This beignet recipe delivers the classic sweet flavor and soft texture of the NOLA favorite in an easy recipe that anyone can make. It's a tasty trip to The Big Easy in every bite.
Beignets are the classic New Orleans treat that we can't get enough of. These deep-fried fritters are crispy on the outside, fluffy on the inside, and when you top them with powdered sugar, they're the best thing you'll ever eat! Our recipe brings that classic flavor to your kitchen!
This recipe was inspired by our Crumbl waffle cookies, another easy recipe that delivers iconic sweet flavors without a special trip. They make a great afternoon snack or a delicious dessert after a savory dinner like these roast beef sliders.
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Why You'll Love This Beignets
With that classic sweet flavor and golden, crispy exterior, this beignet recipe is a real winner. It tastes as authentic as any you'll find in New Orleans, and it's easy to make!
- It uses a handful of simple ingredients.
- It's an easy recipe that even beginners can make.
- It tastes as authentic as any beignet from New Orleans.
- It's a great dessert, afternoon snack, or addition to brunch.
Ingredients
- Warm buttermilk
- Yeast - dissolved in the buttermilk
- Vegetable oil
- Large egg
- Baking powder
- Salt
- Granulated sugar
- All-purpose flour
See the recipe card at the end of the post for exact quantities.
Flavor Variations and Substitutions
- Try adding vanilla extract for a flavorful twist
- If you have celiac disease or gluten sensitivity, use gluten-free flour.
- Try dusting the tops of the beignets with a mix of powdered sugar and cinnamon.
How to Make This Beignet Recipe
1: Mix the yeast into warm buttermilk and let it sit until foamy.
2: Combine the buttermilk mixture and the remaining wet ingredients in a stand mixer. Slowly add the flour and mix until the dough is smooth and glossy.
3: Spray a glass bowl and one side of a piece of plastic wrap with non-stick spray. Transfer the dough and let rise until doubled in size.
4: Punch down and refrigerate overnight.
5: Separate the dough into two pieces. Roll out to ¼-inch thickness and cut the dough into 3x3 squares.
6: Fry the dough pieces until golden brown, then transfer them to a plate lined with paper towels.
7: Dust with brown sugar and serve.
Hint
Be sure to spray your bowl and plastic wrap with non-stick spray so the dough doesn't cling.
Storage
Store these beignets at room temperature in an air-tight container for up to 3 days. For longer storage, wrap them in plastic wrap and freeze them for up to 2 months in an air-tight, freezer-safe container. Defrost on the counter.
What to Serve with This Beignet Recipe
These beignets make a delicious dessert or afternoon snack. You can also pair them with your favorite savory breakfast items for a hearty breakfast.
Tips
- Be sure you use fresh yeast. Old yeast won't work as well or at all.
- The buttermilk should be warm, not hot. If it's too hot, it will kill the yeast.
- If you don't have buttermilk, add 2 tablespoons of lemon juice or vinegar to a liquid measuring cup and fill with milk until it reaches the 2-cup mark.
- Fry your beignets in batches to ensure the oil stays hot.
- Let the beignets cool before serving so the exterior gets as crisp as possible.
FAQ
Beignets are a type of deep-fried fritter made with pate a choux or yeast dough. They can be filled or unfilled and are usually served topped with powdered sugar.
The secret to beignets that are crispy on the outside and fluffy on the inside is mixing. Mix your dough ingredients until just combined. Overmixing will make the beignets tough.
If you crowd the frying pan, the oil's temperature will drop too low. This lower temperature won't crisp the outside of the beignest quickly enough, resulting in the dough absorbing the oil and making soggy beignets.
Just like oil that's too cool will result in soggy beignets, oil that's too hot will result in raw beignets. If the oil is too hot, the outside will brown too quickly, and the inside will be raw.
Try These Other Yummy Sweet Recipes
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Beignet Recipe
Ingredients
- 2 cups warm buttermilk
- 1 tbsp yeast disolved in the buttermilk
- 6 tbsp vegetable oil
- 1 large egg
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp granulated sugar
- 4 cups all purpose flour
Instructions
- Microwave the buttermilk just long enough to warm it up. Pour the yeast into the buttermilk and let it sit for 5-10 minutes.
- Add the mixture to the bowl of a stand mixture. Next, add in vegetable oil, egg, baking powder, salt, and suger. Mix until the ingredients are combined. Slowly add in the flour one cup at a time. Mix until the dough looks smooth and glossy.
- Spray the inside of a glass bowl and one side of a piece of plastic wrap with cooking spray. Transfer the dough to the prepared bowl and cover with plastic wrap. Let the dough rise for 2 hours.
- Push the dough down and refrigerate overnight.
- Remove the dough from the refrigerator let it sit for 10-15 mins.
- While the dough is warming up start heating the oil. (I prefer to use a frying pan with higher sides, I also use vegetable oil.) Pour about 2-3 inches into your pan. Heat the oil to 350°-375℉.
- Line a plate with several paper towels and set aside.
- Lightly dust a clean flat surface with flour. Separate the dough into two pieces. Place one piece of dough onto the prepared surface and roll it out until it is about about ¼ of an inch thick. Using a pizza cutter, cut the dough into squares that are about 3 inches x 3 inches.
- Carefully place the dough in the oil for 1-2 minutes until it starts to turn golden brown. Remove the scone and place it on the prepared plate.
- Serve and Enjoy!
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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