Buttermilk Beignets You Gotta Try in Your Pressure Cooker
These fluffy buttermilk beignets are made to perfection with the help of a pressure cooker. Soft dough, tangy richness, and golden frying form a treat you can't resist.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 ¼ teaspoons active dry yeast
- ¼ cup warm water around 110°F
- ¾ cup buttermilk
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 large egg
- 2 tablespoons unsalted butter melted
- 3 cups all-purpose flour
- vegetable oil for frying
- powdered sugar for dusting
Instructions
Instructions
- Dissolve yeast in warm water and let it sit 5 minutes until foamy.
- In a large bowl, mix buttermilk, sugar, salt, egg, and melted butter. Add yeast mixture.
- Gradually add flour. Knead 5-7 minutes until smooth.
- Place dough in greased bowl, cover and rise in warm spot for 1 hour.
- Punch down, roll to ¼-inch thick, cut into 2-inch squares.
- Heat oil to 350°F. Fry beignets in batches, 2 minutes per side until golden.
- Drain on paper towels and dust with powdered sugar while warm.
Notes
Beignets taste best warm and fresh. Store extras sealed tight and reheat to restore texture.