Buttermilk Beignets (Better Than New Orleans!)

These Buttermilk Beignets are incredibly light, fluffy, and perfect for a cozy family breakfast. Made with tangy buttermilk for an extra tender texture, this easy recipe brings the magic of the French Quarter right to your kitchen table!

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Course: Breakfast, Brunch

Cuisine: American, New Orleans

Keyword: Buttermilk Beignets, easy beignet recipe, fluffy fried dough, homemade donuts, New Orleans breakfast

Prep Time: 20

Cook Time: 20

Rising Time: 1 30

Total Time: 2 10

Servings: beignets

Calories: 185kcal

Cost: $8

Equipment

1 Stand mixer with dough hook Makes kneading the sticky dough a breeze.
1 Dutch Oven or heavy-bottomed pot Great for maintaining steady oil heat.
1 Candy thermometer Crucial! We need that oil at exactly 360-370°F.
1 Pizza Cutter My secret tool for getting those perfect squares quickly.

Ingredients

1 cup whole milk Warmed to 110°F.
¼ cup warm water Warmed to 110°F.
2 ¼ teaspoon active dry yeast 1 standard packet.
¼ cup granulated sugar Divided.
1 ½ cups buttermilk Room temperature.
2 large eggs Room temperature.
1 teaspoon vanilla extract For that lovely aroma.
4 tablespoon unsalted butter Melted and cooled.
4 ½ cups all-purpose flour Plus extra for dusting.
1 teaspoon salt
¼ teaspoon freshly grated nutmeg The secret flavor boost.
6 cups neutral oil Peanut or Grapeseed oil works best.
2 cups confectioners' sugar For a thick, snowy coating.

Instructions

"First, we wake up our yeast! Whisk the [warm water], [warm milk], and 1 tablespoon of [granulated sugar] in a small bowl. Sprinkle the [active dry yeast] on top. Little Olivia loves watching it turn foamy, it’s like a little science experiment in a bowl!"
"In your stand mixer bowl, whisk together the [buttermilk], [eggs], [vanilla extract], [melted butter], and the rest of the [granulated sugar]. Make sure your eggs are room temperature so everything stays smooth!"
Add the foamy yeast mixture to the bowl, then toss in the [all-purpose flour], [salt], and [nutmeg]. Use the dough hook to knead for about 5-7 minutes. It’s a sticky dough, but don't over-flour it! It should just pull away from the sides
Cover the dough and let it rest in a warm spot for 1-2 hours. Olivia and I usually use this time to set the table and get the sugar sieve ready. You want it to double in size, puffy and happy!
Punch the dough down (Olivia's favorite part!) and roll it out to ¼ inch thickness on a floured surface. Use a pizza cutter to make 2-inch squares. They don't have to be perfect, rustic squares taste just as sweet!
Heat your [neutral oil] to 360°F. Carefully drop 3-4 squares in at a time. Watch them puff up like little pillows! Flip them after a minute until they are golden brown on both sides. Use a slotted spoon to drain them on paper towels.
While they're still hot, bury the beignets in [confectioners' sugar]. Olivia is our official 'Sugar Boss', she makes sure they look like little snow-covered mountains. Serve them immediately while they're warm and melting in your mouth!

Notes

Make-Ahead Tip: You can let the dough rise in the fridge overnight! Just bring it to room temperature for 30 minutes before rolling it out in the morning.
Storage: Beignets are best fresh! If you have leftovers, reheat them in a 350°F oven for 3 minutes to crisp them back up.
Kid-Friendly Tip: Let the kids help with the "sugar dusting" using a fine-mesh sieve. It makes a mess, but the memories (and the smiles) are worth every grain of sugar on the floor!
Substitution: No buttermilk? No problem! Mix 1.5 cups of milk with 1.5 tablespoons of lemon juice and let it sit for 5 minutes before using.

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