Buttermilk beignets are the perfect marriage of fluffy, golden dough and sweet powdered sugar, delivering a comforting, New Orleans-style treat that’s easier to make at home than you might think. These delightful pastries, spiced with cinnamon and nutmeg, are irresistibly soft on the inside and lightly crisp on the outside. Whether you’re enjoying them for brunch or as an indulgent dessert, buttermilk beignets bring a warm, nostalgic flavor to the table. In just a few simple steps and with a handful of ingredients, you can recreate the magic of this French Quarter favorite in your own kitchen.
Why You’ll Love This Buttermilk Beignets Recipe
You’ll fall in love with these buttermilk beignets because they’re everything a homemade treat should be: comforting, flavorful, and incredibly satisfying. The use of buttermilk adds a subtle tang that enhances the sweetness of the dough, while warm spices like cinnamon and nutmeg elevate the flavor profile. Their cloud-like texture and golden crust make them a crowd-pleaser for breakfast gatherings, weekend brunches, or special occasions. Best of all, they’re simple to prepare with ingredients you likely already have on hand.
Ingredients
- 1 packet quick-rise yeast
- 3/4 cup hot water (110 degrees F)
- 2 1/2 tablespoons granulated sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg
- 1/2 cup buttermilk
- 3 1/2 cups all-purpose flour, divided
- 2 ounces unsalted butter, cubed and softened
- Canola oil for frying
- Powdered sugar for dusting
Step-by-Step: How to Make Buttermilk Beignets
- In a stand mixer bowl with a dough hook, combine hot water, yeast, and sugar. Stir gently and let rest for 5 minutes until foamy.
- Add salt, cinnamon, nutmeg, egg, and buttermilk. Mix on medium speed until combined.
- Add softened butter and continue mixing. It’s okay if some butter pieces remain.
- With the mixer on low, gradually add 3 1/4 cups of flour until the dough pulls away from the bowl.
- Turn dough onto a lightly floured surface. Knead in the remaining 1/4 cup flour for about 5 minutes, until smooth.
- Shape into a ball and place in a lightly oiled bowl. Cover and let rise in a warm area until doubled, about 1 1/2 hours with quick-rise yeast.
- If preparing ahead, cover the bowl tightly after the first rise and refrigerate overnight. The next day, allow the dough to come to room temperature before rolling and frying.
- Once risen (or warmed from refrigeration), press the dough into a disk on a floured surface. Lightly dust the dough and a rolling pin.
- Roll out to a 1/2-inch thick rectangle. Trim the edges and cut into 3-inch squares.
- Heat 1 1/2 inches of canola oil in a pan to 350 degrees F.
- Fry dough squares for about 2 minutes per side until golden brown.
- Drain on a cooling rack set over foil or paper towels. Dust generously with powdered sugar and serve warm.
Helpful Tips
- Ensure your water is around 110°F to activate the yeast without killing it.
- Don’t over-knead the dough; 5 minutes is sufficient to achieve a smooth texture.
- If your kitchen is cold, place the dough in an oven with just the light on to help it rise.
- Use a thermometer to maintain the oil temperature for even frying.
- Powdered sugar sticks best when the beignets are still warm but not hot.
Substitutions And Variations
- Yeast: Active dry yeast can be used; just allow extra rise time (up to 2 1/2 hours).
- Flour: Substitute part of the all-purpose flour with cake flour for a lighter texture.
- Spices: Add a dash of cardamom for a unique flavor twist.
- Buttermilk: If unavailable, use milk with a tablespoon of lemon juice or vinegar.
- Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-friendly version.
- Vegan Option: Replace egg with a flax egg and butter with plant-based margarine.
Storage Instructions
Buttermilk beignets are best enjoyed fresh, but they can be stored for later:
- Store in an airtight container at room temperature for up to 2 days.
- Reheat in a toaster oven or microwave for a few seconds before serving.
- To freeze, arrange cooled beignets in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Reheat straight from the freezer in an oven at 350°F for 5-7 minutes.
Nutritional Information
Approximate per beignet (based on 9 servings):
- Calories: 270
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 36g
- Sugar: 7g
- Protein: 5g
- Fiber: 1g
- Sodium: 150mg
Serving Suggestions
Serve your buttermilk beignets:
- Freshly dusted with powdered sugar and a cup of chicory coffee
- Alongside a fruit compote or fresh berries for added color and flavor
- Drizzled with honey or chocolate sauce for a dessert twist
- With a side of whipped cream or vanilla glaze for dipping
Frequently Asked Questions About Buttermilk Beignets
Can I make the dough ahead of time? Yes, you can prepare the dough the night before. After the first rise, cover the bowl tightly and refrigerate. Let it come to room temperature before shaping and frying.
Can I bake instead of fry? Beignets are traditionally fried for their signature texture, but you can bake them at 375°F for 10-12 minutes. They’ll be more like a soft bread roll than a classic beignet.
Why didn’t my beignets puff up? This could be due to expired yeast, improper oil temperature, or under-proofed dough. Make sure your dough has doubled in size before frying and that the oil is at 350°F.
How do I reheat leftovers? Use a toaster oven for best texture. A microwave works too, but they may become slightly chewy.
What’s the best oil for frying? Canola oil is ideal because of its neutral flavor and high smoke point.
Final Thoughts
Thank you for joining me in making these delicious buttermilk beignets. I absolutely adore how these little pillows of fried dough deliver big on flavor with their cinnamon-spiced, tender interiors and sugary tops. They’re simple to whip up and bring a warm, homemade touch to any gathering. Whether you’re reminiscing about a trip to New Orleans or just craving something sweet and comforting, these beignets hit the spot. I hope you enjoy every bite and feel inspired to share them with your loved ones. Happy frying and thank you for being part of this food-loving community!
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Buttermilk Beignets
- Total Time: 2 h 4 mins
- Yield: 9 beignets 1x
- Diet: Vegetarian
Description
Buttermilk Beignets are fluffy, golden pillows of dough, spiced with cinnamon and nutmeg, then dusted with powdered sugar. This easy-to-follow recipe brings the flavors of New Orleans right to your kitchen. Perfect for breakfast, brunch, or dessert. Try them today!
Ingredients
1 packet quick-rise yeast
3/4 cup hot water (110°F)
2 1/2 tablespoons granulated sugar
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg
1/2 cup buttermilk
3 1/2 cups all-purpose flour, divided
2 ounces unsalted butter, cubed and softened
Canola oil for frying
Powdered sugar, for dusting
Instructions
- In a stand mixer bowl with a dough hook, combine hot water, yeast, and sugar. Stir gently and let rest for 5 minutes until foamy.
- Add salt, cinnamon, nutmeg, egg, and buttermilk. Mix on medium speed until combined.
- Add softened butter and continue mixing. It’s okay if some butter pieces remain.
- With the mixer on low, gradually add 3 1/4 cups of flour until the dough pulls away from the bowl.
- Turn dough onto a lightly floured surface. Knead in the remaining 1/4 cup flour for about 5 minutes, until smooth.
- Shape into a ball and place in a lightly oiled bowl. Cover and let rise in a warm area until doubled, about 1 1/2 hours with quick-rise yeast.
- If preparing ahead, cover the bowl tightly after the first rise and refrigerate overnight. The next day, allow the dough to come to room temperature before rolling and frying.
- Once risen (or warmed from refrigeration), press the dough into a disk on a floured surface. Lightly dust the dough and a rolling pin.
- Roll out to a 1/2-inch thick rectangle. Trim the edges and cut into 3-inch squares.
- Heat 1 1/2 inches of canola oil in a pan to 350 degrees F.
- Fry dough squares for about 2 minutes per side until golden brown.
- Drain on a cooling rack set over foil or paper towels. Dust generously with powdered sugar and serve warm.
Notes
Make sure your water is at the right temperature to activate the yeast.
The dough can be made ahead and refrigerated overnight.
For best results, use a thermometer to monitor oil temperature.
Serve immediately for the freshest taste and best texture.
- Prep Time: 2 hours
- Cook Time: 4 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Southern, New Orleans