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Best Beignets Recipe Made With Buttermilk Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 70 reviews
  • Author: Bara
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 40 servings
  • Category: Dessert
  • Method: Frying
  • Cuisine: French Creole

Description

This classic Best Beignets Recipe made with buttermilk produces light, fluffy, and golden French-style doughnuts. These pillow-soft treats are deep-fried to perfection and generously dusted with powdered sugar, making for an irresistible dessert or snack. The recipe features a simple yeast dough enriched with buttermilk, eggs, and butter, delivering a tender crumb and delightful flavor.

Ingredients

Dough

  • 1 cup warm water (heated to 100-105°F)
  • 2 tsp active dry yeast
  • 1/3 cup granulated sugar
  • 1 tbsp granulated sugar
  • 2/3 cup buttermilk
  • 1 large egg
  • 1 large egg yolk
  • 3 tbsp unsalted butter, melted
  • 1 tsp sea salt
  • 4 1/3 cups all-purpose flour (plus extra for dusting)

For Frying

  • 1.5 litres grapeseed oil or neutral-flavored frying oil

Topping

  • 1 cup powdered sugar

Instructions

  1. Activate Yeast: In a large bowl, combine the warm water, yeast, and 1 tablespoon of sugar. Whisk well and let the mixture sit for 7-10 minutes until a foamy 'raft' forms on top, indicating the yeast is active.
  2. Mix Wet Ingredients: Add the remaining sugar, melted butter, egg, egg yolk, and buttermilk to the yeast mixture. Whisk together until fully blended.
  3. Incorporate Dry Ingredients: Add the flour and sea salt to the wet ingredients. Using a hand mixer with a dough hook or a stand mixer, mix until the dough starts to pull away from the bowl and becomes smooth. If using a hand mixer, remove the dough and knead it by hand for about 5 minutes until smooth and less sticky.
  4. Proof the Dough: Lightly spray the mixing bowl with cooking spray, place the dough back inside, and cover it with plastic wrap or a clean towel. Let the dough rise in a warm place for about 90 minutes until it doubles in size.
  5. Roll Out Dough: Lightly flour a flat surface and use a rolling pin to roll the dough out to a 1/2-inch thick rectangle.
  6. Cut Dough: Using a measuring tape and a sharp knife or pizza cutter, cut the dough into 2-inch by 3-inch rectangles. Arrange the pieces on a platter, spaced apart, ready for frying.
  7. Heat Oil and Fry Beignets: Fill a large, deep pan with grapeseed or neutral frying oil, about 2-3 inches deep. Heat the oil to 350°F. Carefully add 5-6 dough pieces to the oil and fry for about 2 minutes on each side until puffed and golden brown. Use tongs to flip halfway through for even cooking. Remove and drain on paper towels. Repeat with remaining dough.
  8. Coat with Powdered Sugar: Place the powdered sugar in a resealable plastic bag. Add 2-3 warm beignets, seal the bag, and shake gently to coat evenly. Remove and serve immediately for the best taste and texture.

Notes

  • Ensure the water is warm but not too hot to activate the yeast properly without killing it.
  • The dough should be slightly sticky but manageable; add flour sparingly when rolling out.
  • Maintain oil temperature at 350°F to ensure even cooking and avoid greasy beignets.
  • You can substitute grapeseed oil with other neutral oils like canola or vegetable oil.
  • Serve beignets immediately for the best fluffy texture and fresh taste.
  • Use a thermometer to check oil temperature for safety and optimal frying.
  • Double the powdered sugar for dusting if a sweeter finish is preferred.

Find it online: https://yumbara.com/best-beignets-recipe-made-with-buttermilk-recipe/