Can I freeze the dough?

Absolutely! After the first rise, punch it down, wrap tightly in plastic, and freeze for up to 3 months. Thaw overnight in the fridge, then proceed with rolling and frying. The texture might be slightly denser, but still delicious.

What oil is best for frying beignets?

I swear by peanut oil for its high smoke point and neutral flavor, but canola or vegetable oil work great too. Never use olive oil - it can't handle the heat and will make your beignets taste... interesting (and not in a good way).

Why aren't my beignets puffing up?

Usually means your oil wasn't hot enough (that thermometer is your best friend!) or you overworked the dough. Also, check your yeast expiration date - old yeast equals flat beignets.

Can I make the dough ahead?

You bet! After the first rise, the dough can chill in the fridge overnight. It actually develops more flavor. Just bring it to room temp before rolling.

How do I keep powdered sugar from melting in?

Dust them right before serving - the residual heat helps it stick. For extra staying power, do a light dusting right after frying, then another right before serving. Sugar shower!

Fluffy Buttermilk Beignets Recipe: 7 Secrets to New Orleans Perfection

Description

Fluffy, golden buttermilk beignets dusted with powdered sugar. A classic New Orleans treat.

Ingredients

2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110°F)
1/2 cup granulated sugar
1 teaspoon salt
2 eggs, beaten
1 cup buttermilk
7 cups bread flour
1/4 cup unsalted butter, melted
Vegetable oil for frying
Powdered sugar for dusting

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Instructions

Dissolve yeast in warm water with a pinch of sugar. Let sit 5 minutes until foamy.
In a large bowl, mix sugar, salt, eggs, and buttermilk. Add yeast mixture.
Gradually stir in flour until a sticky dough forms. Mix in melted butter.
Knead dough on a floured surface for 5 minutes. Place in a greased bowl, cover, and let rise 2 hours.
Roll dough to 1/4-inch thickness. Cut into 2-inch squares.
Heat oil to 350°F in a deep pot. Fry beignets 2-3 minutes per side until golden.
Drain on paper towels. Dust with powdered sugar before serving.

Notes

Use a candy thermometer to monitor oil temperature.
Dough can be refrigerated overnight after rising.
Serve immediately for best texture.

Prep Time: 2 hours 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Deep frying
Cuisine: French-American