Of course! Get ready to bring a taste of New Orleans’ Café du Monde right into your kitchen. These Fluffy Buttermilk Beignets are impossibly light, tender, and perfectly puffy, coated in a generous blanket of powdered sugar.
This recipe breaks down the process into simple, manageable steps for foolproof results.
The Secret to Fluffy Beignets
The key is a dough that is soft, slightly sticky, and enriched with buttermilk. The buttermilk not only adds a subtle tang but also reacts with the baking soda to create an incredibly tender and airy crumb.
Recipe: Fluffy Buttermilk Beignets
Yields: About 2 dozen beignets
Prep time: 20 minutes + 1-2 hours rising
Cook time: 20 minutes
Ingredients
For the Dough:
· ¾ cup (180ml) warm whole milk (about 110°F/43°C)
· 1 ½ teaspoons active dry yeast
· ¼ cup (50g) granulated sugar
· 3 ½ – 4 cups (435-500g) all-purpose flour, divided
· 1 large egg, lightly beaten
· ½ cup (120ml) well-shaken buttermilk
· 2 tablespoons (28g) unsalted butter, melted
· 1 teaspoon vanilla extract
· 1 teaspoon salt
· ½ teaspoon baking soda
· Vegetable, canola, or peanut oil, for frying
For Serving:
· 1-2 cups (120-240g) powdered sugar, for dusting
Instructions
Activate the Yeast:
In the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Whisk gently and let it sit for 5-10 minutes until it becomes foamy. This proves your yeast is active.
Make the Dough:
To the yeast mixture, add the beaten egg, buttermilk, melted butter, and vanilla extract. Mix with the paddle attachment on low until just combined.
Switch to the dough hook. Add 3 ½ cups of flour, salt, and baking soda. Mix on low speed until the dough comes together.
Increase the speed to medium and knead for 5-7 minutes. The dough will be very soft and slightly sticky. If it’s sticking excessively to the sides of the bowl, add the remaining ¼ cup of flour, one tablespoon at a time, until it pulls away from the sides. Don’t add too much extra flour, as a soft dough is key to fluffy beignets.
First Rise:
Lightly grease a large bowl with oil or cooking spray. Form the dough into a ball, place it in the bowl, and turn it over to coat lightly in oil.
Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm, draft-free place for 1 to 1 ½ hours, or until doubled in size.
Shape the Beignets:
Punch down the risen dough. Turn it out onto a lightly floured surface.
Using a floured rolling pin, roll the dough into a large rectangle, about ½-inch thick.
Using a sharp knife or a pizza cutter, cut the dough into 2×3-inch rectangles (or 3-inch squares). Don’t worry about being perfect! A little imperfection is charming.
Place the cut beignets on a parchment-lined baking sheet, cover lightly with a towel, and let them rest for 15-20 minutes while you heat the oil. They will puff up slightly.
Fry to Perfection:
Pour oil into a large, heavy-bottomed pot (like a Dutch oven) to a depth of about 2-3 inches. Heat over medium heat until it reaches 360°F – 370°F (182°C – 188°C). Use a candy or deep-fry thermometer for accuracy—this is crucial!
Working in batches of 3-4, carefully slide the beignets into the hot oil. Do not overcrowd the pot.
Fry for 1 ½ – 2 minutes per side, flipping once, until they are golden brown and puffed. They should have a crisp exterior and a fluffy, cooked interior.
Remove with a slotted spoon or spider strainer and drain on a wire rack set over a baking sheet. This keeps them crispier than draining on paper towels.
Serve Immediately:
Place the powdered sugar in a fine-mesh sieve and dust the warm beignets GENEROUSLY. Serve immediately with a hot cup of coffee or café au lait.
Chef’s Tips & Tricks for Success
· Yeast is Key: Ensure your yeast is fresh and your milk is warm, not hot. Hot milk will kill the yeast.
· Dough Texture: Embrace the sticky dough! A drier dough will result in tougher beignets. Use a bench scraper and lightly floured hands to handle it.
· Oil Temperature is Everything:
· Too Cold: The beignets will absorb too much oil and become greasy.
· Too Hot: The outside will burn before the inside is cooked.
· Adjust the heat as you go to maintain the 360°F-370°F range.
Fluffy Buttermilk Beignets
