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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- 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)
- 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.
recipe source ChocolateChocolateandmore.com