These fluffy buttermilk beignets are light, airy, and irresistibly tender on the inside with a delicate golden crust. Fried to perfection and generously dusted with powdered sugar, they bring the classic New Orleans café experience straight into your kitchen.

Why You’ll Love This Recipe

You’ll love this recipe because it delivers bakery-style beignets with simple ingredients and clear steps. The buttermilk creates a soft, tender dough with a subtle tang, while the yeast ensures a beautifully fluffy texture. These beignets are perfect for breakfast, brunch, or a special homemade dessert, and they taste amazing fresh and warm.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 ½ cups all-purpose flour
• 2 ¼ teaspoons instant yeast
• ½ cup granulated sugar
• ½ teaspoon salt
• ¾ cup buttermilk, lukewarm
• ¼ cup warm water
• 1 large egg, room temperature
• 3 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• Vegetable oil, for frying
• 1 cup powdered sugar, for dusting

Directions

1. In a large mixing bowl, combine the flour, instant yeast, granulated sugar, and salt. Mix well to evenly distribute the dry ingredients.
2. In a separate bowl, whisk together the buttermilk, warm water, egg, melted butter, and vanilla extract until smooth.
3. Gradually add the wet ingredients to the dry ingredients, mixing until a soft, slightly sticky dough forms.
4. Transfer the dough to a lightly floured surface and knead for about 5 to 7 minutes, until smooth and elastic.
5. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
6. Once risen, gently punch down the dough and roll it out on a floured surface to about ½-inch thickness.
7. Cut the dough into 2½-inch squares using a knife or dough cutter.
8. Heat vegetable oil in a deep pot to 350°F (175°C).
9. Fry the dough squares in batches, turning once, until puffed and golden brown on both sides, about 2 to 3 minutes per side.
10. Remove with a slotted spoon and drain briefly on paper towels.
11. Dust generously with powdered sugar and serve warm.

Servings and timing

• Servings: 8 servings (about 24 beignets)
• Prep time: 20 minutes
• Rising time: 1 hour 30 minutes
• Cooking time: 15 minutes
• Total time: Approximately 2 hours 5 minutes

Variations

• Chocolate Beignets: Add ½ cup mini chocolate chips to the dough before the first rise.
• Cinnamon Sugar Beignets: Toss the warm beignets in a mixture of powdered sugar and ground cinnamon.
• Filled Beignets: Inject the cooked beignets with chocolate spread, vanilla cream, or fruit jam.
• Spiced Beignets: Add a pinch of nutmeg or cardamom to the dough for extra warmth and aroma.

Storage/Reheating

Beignets are best enjoyed fresh on the day they are made. If needed, store leftovers in an airtight container at room temperature for up to 1 day. To reheat, warm them in a 300°F (150°C) oven for 5 to 7 minutes. Avoid microwaving, as it can make them chewy instead of fluffy.

FAQs

What makes beignets fluffy?

The combination of yeast and proper dough rising time creates air pockets that make the beignets light and fluffy.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough overnight after the first rise. Let it come to room temperature before rolling and frying.

Do I need a thermometer for frying?

A thermometer is recommended to maintain the oil at 350°F, which ensures even cooking and prevents greasy beignets.

Can I bake beignets instead of frying?

Traditional beignets are fried. Baking will change the texture and flavor significantly.

Why is my dough sticky?

Beignet dough is meant to be slightly sticky. Add flour gradually if it is too wet, but avoid over-flouring.

Can I use regular milk instead of buttermilk?

Buttermilk is preferred for tenderness and flavor, but you can substitute milk mixed with a teaspoon of lemon juice if needed.

How do I prevent soggy beignets?

Make sure the oil is hot enough and avoid overcrowding the pot during frying.

Can I freeze beignets?

You can freeze fried beignets without powdered sugar for up to 2 months. Reheat in the oven and dust with sugar before serving.

What oil is best for frying?

Neutral oils like vegetable or sunflower oil work best for frying beignets.

How much powdered sugar should I use?

Use enough to generously coat the beignets. The classic look and taste rely on a heavy dusting.

Conclusion

Fluffy buttermilk beignets are a timeless treat that brings comfort and indulgence to any occasion. With their soft interior, golden exterior, and sweet powdered sugar finish, they are simple to make and incredibly satisfying. Once you try them at home, they’re sure to become a favorite tradition in your kitchen.

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