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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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
Oh, and the squirrel reference is an inside joke with all the kids. Usually if I say “squirrel,” I can regain their attention, lol.
Want more sweet ideas?
these look delish!
Fried dough should be its own food group, as far as I’m concerned! In the summer, there are street fairs in Manhattan and we always find the fried dough stands…extra powdered sugar, please! Of course, you know I don’t fry stuff at home…so you’re going to have to come over and make these for me. 😉
Anita, we could be the perfect couple, I can fry everything up, make a few cakes and cookies and you can make everything else and keep the drinks flowing!
These look marvelous! My boys would eat them up as fast as I could make them! I would love for you to link this recipe up on Thursday @ Great Idea Thursday’s http://ahandfulofeverything.blogspot.com 🙂 Krista
Thanks Krista, my kids loved these, I had to fight them for a few to take photos of.
i love these!Thank you so much for sharing on Show Me Your Plaid Monday’s!
These look so good, Joan! I just went to a cooking demo and the chef made these. I’ve never tried to make them myself so I think it’s about time 🙂
Megan, they are so easy to make and even easier to eat! You need to make them!
Delightful! I wish I had a couple sitting by my chair! These would be so fun tucked in a little basket to shelter a neighbor or friend.
OH. MY. WORD. Beignets are one of my all time favorite things and now I have a recipe for them!! Thanks so much for sharing. Debbie @ madefrompinterest.net
These look SO delicious! Please stop by and link it up with my “Try a New Recipe Tuesday.” I am also giving away a cookbook called “Chocolate,” and by the title of your blog, I thought you would be interested in entering! 🙂 http://our4kiddos.blogspot.com/2013/04/try-new-recipe-tuesday-april-16.html
Oh yum, your beignets look so delicious! They’re totally making my mouth water!
Thanks Rosie! I’d share a few with you if I still had some!
Those look delicious! Thanks for sharing them at Monday Funday!
Man, I love these things! Buttermilk in them sounds wonderful! I just made some beignets in cooking class a few nights ago. SO fun and easy to make. Am looking forward to giving your recipe a try! BTW, love the new site design, Joan!
Thanks Rachel! How fun to be taking a cooking class!
I fell in love with Beignets when I went to New Orleans a couple of years ago! I am going to try this recipe out! I am a new follower from southern charm! I would love for you to check out my blog and hopefully want to follow me back! Have a great day, Nicole!
So nice to meet you Nicole. One of these days, I’ll get to New Orleans and try an original beignet.
I have been wanting to make beignets forever! Now I have a wonderful recipe. Plus I need to taste the real mccoy by going to New Orleans soon.
The more sugar the better, indeed! Your beignets look delicious! (Love the new site too!)
Thanks Valerie. Applying the sugar is half the fun!
Oh my! Yes please. I’ve had the “real deal” when I was a kid. Didn’t even appreciate it! Pinned this! Thanks for sharing these on Two Cup Tuesday at Pint Sized Baker I hope to see ya again on Monday night!
Oh I can just taste these little gems, how I love donuts and these are calling to me!
My grandma used to make us beignets when we were kids. Now you got me craving some!
I love recipes that remind me of my grandma. I think you need to go make up a batch.
These look heavenly! I had no idea they were so easy to make at home!
Just be careful if you decide to make them Erin, they can be addicting!
OOOHHH! We love beignets! I’ve never made them so I may have to give them a shot now about reading your post! Thanks girl! 🙂 You are a Featured Favorite this week on Saturday Show & Tell on Cheerios and Lattes! Thanks for sharing with us last week, we can’t wait to see what you’ve been up to this week! Have a great weekend!
Mackenzie 🙂
Beignets are so easy to amek, you just have to make up a batch, you’re family will love you forever! Thanks for the feature!
I’m awful with holiday baking preparation. I normally wait until the last minute and just forget it.
And you’re right… beignets are good any time of the year and these look awesome! 🙂
These look great, but I’m wondering if these beignets are fluffy since the recipe uses bread flour.
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.
Those look incredible! (As do all of the recipes you post.)
sounds yummy!
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!
That look is amazing,do you think i can feel them with jam?
Absolutely! After frying, use a pastry bag to pipe the jam inside, delicious!
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~
You can replace Bread flour with all purpose flour, the measurement is the same.
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?
I don’t have a mixer or a dough hook, can I mix by hand?
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!
Can I freeze leftover dough or is that a no, no with this type of dough?
Thank you!
I’ve never frozen it but you should be able to.
Do you think these could be filled with a lemon custard or is there not enough room to fill after they are fried up?
Adding a filling to these would be fabulous!, There are big air pockets inside so definitely plenty of room.