Baby Buttermilk Beignets Recipe

Baby Buttermilk Beignets Recipe
Staff Writer
Buttermilk Beignets

Ellen Silverman

Buttermilk Beignets

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


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. 


Calories per serving:

403 calories

Dietary restrictions:

Sugar Conscious, Low Potassium, Kidney Friendly, Vegetarian, Egg Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 19g 29%
  • Carbs 49g 16%
  • Saturated 3g 17%
  • Fiber 2g 8%
  • Sugars 3g
  • Monounsaturated 8g
  • Polyunsaturated 6g
  • Protein 10g 19%
  • Cholesterol 3mg 1%
  • Sodium 265mg 11%
  • Calcium 63mg 6%
  • Magnesium 22mg 5%
  • Potassium 146mg 4%
  • Iron 3mg 16%
  • Zinc 1mg 6%
  • Phosphorus 112mg 16%
  • Vitamin A 11µg 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 3mg 14%
  • Vitamin K 0µg 0%
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