IngredientsFor the Beignets2 cups (240g) all-purpose flour, plus extra for dusting2 tsp baking powder½ tsp baking soda¼ tsp salt¼ cup (50g) granulated sugar1 large egg, room temperature½ cup (120g) buttermilk, cold¼ cup (60ml) whole milk (or more buttermilk)2 tbsp (30g) unsalted butter, melted and cooledVegetable, canola, or peanut oil for frying (~2–3 cups)For Finishing TouchesPowdered sugar, generously for dustingOptional: Ground cinnamon or lemon zest in the sugarStep-by-Step Instructions1. Mix Dry IngredientsIn a large bowl:Whisk together flour, baking powder, baking soda, salt, and sugar until well blended.2. Combine Wet IngredientsIn a separate bowl:Beat egg, then whisk in buttermilk, milk, and melted butter until smooth.3. Make the DoughPour wet ingredients into dry.Stir gently with a wooden spoon or spatula until a soft, shaggy dough forms.Let rest 5 minutes—this hydrates the flour and makes rolling easier.4. Roll & CutOn a lightly floured surface:Turn out dough and gently pat or roll to ¼-inch thickness.Use a sharp knife or pizza cutter to cut into 2-inch squares or rectangles.Reroll scraps once if needed.5. Heat the OilIn a deep skillet or Dutch oven:Add 2–3 inches of oil and heat to 350°F (175°C).Use a candy thermometer for accuracy.6. Fry in BatchesCarefully add 4–6 beignets at a time—don’t overcrowd.Fry 1–2 minutes per side, flipping once, until deep golden brown and puffed.Remove with a slotted spoon and drain on a wire rack or paper towel-lined tray.7. Dust & ServeWhile still warm, transfer to a wire rack set over parchment.Sift or shake powdered sugar generously over the top—don’t hold back!Serve immediately while hot and pillowy.Pair with:Hot coffee, café au lait, or chicory teaA side of fruit or whipped creamFor fun: serve with chocolate sauce for dippingYou Must KnowUse real buttermilk —its acidity reacts with baking powder for lift.Don’t skip resting —helps texture and tenderness.Fry at the right temp —too cool = greasy; too hot = burnt outside, raw inside.Tastes better the next day? Reheat in oven or air fryer to restore crispness.Freezer-friendly —cool completely and freeze before reheating.Storage TipsBest eaten the same day—freshness is key!Store leftovers in an airtight container at room temperature for up to 2 days.Reheat in oven at 350°F for 5–7 minutes (best texture). Microwave works but may soften edges.Freeze unbaked or baked: Wrap tightly and freeze up to 3 months. Reheat from frozen (+2 mins).Ingredient SubstitutionsServing SuggestionsServe family-style on a platter with extra sugar on the side.Great for holiday breakfasts—especially Mardi Gras!Double the batch and freeze half for future joy.Pack in lunchboxes (reheat safely).Cultural ContextRooted in French colonial Louisiana and inspired by French beignets de Noël, this recipe honors New Orleans’ rich culinary heritage. Found at Café du Monde, street festivals, and creative kitchens alike, it celebrates how simple ingredients—when fried with love—become something legendary.Pro TipsDouble the recipe? Yes—perfect for feeding a crowd.Want more flavor? Add a pinch of nutmeg, cinnamon, or orange zest to the dough.Make ahead: Cut unbaked beignets and refrigerate 1 hour. Fry when ready.Label your dish: People will ask for the recipe.Say “ready?” before serving —it’s part of the ritual.Frequently Asked QuestionsQ: Can I bake them instead of frying?A: Not really—they won’t puff or crisp the same way. Try beignet-inspired muffins for a baked version.Q: Why didn’t my beignets puff up?A: Likely old leavening or oil not hot enough. Check baking powder/soda freshness and use a thermometer.Q: Is this gluten-free?A: Only if using certified GF flour blend.Q: Can I make mini beignets?A: Absolutely! Cut into 1-inch squares and reduce fry time to 45–60 seconds per side.Q: Can I air fry them?A: Not recommended—oil immersion is essential for proper rise and texture.Allergy InformationContains: dairy (buttermilk, butter), eggs, wheat.Gluten-free option: Use certified GF flour.Nut-free: This recipe is naturally nut-free.Always check labels—especially on processed sugars and oils.Nutrition Facts (Per Beignet – Approximate)Based on 16 servingsCalories: 140Fat: 6gSaturated Fat: 2gCarbohydrates: 19gFiber: 0gSugar: 6gProtein: 2gSodium: 85mgThese beignets don’t whisper. They emerge golden from the oil, steaming and fragrant, saying everything a great treat should: “Grab me. Share me… maybe.” That’s how the best ones begin—not with silence, but with dough, delight, and someone who says, “Let’s make it unforgettable.”
Buttermilk BeignetsButtermilk Beignets
