Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Baby Buttermilk Beignets Recipe
Feb 16, 2011 @ 10:50 AM
Posted by
Daily Value: 13%
Servings: 12
Low-Fat
Vegetarian, Low-Fat-Abs, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 258Daily Value: 13%
Servings: 12
Low-Fat
Vegetarian, Low-Fat-Abs, Sugar-Conscious
| Fat | 2g | 3% |
| Saturated | 1g | 3% |
| Carbs | 49g | 16% |
| Fiber | 2g | 8% |
| Sugars | 3g | 0% |
| Protein | 10g | 19% |
| Cholesterol | 3mg | 1% |
| Sodium | 239mg | 10% |
| Calcium | 63mg | 6% |
| Magnesium | 22mg | 5% |
| Potassium | 146mg | 4% |
| Iron | 3mg | 16% |
| Zinc | 1mg | 6% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 0mg | 1% |
| Thiamin (B1) | 1mg | 48% |
| Riboflavin (B2) | 0mg | 27% |
| Niacin (B3) | 5mg | 27% |
| Vitamin B6 | 0mg | 3% |
| Folic Acid (B9) | 159µg | 40% |
| Vitamin B12 | 0µg | 2% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 1% |
| Vitamin K | 0µg | 0% |
| Fatty acids, total monounsaturated | 0g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
Exclusive from The Daily Meal
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...
Popular Recipes
Ellen Silverman
Try Southern Chef David Guas' fried, powdery, quintessential New Orleans dessert just in time for Mardi Gras. (You will definitely need a napkin for this one).
Adapted from "DamGoodSweet" by David Guas and Raquel Pelzel
INGREDIENTS
- ¾ cup whole milk
- 1 ½ cups buttermilk
- 3/4 ounce fresh compressed yeast (or .375 ounce dry yeast)
- ¾ teaspoon granulated sugar
- 5 ½ cups bread flour
- ½ teaspoon baking soda
- ¾ teaspoon salt
- Peanut or canola oil, for frying
- Powdered sugar, for garnish
DIRECTIONS
In a heavy saucepan, heat milk over medium heat until small bubbles form. Remove from heat and temper in buttermilk. Add yeast and granulated sugar. Pour mixture into mixing bowl. Add all dry ingredients and mix on low with dough hook until combined. Place dough in greased plastic container, covered, in a warm, dry place for 30 minutes. Turn dough onto a floured surface and form a ball. Roll out dough on a floured surface, and then cut into 1 ½-inch squares. Place beignets on sheet pan lined with greased parchment paper. Wrap with plastic wrap and store in refrigerator until ready to cook.
On the stove, bring oil to 350 degrees. Fry beignets until puffed and golden brown. Drain on paper towels and sprinkle with powdered sugar.
Recipe Details
Makes roughly 24 beignets
Servings: 12
