Buttermilk Beignets

My Beloved Beignets: A Sweet Taste of Tradition

The aroma of warm, sugary beignets always takes me back to my childhood Easters. Growing up, attending Easter service at St. Louis Cathedral was a family tradition, but let's be honest, the real highlight wasn't the sermon; it was the promise of beignets at Café du Monde afterwards. My sister, Tracy, and I, impeccably dressed in our Easter best – me in my blue blazer and khakis, Tracy in her pretty dress – would sit patiently (or as patiently as two sugared-up kids could manage) during Mass, all the while dreaming of that fluffy, powdered-sugar-dusted goodness.

Mom, a woman of refined tastes who considered Raisin Bran a touch too adventurous for our breakfast table, would secretly delight in our anticipation. The spectacle of us attacking those beignets, a flurry of powdered sugar and giggles, was her Easter gift to herself, I think. We'd engage in playful sugar-blowing contests, transforming our Easter finery into a confectioner's dream, before diving headfirst into the warm, melt-in-your-mouth beignets.

The crispy exterior gave way to an incredibly tender interior, each bite a perfect blend of sweetness and subtle buttery flavor. The simple act of eating those beignets wasn't just about the taste; it was about the shared joy, the family tradition, and the sweet ending to a special day. It was the culmination of a beautifully crafted ritual that wove together faith, family, and a whole lot of sugar.

Years have passed, and our Easter traditions have evolved, but one thing remains constant: the love for these delightful treats. Now, armed with the recipe and a sprinkle of nostalgia, I recreate those beloved beignets whenever the sweet craving strikes. It's a perfect way to reconnect with my childhood memories and share a piece of family history with my own children. Every bite is a reminder of simpler times, a time of faith and family. And as I savor the taste of a perfectly fried beignet, sprinkled generously with powdered sugar, I feel a sense of profound peace, happiness, and the warmth of those cherished Easter memories. I think I'll make a batch today, and relive the joy of those beautiful Easter Sundays.

The preparation of beignets has become a treasured practice in my own kitchen, a ritual of sorts. Each step—mixing the dough, watching it rise, and the satisfying sizzle as it hits the hot oil—is a meditative exercise in itself. It's a way for me to connect with my culinary roots and channel the spirit of my mother's elegant baking. The final product, a tower of fluffy golden-brown squares, dusted with clouds of powdered sugar, is the reward of this culinary pilgrimage. Each perfectly fried square transports me back to my childhood, bringing a nostalgic smile to my face.

While I am the primary cook in our household, this recipe has become a family affair. My children eagerly assist in the rolling and cutting of the dough, adding their own unique touch to the process. There's something truly magical in the shared labor of creating these delectable treats. The collaborative effort, the laughter, and the aroma of warm beignets filling our kitchen all contribute to a memory that is as valuable as the taste itself. More than just a simple recipe, it's a cherished custom that brings us together and creates enduring bonds.

More than just a dessert, the beignets have become a symbol of our family's shared heritage, our love for the simple pleasures, and our ability to create moments of happiness from the most humble of ingredients. They remind us to slow down and savor life's simple joys, to cherish memories, and to appreciate the sweetness that family and tradition bring to our lives. And, as always, a warm cup of coffee is the perfect accompaniment to this sweet treat.

Ingredients:

1/4 teaspoon salt

1/2 teaspoon baking soda

1 1/2 cups buttermilk

Peanut oil for frying

3/4 cup whole milk

2 1/2 tablespoons sugar

4 teaspoons active dry yeast

Step-by-step

• Heat the milk in a small saucepan over medium-high heat until small bubbles form at the surface. Remove from the heat, add the buttermilk, and then pour into a stand mixer bowl.
• Whisk in the yeast and the sugar and set aside for 5 minutes.
• Add the flour, baking soda, and salt, and mix on low speed, using a dough hook, until the dry ingredients are moistened, 3 to 4 minutes.
• Increase the mixer speed to medium and continue mixing until the dough forms a loose ball and is still quite wet and tacky, 1 to 2 minutes longer.
• Cover the bowl with plastic wrap and set the dough aside in a draft-free spot for 1 hour.
• Pour enough peanut oil into a large pot to fill it to a depth of 3 inches and bring to a temperature of 375°F over medium heat (this will take about 20 minutes).
• Line a plate with paper towels and set aside.
• Lightly flour your work surface and turn the dough out on it. Sprinkle the top of the dough with flour, gently press to flatten, fold it in half, and gently tuck the ends under to create a rough-shaped round.
• Dust again and roll the dough out into a ½-inch- to ⅓-inch-thick circle.
• Let the dough rest for 1 minute before using a chef's knife, a bench knife, or a pizza wheel to cut the dough into 1 1/2-inch squares (you should get about 48).
• Gently stretch a beignet lengthwise and carefully drop it into the oil. Add a few beignets (don't overcrowd them, otherwise the oil will cool down and the beignets will soak up oil and be greasy) and fry until puffed and golden brown, turning them often with a slotted spoon, for 2 to 3 minutes.
• Transfer to the prepared plate to drain while you cook the rest.
• Serve while still warm, buried under a mound of confectioners' sugar, with hot coffee on the side.
• Make ahead: The beignet dough can be made up to 8 hours in advance of frying. Line a baking sheet with parchment paper and spray it with nonstick cooking spray. After cutting the dough, place the beignets on the paper and place another greased sheet of parchment paper, sprayed-side down, on top. Wrap the entire baking sheet with plastic wrap and refrigerate. The beignets can be fried straight from the refrigerator.