Buttermilk Beignets

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🍩 Buttermilk Beignets Recipe (Makes ~24 beignets)

🕒 Prep Time:

• Active prep: 30 minutes

• Rise time: 1.5 to 2 hours

• Frying time: ~20 minutes

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✨ Ingredients:

For the dough:

• 3 ½ cups (420 g) all-purpose flour, plus more for dusting

• 2 ¼ tsp (1 packet or 7 g) active dry yeast

• ¾ cup (180 ml) warm water (110°F / 43°C)

• ½ cup (120 ml) buttermilk, room temperature

• ¼ cup (50 g) granulated sugar

• 1 large egg, room temperature

• 2 tbsp unsalted butter, melted

• 1 tsp salt

• 1 tsp vanilla extract

For frying:

• Vegetable oil, for deep frying (e.g., canola or peanut oil)

For topping:

• Powdered sugar, for dusting (at least 1 cup)

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🧑‍🍳 Instructions:

1. Activate the yeast:

• In a small bowl, dissolve the yeast in warm water.

• Add a pinch of sugar.

• Let sit for 5–10 minutes, until foamy (if it doesn’t foam, the yeast may be dead).

2. Make the dough:

• In a large mixing bowl (or stand mixer with dough hook), combine:

  • Foamy yeast mixture

  • Buttermilk

  • Sugar

  • Egg

  • Melted butter

  • Vanilla

• Mix until combined.

• Gradually add flour and salt, mixing until a soft, slightly sticky dough forms.

  • If using a stand mixer, knead on medium speed for 5–6 minutes.

  • If kneading by hand, turn onto a floured surface and knead for about 8 minutes until smooth and elastic.

3. First rise:

• Place dough in a greased bowl, cover with plastic wrap or a damp towel.

• Let it rise in a warm, draft-free area for 1.5 to 2 hours, or until doubled in size.

4. Roll and cut:

• Turn the dough out onto a lightly floured surface.

• Roll to about ½-inch (1.2 cm) thickness.

• Cut into 2 to 2.5-inch squares using a knife or pizza cutter.

  • You can re-roll scraps once.

5. Heat the oil:

• Pour oil into a deep fryer or heavy pot to at least 2 inches deep.

• Heat to 360°F (182°C).

  • Use a thermometer for accuracy.

6. Fry the beignets:

• Fry 3–4 at a time, flipping once, until puffed and golden brown (about 1–2 minutes per side).

• Remove with a slotted spoon and drain on paper towels.

7. Dust and serve:

• While still warm, generously dust with powdered sugar.

• Serve immediately — they’re best fresh!

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🧂 Tips & Variations:

• No buttermilk? Mix ½ cup milk with 1 ½ tsp vinegar or lemon juice. Let sit 5–10 min.

• Make ahead: After first rise, refrigerate dough overnight. Bring to room temp, roll, and fry.

• Fill them! After frying, use a piping bag to inject jam, pastry cream, or Nutella.

• Cinnamon sugar twist: Instead of powdered sugar, toss in cinnamon sugar right after frying.

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🥶 Storage:

• Beignets are best eaten fresh, but you can store leftovers:

  • Room temp: In an airtight container for 1 day. Reheat in a toaster oven.

  • Freezer: Freeze dough squares before frying. Fry straight from frozen, adding ~30 seconds.

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Would you like a printable version or tips for scaling the recipe for a crowd?