If you can’t travel to Cafe Du Monde in New Orleans, these Glazed Buttermilk Beignets are the next best thing.
Glazed Buttermilk Beignets
Makes about 3 dozen
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- ¾ cup warm water (105˚ to 110˚)
- 1 tablespoon active dry yeast
- 6 cups all-purpose flour
- ¼ cup granulated sugar
- 1½ teaspoons kosher salt
- ¼ teaspoon baking soda
- 1½ cups whole buttermilk
- ¼ cup unsalted butter, softened
- 2 large eggs, lightly beaten
- Vegetable oil, for frying
- 2 cups confectioners’ sugar
- 6 tablespoons buttermilk
- Colored sanding sugar
- For dough: In a small bowl, stir together ¾ cup warm water and yeast. Let stand for 5 minutes until foamy.
- In the work bowl of a stand mixer fitted with the paddle attachment, stir together flour and next 3 ingredients. Add yeast mixture, buttermilk, butter, and eggs, and beat at low speed just until dough forms.
- Switch to dough hook attachment, and continue beating on low speed for 5 to 7 minutes or until dough is smooth and elastic (dough should stick to bottom of bowl but not sides).
- Spray a large bowl with nonstick cooking spray, and place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm draft-free place (85˚) until doubled in size.
- On a lightly floured surface, roll dough to ¼-inch thickness. Using a sharp knife, cut dough into triangles.
- In a large Dutch oven, pour oil to a depth of 3 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
- Fry dough, in batches, for 2 to 3 minutes per side or until golden brown. Let drain on paper towels.
- Meanwhile, for glaze: In a small bowl, whisk together confectioners’ sugar and buttermilk. Dip warm beignets into glaze, and sprinkle with sanding sugar. Serve immediately.
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