Buttermilk Beignets
Buttermilk Beignets
Chef David Guas grew up in New Orleans, and today the James Beard Award finalist is at the helm of Bayou Bakery, Coffee Bar & Eatery in Arlington, Virginia. Here is his recipe for buttermilk beignets.
Prep Time
15
minutes
Cook Time
1.5
hours
Servings
24
Total time: 1 hour, 45 minutes
Ingredients
- 3/4 cup whole milk
- 1 and 1/2 cups buttermilk
- 3/4 ounce fresh compressed yeast (or .375 ounce dry yeast)
- 3/4 teaspoon granulated sugar
- 5 and 1/2 tablespoons bread flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- peanut oil, for frying
- powdered sugar, for garnish
Directions
- In a heavy saucepan, heat milk over medium heat until small bubbles form.
- Remove from heat and temper in buttermilk.
- Add yeast and granulated sugar.
- Pour mixture into mixing bowl.
- Add all dry ingredients and mix on low with dough hook until combined.
- Place dough in greased plastic container, covered, in a warm, dry place for 30 minutes.
- Turn dough onto a floured surface and form a ball.
- Roll out dough on a floured surface, and then cut into 1.5-inch squares.
- Place beignets on sheet pan lined with greased parchment paper.
- Wrap with plastic wrap and store in refrigerator until ready to cook.
- On the stove, bring oil to 350 degrees Fahrenheit.
- Fry beignets until puffed and golden brown.
- Drain on paper towels and sprinkle with powdered sugar.