Fat Tuesday Buttermilk Beignets
Don’t you just want to curl up and go to sleep on one of these? Or nestled among them?
Buttermilk Beignets
AuthorJulieIn a small saucepan, heat the milk over medium heat until small bubbles start to form around the edges. Pour into a large bowl (one that goes in a stand mixer, if you have one) and stir in the buttermilk. Stir in the yeast and sugar and set aside for 5 minutes, until the yeast starts to bubble. (If it does nothing, it may be inactive - you’ll need fresh yeast.)
Add 2 cups of the flour, the baking soda and salt and mix until well blended. Add more flour, 1/2 cup at a time, and continue mixing for a few more minutes, until the dough starts to come together but is still very sticky - you wouldn't be able to knead it if you wanted to. Cover the bowl with a towel and set aside in a warm place for an hour, until doubled in bulk. At that point it shouldn't be sticky anymore.
On a lightly floured surface, roll the dough out 1/2-inch thick. (You may need to dust the surface of the dough with flour as well to keep it from sticking.) With a sharp knife, dough scraper or pizza wheel, cut the dough into 2-inch squares. (They will puff up as they cook - you don’t want them too big, or they won’t cook all the way through.) If you want to make them ahead, place them on a parchment-lined sheet, cover and keep them in the fridge for up to 8 hours before frying.)
In a large, heavy pot, heat a couple inches of canola oil until it’s hot but not smoking - it should read 375°F on a thermometer. Cook the beignets a few at a time - without crowding the pot, or the oil will cool down and the beignets will wind up greasy - until golden on each side. It should take about 4 minutes - turn them with tongs as you need to, then remove with a slotted spoon and set on a paper towel-lined plate to cool. Serve warm, doused generously in icing sugar.
Ingredients
Directions
In a small saucepan, heat the milk over medium heat until small bubbles start to form around the edges. Pour into a large bowl (one that goes in a stand mixer, if you have one) and stir in the buttermilk. Stir in the yeast and sugar and set aside for 5 minutes, until the yeast starts to bubble. (If it does nothing, it may be inactive - you’ll need fresh yeast.)
Add 2 cups of the flour, the baking soda and salt and mix until well blended. Add more flour, 1/2 cup at a time, and continue mixing for a few more minutes, until the dough starts to come together but is still very sticky - you wouldn't be able to knead it if you wanted to. Cover the bowl with a towel and set aside in a warm place for an hour, until doubled in bulk. At that point it shouldn't be sticky anymore.
On a lightly floured surface, roll the dough out 1/2-inch thick. (You may need to dust the surface of the dough with flour as well to keep it from sticking.) With a sharp knife, dough scraper or pizza wheel, cut the dough into 2-inch squares. (They will puff up as they cook - you don’t want them too big, or they won’t cook all the way through.) If you want to make them ahead, place them on a parchment-lined sheet, cover and keep them in the fridge for up to 8 hours before frying.)
In a large, heavy pot, heat a couple inches of canola oil until it’s hot but not smoking - it should read 375°F on a thermometer. Cook the beignets a few at a time - without crowding the pot, or the oil will cool down and the beignets will wind up greasy - until golden on each side. It should take about 4 minutes - turn them with tongs as you need to, then remove with a slotted spoon and set on a paper towel-lined plate to cool. Serve warm, doused generously in icing sugar.
Dough AND sugar!
What could be better??
Oh my! I could eat them off the screen. (Well if I wasn’t trying to be on a diet that is!)
One? How ’bout three? Maybe eight, or, gosh, ten. Yes, yes, I do believe ten.
Among them, on them, under them, between them. Doesn’t matter as long as they end up inside my mouth. Fat Tuesday love coming at those beauties, although it’ll be Fat Wednesday by the time I get to try them. 🙁
I grew up in New Orleans but haven’t been back in years. You’re killing me here… Beignets were my childhood favorite! And today being Mardi Gras… Ack! It takes me back to being six years old and sharing a plate of beignets with my mom, seated on a stool at a marble topped counter, with a carton of chocolate milk and a bendy straw.
Julie, these look mouthwatering! Beignets are on my baking bucket list, for sure. Thanks for sharing and inspiring me! You have a beautiful blog and I’m looking forward to exploring your recipes. 🙂
Beignets are generally not my scene, and yet I was absolutely mesmerized by this photo and recipe! Julie, you are a goddess!
Ah Fat Tuesday … how I love thee! I was in the midst of travel and thus ate pancakes at Ricky’s. Not quite my favourite version, but left me satisfied.
We (meaning, me, my husband and our seven kids) just polished off a batch of these with a pot of creamy coffee. Oh yeah!
Now that’s how to start Fat Tuesday! We already feel fatter! LOL!
Thanks so much! They were a HIT!