Light, airy pillows of fried dough made with tangy buttermilk—fluffy, golden beignets dusted with powdered sugar. These classic treats are crispy on the outside, soft and tender on the inside, and perfect for mornings when I want a taste of New Orleans at home.

Why You’ll Love This Recipe

I love how these buttermilk beignets come together with just a handful of pantry staples and a little patience. The buttermilk adds a subtle tang that balances the sweetness of the powdered sugar, and the dough turns out incredibly soft and airy after frying. Whether I'm serving them for brunch or as a sweet snack with coffee, they never disappoint. Plus, I can prepare the dough in advance, which makes things even easier when I want to fry them fresh.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup warm water (105–110 °F / 40–43 °C)
2 teaspoon active dry yeast
⅓ cup granulated sugar
1 tablespoon granulated sugar (for yeast activation)
⅔ cup buttermilk
1 large egg
1 large egg yolk
3 tablespoon unsalted butter, melted
1 teaspoon sea salt
4 ⅓ cups all-purpose flour, plus extra for dusting
Oil for frying (grapeseed or another neutral oil), enough to fill ~2–3" deep
1 cup powdered sugar

Directions

I start by whisking warm water, yeast, and 1 tablespoon of sugar in a large bowl. I let it sit for 7–10 minutes until it turns foamy.
Then I whisk in the remaining sugar, melted butter, egg, egg yolk, and buttermilk until smooth.
I add the flour and salt, mixing with a dough hook or by hand until the dough pulls away from the bowl and feels smooth. If needed, I knead it for about 5 minutes.
I cover the bowl and let the dough rise in a warm spot for about 90 minutes, until it doubles in size.
On a lightly floured surface, I roll out the dough into a rectangle about ½ inch thick.
I cut it into roughly 2" × 3" rectangles and place the pieces separately on a platter.
I heat oil in a deep pan to 350 °F and fry 5–6 beignets at a time for about 2 minutes per side, flipping once, until puffed and golden.
I drain them on paper towels and repeat the process with the rest.
I place powdered sugar in a resealable bag, add a few beignets, seal, and shake them to coat.
I always serve them immediately while warm—ideally with a strong cup of coffee.

Servings and timing

Yield: About 40 beignets
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 2 hours 5 minutes
Serving size: 1 beignet (118 kcal)

Variations

I sometimes add a splash of vanilla extract to the dough for a hint of warmth.
For a twist, I like to fill the beignets with a fruit jam or pastry cream after frying.
Around the holidays, I use a bit of cinnamon or nutmeg in the dough to add a seasonal flavor.
If I want a chocolate version, I drizzle melted chocolate over the top instead of powdered sugar.

storage/reheating

I always serve beignets fresh for the best texture, but if I need to make them ahead, I refrigerate the dough after its first rise—it keeps well in a sealed container for up to one week. To freeze, I roll and cut the dough, freeze the pieces individually on a tray, then store them in a container for up to a month. When I’m ready to use them, I thaw overnight in the fridge and fry as usual. Leftover fried beignets don’t keep their texture well, but I’ve had some luck reviving them in a 350°F oven for 5–7 minutes.

FAQs

How do I know when the oil is ready for frying?

I use a thermometer to ensure the oil stays around 350°F. If I don’t have one, I drop a small piece of dough in—it should sizzle immediately and float.

Can I make these beignets without buttermilk?

Yes, when I don’t have buttermilk, I mix ⅔ cup milk with 2 teaspoon of lemon juice or vinegar and let it sit for 5–10 minutes before using.

Why did my beignets come out dense?

If mine ever turn out heavy, it’s usually because the yeast didn’t activate properly, or the dough didn’t rise long enough. I always make sure it doubles in size before rolling it out.

Can I bake these instead of frying?

Beignets are traditionally fried, and that’s how they get their signature texture. I’ve tried baking them, but they end up more like a roll than a classic beignet.

What’s the best oil to use?

I prefer neutral oils with high smoke points like grapeseed, canola, or vegetable oil. They don’t overpower the beignets’ delicate flavor.

Conclusion

Making buttermilk beignets from scratch is a labor of love, but the result is worth every minute. I enjoy the process of working with yeasted dough, the aroma as they fry, and the first bite of warm, sugar-dusted perfection. Whether I’m making them for a special breakfast or sharing them at brunch, these golden pillows of fried dough always impress.

Buttermilk Beignets

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Author: Sue
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 2 hours 5 minutes
Yield: About 40 beignets
Category: Dessert / Breakfast
Method: Frying
Cuisine: American / French (New Orleans style)
Diet: Vegetarian

Print Recipe

Description

Light, airy pillows of fried dough made with tangy buttermilk—fluffy, golden beignets dusted with powdered sugar.

Instructions

In a large bowl, whisk warm water, yeast, and 1 Tbsp sugar; let sit 7–10 minutes until foamy raft forms.
Whisk in remaining sugar, melted butter, egg, egg yolk, and buttermilk until combined.
Add flour and salt; mix using dough hook or by hand until dough pulls away from bowl and feels smooth (knead about 5 minutes by hand if needed).
Cover bowl and let dough rise in a warm spot for ~90 minutes, until doubled in size.
On a lightly floured surface, roll dough into a rectangle about ½" thick.
Cut into ~2" × 3" rectangles and place pieces separately on a platter.
Heat oil in a deep pan to 350 °F; fry 5–6 pieces at a time until puffed and golden, about 2 minutes per side, flipping once.
Drain on paper towels; repeat with remaining dough.
Place powdered sugar in a resealable bag, add 2–3 beignets, seal, and shake to coat.
Serve immediately while warm, ideally with a cup of coffee.

Notes

Serve beignets warm, immediately after frying for best texture and taste.
Make-ahead tip: After rising, refrigerate the dough in a sealed container for up to one week.
Freezing option: Roll and cut dough, freeze pieces individually on a tray, then store in a sealed container for up to one month; thaw overnight before frying.