Buttermilk Beignets Recipe
Picture yourself in a sunlit kitchen, the air perfumed with the rich, sweet smell of frying dough and warm vanilla. Buttermilk Beignets are the absolute pinnacle of comfort food: crisp on the outside, pillowy within, and generously showered in powdered sugar. With a tangy note from fresh buttermilk and the lightest, most tender crumb imaginable, these New Orleans-inspired treats are impossible to resist. Whether you’re recreating French Quarter magic at home or just want a treat with your morning coffee, Buttermilk Beignets deliver pure happiness, bite after bite.
Ingredients You’ll Need
Buttermilk Beignets may taste like a special indulgence, but their magic comes from a handful of everyday ingredients. Each element in this recipe has a purpose: some ingredients make the dough rise angelically, others guarantee a luscious texture, and a few add just the right sweetness.
- Active dry yeast (2 1/4 teaspoons or 1 packet): This is your ticket to those puffy, airy centers—make sure it’s fresh for maximum lift!
- Warm water (3/4 cup, 110°F): The perfect temperature to wake up your yeast without killing it—test with your finger, it should feel cozy but not hot.
- Granulated sugar (1/4 cup): Adds sweetness and also helps activate the yeast so your beignets puff dramatically when fried.
- Buttermilk (1/2 cup, room temperature): The secret to those tender, melt-in-your-mouth beignets—don’t skip or substitute!
- Large egg (1): Binds the dough and enriches the flavor for that luscious, custardy crumb.
- Vanilla extract (1 teaspoon): Just a splash takes these beignets from good to unforgettable with a subtle, aromatic sweetness.
- All-purpose flour (3 1/2 cups): Provides structure without making them dense. Spoon it into your cups for best results.
- Salt (1/2 teaspoon): Brightens every other flavor—never skip the salt in sweets!
- Unsalted butter (1/4 cup, melted): Adds richness and that classic golden edge when your beignets fry up.
- Vegetable oil (for frying): Neutral and perfect for crisp, golden beignets; fill your pot about 2 inches deep.
- Powdered sugar (for dusting): The final snowy flourish—don’t be shy, the more, the merrier.
How to Make Buttermilk Beignets
Step 1: Activate the Yeast
Start by dissolving the active dry yeast in a small bowl with warm water and a tiny pinch of sugar. Give it a gentle stir and let it stand for about five minutes. Don’t rush: you’re looking for a frothy, bubbly surface—the sign your yeast is waking up and ready to help your Buttermilk Beignets achieve their signature rise.
Step 2: Build the Wet Ingredients
In a large mixing bowl, whisk together the remaining sugar, buttermilk, large egg, and vanilla extract. The buttermilk is absolutely crucial—it gives the dough a lovely tang and extra tenderness. Stir in your activated yeast mixture so all those flavors come together in harmony.
Step 3: Make and Knead the Dough
Gradually add the all-purpose flour and salt to your wet mixture, mixing until a soft, slightly sticky dough begins to form. Drizzle in the melted butter and mix again. Dust your countertop with a bit more flour, then knead your dough for about five minutes. You’ll know you’re done when the dough feels smooth and elastic. Kneading develops gluten, ensuring your Buttermilk Beignets are chewy yet fluffy.
Step 4: Let the Dough Rise
Transfer your kneaded dough to a greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 1 to 1 1/2 hours, until it’s doubled in size. During this time, the yeast is busy making bubbles, creating those airy layers beignets are loved for.
Step 5: Shape the Beignets
Lightly dust your workspace and rolling pin with flour. Roll out the dough to a 1/4-inch thickness. Use a sharp knife or pizza cutter to slice the dough into roughly 2-inch squares. Don’t worry about perfection; some uneven edges make homemade Buttermilk Beignets charmingly rustic.
Step 6: Fry to Golden Perfection
Heat your vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Fry the beignets in small batches, about 2-3 minutes per side, flipping once, until they puff up and turn gorgeously golden all over. Resist the urge to overcrowd the pot—roomy frying makes for crispier, lighter results. As each batch finishes, transfer the beignets to a paper towel-lined plate to drain any excess oil.
Step 7: The Powdered Sugar Finale
With the beignets still warm, shower them generously with powdered sugar. This snowy dusting is pure joy and the classic finishing touch for Buttermilk Beignets. Serve them immediately while they’re at their fluffy, melt-in-your-mouth best.
How to Serve Buttermilk Beignets
Garnishes
If you want to go beyond the classic powdered sugar, try sprinkling your Buttermilk Beignets with a dash of cinnamon, a drizzle of honey, or even a touch of citrus zest for a bright pop. For special occasions, a side of chocolate or caramel sauce for dipping instantly elevates each bite.
Side Dishes
Buttermilk Beignets are delightful on their own, but pairing them with strong, hot coffee or creamy café au lait is the time-honored way to enjoy them, New Orleans style. In cooler weather, serve with a mug of velvety hot chocolate for a nostalgic, cozy treat.
Creative Ways to Present
Stack Buttermilk Beignets in a mountain on a footed cake stand, pour a mountain of powdered sugar over the top, and let guests pull them apart family-style. Or, serve them in paper cones for a whimsical brunch or party treat, dusted with extra sugar so every guest gets their own “snowy” treat. For a festive twist, nestle a few in a basket lined with a colorful napkin.
Make Ahead and Storage
Storing Leftovers
Store any leftover Buttermilk Beignets in an airtight container at room temperature for up to two days. They’ll lose that just-fried crispness but remain deliciously soft and sweet. Avoid refrigerating, as this can make them tough.
Freezing
To freeze, let the beignets cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to two months—an easy way to enjoy a taste of New Orleans whenever you crave it.
Reheating
For best results, reheat Buttermilk Beignets in a 350°F oven for 6-8 minutes until warmed through. This method helps revive their softness without making them oily or dry. Add a fresh dusting of powdered sugar after reheating for that classic snowy finish.
FAQs
Can I make Buttermilk Beignets without a deep fryer?
Absolutely! A sturdy, heavy-bottomed pot or Dutch oven works perfectly. Just be sure to monitor the oil temperature with a thermometer so the beignets fry up golden and never greasy.
Is it okay to use regular milk instead of buttermilk?
Buttermilk gives these beignets their tender texture and subtle tang. If you’re out, you can make a quick substitute by adding 1 1/2 teaspoons of lemon juice or vinegar to 1/2 cup regular milk, letting it rest for 5 minutes before using.
How do I know when the oil is ready for frying?
A thermometer is your best friend: 350°F is the sweet spot. If you don’t have one, drop a small piece of dough into the oil; it should sizzle and balloon up in seconds, but not brown too quickly.
Can I add spices to the dough?
Definitely! Feel free to add a pinch of cinnamon or nutmeg to the dough for a cozy twist. These little touches can turn the familiar flavor of Buttermilk Beignets into something extra special.
Why are my beignets tough or greasy?
Overworking the dough or frying at too low a temperature are the usual culprits. Be gentle when kneading and make sure your oil is hot enough (no lower than 350°F) to keep your Buttermilk Beignets light, puffy, and not greasy.
Final Thoughts
There’s nothing quite like the joy of sharing a plateful of warm, snowy Buttermilk Beignets with the people you love. This recipe brings a bit of that New Orleans spirit right to your kitchen, and once you try it, you’ll want to make it again and again. Give these delightful beignets a whirl—they’re truly worth every dusting of powdered sugar!
Print
Buttermilk Beignets Recipe
- Total Time: 1 hour 35 minutes
- Yield: 24 beignets 1x
- Diet: Vegetarian
Description
These Buttermilk Beignets are a classic Southern treat, perfect for breakfast or dessert. Light, airy, and dusted with powdered sugar, they are a delicious indulgence that pairs perfectly with a cup of coffee or hot chocolate.
Ingredients
Dough
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3/4 cup warm water (110°F)
- 1/4 cup granulated sugar
- 1/2 cup buttermilk, room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
Additional
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- Prepare the Yeast: In a small bowl, dissolve yeast in warm water with a pinch of sugar and let stand for 5 minutes until foamy.
- Mix the Dough: In a large mixing bowl, combine sugar, buttermilk, egg, and vanilla extract. Add the yeast mixture and stir to combine. Gradually add flour and salt, mixing until a soft dough forms.
- Knead and Rise: Knead dough on a floured surface for about 5 minutes until smooth. Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1 1/2 hours until doubled in size.
- Fry the Beignets: Heat vegetable oil to 350°F. Roll out dough, cut into squares, and fry in batches for 2-3 minutes per side until golden and puffed.
- Serve: Drain on paper towels and dust generously with powdered sugar before serving.
Notes
- For extra flavor, add a pinch of cinnamon or nutmeg to the dough.
- Serve warm with coffee or hot chocolate.
- Store leftovers in an airtight container and reheat in the oven.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Frying
- Cuisine: French, New Orleans
Nutrition
- Serving Size: 2 beignets
- Calories: 220
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
