Description
Buttermilk Beignets are a classic New Orleans treat, offering delightfully fluffy, golden fried dough squares dusted with powdered sugar. This recipe guides you through creating soft, airy beignets with a slightly sweet flavor, perfect for breakfast or dessert. Made with simple pantry ingredients and fried to perfection, these homemade beignets deliver an authentic taste of the Big Easy right at home.
Ingredients
Scale
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk, warmed to about 110°F
- 1/4 cup water, warmed
- 2 tablespoons unsalted butter, melted
- 1 large egg
For Frying and Serving
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- Activate the Yeast: In a large bowl or stand mixer, combine the warm buttermilk, warm water, and active dry yeast. Let this mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active and ready for use.
- Mix the Dough: Stir in the granulated sugar, melted unsalted butter, egg, and salt to the yeast mixture. Gradually add the all-purpose flour, about one cup at a time, mixing well after each addition until a soft and slightly sticky dough forms.
- Knead the Dough: Knead the dough by hand on a floured surface or with a dough hook attachment for 6 to 8 minutes until it becomes smooth and elastic. This develops the gluten structure necessary for fluffy beignets.
- Let Dough Rise: Place the dough in a greased bowl and cover it with plastic wrap or a damp cloth. Allow it to rise in a warm spot for 1 1/2 to 2 hours, or until the dough has doubled in size.
- Shape the Beignets: After rising, punch down the dough to release air bubbles. Turn it onto a floured surface and roll it out to about 1/4-inch thickness. Cut the dough into 2 to 3-inch squares or rectangles using a knife or pizza cutter.
- Heat the Oil: Pour vegetable oil to a depth of about 2 inches into a heavy-bottomed pot and heat it to 350°F (175°C). Maintaining this temperature is key for achieving crispy, puffed beignets.
- Fry the Beignets: Fry the cut dough pieces in batches, turning once, for 1 to 2 minutes per side or until they are golden brown and puffed. Avoid overcrowding the pot to ensure even frying.
- Drain and Serve: Remove the fried beignets with a slotted spoon and place them on paper towels to drain excess oil. Dust generously with powdered sugar while still warm and serve immediately for the best flavor and texture.
Notes
- Beignets are best enjoyed fresh and warm for optimal fluffiness and flavor.
- Leftover beignets can be stored in an airtight container and reheated briefly in the oven to regain crispness.
- For added flavor, serve beignets with chocolate sauce, fruit preserves, or a cup of café au lait to evoke the authentic New Orleans experience.
