Do you ever fantasize about an early morning stroll down the Big Easy, followed by a necessary stop for a beloved beignet? We do too. That’s why we created this Buttermilk Beignet recipe, so you can satisfy that craving without having to leave your house. For a bit of extra flair, top with chocolate ganache.
Level
Intermediate
Prep Time
2 hours 15 minutes
Cook Time
10 minutes
Serves
40
Cook it With Our
Directions
Beignets
- Combine milk and water and warm to 105 degrees F.
- In a mixing bowl, whisk in the sugar and mix in the yeast, set aside 15 minutes.
- Beat together the egg, salt, butter, and 1 cup of flour. Gradually add the remaining 2 ½ cups and beat until dough pulls cleanly from the sides of the stand mixer.
- Turn dough out onto a floured work surface. Shape into a ball and place in a well-oiled bowl. Cover with a damp dish towel and set in a warm place for 2 hours.
- Gradually heat 1.5 quarts of vegetable oil in a dutch oven or deep skillet over medium-high heat until it reaches 375 degrees F. Roll the dough into a rectangle on the floured work surface about ¼-inch thick. Cut the dough into 2 inch squares using a pizza cutter.
- In batches, fry beignets for 1-2 minutes per side until golden brown. Drain beignets on a paper-towel lined plate.
- Working in batches, shake powdered sugar and beignets in a paper bag to coat. Sprinkle with more powdered sugar. Serve warm.
- Heat heavy cream until almost boiling.
- Pour the hot cream over the chocolate chips and stir until the chocolate is melted and the mixture is uniform.
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