Fluffy, golden, and dusted with clouds of powdered sugar, buttermilk beignets are more than just a pastry — they’re a piece of New Orleans’ heart and soul. Unlike regular doughnuts, these square pillows of fried dough carry the legacy of French baking traditions infused with Louisiana’s Creole charm. Adding buttermilk to the dough transforms the classic recipe into a lighter, tangier, and more flavorful version that melts in your mouth.
Whether you’re planning a Mardi Gras feast, craving café-style indulgence, or simply want to master a Southern classic, this guide will give you everything you need to make the best buttermilk beignets at home.
A Brief History of Beignets
The word beignet comes from the French word for “fritter.” These pastries trace back to France, where they were enjoyed as fried choux or yeast-based doughs. French settlers brought the recipe to Louisiana in the 18th century, where it evolved into the square, yeast-raised beignet we know today.
In New Orleans, beignets aren’t just dessert — they’re tradition. Served fresh and hot at Café du Monde, the city’s most famous coffee stand since 1862, they are typically paired with a steaming cup of chicory coffee. In 1986, Louisiana even declared the beignet its official state doughnut.
Why Use Buttermilk in Beignets? (The Science Behind the Flavor)
The secret to unforgettable beignets lies in buttermilk. Here’s why it makes a difference:
- Tangy Flavor: Buttermilk adds a subtle tang that balances sweetness.
- Tender Texture: Its acidity weakens gluten, making the dough softer.
- Better Rise: Acids in buttermilk react with baking soda/yeast, creating extra lift and air pockets.
- Golden Crust: Natural sugars in buttermilk enhance browning for that perfect crispy shell.
Compared to regular milk, buttermilk beignets are lighter, fluffier, and richer in flavor.
Buttermilk Beignets Recipe
Ingredients (12–15 Beignets)
- 3 ½ cups (440 g) all-purpose flour (plus extra for dusting)
- ½ cup (120 ml) warm buttermilk
- ½ cup (120 ml) warm water (about 110°F / 43°C)
- ¼ cup (50 g) granulated sugar
- 2 ¼ tsp (7 g) active dry yeast
- 1 large egg
- 2 tbsp unsalted butter, softened
- ½ tsp salt
- Oil for frying (vegetable, peanut, or canola)
- Powdered sugar, for dusting
Step-by-Step Instructions
- Activate Yeast – In a small bowl, mix warm water, 1 tsp sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- Make the Dough – In a mixing bowl, combine yeast mixture, buttermilk, egg, sugar, butter, and salt. Gradually add flour until a soft, slightly sticky dough forms.
- Knead & Rest – Knead for 6–8 minutes until smooth. Place in a greased bowl, cover, and let rise for 1–2 hours until doubled in size.
- Roll & Cut – On a floured surface, roll dough to ¼-inch thickness. Cut into 2-inch squares.
- Heat Oil – In a deep pot, heat oil to 360°F (182°C).
- Fry – Drop a few squares at a time into the oil. Fry 1–2 minutes per side until puffed and golden.
- Drain & Dust – Remove onto paper towels, then generously dust with powdered sugar. Serve immediately.
Pro Tips for Perfect Beignets
- Rest Overnight: For extra flavor, refrigerate dough overnight and fry the next day.
- Oil Temperature Matters: Too hot = burnt outside, raw inside. Too cool = oily, flat beignets. Keep oil steady at 360°F.
- Don’t Overcrowd: Fry in small batches to avoid temperature drops.
- Dust Right Before Serving: Powdered sugar dissolves quickly — coat just before serving.
Delicious Variations
- Cinnamon-Sugar Beignets: Toss in cinnamon sugar instead of powdered sugar.
- Filled Beignets: Inject chocolate, lemon curd, or jam for a decadent twist.
- Savory Beignets: Add cheddar, herbs, or jalapeños to the dough for a unique appetizer.
- Air-Fryer Beignets: Lightly brush with oil, cook at 350°F for 8–10 minutes, then dust.
Nutrition (Per Beignet)
- Calories: ~190
- Carbohydrates: 28 g
- Protein: 3 g
- Fat: 7 g
- Sugar: 8 g
👉 For a lighter version: try baking instead of frying, or substitute part of the flour with whole wheat flour.
Troubleshooting Guide
- Dough too sticky? Add flour, 1 tbsp at a time.
- Flat beignets? Yeast wasn’t active or oil was too cool.
- Raw inside? Oil too hot; reduce temperature slightly.
- Not sweet enough? Add more powdered sugar dusting or a drizzle of honey.
Serving & Storage
- Serve immediately for the best flavor.
- Store leftovers in an airtight container for up to 1 day.
- To reheat: place in a 300°F oven for 5 minutes. Avoid microwaving (they’ll turn chewy).
- Freeze uncooked dough squares on a tray, then fry directly from frozen (add 1 extra minute).
FAQs About Buttermilk Beignets
Q1. Can I make buttermilk beignets without yeast?
Yes — you can use baking powder for a quicker version, but they’ll be denser and less fluffy.
Q2. Can I bake instead of frying?
Yes, but they won’t have the same crisp exterior. Bake at 375°F (190°C) for 12–15 minutes.
Q3. What’s the best oil for frying?
Neutral oils with high smoke points: canola, peanut, or vegetable oil.
Q4. How do I make dairy-free buttermilk beignets?
Mix ½ cup almond milk with ½ tbsp lemon juice or vinegar as a substitute.
Final Thoughts
Buttermilk beignets are more than a treat — they’re a cultural symbol of warmth, indulgence, and Southern hospitality. With the tang of buttermilk, a light and fluffy texture, and that irresistible powdered sugar coating, they’re guaranteed to transport you straight to the French Quarter.
Whether you stick to tradition or experiment with creative variations, this recipe ensures you’ll enjoy the perfect beignets every single time.
