Dessert

Buttermilk Beignets: Fluffy Homemade French Doughnuts Recipe

Name: Buttermilk Beignets: Fluffy Homemade French Doughnuts Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: French
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/2 cup buttermilk; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup unsalted butter, melted; Vegetable oil, for frying; Powdered sugar, for dusting

BySophie Carsel February 18, 2026February 18, 2026

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Introduction

These buttermilk beignets are irresistibly fluffy and lightly spiced, perfect for a sweet breakfast or an indulgent snack. Crisp on the outside and soft inside, they’re dusted generously with powdered sugar for a classic New Orleans treat you can make at home.

A close-up image of three square, golden-brown fried pastries stacked on top of each other, each layer showing a slightly crispy and shiny glaze coating that adds a glossy texture. The top pastry has visible glaze dripping down the sides, enhancing its sticky, sweet look. The background has a soft, blurred effect with a hint of natural light highlighting the crispy edges and the glaze's shine. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1/4 cup unsalted butter, melted
Vegetable oil, for frying
Powdered sugar, for dusting

Instructions

Step 1: Gather all your ingredients and measure them out to make the process smooth and enjoyable.
Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground nutmeg until combined.
Step 3: In a separate bowl, whisk the buttermilk, eggs, vanilla extract, and melted butter. Make sure the butter is not hot to prevent cooking the eggs.
Step 4: Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or wooden spoon, mixing just until combined and a few lumps remain.
Step 5: Let the batter rest for 10-15 minutes to activate the leavening agents.
Step 6: Heat vegetable oil in a deep pot or heavy skillet to 350°F (175°C), filling it about 2-3 inches deep.
Step 7: Carefully drop spoonfuls of batter into the hot oil using a spoon or small ice cream scoop. Fry for 2-3 minutes per side until golden brown.
Step 8: Remove beignets with a slotted spoon and drain on paper towels.
Step 9: Repeat frying with the remaining batter, keeping the oil at the right temperature.
Step 10: Dust the fried beignets liberally with powdered sugar.
Step 11: Serve warm for the best taste—enjoy plain or with fruit preserves, chocolate sauce, or honey.
Step 12: Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat in a toaster oven to restore crispiness.

Tips & Variations

To enhance the nutmeg flavor, lightly toast it before adding to the dry mix.
For a citrus twist, add a teaspoon of orange zest to the wet ingredients.
If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar; let sit for 5 minutes before using.
Use a candy thermometer to maintain consistent oil temperature for even frying.

Storage

Keep leftover beignets in an airtight container at room temperature for up to two days. To refresh their crispiness, reheat them in a toaster oven or conventional oven for a few minutes. Avoid microwaving, which can make them soggy.

How to Serve

The image shows a close-up of three square beignets stacked on top of each other. Each beignet is golden brown with a slightly crispy texture and is covered with a shiny, white glaze that drips down the edges, catching the light. The background has a white marbled texture, giving a clean and bright look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to fry the batter soon after resting to maintain the leavening power and produce fluffy beignets. Preparing the batter too far in advance may affect texture.