Description
These Buttermilk Beignets are irresistibly fluffy and golden fried pastries, perfect for a delightful breakfast or dessert. Made with simple ingredients like buttermilk, eggs, and a hint of nutmeg, they boast a tender crumb and crispy exterior, dusted generously with powdered sugar for a sweet finish.
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
- Powdered sugar, for dusting
Instructions
- Gather Your Ingredients: Start by measuring out all your ingredients to ensure a smooth and efficient cooking process.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated 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 together, making sure the butter is not too hot to avoid cooking the eggs.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients. Gently fold with a spatula or wooden spoon, mixing just until combined with a few lumps remaining to keep the batter light.
- Rest the Batter: Allow the batter to rest for 10 to 15 minutes so the baking powder and baking soda can activate and create airiness.
- Heat the Oil: In a deep pot or heavy-bottomed skillet, pour enough vegetable oil to a depth of 2-3 inches. Heat the oil over medium heat to 350°F (175°C), ensuring the oil is properly hot for frying.
- Fry the Beignets: Using a spoon or small ice cream scoop, carefully drop spoonfuls of batter into the hot oil. Fry each side for 2-3 minutes until golden brown and puffed.
- Drain the Beignets: Remove the fried beignets with a slotted spoon and place them on paper towels to drain excess oil.
- Repeat Frying: Continue frying the remaining batter, maintaining the oil temperature between batches for even cooking.
- Dust with Powdered Sugar: Once all are fried and drained, generously dust the beignets with powdered sugar for a sweet finish.
- Serve Warm: Serve the beignets warm for best flavor and texture. Optional accompaniments include fruit preserves, chocolate sauce, or honey.
- Store Leftovers: Store any leftover beignets in an airtight container at room temperature for up to 2 days. Reheat before serving to restore freshness.
Notes
- Do not overmix the batter to keep the beignets light and fluffy.
- Ensure the oil temperature stays around 350°F for perfect frying; too hot and the outside will burn, too cool and they will absorb excess oil.
- Use a thermometer for accurate oil temperature control.
- Serve immediately for the best taste and texture.
- Leftovers can be reheated in an oven or toaster oven for a crisp finish.
