Easiest Cinnamon Buttermilk Beignets.
Ingredients
- 1/2 cup warm water
- 1 packet instant yeast
- 1 tablespoon honey
- 1 cup buttermilk, at room temperature
- 1 large egg, beaten
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- canola or vegetable oil, for frying
- powdered sugar, for dusting
- hot chocolate, for serving
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Instructions
- 1. In the bowl of a stand mixer fitted with the dough hook, combine the water, yeast, honey, buttermilk, egg, butter, and vanilla. Add the flour, cinnamon, and salt. Knead until the dough comes together, about 1-2 minutes. If the dough feels too sticky, add an additional 1 tablespoon of flour at a time until the dough pulls away from the sides and forms a smooth ball.
- 2. Cover the bowl and let sit in a warm place for 1-2 hours, until doubled in size.
- 3. Turn the dough onto a floured work surface. Roll the dough out into a large rectangle, about an 1/4 inch thick. Using a knife, cut the dough into 3×3 inch squares (about 25 squares). Cover with a damp kitchen towel while the oil preheats.
- Turn the dough onto a floured work surface. Roll the dough out into a large rectangle, about an 1/4 inch thick. Using a knife, cut the dough into 3×3 inch squares (about 25 squares). Cover with a damp kitchen towel while the oil preheats.
- 4. Place a deep, heavy bottom pot on the stove and add enough oil to fill the pot about 1 to 1 1/2 inches deep. Turn the burner to medium and preheat the oil to 350 degrees F. Fry 4-6 beignets at a time depending on the size of your pot. Use a slotted spoon to flip them over every 30 seconds. Fry for 2-3 minutes or until golden brown on both sides. Remove with the slotted spoon and place on paper towels to drain. Repeat with remaining squares.
- 5. Dust each beignet generously with powdered sugar. Enjoy warm, with a side of hot cocoa.
Source
Original recipe: View Original