Beignets, known as French donuts are a new addition to my bread recipes. These super soft and moderately sweet small squares of happiness, Buttermilk Beignets, are perfect to make your tea-time memorable. These are traditionally prepared before consumption so to eat fresh and warm.
The term beignet has two varieties depending upon the type of pastry. The French-style beignets in the United States have the specific meaning of deep-fried pastry.
These can also be made with yeasted dough and hence known as boules de Berlin in French. In Corsica, the beignets are made with chestnut four and are known as Fritelli. Whereas in Canada, the donuts are referred to as Beigne or Beignets. Different Places different names.
Quick Notes for Buttermilk Beignets Recipe
|Oven Temp||180 °C|
|Baking Time||20 min|
|MW Convection Temp||170 °C|
|Baking Time||20 min|
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Buttermilk Beignets Recipe
In my recipe, I have mentioned two variations for Buttermilk Beignets Recipe. I have used the same dough but have followed two different techniques. In one version I have deep-fried them and then coated with icing sugar, the way traditional recipes of beignets do. But I am not a big fan of fried food, so to satisfy my cravings, I Baked half of them and then quoted with sugar-free chocolate. But there was no compromise on the taste. Did I tell you that I made them with Whole wheat flour?
More Whole Wheat Desserts Recipes
Now I am sure, you don’t need more reasons to try this recipe.
Let’s make Buttermilk Beignets
In a bowl add lukewarm milk. Add sugar and yeast to it. Stir it and keep it aside until it froths.
On the other side in a jar take buttermilk and add vanilla extract to it.
Once yeast froths, add flour, salt, baking soda and buttermilk solution to it. Start mixing it. The dough will be really sticky. Do not add dry flour to it.
Add butter and mix it into the dough. Do not knead this dough. Once everything comes together, just cover the bowl with cling wrap and keep it in the refrigerator for 3-4 hours or until the dough doubles.
You must be thinking why have we kept the dough in the refrigerator? Well, this process is known as slow proving or cold proving where we refrigerate the dough and let it prove. In this process, the growth of yeast will slow down and it will take a longer time to be double in volume. This will enhance the flavor and will make the dough easy to handle as well.
Once dough doubles, take it out of the refrigerator. Punch the dough to release the air. Divide the dough into two equal portions. With one portion we will make fried Butter Beignets and with other portion, we will make Baked Buttermilk Beignets. So you will get two versions of the same recipe.
Fried Buttermilk Beignets
In a pan, pour enough oil for frying. Bring into 180 °C on medium heat. Line a tray with a kitchen towel (paper) and keep it aside.
On a lightly floured surface roll the one portion of dough into a rectangular sheet. The thickness should be ½ inches. Using a sharp knife or pizza cutter, cut the dough into 1×1 inch squares.
Stretch each portion lengthwise and drop it into the oil for frying. Fry them until golden and puffed. Keep turning them for even color. Once done transfer them to the prepared tray to drain the extra oil. Similarly, fry all the shaped dough squares.
Bring the fried Beignets to room temperature and dust them with icing sugar and serve.
Baked Buttermilk Beignets
Line a baking tray with parchment paper. Roll the dough into a rectangular sheet of thickness ½ inches.
Using a pizza cutter or knife, cut the dough into 1×1 inches square. Transfer each portion onto the lined baking tray.
Cover the tray with a clean kitchen towel and let the dough rest for 30 min.
Meanwhile, keep the oven for preheating at 180 °C. Now bake the beignets in a preheated oven at 180 °C for 20 min.
After 20 minutes, take the tray out from the oven and let the beignets cool down.
Meanwhile, take 100 gm dark chocolate and 1 tbs butter in a microwave-safe bowl. Microwave it for 30 sec. stir it and again Microwave it for 30 sec. Now dip each baked beignets into melted chocolate and keep it on parchment paper to set. Once set, serve.
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- 250 gm Whole Wheat Flour
- 120 ml Milk
- 60 ml Buttermilk
- 1/2 tsp Yeast
- 2 tbsp Brown Sugar
- 1/2 tsp Salt
- 1/4 tsp Baking Soda
- 1 tbsp Butter
- 1/2 tsp Vanilla Extract
- 300 ml Oil For Frying
- 3 tbsp Icing Sugar
- 100 gm Chocolate Dark Chocolate
- 1 tbsp Butter For Chocolate Ganache
- In a bowl add lukewarm milk. Add sugar and yeast to it. Stir it and keep it aside until it froths.
- In a jar take buttermilk and add vanilla extract to it. Stir it and keep aside.
- Once yeast froths, add flour, salt, baking soda and buttermilk solution to it. Start mixing it.
- Add butter and mix it into the dough. Do not knead this dough.
- Once everything comes together, just cover the bowl with cling wrap and keep it in the refrigerator for 3-4 hours.
- Once dough doubles, take it out of the refrigerator. Punch the dough to release the air.
- Divide the dough into two equal portions.
- For fried Beignets, In a pan, pour enough oil for frying. Bring into 180 °C on medium heat.
- On a lightly floured surface roll the one portion of dough into a rectangular sheet of a ½ inch thickness. Using a knife cut 1x1 inches squares out of it.
- Fry them until golden and puffed. Then transfer on a kitchen towel and dust with icing sugar.
- For baked Beignets, transfer a few of the squares to the lined baking tray. Cover them with a kitchen towel and keep aside for the second rise.
- Meanwhile, preheat the oven at 180 °C and bake the squares in preheated oven for 20
- After baking, let them come on room temperature and then coat with melted chocolate.
- Our two versions of Buttermilk Beignets are ready to serve.
- Every ingredient in the recipe and its quantity has its own significance. Do not alter them.
- This recipe is a tried and tested recipe. Substitute the ingredient/s only at your own risk.
- You can adjust the servings of this recipe in the “Recipe Card” and all the ingredients and their measurement will automatically adjust.
- To buy our recommended baking tool and ingredients, please visit, our Shop of recommended baking products.
- Buttermilk is not easily available in many places. In that case, whisk a ¼ cup of fresh yogurt with ¾ cup water. Or add 1 tsp vinegar to 1 cup milk. Keep it aside for 5 minutes. Buttermilk is ready.
The theme for this month is “Fried Yeasted Breads”. Our host of the month is Sneha Datar at SnehasRecipe. Check out what the Bread Bakers have baked.
- Batterway Drop Doughnuts by Sara’s Tasty Buds
- Buttermilk Beignets by Anybody can bake
- Fried Jalapeño Corn Puffs by Food Lust People Love
- Mochi Doughnuts by All That’s Left Are The Crumbs
- Pączki by A Messy Kitchen
- Peruvian Pumpkin Sweet Potato Doughnuts by The Schizo Chef
- Samoan German Buns by Gayathri’s Cook Spot
- Sufganiyot (Hanukkah Jelly Donuts) by Karen’s Kitchen Stories
- Whole Wheat Bhatura by Ambrosia
- Yeasted Bhatura by Sneha’s Recipe
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.
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