light, fluffy buttermilk beignets are pure New Orleans magic. Here’s a foolproof recipe that gives you that pillowy inside with a golden, tender crust.
🍩 Light & Fluffy Buttermilk Beignets
⏱️ Time
- Prep: 15 minutes
- Rise: 1½–2 hours
- Fry: 10 minutes
🍽️ Makes
About 20 beignets
🧾 Ingredients
Dough
- ¾ cup warm water (about 110°F / 43°C)
- 2¼ tsp active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 large egg
- ½ cup buttermilk (room temp)
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 3½ cups all-purpose flour
- ½ tsp salt
For frying & serving
- Vegetable oil (for frying)
- Powdered sugar (lots!)
👩🍳 Instructions
1. Activate the yeast
- In a large bowl, mix warm water, yeast, and sugar
- Let sit 5–10 minutes until foamy
2. Make the dough
- Whisk in egg, buttermilk, melted butter, and vanilla
- Add flour and salt
- Mix until a soft, slightly sticky dough forms
3. Knead & rise
- Knead 5–7 minutes (by hand or mixer) until smooth
- Place in greased bowl, cover
- Let rise until doubled (1½–2 hours)
4. Roll & cut
- Roll dough to about ¼-inch thickness
- Cut into 2–3 inch squares
5. Fry
- Heat oil to 360°F (182°C)
- Fry beignets in batches, flipping once
- Cook 45–60 seconds per side until golden
6. Sugar shower 😄
- Drain briefly on paper towels
- Dust generously with powdered sugar while warm
✨ Pro Tips for Ultra-Fluffy Beignets
- Don’t over-flour — soft dough = airy interior
- Keep oil temperature steady (too cool = greasy)
- Serve immediately for best texture
🔄 Easy Variations
- Cinnamon sugar instead of powdered sugar
- Chocolate-filled (pipe after frying)
- Savory beignets (skip sugar, add cheese & herbs)