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.
· Keep it Classic: The classic topping is simply a mountain of powdered sugar. However, you can also serve them with chocolate sauce, fruit compote, or a cinnamon-sugar mix for dipping.
· Make-Ahead: You can prepare the dough, let it rise once, then punch it down, wrap it tightly in plastic, and refrigerate overnight. The next day, let it sit at room temperature for 30 minutes before rolling and cutting.
Enjoy your journey to fluffy, heavenly beignet bliss