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.
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