Description
Light, airy pillows of fried dough made with tangy buttermilk—fluffy, golden beignets dusted with powdered sugar.
Ingredients
- 1 cup warm water (105–110 °F / 40–43 °C)
- 2 tsp active dry yeast
- ⅓ cup granulated sugar
- 1 Tbsp granulated sugar (for yeast activation)
- ⅔ cup buttermilk
- 1 large egg
- 1 large egg yolk
- 3 Tbsp unsalted butter, melted
- 1 tsp 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
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.
Nutrition
- Serving Size: 1 beignet
- Calories: 118 kcal
- Sugar: 4.4 g
- Sodium: 68 mg
- Fat: 5.8 g
- Saturated Fat: 1.1 g
- Unsaturated Fat: —
- Trans Fat: 0 g
- Carbohydrates: 14.8 g
- Fiber: 0.4 g
- Protein: 1.85 g
- Cholesterol: 12 mg
