine the butter and sugar. Pour the boiling water over and whisk until the butter is completely melted.

Stir in the molasses.

Stir in the evaporated milk. Let cool for 3-5 minutes.

After mixture has cooled, beat in the egg.

Pour the milk mixture into the dry ingredients and stir until combined. Increase the speed to about medium and mix until the dough is smooth. About 5 minutes.

milk mixture poured into dry ingredients

Transfer the dough into a greased container. The dough is very sticky! Place in the fridge overnight.

gingerbread beignet dough in a dough rising bucket

gingerbread beignet dough risen in plastic container

The next morning, roll out the beignet dough to about 1/4 inch thick on a heavily floured surface. Cut into shapes. Re-roll the dough as necessary.

gingerbread beignet dough on floured counter

Place the cut out beignets in pre-heated oil and fry. No more than two at a time! Once they float, flip them over. Brown each side slightly before removing from the oil.

beignet frying in a cast iron skillet of oil

gingerbread beignet being taken out of oil

Drain on paper towels.

nine gingerbread beignets on lined sheet pan

Whisk together the gingerbread spice and powdered sugar. Sift over beignets and serve!

powdered sugar and spice in a glass bowl

powdered sugar and spice whisked together in glass bowl with whisk next to it

What To Serve With Gingerbread Beignets…

I’ll be honest, I love these beignets just as much for breakfast as I do for dessert! They are a wonderful way to celebrate the holiday’s. If you need a few ideas on what to serve with them, here are a few ideas!

Caramel Sauce, for dipping
Chocolate Sauce, for dipping
Chantilly Cream
Vanilla Ice Cream
Hot Chocolate

two stacked beignets with spices, more beignets behind, a bowl of chocolate sauce, and a cookie cutter

Expert Tips

Check your yeast! Make sure it’s not expired.
You don’t have to cut the dough out like gingerbread men. You can easily do whatever shape you would like or just traditional squares!
Brush away excess flour before frying. You don’t want it to burn in the oil!
This recipe does not keep.

When you make these Overnight Gingerbread Beignets, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.