The Messy Baker Blog

Buttermilk Beignets ~ #SundaySupper

Fluffy buttermilk beignets with a hint of cinnamon and nutmeg showered with mounds of  powdered sugar.

Buttermilk Beignets | www.themessybakerblog.com

Pronounced ben-yays, not beg-nets. Whoa, do not make the mistake of pronouncing it wrong in front of a group of New Orleans beignet connoisseurs. That’s one trip to we’re-never-going-to-let-you-live-this-down that you don’t want to join.

It only took me a hundred typos before I finally remembered that the “g” is placed in front of–not behind–the “n.” Sheesh, give me a break, beignet!

The #SundaySupper group is celebrating Fat Tuesday this week, except we’re calling it Fat Sunday. What’s Fat Tuesday? Heck if I know! I’m just in it for the free booze and all-you-can-eat beignets hidden under mountains of powdered sugar.

Buttermilk Beignets | www.themessybakerblog.com

Have you ever been to Nawleans? Am I pronouncing it right?

I haven’t had the luxury of taking a trip to the Big Easy, but it’s on my bucket list. Even Squirrel wants to go. Granted, he doesn’t want to go for the same reason I want to–food, of course–but I’m sure we can work something out. Oh, his reason? Get ready to laugh.

Gator hunting. Yup, I’m married to a man that wants to “choot” (that’s how he says it) gators for living. It’s his life long dream–I kid you not.

Every time he turns on the television, it’s a guarantee that Swamp People will show up on the screen. If I hear the man say, “Choot “Em!” or “Get ‘em in da boat!” one more time, he’s going to be shipped off to live with the gators in a floating house on the bayou.

Buttermilk Beignets | www.themessybakerblog.com

Please enjoy the rest of the post while I go find a rock to hide under.

While Squirrel is off on an air boat in the middle of the swamp bating large, slimy reptiles, I’ll be sitting at a local cafe on Bourbon Street sipping a chicory coffee and enjoying a good book.

Buttermilk Beignets | www.themessybakerblog.com

Believe it or not, beignets are easy to make. Before last week, I had no idea what exactly a beignet was. It wasn’t until I did some research that I found out that beignets are pretty much just like the doughnut, minus the hole in the center. In fact, their Louisiana’s state doughnut.

Cafe Du Monde, Louisiana’s most popular destination for beignets and chicory coffee, describes beignets as “a square piece of dough fried in vegetable oil and lavishly covered with powdered sugar.”

Buttermilk Beignets | www.themessybakerblog.com

I made this particular recipe with buttermilk. I like the tang that the buttermilk adds to the soft, yeasty dough. A bit of sugar sweetens the dough ever so slightly, while the cinnamon and nutmeg add a hint of spice.

I used my dough hook to mix up the dough. If you don’t own a dough hook, feel free to use a wooden spoon and your hands to mix the dough.

I used Red Star Platinum yeast to speed up the rise time. I get a little impatient when it comes to making doughnuts. My theory is, the quicker the process, the sooner I get to devour doughnuts. I think it’s a pretty good theory.

Buttermilk Beignets | www.themessybakerblog.com

After the dough is finished rising, roll the dough out to form a 1/2-inch thick rectangle.

Buttermilk Beignets | www.themessybakerblog.com

Trim the edges with a floured knife or, my favorite, a pizza cutter.

Buttermilk Beignets | www.themessybakerblog.com

Cut the dough into large squares.

Buttermilk Beignets | www.themessybakerblog.com

The dough gets fried in canola oil that has been heated to 350 degrees F.

Buttermilk Beignets | www.themessybakerblog.com

Cook the beignets for 2 minutes on each side, or until golden in color. Use a slotted spoon or a pair of metal tongs to flip the dough.

Buttermilk Beignets | www.themessybakerblog.com

Allow the beignets to cool slightly before adding the powdered sugar.

Buttermilk Beignets | www.themessybakerblog.com

Make, make it rain! The more powdered sugar, the better.

Buttermilk Beignets | www.themessybakerblog.com

I got so excited about the beignets that I ate one right after they finished frying, one after their glamour shots, and one piled high with vanilla ice cream after dinner.

Now, I’ve never been to New Orleans, so I can’t compare them to the famous beignets from Cafe Du Monde, but I do know one thing…they’re damn good.

Think yeasty. Like, extra yeasty. They have a slight tang from the buttermilk and spice from the cinnamon and nutmeg. They’re mildly sweet with a light, marshmallowy interior. After you finish one, you’ll move on to number two. They’re that addictive.

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Buttermilk Beignets

Fluffy buttermilk beignets with a hint of cinnamon and nutmeg showered with mounds of powdered sugar.

Yield: 9 beignets

Prep Time: 2 hours

Cook Time: 4 minutes

Total Time: 2 hours 4 minutes

Ingredients:

1 packet quick-rise yeast

3/4 cup hot water (110 degrees F.)

3/4 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 large egg

1/2 cup buttermilk

3 1/2 cups all-purpose flour, divided

2 ounces unsalted butter, cut into cubes and softened

Canola oil for frying

Powdered sugar for dusting

 

Directions:

In the bowl of a stand mixer fitted with the dough hook, combine hot water, yeast, and sugar. Give the mixture a gentle stir to combine. Allow the mixture to rest for 5 minutes. You'll know the mixture is ready when a layer of foam forms at the top of the mixture.

Add the salt, cinnamon, nutmeg, egg, and buttermilk. Mix on medium to combine. Add the softened butter and mix until combined. Don't worry if a few bits of butter are floating around.

With the mixer on low, slowly add 3 1/4 cups of flour one scoop at a time until the mixture pulls away from the bowl.

Turn the dough out onto a lightly floured surface. Knead in the remaining 1/4 cup of flour until the dough is smooth, about 5 minutes.

Form the dough into a bowl and place in a lightly oiled bowl, turning it once to coat. Cover the bowl loosely with a piece of plastic wrap or thin dish towel. Place the bowl in a warm area and allow the dough to rise. The dough should rise to double its original size. If you're using quick-rise yeast, the process takes about 1 1/2 hours. If you're using active dry yeast, the process takes about 2 1/2 hours.

Turn the dough out onto a lightly floured surface. Gently pat the dough down to form a disk. Lightly dust the top of the dough and rolling pin with flour.

Heat 1 1/2 inches of canola oil in a cast iron pan to 350 degrees F.

Gently roll the dough out to form a 1/2-inch thick rectangle. Using a pizza cutter or floured knife, trim the dough to form a semi-uniform square. Cut the dough into 3 x 3-inch squares.

Place a cooling rack over a piece of aluminum foil or paper towels.

Gently place the squares of dough into the pan of hot oil. Fry until golden brown on both sides, about 2 minutes per side.

Using a slotted spoon or pair of tongs, transfer the beignets to the cooling rack. Allow the dough to cool slightly before showering them with powdered sugar. Serve immediately.

 

 

 

The beignets are best if eaten directly after they're finished frying.

Adapted from Local Milk.

Cocktails & Other Beverages:

Appetizers:

Main Dishes:

Side Dishes:

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

   

103 Responses to “Buttermilk Beignets ~ #SundaySupper”

  1. #
    1
    Manu — March 2, 2014 at 7:10 am

    Oh my!!! I wish I could sample of couple of these beignets! I love you pictures… especially the one in which you are dusting the beignets with icing sugar!!

    Reply

    • Jennie replied March 4th, 2014 at 11:19 am

      That was my favorite picture, Manu. Thanks!

      Reply

  2. #
    2
    Marjory @ Dinner-Mom — March 2, 2014 at 8:40 am

    I have not been able to stop thinking of beignets since you shared some advanced pics. These look amazing!

    Reply

    • Jennie replied March 4th, 2014 at 11:18 am

      Thanks, Marjory!

      Reply

  3. #
    3
    Stacy | Wicked Good Kitchen — March 2, 2014 at 10:01 am

    Loving where your head is at with Fat Tuesday (or Sunday) with the booze and beignets! I need some for Sunday brunch, TODAY. Right now to go with my coffee so I can dream of being at Café du Monde again. Love this buttermilk version of yours and it has been officially added to my must make asap list. Thanks for sharing, my friend. Pinning!

    Reply

    • Jennie replied March 4th, 2014 at 11:17 am

      Thanks, Stacy. I can’t wait to visit and eat my weight in beignets. Thanks for the pin!

      Reply

  4. #
    4
    Alice // Hip Foodie Mom — March 2, 2014 at 10:27 am

    Jennie!
    I didn’t even participate this week (and I’m kicking myself!) but had to come visit ever since seeing the photo you posted. . Oh my gawd these beignets look perfect! this is totally what I would have attempted to make as well. . i love that you showed step by step photos! Pinned!!! I am totally going to try this recipe! they look delicious!

    Reply

    • Jennie replied March 4th, 2014 at 11:16 am

      Thanks, Alice! It was definitely a fun #SS. Thanks for the pin.

      Reply

  5. #
    5
    movita beaucoup — March 2, 2014 at 10:32 am

    Wait. Do all states have a state doughnut? Is this an American thing? IS IT?

    {these look amazing}

    Reply

    • Jennie replied March 4th, 2014 at 11:16 am

      I’m not sure, but I secretly hope so. Now I want to take a trip to every state just to eat doughnuts. Wanna join?

      Reply

  6. #
    6
    Tammi @ Momma's Meals — March 2, 2014 at 10:36 am

    Now if I could just have one (or a few) of these with my cup of coffee I’d be a happy girl!

    Reply

  7. #
    7
    Renee - Kudos Kitchen — March 2, 2014 at 10:40 am

    So light and lovely! They look incredible with that powdered sugar snowstorm on top!

    Reply

    • Jennie replied March 4th, 2014 at 11:15 am

      Thanks, Renee!

      Reply

  8. #
    8
    Erin @ Texanerin Baking — March 2, 2014 at 10:59 am

    Get ‘em in da boat! OMG. I die.

    These look awesome! I’ve been to New Orleans a few times but not when I was old enough to actually have some fun. Booo.

    Reply

    • Jennie replied March 4th, 2014 at 11:15 am

      I die laughing every time he starts quoting that show. He sounds just like the gator hunters.

      Reply

  9. #
    9
    Anna @ Crunchy Creamy Sweet — March 2, 2014 at 11:11 am

    Ooooo, beignets! Can they be any more tempting? LOVE!

    Reply

    • Jennie replied March 4th, 2014 at 11:14 am

      Thanks, Anna!

      Reply

  10. #
    10
    Micha @ Cookin' Mimi — March 2, 2014 at 11:57 am

    Fried carbs dusted with powdered sugar? Yes, please. Seriously I love the way buttermilk works in recipes like these.

    Reply

    • Jennie replied March 4th, 2014 at 11:13 am

      Thanks, Micha!

      Reply

  11. #
    11
    Courtney @ Neighborfood — March 2, 2014 at 12:03 pm

    Sooo he can gator hunt, and you can eat beignets all day. Sounds like the perfect vacation. :) (Also, it took me three tries to spell that right).

    Reply

    • Jennie replied March 4th, 2014 at 11:13 am

      It’s a difficult word, right. I keep wanting to flip flop the “e” and “i.” Thanks!

      Reply

  12. #
    12
    Jennifer @ Peanut Butter and Peppers — March 2, 2014 at 12:19 pm

    My morning cup of coffee would be perfect with a side of your beignets!! Your recipe sounds just incredible and your pictures are beautiful!

    Reply

    • Jennie replied March 4th, 2014 at 11:12 am

      Thanks, Jennifer!

      Reply

  13. #
    13
    Liz — March 2, 2014 at 12:23 pm

    Too funny! I bet these delectable beignets got your hubby’s mind off of gators ;) They look amazing!

    Reply

    • Jennie replied March 4th, 2014 at 11:12 am

      Thanks, Liz! I wish I could say they did, but they didn’t. He talks about it all the time.

      Reply

  14. #
    14
    Heather // girlichef — March 2, 2014 at 12:37 pm

    Stop it! (But don’t.)

    Reply

  15. #
    15
    Tara — March 2, 2014 at 1:03 pm

    Nom, nom, gone!! They wouldn’t have a chance in this house!!

    Reply

    • Jennie replied March 4th, 2014 at 11:11 am

      They didn’t stand a chance in our house, either. They were gone in minutes.

      Reply

  16. #
    16
    Family Foodie — March 2, 2014 at 1:48 pm

    Life would be perfect if I could start every day off with one of these and a cup of coffee.

    Reply

    • Jennie replied March 4th, 2014 at 11:11 am

      Every day should begin this way, Isabel. If only my hips could handle it :)

      Reply

  17. #
    17
    Laura Dembowski — March 2, 2014 at 1:59 pm

    Gator hunting???? That made me lol! But these beignets are seriously good looking. They are one of my favorite treats and these look awesome!

    Reply

    • Jennie replied March 4th, 2014 at 11:10 am

      I know, right! Not sure what that man is thinking. Yes, beignets all day long!

      Reply

  18. #
    18
    Shaina — March 2, 2014 at 2:42 pm

    mmm your beignets look so pillowy soft and delicious. Pile on that powdered sugar and give me a plateful!

    Reply

    • Jennie replied March 4th, 2014 at 11:10 am

      Thanks, Shaina!

      Reply

  19. #
    19
    Shannon R — March 2, 2014 at 4:37 pm

    The breakfast of champions! I want to get powdered sugar all over the place right now. Yum!

    Reply

    • Jennie replied March 4th, 2014 at 11:10 am

      I couldn’t agree more, Shannon!

      Reply

  20. #
    20
    Stefanie @ Sarcastic Cooking — March 2, 2014 at 4:58 pm

    Bahahaha! Chooting gateerrs? Really?!?!?! I just recently told Mike I want to go to New Orleans for our five year wedding anniversary. He asked why. I said mainly for food, booze, and music. I would be too scared to go too close to gators. I am pretty sure my first day there would involve lots of these and coffee promptly followed by a food coma nap.

    Reply

    • Jennie replied March 4th, 2014 at 11:09 am

      My husband is one of a kind, that’s for sure. Me, I’m all about the food. I always plan my vacations around the food. NO for your 5-year anniversary sounds amazing. You should do it.

      Reply

  21. #
    21
    Kayle (The Cooking Actress) — March 2, 2014 at 6:22 pm

    1. OOOH! I can tell you what Fat Tuesday is! It’s the day before Ash Wednesday-which is the first day of Lent (in Christianity, particularly Catholicism)–since people often give up stuff and some people do some fasting, it’s like the last hurrah before Lent starts!

    2. BEIGNETS!!! I’ve never been to New Orleans but I wanna go, just for the beignets! Yours look SO fluffy and crisp and flavorful and mmmmmmmmmmmmmmmmmmmmm!

    Reply

    • Jennie replied March 4th, 2014 at 11:08 am

      Thanks for schooling me, Kayle! I love knowing about food holidays.

      Reply

  22. #
    22
    MealDiva — March 2, 2014 at 6:53 pm

    I love your pictures — made me want one RIGHT NOW with a coffee! Perfect!

    Reply

    • Jennie replied March 4th, 2014 at 11:07 am

      Thank you so much!

      Reply

  23. #
    23
    Lane @ Supper for a Steal — March 2, 2014 at 8:09 pm

    I want, NOW!

    Reply

  24. #
    24
    Linda — March 2, 2014 at 8:24 pm

    You made me laugh out loud about Fat Tuesday. We have Mexican pancakes (enchiladas) at my church to get ready for Ash Wednesday and fasting for 40 days. (Ha) Food bloggers can’t do that. These look awesome. I avoid frying because I don’t like the mess. But I may have to give these a whirl. I’d love it if you linked this to What’d You Do This Weekend. It goes live at midnight.

    Have a wonderful week,
    Linda

    Reply

  25. #
    25
    Stacy — March 2, 2014 at 11:19 pm

    You did good! As a connoisseur of beignets from Cafe du Monde, I can tell you that yours look absolutely perfect. I love your addition of buttermilk for a little extra tang. I’ll have to try that next time!

    Reply

    • Jennie replied March 4th, 2014 at 11:07 am

      You made my day, Stacy. Thank you! I can’t wait to visit NO!

      Reply

  26. #
    26
    Cindys Recipes and Writings — March 3, 2014 at 12:27 am

    Great Fat Tuesday choice, Jennie! Yes, please!

    Reply

    • Jennie replied March 4th, 2014 at 11:06 am

      Thanks, Cindy!

      Reply

  27. #
    27
    Melanie — March 3, 2014 at 12:41 am

    I’ve never made beignets before but this is definitely going to make me try! Gorgeous photos as well. :)

    Reply

    • Jennie replied March 4th, 2014 at 11:06 am

      Thanks, Melanie!

      Reply

  28. #
    28
    Laura — March 3, 2014 at 8:44 am

    Well they look as amazing as the real thing, wish I could have one with my cup of tea right now.

    Reply

    • Jennie replied March 4th, 2014 at 11:06 am

      Oh my, these are so good with a hot beverage. Hello, dunking!

      Reply

  29. #
    29
    Carrie @ Bakeaholic Mama — March 3, 2014 at 10:38 am

    Oh my goodness. I could easily devour several of these right now!

    Reply

    • Jennie replied March 4th, 2014 at 11:05 am

      You and me both!

      Reply

  30. #
    30
    Karly — March 3, 2014 at 11:16 am

    I love beignets! I always have to stop and think of the correct pronunciation before talking about them, though! Haha!

    Reply

    • Jennie replied March 4th, 2014 at 11:05 am

      It took me so long to get the spelling right. Thanks, Karly!

      Reply

  31. #
    31
    Jessica @ A Kitchen Addiction — March 3, 2014 at 12:24 pm

    Oh, I need these! Right now.

    Reply

    • Jennie replied March 4th, 2014 at 11:05 am

      Yes. You. Do!

      Reply

  32. #
    32
    Cathy — March 3, 2014 at 1:27 pm

    I made beignets too — but savory rather than sweet — great minds think alike!

    Reply

    • Jennie replied March 4th, 2014 at 11:04 am

      Great minds, indeed. I’ll have to try a savory version. That didn’t even cross my mind. Thanks, Cathy!

      Reply

  33. #
    33
    Katie — March 3, 2014 at 4:10 pm

    Beignets are a thing of beauty, aren’t they? Fluffy fried goodness…and I’m with you – the more powdered sugar the better!

    Reply

    • Jennie replied March 4th, 2014 at 11:04 am

      I like to make it rain powdered sugar. Thanks, Katie!

      Reply

  34. #
    34
    Nancy @ gottagetbaked — March 3, 2014 at 9:09 pm

    Jennie, your beignets look out of this world. I can practically taste how delicious they are just by drooling over your gorgeous photos. That’s it – I NEED to get over my fear of deep frying at home so I can make these. Or maybe I’ll just join you at Cafe du Monde while Squirrel is wrassling with gators.

    Reply

    • Jennie replied March 4th, 2014 at 11:03 am

      I’m not a fan of frying either, but these were worth it. I’m all for going to NO for some beignets.

      Reply

  35. #
    35
    Erin | The Law Student's Wife — March 4, 2014 at 1:31 am

    I LOVE beignets, especially at cafe du monde! We’re talking last meal material here. Now I feel like I need to try making them at home.

    Reply

    • Jennie replied March 4th, 2014 at 10:50 am

      Thanks, Erin. I could defintely make a late night meal out of these puffy carbs.

      Reply

  36. #
    36
    Rachel @ Itty Bitty Ivie — March 4, 2014 at 7:12 pm

    Oh beignets! The last beignets I had were the cute Mickey Mouse ones in Disneyland! Do you think that shape would be difficult to do?

    Reply

  37. #
    37
    Kim Bee — March 5, 2014 at 5:17 am

    Love, love, love this recipe girl. I freaking love beignets. And my deep fryer. Making.

    Reply

  38. #
    38
    Jocelyn@Brucrewlife — March 5, 2014 at 11:39 pm

    I seriously just want to jump into your photos, consume all of that sugary goodness, and then wash it all down with that cup of joe! Holy yum!! Pinning!

    Reply

  39. #
    39
    mjskit — March 7, 2014 at 7:57 pm

    Love the idea of making beignets with buttermilk!! They look quite yummy and would be great with a cafe au lait. :)

    Reply

  40. #
    40
    Sarah — March 7, 2014 at 10:47 pm

    Buttermilk would be PERFECT in these! Great idea!

    Reply

  41. #
    41
    Renee — March 8, 2014 at 9:10 pm

    Your beignets just pop off the screen! I wish one would pop into my mouth right now. And yes, the more powdered sugar the better!

    Reply

  42. #
    42
    Christina — April 9, 2014 at 12:46 pm

    Oh my….these look DIVINE! will have to make these tonight…just tweeted about these too! :)

    Reply

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