Description
Indulge in these light and fluffy buttermilk beignets for a delightful treat that will transport you to a cozy café in New Orleans. Perfectly puffed and dusted with powdered sugar, these fried dough delights are a must-try for any brunch or dessert spread.
Ingredients
Units
Scale
Beignet Dough
- 2 1/4 tsp (1 packet) instant yeast
- 3/4 cup warm water (about 43°C / 110°F)
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup buttermilk, room temperature
- 3 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- 1/2 tsp salt
For Frying & Finishing
- Neutral oil for deep frying (sunflower or vegetable oil)
- Powdered sugar, for generous dusting
Instructions
- Activate the Yeast: In a large bowl, combine warm water, yeast, and sugar. Let sit for 5–7 minutes until foamy.
- Mix the Dough: Whisk in egg, buttermilk, melted butter, and vanilla. Add flour and salt. Mix until a soft, slightly sticky dough forms.
- Knead & Rise: Knead dough by hand or mixer for 5–7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1½–2 hours until doubled in size.
- Shape the Beignets: Roll dough out on a floured surface to about 1 cm (½ inch) thickness. Cut into 5 cm (2-inch) squares.
- Second Rest: Place cut dough on a floured tray, cover lightly, and rest for 15–20 minutes to puff slightly.
- Fry: Heat oil to 175°C (350°F). Fry beignets in batches for 1–2 minutes per side until golden brown and airy. Do not overcrowd.
- Finish & Serve: Drain briefly on paper towels, then dust heavily with powdered sugar. Serve warm.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 beignet
- Calories: 260 kcal
- Sugar: 10 g
- Sodium: 160 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg
