Description
Enjoy these light and fluffy Buttermilk Beignets, a classic French-inspired treat fried to golden perfection and dusted with powdered sugar. Perfect for breakfast, brunch, or a delightful snack, these beignets are irresistibly soft on the inside with a crisp exterior.
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
For Frying & Serving
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- Gather Your Ingredients: Measure all your ingredients ahead of time to streamline the cooking process and ensure everything is ready before mixing.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and ground nutmeg until fully combined.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, vanilla extract, and melted butter. Make sure the butter is cooled slightly to prevent cooking the eggs.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry and gently fold together with a spatula. Mix just until combined; some lumps are fine to keep the batter light.
- Rest the Batter: Allow the batter to sit for 10-15 minutes to activate the leavening agents, resulting in a fluffier texture.
- Heat the Oil: Pour vegetable oil into a deep pot or heavy skillet to a depth of 2-3 inches and heat over medium heat until it reaches 350°F (175°C).
- Fry the Beignets: Carefully drop spoonfuls of batter into the hot oil using a spoon or small ice cream scoop. Fry for 2-3 minutes per side, turning once until golden brown and cooked through.
- Drain the Beignets: Use a slotted spoon to transfer fried beignets to a paper towel-lined plate to remove excess oil.
- Repeat: Continue frying remaining batter in batches, maintaining the oil temperature between batches.
- Dust with Powdered Sugar: Once all beignets are fried and drained, generously dust them with powdered sugar for a sweet finish.
- Serve Warm: Enjoy the beignets fresh and warm. They pair wonderfully with fruit preserves, chocolate sauce, or honey if desired.
- Storing Leftovers: Store leftover beignets in an airtight container at room temperature for up to 2 days. Reheat in a toaster oven to restore crispiness before serving.
Notes
- Do not overmix the batter to keep the beignets light and fluffy.
- Maintaining proper oil temperature is key; too hot will burn the beignets and too cool will make them greasy.
- Use a deep pot or heavy skillet for safer and more even frying.
- Serve immediately for best texture and flavor.
- You can add a pinch of cinnamon or substitute nutmeg with cinnamon for a flavor twist.
