Ingredients
½ cup buttermilk, warm
¼ cup sugar, plus 1 tsp
3½ tsp active dry yeast
1 egg, large
½ tsp salt
½ cup evaporated milk
½ cup heavy cream
3 cups all-purpose flour
¼ cup whole wheat flour
½ cup rye flour
½ tsp nutmeg
¼ cup unsalted butter, melted
vegetable oil, for frying
honey, as needed
powdered sugar, as needed
Preparation
Bloom your yeast by mixing warm buttermilk, yeast, and sugar. Set aside to bloom for 10 to 15 minutes.
In a medium bowl whisk together the egg, melted butter, evaporated milk, heavy cream, and salt.
Sift all the flour and nutmeg in a large bowl and add the sugar and set aside.
Combine the egg and milk mixture with the yeast and mix. Add half of the flour and mix with your hand. Once the mixture comes to a sticky paste, add the rest of the flour.
Dust your counter with some flour and continue kneading the dough for roughly 5 to 8 minutes. After kneading, place it in an oiled bowl and cover with a cloth or cling wrap and rest for an hour or until more than double its size. *
Dust your work surface and place your beignet dough onto your counter and roll out the dough to a ¼-inch thick rectangle. Cut the beignets into roughly 2x3-inch rectangles.
Heat your vegetable oil to 370 degrees F and maintain the heat. Gently place beignets into the hot oil. Flip and fry the beignets until they turn golden brown. Drain the excess oil on a paper towel. **
Plate them and drizzle with honey. Dust the beignets liberally with powdered sugar and serve. Enjoy!
