Buttermilk Beignets
Recipe adapted from Fine Cooking by Hannah Coward
INGREDIENTS
⅓+ cup whole milk 🥛
¾ cup buttermilk
2 tsp active dry yeast
1+ tbsp sugar
1¾ cups bread flour plus extra for flouring work surface 🍞
¼ tsp baking soda
1 pinch salt 🧂
Peanut oil for frying 🥜
Powdered sugar for serving
DIRECTIONS
Heat milk in small saucepan over medium-high heat until small bubbles form at the surface. Remove from the heat.
Add buttermilk, and pour into a stand mixer bowl. Whisk in the yeast and the sugar and set aside for 5 minutes.
Add flour, baking soda, and salt, and mix on low speed, using a dough hook, until the dry ingredients are moistened, 3 to 4 minutes.
Increase the mixer speed to medium and continue mixing until the dough forms a loose ball and is still quite wet and tacky, 1 to 2 minutes longer.
Cover the bowl with plastic wrap and set the dough aside in a draft-free spot for 1 hour.
Pour 3 inches of peanut oil into large pot and bring to a temperature of 375° over medium heat (this will take about 20 minutes).
Line a plate with paper towels and set aside.
Lightly flour work surface and sprinkle the top of the dough with flour, gently press to flatten, fold it in half, and gently tuck the ends under to create a rough-shaped round.
Dust again and roll the dough out into a ½-inch- to ⅓-inch-thick circle.
Let the dough rest for 1 minute before slicing
Use a chef’s knife, bench knife, or a pizza wheel to cut dough into 1½-inch squares (you should get about 48).
Gently stretch beignet lengthwise and carefully drop it into the oil.
Fry until puffed and golden brown, turning often with a slotted spoon, for 2 to 3 minutes.
Transfer to paper towels to drain.
Serve warm, and top with powdered sugar