Homemade Buttermilk Beignets – Fluffy & Easy to Make

Abby Marlow

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.

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Prep Time 20

Cook Time 20

Total Time 40

Course Breakfast, Dessert, Snack

Cuisine American, Southern

Servings 20 beignets

Calories 210 kcal

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.

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