🍩 Buttermilk Beignets 🌟
Ingredients
2 cups all-purpose flour, plus extra for dusting
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg, lightly beaten
¾ cup well-shaken buttermilk
2 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla extract
Vegetable oil, for frying (about 2–3 cups)
Confectioners’ sugar, for generous dusting
Instructions
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Combine wet ingredients: In a separate bowl, whisk the beaten egg, buttermilk, melted butter, and vanilla extract until smooth.
Form the dough: Pour the wet mixture into the dry ingredients and stir with a wooden spoon or rubber spatula just until a shaggy dough forms—do not overmix. The dough should be slightly sticky but manageable.
Rest the dough: Cover the bowl with plastic wrap and let the dough rest at room temperature for 15–20 minutes. This helps relax the gluten for a more tender fry.
Heat the oil: In a heavy-bottomed pot or deep skillet, heat 2–3 inches of vegetable oil to 360°F (182°C). Use a deep-fry thermometer for accuracy—too hot and the beignets burn; too cool and they absorb excess oil.
Roll and cut: On a lightly floured surface, roll the dough to about ¼-inch thickness. Cut into 2½-inch squares or rectangles using a sharp knife or pastry cutter. Re-roll scraps once if needed.
Fry in batches: Carefully slide 3–4 pieces of dough into the hot oil. Fry for 1½–2 minutes per side, flipping once, until puffed and golden brown. Avoid overcrowding the pot.
Drain and sugar: Transfer cooked beignets to a wire rack set over paper towels to drain briefly. While still warm, dust liberally with confectioners’ sugar using a fine-mesh sieve.
Serve immediately: Beignets are best enjoyed fresh and hot—pair with café au lait or hot chocolate for an authentic experience.
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