Description
A fluffy, tangy, and airy New Orleans style fried dough treat made with rich buttermilk and coated in powdered sugar.
Ingredients
1/2 cup warm water (110°F)
1/4 cup granulated sugar
2 1/4 tsp active dry yeast
1 cup buttermilk, room temperature
1 large egg, beaten
3 tbsp unsalted butter, melted
1 tsp salt
4 to 4 1/2 cups all-purpose flour
Peanut oil for frying
2 cups powdered sugar for dusting
Instructions
Step 1: Dissolve yeast and 1 tbsp sugar in warm water; let stand 10 minutes until foamy.
Step 2: Whisk in buttermilk, remaining sugar, egg, melted butter, and salt.
Step 3: Stir in flour gradually until a soft, slightly sticky dough forms.
Step 4: Knead for 3-5 minutes, then place in a greased bowl to rise for 1.5-2 hours until doubled.
Step 5: Roll dough to 1/4-inch thickness on a floured surface and cut into 2x2 inch squares.
Step 6: Heat oil to 360°F in a heavy pot.
Step 7: Fry beignets in batches for 1-2 minutes per side until golden brown.
Step 8: Drain on paper towels for 30 seconds, then coat generously with powdered sugar while hot.
Notes
Ensure the buttermilk is not cold from the fridge or it will slow down the yeast rise. For the best lift, keep the oil between 360°F and 370°F throughout the frying process.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Breakfast/Dessert
- Method: Deep Frying
- Cuisine: American (Southern/Creole)
Nutrition
- Serving Size: 2 beignets
- Calories: 285 kcal
- Sugar: 12g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
