Cakes and Cupcakes
Easy Homemade Buttermilk Beignets Recipe
These beignets are everything a morning treat should be: puffy, slightly tangy from the buttermilk, and covered in enough powdered sugar to make a delightful mess. They bring that iconic French Quarter vibe right into your kitchen without any of the restaurant pretension.
- Prep
- 20 min
- Cook
- 20 min
- Serves
- 6
- Level
- Medium
- Per serving
- 380 kcal
Method
In a large bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 to 10 minutes until it becomes foamy.
Whisk in the buttermilk, beaten egg, and melted butter until well combined.
Add 2 cups of the flour and the salt. Stir with a wooden spoon or a dough hook until smooth. Gradually add the remaining flour until a soft, slightly sticky dough forms.
Turn the dough onto a lightly floured surface and knead for about 2-3 minutes until smooth. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1.5 to 2 hours, or until doubled in size.
Punch the dough down and roll it out on a floured surface to about 1/4-inch thickness. Use a pizza cutter to cut the dough into 2-inch squares.
Heat 2-3 inches of oil in a heavy-bottomed pot to 360°F (182°C). Carefully drop 3-4 dough squares into the oil at a time.
Fry for 1-2 minutes per side until puffed and golden brown. Remove with a slotted spoon and drain briefly on paper towels.
Toss the warm beignets in a bag or bowl with plenty of powdered sugar while still hot. Serve immediately.
Notes
Use a thermometer to keep the oil at a steady 360°F; if it's too hot, the inside stays raw; too cool, and they get greasy.
Don't overwork the dough once you add the final flour; you want it just combined to keep the texture light and airy.
The dough can be made a night in advance and refrigerated; just let it come to room temperature for 30 minutes before rolling.
