Buttermilk Beignets – a yummy, yeasty, powdered sugared drenched taste of heaven.
Every year, Mardi Gras rolls around and I promise to make these. Then, like a dog seeing a squirrel, I get distracted. I see a photo in a magazine, I eat something at a restaurant, my kids request something for school…anyway, my beignets never get made.
This year was no different. Suddenly Mardi Gras and Fat Tuesday are upon us and then, fast as that, it’s over. It’s why I don’t try to keep up with food holidays.
Eat what you want, when you want to eat it, not because it’s some “holiday.”
Buttermilk Beignets are so easy to make. Just mix up your dough, and it’s a sticky dough so have extra flour on hand. Let it rise, roll it out, cut into squares, give it a little stretch, into the hot oil, then let the powdered sugar fly. In my house, the more sugar the better.
Make a mountain of sugar…and know when you bite into one of these that half the sugar will end up on you if you’re not careful. Or if you’re one of my kids.
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Buttermilk Beignets – French Donuts
Ingredients
- 3/4 cup whole milk
- 1 1/2 cup buttermilk
- 2 packages active dry yeast (4 1/2 teaspoons)
- 3 tablespoons sugar
- 4 cups bread flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Oil for frying
- Confectioner's sugar for dusting (1-2 cups)
Instructions
- Heat milk in a medium saucepan over medium heat until small bubbles start to form. Remove from heat. In large mixing bowl, combine buttermilk and heated milk. Stir in yeast and sugar. let rest for about 5 minutes, until yeast begins to foam. Add in dry flour, baking soda and salt. With dough hook, mix on low speed until ingredients are all combined, about 5 minutes. Increase speed to medium and continue kneading for 7-8 minutes, until dough is pulling away from sides of bowl but still sticky.
- Cover bowl with plastic wrap and let rise until doubled in size in a warm location, about 1 hour.
- In a medium pan, pour oil to a depth of 3 inches. Preheat oil to 375 degrees over medium heat. Line a draining rack or plate with paper towels and set aside.
- Turn dough out onto floured work surface and roll dough to about 1/2 inch thick, trying to keep a square shape. With a sharp knife cut dough into squares about 1 1/2 inches. Don't worry if you have a few off size. Gently stretch squares to a rectangle before gently placing in hot oil. Fry for about 1 minute on each side, you want a golden color and a full puff. Remove to rack to drain. Repeat with remaining squares.
- Dust generously with sifted powdered sugar and enjoy.
Notes
recipe source ChocolateChocolateandmore.com
Monica says
These look great, but I’m wondering if these beignets are fluffy since the recipe uses bread flour.
Joan Hayes says
Monica, these are very light with big air pockets in the center, sadly my photos with the bite missing didn’t turn out well, next time I make them I’ll try to get that shot.
LyndaS says
Those look incredible! (As do all of the recipes you post.)
Dina says
sounds yummy!
Natalie says
Just made them. Thanx a lot for the recipe. I know them from my childhood, we called them differently. And ur dough is better than the recipe I have. One thing I’ll do different next time: to my taste the dough should be sweeter. Thanx again!
ban says
That look is amazing,do you think i can feel them with jam?
Joan Hayes says
Absolutely! After frying, use a pastry bag to pipe the jam inside, delicious!
Eileen says
When a recipe calls for bread flour can you replace it with either all-purpose flour or cake flour, if so is it equal parts or do you have add or remove ingredients??
Thank, love your site, and your recipes, keep them coming~
Joan Hayes says
You can replace Bread flour with all purpose flour, the measurement is the same.
Kelly Nowak says
Hi – these look great. I’m going to make them today. Can the dough be frozen so you can make a few at a time?
Glenda says
I don’t have a mixer or a dough hook, can I mix by hand?
Joan Hayes says
Of course you can mix it by hand but you’d better have some good arm muscles to get all the flour stirred in, lol. Before I had a good mixer I had to make all my bread dough by hand, lots of work but always worth it!
Sindy says
Can I freeze leftover dough or is that a no, no with this type of dough?
Thank you!
Joan Hayes says
I’ve never frozen it but you should be able to.
Rebekah Rogers says
Do you think these could be filled with a lemon custard or is there not enough room to fill after they are fried up?
Joan Hayes says
Adding a filling to these would be fabulous!, There are big air pockets inside so definitely plenty of room.