Description
These Buttermilk Beignets are irresistibly fluffy, light, and perfectly golden fried pastries dusted with powdered sugar. This classic recipe combines a tender batter with deep frying to create delicious beignets, ideal for breakfast or dessert. Easy to prepare and wonderfully crisp on the outside while soft on the inside, these beignets are a must-try treat that can be served warm alongside fruit preserves, chocolate sauce, or honey.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
Additional
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- Gather Your Ingredients: Measure out all ingredients to ensure a smooth and enjoyable cooking process before mixing.
- Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and ground nutmeg until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, vanilla extract, and melted butter, ensuring the butter has cooled so as not to scramble the eggs.
- Combine Wet and Dry Mixtures: Gradually pour wet ingredients into the dry mixture and gently fold with a spatula or wooden spoon, being careful not to overmix; a few lumps are okay.
- Rest the Batter: Allow the batter to rest for 10-15 minutes so the leavening agents activate, improving fluffiness.
- Heat the Oil: In a deep pot or heavy-bottomed skillet, heat vegetable oil to 350°F (175°C), enough to submerge the beignets (2-3 inches deep).
- Fry the Beignets: Using a spoon or small ice cream scoop, drop spoonfuls of batter into hot oil; fry for 2-3 minutes per side until golden brown.
- Drain the Beignets: Remove beignets with a slotted spoon and place on paper towels to absorb excess oil.
- Repeat: Continue frying remaining batter, monitoring oil temperature to maintain consistent frying heat.
- Dust with Powdered Sugar: Once all beignets are cooked and drained, generously dust with powdered sugar for a sweet finish.
- Serve Warm: Serve beignets fresh and warm, optionally with fruit preserves, chocolate sauce, or honey for dipping.
- Store Leftovers: Keep leftovers in an airtight container at room temperature for up to 2 days; reheat in a toaster oven to regain crispiness.
Notes
- Do not overmix the batter to keep beignets light and fluffy; a few lumps are fine.
- Maintain the oil temperature at 350°F for even cooking and golden color.
- Use a slotted spoon to drain excess oil and keep beignets crisp.
- Serve immediately for best texture; beignets lose freshness quickly once cooled.
- Store leftovers properly and reheat gently to retain texture.
