There’s something truly special about biting into a warm, sugar-dusted homemade buttermilk beignet. These fluffy pillows of dough, rooted in New Orleans culinary history, are easier to make than you think. With pantry staples and a few expert tips, you can recreate this iconic treat in your own kitchen. Whether you’re planning a cozy weekend brunch or simply want to treat yourself, these homemade buttermilk beignets deliver joy in every bite. And trust me—once you’ve had them fresh and hot, you’ll never look back.

Why You’ll Love This Homemade Buttermilk Beignets Recipe

Homemade buttermilk beignets aren’t just another fried dough—they’re a soft, dreamy indulgence. Here’s what makes them irresistible:

Soft & Pillowy: Buttermilk and eggs create the perfect tender interior.
Beginner-Friendly: Simple steps and ingredients, no special tools required.
Impressively Delicious: Golden brown, puffy, and restaurant-worthy.
Versatile: Serve for breakfast, dessert, or anytime cravings hit.

The Story Behind Homemade Buttermilk Beignets

The magic of homemade buttermilk beignets lies in their rich cultural roots and timeless charm:

Beignets are a French pastry introduced to Louisiana by French colonists in the 18th century.
The addition of buttermilk is a Southern adaptation for extra tenderness and flavor.
They’re most famously served at Café du Monde in New Orleans with a thick layer of powdered sugar.
Traditionally eaten for breakfast, they’ve become a beloved dessert and street food favorite.

Key Ingredients in Homemade Buttermilk Beignets

Warm Water: Activates the yeast and helps build the dough’s foundation.
Active Dry Yeast: Creates that beautiful puff and airy structure.
Granulated Sugar: Adds sweetness and feeds the yeast during proofing.
Buttermilk: Provides tang and softness that sets these apart from typical doughnuts.
Egg + Egg Yolk: Enrich the dough with color, flavor, and texture.
Unsalted Butter: Adds richness and tender crumb.
All-Purpose Flour: The backbone of the dough—structure, chew, and rise.
Sea Salt: Balances sweetness and enhances flavor.
Grapeseed Oil: A clean, neutral oil perfect for high-temp frying.
Powdered Sugar: The essential finishing touch—snowy, sweet, and classic.

How to Make Homemade Buttermilk Beignets

Step-by-Step Instructions for Homemade Buttermilk Beignets

Activate the yeast: In a large bowl, whisk together 1 cup warm water (105–110°F), 2 tsp active dry yeast, and 1 tbsp sugar. Let it sit for 7–10 minutes until a foamy “raft” forms on top—this means your yeast is alive and ready.
Mix wet ingredients: Add the remaining ⅓ cup sugar, melted butter, buttermilk, egg, and egg yolk. Whisk to combine into a smooth mixture.
Form the dough: Add flour and sea salt. Use a stand mixer with a dough hook or mix with a hand mixer until a soft, slightly sticky dough forms and begins to pull away from the bowl. If using a hand mixer, knead by hand for 5 minutes until smooth.
Let it rise: Spray the bowl with nonstick spray, cover with a clean towel or plastic wrap, and let the dough rise in a warm place for 90 minutes, or until doubled in size.
Roll and cut: On a lightly floured surface, roll the dough into a ½-inch-thick rectangle. Using a ruler and sharp knife or pizza cutter, cut into 2” x 3” rectangles. Place pieces on a tray, ready to fry.
Heat the oil: In a large pan, heat 1.5 liters of grapeseed or neutral oil to 350°F. The oil should be 2–3 inches deep for best results.
Fry in batches: Carefully add 5–6 dough pieces at a time. Cook for 2 minutes per side or until golden brown and puffed. Flip halfway through for even coloring.
Coat with sugar: Place a few warm beignets in a resealable bag with powdered sugar. Seal and shake to coat. Serve immediately for the ultimate experience!

Homemade Buttermilk Beignets Tips and Twists

Want perfect homemade buttermilk beignets every time? Here’s how:

Top Tips:

Let dough rise fully—don’t rush it.
Use a thermometer for precise oil temperature.
Cut dough uniformly for even frying.
Flip gently to avoid oil splashes.
Coat with sugar while still warm so it sticks well.

Tasty Variations:

Jam-Filled: Inject with raspberry or strawberry jam after frying.
Cinnamon Sugar: Swap powdered sugar for a warm cinnamon blend.
Chocolate Drizzle: Add a melted chocolate drizzle for dessert vibes.

Storage, Reheating, and Make-Ahead Tips

Storage: Keep leftovers in an airtight container at room temperature for up to 2 days.
Reheating: Warm in a 300°F oven for 5–7 minutes to revive freshness.
Make-Ahead: Prepare dough, cover, and refrigerate overnight after first rise. Bring to room temp before rolling and frying.

Serving Suggestions for Homemade Buttermilk Beignets

Serve your beignets with style:

Café au Lait or Espresso: Just like New Orleans—perfect pairing!
Fresh Berries: Adds a burst of freshness and color.
Caramel or Chocolate Sauce: For dipping or drizzling.
Brunch Boards: Pair with Grilled Chicken Wraps and fruit for a brunch spread.
Festive Platters: Sprinkle edible glitter or colored sugar for holidays.

Homemade Buttermilk Beignets FAQs

Can I use whole milk instead of buttermilk?
Yes, buttermilk adds tenderness and a slight tang. You can simulate it by adding 1 tsp vinegar to whole milk.

Can I fry in vegetable oil instead of grapeseed?
Absolutely. Any neutral oil with a high smoke point—like canola or peanut—works well.

Can I freeze the dough?
Yes! After cutting, freeze pieces on a tray, then store in a zip bag. Fry straight from frozen, adding 30 seconds to cook time.

Can I make these without a mixer?
Yes, just knead the dough by hand for about 7–10 minutes until smooth.

Why didn’t my beignets puff up?
Your oil may have been too cold, or the dough didn’t rise long enough. Be patient with proofing and check oil temp.

Enjoy Your Homemade Buttermilk Beignets

Once you take that first bite of a warm, powdered sugar-coated homemade buttermilk beignet, you’ll understand why they’re such a beloved treat. Crispy edges, soft interiors, and that signature snowy finish make them impossible to resist. Whether it’s for breakfast, dessert, or just because, these beignets bring a little New Orleans soul into your kitchen. Don’t be surprised if they disappear faster than you can make them—this is one recipe worth repeating!

Explore More Recipes You’ll Love

Looking for more cozy comfort foods to enjoy alongside your homemade buttermilk beignets? Try these:

Our Carrot Cake Cookies pair beautifully with coffee and beignets.
Craving savory? This Deviled Egg Pasta Salad balances the sweet perfectly.
For a fruit-forward dessert, the Strawberry Cream Cake is a light and airy favorite.
Enjoy a casual bite with Quick Crispy Chicken Wraps for lunch after your beignet breakfast.
Love Southern flavors? These Sweet Hawaiian Crockpot Chicken bowls bring a sweet-and-savory balance.

Homemade Buttermilk Beignets – Fluffy & Easy to Make

These homemade buttermilk beignets are light, fluffy, and coated in powdered sugar. A beginner-friendly Southern treat that’s perfect for breakfast or dessert. Recreate a New Orleans classic in your own kitchen with simple steps and pantry staples.

Course Breakfast, Dessert, Snack

Cuisine American, Southern

Keyword easy beignet recipe, fluffy beignets, fried dough dessert, homemade buttermilk beignets, New Orleans beignets

Prep Time 20

Cook Time 20

Total Time 40

Servings 20 beignets

Calories 210kcal

Author Abby Marlow

Ingredients

Wet Ingredients

1 cup warm water 105–110°F
2 tsp active dry yeast
⅓ cup granulated sugar
1 tbsp granulated sugar for activating yeast
⅔ cup buttermilk
1 large egg
1 large egg yolk
3 tbsp unsalted butter melted

Dry Ingredients

4 ⅓ cups all-purpose flour plus extra for dusting
1 tsp sea salt

For Frying

1.5 liters grapeseed oil or other neutral frying oil

Topping

1 cup powdered sugar

Instructions

In a large bowl, mix warm water, 1 tbsp sugar, and yeast. Let sit for 7–10 minutes until foamy.
Add remaining sugar, buttermilk, egg, egg yolk, and melted butter. Whisk until smooth.
Add flour and salt. Mix until dough forms and pulls from the bowl. Knead by hand 5 minutes if not using a stand mixer.
Cover and let rise in a greased bowl for 90 minutes, or until doubled in size.
Roll dough on floured surface to ½-inch thickness. Cut into 2″x3″ rectangles.
Heat oil in a deep pan to 350°F. Fry 5–6 dough pieces at a time for 2 minutes per side, until golden brown and puffed.
Drain on paper towels. Add warm beignets to a bag of powdered sugar, shake to coat.
Serve immediately while warm and fluffy!

Notes

For perfect homemade buttermilk beignets, don’t skip the full rise—it helps them puff beautifully. Want a twist? Try filling them with jam or Nutella after frying.