Name: Buttermilk Beignets: A Deliciously Fluffy Recipe You Must Try
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Creole / American
Ingredients: 2 cups all-purpose flour; ½ cup granulated sugar; 1 tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ teaspoon ground nutmeg; ½ cup buttermilk; 2 large eggs; 1 teaspoon vanilla extract; ¼ cup unsalted butter, melted; Vegetable oil, for frying; Powdered sugar, for dusting

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If you’ve ever dreamed of tasting a piece of New Orleans magic right in your own kitchen, these Buttermilk Beignets are your golden ticket. Picture this: soft, pillowy pastries with a crispy outside, perfectly dusted with powdered sugar, melting in your mouth with every bite. These classic treats aren’t just a dessert—they’re a joyful experience, a taste of tradition, and a perfect way to bring a bit of festive spirit to your table any day of the week.

Buttermilk Beignets: A Deliciously Fluffy Recipe You Must Try

Why You’ll Love This Recipe

There’s something truly special about beignets that sets them apart from other fried pastries. The buttermilk in this recipe adds a subtle tang and tenderizes the dough, giving you that coveted fluffy texture that practically melts on your tongue. What’s more, the combination of warm spices like nutmeg and the golden crust creates a comforting flavor profile that’s both nostalgic and fresh. Whether you’re making them for a weekend brunch, a special occasion, or simply because you want to treat yourself, these beignets promise to deliver smiles and satisfied appetites.

Ingredients

Tip: you can find a full list of ingredients and measurements in the recipe card below.

2 cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
½ cup buttermilk
2 large eggs
1 teaspoon vanilla extract
¼ cup unsalted butter, melted
Vegetable oil, for frying
Powdered sugar, for dusting

Instructions

Start by gathering all your ingredients to keep things organized and smooth. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg until everything is well combined. That nutmeg is a little magic touch—it brings warmth and depth to the flavor.

In another bowl, whisk the buttermilk, eggs, vanilla extract, and melted butter together. Make sure the butter isn’t too hot, so you don’t accidentally cook the eggs.

Pour the wet ingredients into the dry ones and gently fold them together with a spatula or wooden spoon. Don’t worry if the batter is a bit lumpy—overmixing can make the beignets tough, and we want them soft and airy.

Let the batter rest for 10 to 15 minutes. This step is key—it allows the leavening agents to activate and makes the beignets rise beautifully when fried.

While the batter rests, heat about 2-3 inches of vegetable oil in a deep pot or skillet to 350°F (175°C). If you don’t have a thermometer, drop a little batter in; if it sizzles and floats, you’re good to go.

Using a spoon or a small ice cream scoop, carefully drop spoonfuls of batter into the hot oil. Don’t crowd the pot—fry 3-4 at a time so they cook evenly. Fry each side for about 2-3 minutes until golden brown and crispy.

Remove the beignets with a slotted spoon and drain on paper towels to remove excess oil.

Once all your beignets are fried, toss them in a generous dusting of powdered sugar. Serve warm for the best experience. You can also pair them with fruit preserves, chocolate sauce, or honey if you like a little extra sweetness.

If you have leftovers (though they rarely last), store them in an airtight container at room temperature for up to 2 days. Reheat in a toaster oven to regain that fresh, crispy texture.

Variations

Try adding a pinch of cinnamon or cardamom for a spiced twist. For an extra indulgent treat, serve beignets with a side of whipped cream or drizzle with caramel sauce. If you want to get creative, try stuffing them with a little jam or Nutella before frying for a surprise filling.

Heating and Storage

Beignets are best eaten fresh and warm but will keep for a day or two at room temperature in an airtight container. Reheat in a toaster oven or conventional oven to restore crispness rather than microwaving, which can make them soggy.

10 Frequently Asked Questions

What makes these beignets so fluffy?

The buttermilk and the resting time allow the batter to develop air bubbles that create a soft, airy texture.

Can I use regular milk instead of buttermilk?

You can, but the texture and flavor will be less tender and tangy. A good substitute is milk mixed with a teaspoon of lemon juice or vinegar.

How do I know when the oil is ready for frying?

If a small drop of batter sizzles and floats to the top immediately, the oil is at the right temperature.

Can I bake these instead of frying?

Traditionally, beignets are fried for their crispy exterior, but baking is possible though it won’t have quite the same texture.

What oil is best for frying beignets?

Neutral oils with high smoke points like vegetable, canola, or peanut oil work best.

How long can I store leftover beignets?

Store them for up to 2 days at room temperature in an airtight container.

Can I freeze beignets?

Yes, freeze them after frying and cooling. Reheat in the oven to crisp up.

Are beignets gluten-free?

No, this recipe uses all-purpose flour. You’d need a gluten-free flour blend to make them gluten-free.

How do I prevent beignets from absorbing too much oil?

Make sure the oil is at the correct temperature—too cool and the beignets will soak up more oil.

Can I make the batter ahead of time?

It’s best fresh, but you can prepare it and refrigerate for a few hours. Bring to room temperature before frying.