Buttermilk Beignets

  • 3/4 cup-Whole Milk
  • 1 1/2 cups-Buttermilk
  • 4 Teaspoons-Dry Yeast
  • 3 Tablespoons sugar
  • 3 ¾ Cups bread flour-plus extra
  • 1/2 Teaspoon-Baking Soda
  • 1 Teaspoon-Kosher Salt
  • 2 Quarts-Corn oil
  • 2 Cups-Powdered Sugar

 

  • 3/4 cup-Whole Milk
  • 1 1/2 cups-Buttermilk
  • 4 Teaspoons-Dry Yeast
  • 3 Tablespoons sugar
  • 3 ¾ Cups bread flour-plus extra
  • 1/2 Teaspoon-Baking Soda
  • 1 Teaspoon-Kosher Salt
  • 2 Quarts-Corn oil
  • 2 Cups-Powdered Sugar

 

Directions

  1. Place whole milk in a medium size sauce pan and heat over medium high heat, just until it starts to steam and lightly bubble.
  2. Remove from heat, whisk in buttermilk, yeast and sugar.
  3. Let stand for 5 minutes.
  4. Meanwhile combine flour, baking soda and salt in bowl of a stand-up mixer or large mixing bowl.
  5. To flour add milk mixture.
  6. Using the dough hook or a fork combine until a ball forms.
  7. Cover bowl with plastic wrap and let stand for one hour.
  8. When dough has about 20 minutes left begin warm oil in a pot fitted with a thermometer to 375 degrees.
  9. Once dough is done resting, turn out onto a floured surface and dust top with flour.
  10. Fold in half and press edges together to seal.
  11. Dust top again and roll out to about ½ inch thickness.
  12. Allow dough to rest for a couple minutes before cutting into 1 ½” squares.
  13. One piece at a time gently stretch and carefully place in preheated oil.
  14. Fry until golden brown and puffed, 2-3 minutes.
  15. Remove with a spider/slotted spoon and place on a paper towel lined plate.
  16. Dust with plenty of powdered sugar and serve warm.