Description
Buttermilk Beignets are irresistibly fluffy, golden-fried pastries dusted generously with powdered sugar. This recipe offers a perfect balance of lightness and richness thanks to the buttermilk and a blend of warm spices, making these classic New Orleans-style treats a delightful indulgence best enjoyed fresh and warm.
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 and Serving
- Vegetable oil, for frying (about 2-3 inches deep in the pan)
- Powdered sugar, for dusting
Instructions
- Gather Your Ingredients: Measure out all ingredients to ensure a smooth preparation process and minimize interruptions.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground nutmeg until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, vanilla extract, and melted butter, ensuring the butter has cooled to prevent cooking the eggs.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry mixture and gently fold with a spatula or wooden spoon. Avoid overmixing; a few lumps in the batter are acceptable.
- Rest the Batter: Allow the batter to rest for 10-15 minutes to activate the leavening agents, which helps develop fluffiness.
- Heat the Oil: Pour enough vegetable oil into a deep pot or heavy skillet to submerge the beignets (about 2-3 inches). Heat the oil over medium heat until it reaches 350°F (175°C).
- Fry the Beignets: Using a spoon or small ice cream scoop, drop spoonfuls of batter into the hot oil carefully. Fry each side for 2-3 minutes until the beignets are golden brown and puffed.
- Drain the Beignets: Remove fried beignets with a slotted spoon and place them on paper towels to absorb excess oil.
- Repeat: Continue frying remaining batter in batches, maintaining the oil temperature close to 350°F (175°C) for even cooking.
- Dust with Powdered Sugar: Once all beignets are fried and drained, liberally dust them with powdered sugar for a classic finishing touch.
- Serve Warm: Serve the beignets immediately while warm. They pair wonderfully with fruit preserves, chocolate sauce, or honey if desired.
- Store Leftovers: Keep any leftovers 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.
- Maintain the oil temperature at 350°F for optimal frying; too hot will brown them too fast, too cool will make them greasy.
- Use a thermometer to monitor oil temperature precisely.
- Serve immediately for best texture; beignets lose crispness as they cool.
- Reheating in a toaster oven is better than a microwave to preserve crunchiness.
