Description
These Heavenly Buttermilk Beignets deliver a fluffy, sweet café experience right in your kitchen. Crispy on the outside and tender on the inside, these light and airy French-style doughnuts are perfectly balanced with the tang of buttermilk and a dusting of powdered sugar for an irresistible treat.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour
- 1/4 cup Granulated Sugar
- 1 tablespoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground Nutmeg
Wet Ingredients
- 1 cup Buttermilk
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 2 tablespoons Unsalted Butter, melted
For Frying and Finishing
- 2 cups Vegetable Oil
- 1 cup Powdered Sugar
Instructions
- Gather: Collect all your ingredients, ensuring you have everything ready to make the cooking process smooth and efficient.
- Mix: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground nutmeg until thoroughly combined to create the dry mix.
- Whisk: In a separate bowl, blend buttermilk, eggs, vanilla extract, and melted butter until the mixture is creamy and smooth.
- Fold: Gently fold the wet ingredients into the dry mixture. Avoid overmixing to keep the batter light; some lumps are perfectly acceptable.
- Let Rest: Allow the batter to rest for 10-15 minutes, which helps improve texture and rise during frying.
- Heat Oil: In a deep pot, heat the vegetable oil to 350°F (175°C), ensuring it is hot enough for frying but not smoking.
- Fry: Drop spoonfuls of batter carefully into the hot oil. Fry for 2-3 minutes on each side or until the beignets turn golden brown and puffed up.
- Drain: Remove the beignets with a slotted spoon and set them on paper towels to absorb excess oil.
- Dust: While still warm, generously sprinkle powdered sugar over the beignets for a classic sweet finish.
- Serve: Serve the beignets warm immediately for the best fluffy and tender texture.
Notes
- Do not overmix the batter; lumps help maintain fluffiness.
- Use a deep pot to avoid oil splatters and ensure even frying.
- Maintain the oil temperature at 350°F for perfect frying results—too hot browns outside quickly and undercooks inside, too cool makes them greasy.
- Serve immediately for best texture—beignets can become soggy if left too long.
