3 ratings

Buttermilk Beignets

These are light, fluffy and delicious
Photo courtesy David Guas

Chef David Guas grew up in New Orleans, and today the James Beard Award finalist is at the helm of Bayou Bakery, Coffee Bar & Eatery in Arlington, Virginia. Here is his recipe for buttermilk beignets.

Ready in
1 h 45 m
15 m
(prepare time)
1 h 30 m
(cook time)
Calories Per Serving


  • 3/4 Cups whole milk
  • 1 and 1/2 cups buttermilk
  • 3/4 Ounces Fresh compressed yeast (or .375 ounce dry yeast)
  • 3/4 Teaspoons granulated sugar
  • 5 and 1/2 tablespoons bread flour
  • 1/2 Teaspoon baking soda
  • 3/4 Teaspoons salt
  • Peanut oil, for frying
  • Powdered sugar, for garnish


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 1.5-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 Fahrenheit.

Fry beignets until puffed and golden brown.

Drain on paper towels and sprinkle with powdered sugar.