Buttermilk Beignets Buttermilk Beignets

 

Ingredients

For the Beignets

• 2 cups (240g) all-purpose flour, plus extra for dusting
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup (50g) granulated sugar
• 1 large egg, room temperature
• ½ cup (120g) buttermilk, cold
• ¼ cup (60ml) whole milk (or more buttermilk)
• 2 tbsp (30g) unsalted butter, melted and cooled
• Vegetable, canola, or peanut oil for frying (~2–3 cups)

For Finishing Touches

• Powdered sugar, generously for dusting
• Optional: Ground cinnamon or lemon zest in the sugar

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Step-by-Step Instructions

1. Mix Dry Ingredients

In a large bowl:

• Whisk together flour, baking powder, baking soda, salt, and sugar until well blended.

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2. Combine Wet Ingredients

In a separate bowl:

• Beat egg, then whisk in buttermilk, milk, and melted butter until smooth.

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3. Make the Dough

• Pour wet ingredients into dry.
• Stir gently with a wooden spoon or spatula until a soft, shaggy dough forms.

Let rest 5 minutes—this hydrates the flour and makes rolling easier.

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4. Roll & Cut

On a lightly floured surface:

• Turn out dough and gently pat or roll to ¼-inch thickness.
• Use a sharp knife or pizza cutter to cut into 2-inch squares or rectangles.
• Reroll scraps once if needed.

5.Fry in Batches

• Carefully add 4–6 beignets at a time—don’t overcrowd.
• Fry 1–2 minutes per side, flipping once, until deep golden brown and puffed.
• Remove with a slotted spoon and drain on a wire rack or paper towel-lined tray.

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7. Dust & Serve

• While still warm, transfer to a wire rack set over parchment.
• Sift or shake powdered sugar generously over the top—don’t hold back!

Serve immediately while hot and pillowy.