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