Here’s a classic recipe for buttermilk beignets—soft, pillowy, and perfect with powdered sugar:
Buttermilk Beignets
Ingredients (makes about 16 beignets)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3/4 cup warm water (110°F / 43°C)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup buttermilk, room temperature
- 2 tablespoons unsalted butter, melted
- 2 1/2 cups all-purpose flour, plus more for dusting
- Vegetable oil for frying
- Powdered sugar, for dusting
Instructions
- Activate yeast: In a small bowl, combine warm water, yeast, and 1 teaspoon sugar. Let sit 5–10 minutes until foamy.
- Make dough: In a large bowl, mix remaining sugar, salt, egg, buttermilk, and melted butter. Stir in the yeast mixture. Gradually add flour until a soft, slightly sticky dough forms.
- Knead: On a floured surface, knead gently 5–6 minutes until smooth. Place in a greased bowl, cover, and let rise 1–2 hours until doubled in size.
- Roll out: Punch down dough and roll into a rectangle about 1/2-inch thick. Cut into 2-inch squares.
- Heat oil: In a deep pot, heat vegetable oil to 350°F (175°C). Fry beignets in batches 2–3 minutes per side until golden and puffed. Remove with a slotted spoon and drain on paper towels.
- Dust with sugar: Generously sprinkle with powdered sugar while warm. Serve immediately.
Tips
- Keep the oil temperature steady—too hot burns the outside; too cool makes them greasy.
- For a twist, fold in a little vanilla extract or orange zest into the dough.
- Beignets are best fresh and warm; they can be reheated briefly in the oven.
If you want, I can also give a quick one-step beignet dough that skips yeast and rises fast with baking powder—great for a last-minute treat.
Do you want me to do that?
