Make your festive baking extra fun with these Easy No Yeast Gingerbread Beignets – the perfect Christmas baking treat! This simple dough requires no yeast, which means no rising time and no waiting around during the busy holiday season. Soft, fluffy, and cut into adorable gingerbread men shapes, these Christmas beignets are a fun twist on the classic gingerbread recipe. Dusted with snowy icing sugar, they make a warm and cosy festive treat that’s ideal for holiday parties, winter snacks, Christmas movie nights, or a quick and delicious Christmas dessert the whole family will love.
Why You’ll Love This Recipe
If you’re looking for a quick and festive Christmas treat that’s fun to make and even more delicious to eat, these no-yeast Gingerbread Beignets are about to become a holiday favourite! Here’s why you’ll love them:
- No yeast, no waiting – perfect for quick Christmas baking when you want a festive treat fast.
- A fun twist on a classic gingerbread recipe with the soft, fluffy texture of beignets.
- Super cute gingerbread men shapes make them ideal for holiday parties, or baking with kids.
- Made with simple ingredients and easy steps – no special equipment or frying skills needed.
- Warm, cosy flavours that taste like Christmas in every bite, finished with a snowy dusting of icing sugar.
Tips for Perfect Gingerbread Beignets
To help you get the fluffiest texture and the cutest gingerbread shapes every time, here are a few simple tips to make your Christmas beignets turn out beautifully:
- Keep the dough chilled before cutting and frying – slightly firmer dough holds its shape better.
- Roll the dough to a consistent thickness (around 1–1.5cm) so all the gingerbread men cook evenly.
- Use a metal cookie cutter and dip in flour between cuts to prevent sticking.
- Fry in small batches to keep the oil temperature stable and ensure fluffy, even beignets.
- If the beignets do not puff up when frying that means the oil is not hot enough.
- Dust with icing sugar while warm so it sticks beautifully like fresh snow.
- Want an extra festive touch? Serve with cinnamon sugar, gingerbread icing, or a warm caramel dipping sauce.
Ingredients
Gingerbread men beignets
- 450g plain flour
- 2tsp baking powder
- 1/2tsp salt
- 1tbsp cinnamon
- 60g caster sugar
- 1 egg
- 1tbsp vanilla extract
- 210ml buttermilk
Chocolate ganache dip
- 100g dark/milk chocolate
- 50ml double cream
- 1-2tbsp golden syrup (or you syrup of choice)
Other things needed
- Icing sugar for dusting
- 7x5cm gingerbread man cookie cutter
- Nutella/chocolate spread of choice
- Piping bag
Instructions
- Add 450g plain flour, 2tsp baking powder, 1tbsp cinnamon, 60g caster sugar and 1/2tsp salt in a bowl. Mix together with a whisk until combined.
- In a separate bowl add 1 egg, 1tbsp vanilla extract and 210ml buttermilk. Whisk together until combined, then put into the bowl with the dry ingredients. Alternativley you can use whole milk and 1tbsp of white vinegar to make the buttermilk.
- Mix together using a spoon until the dough starts to come together, then knead on a flour dusted counter until the dough is smooth. It will be a bit sticky, just add more flour if needed.
- Wrap the dough in cling film and let it rest for 10 mins (otherwise you will not be able to roll it out)
- Dust the counter with flour and the top of the dough, roll the dough into a large rectangle keeping the thickness approx. 1.5cm
- Use a gingerbread man cookie cutter to cut out the beignets, then fry on each side medium heat for 1 mins or until golden brown. Depending on how hot the oil is they may take less than 1 minute on each side.
- If the beignets are not puffing up the oil is not warm enough.
- Once finished frying place the beignets on kitchen towel to suck up some of the oil.
- Make a hole in the back of each beignet and pipe Nutella inside. (This step is optional, they taste amazing even without the Nutella )
- Dust with icing sugar, set aside whilst you make the chocolate ganache dip.
- Melt the chocolate and cream in the microwave, 10 seconds at a time until the chocolate is melted. Stir until combined and creamy. If you used dark chocolate add the golden syrup to sweeten if needed.
300 comments
I do trust all of the ideas you’ve offered in your post. They’re really convincing and will certainly work. Still, the posts are very brief for starters. May just you please lengthen them a little from next time? Thank you for the post.
Thanks , I have just been looking for info about this topic for ages and yours is the greatest I have came upon so far. But, what concerning the bottom line? Are you sure about the supply?
I don’t commonly comment but I gotta state appreciate it for the post on this perfect one : D.
You have observed very interesting points! ps nice website .
I found your weblog site on google and test a number of of your early posts. Continue to keep up the excellent operate. I simply further up your RSS feed to my MSN News Reader. In search of ahead to studying more from you afterward!…
Some really nice and utilitarian info on this web site, also I think the pattern contains superb features.
I think you have observed some very interesting details , thanks for the post.
Merely wanna comment on few general things, The website design is perfect, the subject matter is rattling good. “The idea of God is the sole wrong for which I cannot forgive mankind.” by Marquis de Sade.
Great – I should certainly pronounce, impressed with your site. I had no trouble navigating through all the tabs and related information ended up being truly simple to do to access. I recently found what I hoped for before you know it at all. Quite unusual. Is likely to appreciate it for those who add forums or anything, site theme . a tones way for your client to communicate. Nice task..
I’ve been surfing online greater than 3 hours today, but I by no means discovered any attention-grabbing article like yours. It is beautiful price enough for me. Personally, if all site owners and bloggers made excellent content material as you did, the internet will be a lot more useful than ever before. “Perfection of moral virtue does not wholly take away the passions, but regulates them.” by Saint Thomas Aquinas.
Outstanding post however , I was wondering if you could write a litte more on this topic? I’d be very thankful if you could elaborate a little bit further. Bless you!
Nearly all of the things you say happens to be supprisingly precise and it makes me wonder the reason why I had not looked at this in this light previously. Your piece truly did switch the light on for me personally as far as this specific subject goes. Nevertheless there is 1 point I am not necessarily too comfy with so while I try to reconcile that with the actual core theme of your position, let me observe just what the rest of your visitors have to point out.Very well done.
But a smiling visitor here to share the love (:, btw outstanding pattern. “Competition is a painful thing, but it produces great results.” by Jerry Flint.
I’m still learning from you, while I’m improving myself. I absolutely liked reading all that is written on your blog.Keep the tips coming. I liked it!
Wow, marvelous blog layout! How long have you been blogging for? you made blogging look easy. The overall look of your website is great, as well as the content!
Please let me know if you’re looking for a article writer for your weblog. You have some really good posts and I think I would be a good asset. If you ever want to take some of the load off, I’d love to write some articles for your blog in exchange for a link back to mine. Please shoot me an email if interested. Thanks!
I was examining some of your content on this website and I conceive this web site is very informative ! Continue putting up.
You are my inhalation, I possess few web logs and very sporadically run out from brand :). “Yet do I fear thy nature It is too full o’ the milk of human kindness.” by William Shakespeare.
My developer is trying to convince me to move to .net from PHP. I have always disliked the idea because of the costs. But he’s tryiong none the less. I’ve been using WordPress on a number of websites for about a year and am worried about switching to another platform. I have heard great things about blogengine.net. Is there a way I can import all my wordpress content into it? Any kind of help would be really appreciated!
Precisely what I was looking for, thanks for putting up.
Comments are closed.